Homemade New York Style Bagles with Low Fat Strawberry Cream Cheese


adapted from recipes seen on MyBizzyKitchen and PreventionRD

For Bagels Servings - 10   Serving size - 1 bagel   Points Plus per svg - 4 points+

Calories - 163.5,   Total Fat - 0.5g,   Carb. - 29.7g,   Protein - 8g,   Fiber - 1g

For LF Strawberry Cream Cheese:  Servings - 12   Serving size - 1 TBS.   Points Plus per svg - 1 point+

Calories - 26.7,   Total Fat - 1.6g,   Carb. - 2.3g,   Protein - 1.1g,   Fiber - 0.3g

To Make Bagels

1 1/4 tsp. active dry yeast
1 1/2 TBS. granulated sugar
1 1/4 cup warm water ( 105 - 110 degrees F )
16 oz. all purpose, unbleached flour ( about 3 cups + 3 TBS.)
1.8 oz. Vital Wheat Gluten flour ( I used Bob's Red Mill ) ( about 1/4 cup)
1 1/2 tsp. salt
2 TBS baking powder
2 TBS eggbeaters or one egg beaten with a bit of water for egg wash

1.  In a two cup glass measuring cup, add water, sugar and yeast.  Allow to sit for 5 minutes, until the yeast begins to foam up.  

2.  Measure out flours and salt into stand mixer bowl.  Afix the dough hook on the mixer and mix the flours and salt for a about 30 seconds.  With mixer running on low, slowly stream in water/yeast mixture, and allow dough to come together...it will start to come clean from the sides and then you will want to run the mixer on med/high to knead the dough till smooth and elastic.  This will take about 8 - 10 minutes.  I didn't need to add more liquid nor more flour, but you might need to to get the consistency you want .  The dough should not be sticky.  

3.  Remove dough to large bowl that has been coated in cooking spray ( I used my misto with olive oil ).  Turn dough to coat lightly in oil.  Cover and allow to rise in warm place for about an hour or until dough has almost doubled in volume.  ( I needed to let it rise for an hour and a half ) Punch down, removing all air pockets and divide equally into 10 pieces.  

4.  Shape each piece into a 10 " log and then loop it around to form a bagel shape OR you can poke your finger through the middle of each piece of dough after rolling them into a ball shape, then extend your fingers to make a 1" opening.  

5.  Preheat oven to 425 degrees F.  In a large pot, bring water to a boil and add baking soda.  In batches, boil each bagel for one minute on each side...then place on baking sheet that has been coated in cooking spray, lined with parchment or non stick foil, or use a silpat. 

6.  Brush each bagel well with egg substitute or egg wash and top as desired..or leave plain like I did.  

7.  Bake for 16 - 18 minutes, or until tops are golden brown.  Cool on rack slightly.  Once cooled, store in plastic zipper bag for up to 3 days or freeze for up to a month. 

To Make LF Strawberry Cream Cheese

1 - 8 oz. package of 1/3 less fat cream cheese, at room temperature
1 cup sliced fresh strawberries
1 TBS. powdered sugar

 Combine all ingredients in food processor and process until smooth.  Allow to sit in refrigerator for at least 30 minutes before using, to allow flavors to blend and spread to thicken up a little.  Serve with homemade NY Style Bagels.