I see your 152 calorie skinnytaste bagels, and I raise you my 93 calorie OAT FIBER bagel.

Oh also, skinnytaste miscalculated their bagel calories, if you follow their recipe exactly, they're actually 172 calories. My bagel not only has fewer calories, but it tastes better and is bigger.











Ingredients

• 3 tbsp regular, all-purpose flour
• 3 tbsp Lifesource oat fiber, or 1.5tbsp of NuNaturals oat fiber
• 1/2 tsp yeast
• 1/2 tsp baking powder
• 1/4 tsp salt
• water

1. Add the yeast to 2 tbsp of water and let it sit for 10 minutes to soften, then stir to completely dissolve. 
2. Mix the flour, oat fiber, baking powder and salt. 
3. Add the yeast-water. 
4. Add more water, little by little, until every speck of the dry ingredients are hydrated, but not so much that the dough can't hold it's shape or sticks to the bowl or spoon. Once the dough comes together, let it rest for at least 10 minutes, this will give the flour and fiber particles time to fully absorb the water. 
5. Kneed the dough with your spoon for a couple of minutes to develop the gluten and make sure everything is uniform. 
6. To avoid adding extra flour to roll the dough out (calories), or oil to prevent sticking (calories), wet your hands slightly as if you were making sushi,  and very very quickly shape the dough before placing it on a parchment lined pan.
7. Allow to rest for 15-20 minutes. No need to cover. 
8. Bake in a 450 oven for 10-15 minutes. 
9. Cool for at least 10 minutes before cutting. 

Recipe Notes
This recipe makes one bagel. Skinnytaste's makes 4, which is a problem because then you have 3 extra bagels to either eat or throw out.

Canadian all-purpose flour has a higher gluten content than American all-purpose flour (which is more similar to our cake an pastry flour). This recipe isn't super picky and you can use whatever you have, but if you have bread flour or pizza flour available to you, it will make a tastier, chewier bagel.

It doesn't matter if you use Lifesource or NuNaturals for the oat fiber. Both have no digestible calories, however NuNaturals has a gritty texture that makes it unpleasant at higher ratios, so I prefer Lifesource because it means I can use more and get a bigger bagel.

The yeast gives this a proper bread taste. If you have instant/quick rise or bread machine yeast, you can skip the yeast-dissolving step and just treat it like the other dry ingredients. However, the granules in regular baking yeast are too big and need to be dissolved before adding.

The baking powder is for foolproof raising. You don't need to proof or raise this recipe, the yeast is only there to impart taste, the baking powder does the leavening.

Parchment paper has a silicon coating and nothing sticks to it, so you don't need to dust the pan with flour (calories) or add non-stick spray (calories, even if the label says there aren't any) before placing the dough down.


Note on the skinnytaste's miscalculation
They note 1 cup of flour as 5oz, but most calorie count databases assume a cup of flour is 4.4oz. I've never in my life been able to make a cup of flour weight only 4.4oz. 5oz is pretty accurate to what a cup actually measures in at, and I'm glad they included it, but when calculating the calories they were suddenly back to using the less-caloric 4.4oz cup.

So with this in mind, use a food scale make sure your measurements are accurate. My tablespoons of flour routinely weigh in at about 10g, meaning the 3 tablespoons in this recipe could easily actually contain as much as 4 tablespoons (adding 28 calories to the total). For my calorie counts to be accurate, each tablespoon of flour must weigh 7.81g (0.28oz).

The infamous skinnytaste bagel recipe.