mga ito Mga Bagel na Avocado are easy 3-ingredient bagels made with ripe avocados. They are perfect to add omega-3 and fiber to your bagels.
I love making simple bagels, like my Mga Bagel na Harina ng Almond, Mga Bagel na Quinoa, O Mga Bagel ng Saging but they all require quite a few ingredients, so I went on a mission to make super simple, yet healthy, bagels. I love avocado bagels, but most recipes online are just regular bagels with slices of avocado on the top.
I think we can do better than that, so I found a way of incorporating avocado into the batter which gives the dough a nice green color without any weird taste.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Mga Bagel na Avocado
Ingredients
- ½ tasa Dinurog na Hinog na Avocado - equivalent 1 large Hass avocado, ripe but no black/dark spot in the flesh (note 1)
- ½ tasa Yogurt na Walang Dairy - (tala 2)
- 1 ¾ tasa Harinang Kusang Tumataas - (tala 3)
Mga Toppings
- 1 kutsara Pampalasa ng Bagel - (tala 4)
- 1 kutsara Almond Milk - (tala 5)
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang malaking baking sheet. Pahiran ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- On a chopping board, scoop out the flesh of your ripe avocado. If you see brown or black spots, remove them. Dark spots when baked add a very bitter flavor to the bagels.
- Mash the green, ripe avocado flesh with a fork into a smooth puree, then pack in a measuring cup to get 1/2 cup. If you do not have enough, simply add yogurt.
- Add the mashed avocado, yogurt and self-rising flour in a mixing bowl, stir with a fork, pressing to bring ingredients together.
- When it starts to form pieces, lightly oil your hands and knead the dough to form a soft, consistent avocado dough.
- If the dough is too wet, adjust it by kneading in more flour.
- Divide it into 4 equal portions for larger bagels (as seen in the pictures above) or 6 for smaller bagels.
- Lightly flour your hands and roll the piece of dough into a ball, then insert a finger in its center to form the bagel hole.
- Place the bagels in the prepared baking sheet 2 thumbs away from each other – they expand in the oven.
- Brush their top with a little almond milk or water and sprinkle some bagel seasoning on top.
- Place a piece of foil in the bagel holes, so the holes do not shrink back in the oven.
- Bake the bagels for 20-22 minutes at 350°F (180°C) until golden brown.
- Let them cool down on a cooling rack completely before slicing.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 3 ingredients for the dough and can use any toppings.
- Abukado – They add healthy fats, fiber, and a creamy texture to the bagel dough, making it moist and fluffy. Use ripe, green-fleshed avocados for the best flavor. If you’re short on avocado, you can substitute with additional dairy-free yogurt, though this may slightly affect the flavor and texture. Overripe or blackened avocado is not recommended as it creates a bitter taste when baked.
- Yogurt na Walang Dairy – This contributes moisture, slight tanginess, and structure to the dough. Coconut or cashew yogurt works well, or you can use soy-based yogurt. Avoid flavored or sweetened varieties, as they may alter the bagel’s taste. If you’re not strictly plant-based, Greek yogurt can be a substitute.
- Harinang Kusang Tumataas – This brings the structure and lift for the bagels without the need for yeast. If you don’t have self-rising flour, make your own by combining all-purpose flour with baking powder (1 3/4 cup of flour + 3 tsp baking powder). For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- Pampalasa ng Bagel – This boosts the flavors with a mix of salt, garlic, onion, sesame seeds, and poppy seeds. You can substitute with a homemade mix or use other toppings like pumpkin seeds, sunflower seeds, or hemp seeds for added protein. Avoid leaving the bagels plain, as this diminishes the overall taste.
- Almond Milk – I use some dairy-free milk for brushing the bagel tops to help the seasoning adhere and make a better color. Replace it with other dairy-free milk options like soy, oat, or rice milk, or simply use water if needed. Avoid flavored or sweetened milk varieties.
Incorporating avocado into bagel dough boosts the profile sa nutrisyon with healthy fats, omega-3, and fiber. It also makes the bagels soft, moist, and fluffy while keeping them egg-free and dairy-free. This recipe is perfect if you are looking for a quick and nutritious alternative to traditional yeast-based bagels.
How to Make Avocado Bagels
Napakadaling gawin ang resipe na ito. Narito kung paano gawin sa mga larawan.
Mash the avocado in a mixing bowl and measure the amount needed once mashed.
Add the other dough ingredient and combine the mixture into a dough ball.
Split the dough ball into 4 smaller balls and drive your thumb through the middle to make the bagel hole.
Place the bagels on a baking sheet, add the optional seasoning on top and bake them for 20-22 minutes at 350 °F (180°C).
Mga Tip sa Pagbe-bake ni Carine
To make sure you make the best possible bagels, I’ve included below a few more tips!
- Choose the Perfect Avocado: Make sure it’s ripe by checking for a slightly soft feel when pressed and a light green color under the stem cap. Avoid using avocados with many dark spots, as they create a weird and bitter taste.
- Smooth Avocado Puree: Mash the avocado thoroughly until no lumps remain. Lumps can create inconsistencies in texture and affect the dough’s moisture balance.
- Sukatin nang Tumpak: Use measuring cups for the mashed avocado and yogurt for the best dough consistency. Overly wet dough requires more flour, which can make the bagels dense. If your avocado is too small, you can replace the rest with yogurt.
- Season the Dough: If you skip bagel seasoning, add salt or spices directly to the dough for balanced flavor. Options include garlic powder, onion powder, or even smoked paprika for a twist.
- Flour Adjustments: The dough should be soft but not overly sticky. If it sticks excessively to your hands, knead in a tablespoon of flour at a time until manageable.
- Shape and Maintain the Bagel Hole: Use your finger to create the bagel hole and ensure it stays open by placing foil or a small nozzle in the center during baking.
- Avoid Overcrowding on the Tray: Leave enough space between bagels on the baking sheet to allow them to expand without sticking together.
- Check the Baking: Bagels should be golden brown on top and firm to the touch. Undercooking can leave the interior doughy, so bake for an additional 1-2 minutes if needed.
- Cool na Ganap: Let the bagels cool fully on a rack before slicing to prevent them from becoming gummy inside.
Mga Mungkahi sa Paghahatid
Pair these bagels with dairy-free cream cheese, avocado slices, cucumber, or fresh tomatoes. For a protein-packed option, add a dollop of hummus or a sprinkle of hemp seeds.
Mga Tip sa Imbakan
You can store the bagels in an airtight container in the fridge hanggang 4 araw. For longer storage, freeze them for up to 1 month, and thaw at room temperature before reheating in an oven or toaster. Avoid microwaving, as it can make the bagels chewy.
Hello can I use almond flour??
Hindi, pasensya na, hindi ito gagana