Zucchini Bagels
A fun, nutritious alternative to traditional bagels, these Zucchini Bagels are perfect for breakfast or snacks, and can easily be made with kids.
Ingredients
Main Ingredients
- 2 medium zucchinis (grated)
- 2 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- 1 tsp salt
- 2 tbsp olive oil
- 1 tsp sugar
- 2 large eggs Can substitute with 1/4 cup of plain yogurt for each egg.
- to taste sesame seeds or Everything Bagel seasoning For topping.
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mix flour, yeast, salt, and sugar until well combined.
- Add grated zucchini, olive oil, and eggs to the dry mixture; stir until just combined.
- Divide dough into equal portions; shape each into a bagel by rolling into a ball and creating a hole in the center.
Baking
- Place on prepared baking sheet; sprinkle with sesame seeds or seasoning.
- Bake for 25-30 minutes until golden brown.
Notes
Leftovers can be stored in an airtight container for up to a week in the fridge. For freezing, wrap them tightly in plastic wrap and store in a freezer bag for up to three months.