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Easy Seeded Muffin with Fat Free Garlic and Herb Cream Cheese


475g Strong bread flour

1 tbsp Ovaltine malt powder

7g Dried Yeast

10g Salt

325ml water

1 beaten egg

50g Mixed seeds

For the Cream Cheese:

500g 0% Greek Yogurt

1 tbsp Salt

1 Garlic clove

2 tbsp Chopped Fresh Chives

Here’s How:

Pour the flour, yeast, malt and salt into a mixing bowl, using your hand blend the ingredients together.

Make a well in the centre of the flour and pour in the water.

Using your hand in a claw shape roll it around the bowl to mix together until it forms a soft ball of dough.

Transfer the mixture onto a lightly floured work surface and knead for 10 minutes until smooth and stretchy.

Return the dough back to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size.

You can also place the dough in the fridge overnight to prove as the cold temperate of the fridge will slow to proving process down and develop the flavour.

Scoop the dough back out of the mixing bowl onto a lightly floured work surface, dust with a little flour on top and knock all the air out using your hands.

Roll the dough out to approximate 3cm thick and use a 9cm cutter to cut out approx 9 circles.

Using a 3cm cutter, cut out the centre of the dough to make a bagel, then transfer onto a non stick baking tray.

Brush the bagels with the beaten egg, then sprinkle with the mixed seeds.

Leave the bagels to prove for 1 hour until they double in size.

Bake in a pre heated oven 200c for 20 -25 minutes or until golden and fully baked both on top and underneath.

These bagels are delicious served with cream cheese.

In a bowl mix together the salt and the yoghurt. Place in a sieve over a bowl and leave to drain for a few hours or over night. This will create a lovely thick, cream cheese texture. Then, add in the chopped garlic and herbs and mix together well. Serve smeared on your seeded bagels for a delicious lunchtime treat.


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