Protein Bagels

I've discovered the simplest way to create protein-packed bagels at home, and I can't wait to share it with you. These two-ingredient wonders pack over 13g of protein each without any protein powder or complicated techniques. After perfecting this recipe in my kitchen, I can honestly say these are just as soft and delicious as traditional bagels, but so much healthier and easier to make.

The first time I made these for my family, they couldn't believe these weren't store-bought. My teenage son who usually turns his nose up at "healthy versions" of foods asked me to make a double batch next time!

Essential Ingredients and Selection Tips:

• All-Purpose Flour: Creates a lighter, fluffier texture than whole wheat
• Greek Yogurt: Full-fat (5% or 2%) produces the best flavor and texture
• Baking Powder: The secret to perfect rise without yeast
• Kosher Salt: Enhances flavor and helps with texture
• Egg Wash: Optional but creates that beautiful golden crust

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Detailed Cooking Instructions:

Creating the Perfect Dough

Combine flour, baking powder and salt in a large bowl. Add Greek yogurt and stir until it forms a cohesive dough. Adjust with more flour if sticky or more yogurt if too dry. Knead just until smooth - overworking makes tough bagels.

Shaping Your Bagels

Divide dough into four equal pieces. Roll each piece into a 6-inch log. Connect the ends to form a ring shape. Place on a lined baking sheet with space between.

Adding the Finishing Touches

Brush tops with egg wash for golden color. Sprinkle with your favorite seeds or seasonings. Everything bagel seasoning works beautifully. Don't be shy with the toppings!

Baking to Perfection

Bake in a hot oven for 25-30 minutes. Look for golden brown tops as your indicator. Or air fry at 280°F for 15-20 minutes. Let cool before slicing.

After years of making these bagels, I've found they're most delicious when made with 5% Greek yogurt. Once I tried making them with non-fat and while they were still good, they lacked that signature chewy softness that makes bagels so satisfying.

Versatility Magic:

These protein bagels are chameleons in the kitchen. I've topped them with everything from classic sesame seeds to shredded cheddar and garlic. For breakfast, I'll split and toast one, then top with smashed avocado and a fried egg. For lunch, they make incredible sandwiches filled with smoked salmon, cucumber and dill. The possibilities are endless!

Storage Wisdom:

These bagels keep beautifully in an airtight container at room temperature for about 2 days. For longer storage, I slice them before freezing, then pop them straight into the toaster when needed. This has saved me countless mornings when I needed a quick protein-packed breakfast.

Low-Carb Option:

When my sister started keto, I created a lower-carb version using almond flour instead of all-purpose. The texture is slightly different but still delicious. The dough tends to be stickier, so you'll need to adjust with extra almond flour until it reaches a workable consistency.

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Chef's Helpful Tips:

Use a kitchen scale for most accurate measurements. When kneading, stop as soon as the dough becomes smooth and elastic. For even-sized bagels, weigh the dough and divide by four.

These protein bagels have become a staple in my kitchen, appearing at least once a week. What started as a healthy experiment has turned into our favorite bread recipe, proving that nutritious options can be just as delicious as traditional ones. The satisfaction of pulling these golden rings from the oven and knowing exactly what went into them is unbeatable. Happy baking!

Frequently Asked Questions

→ Can I use self-rising flour?

Yes, use self-rising flour and omit the baking powder.

→ What Greek yogurt works best?

Use 2% or 5% fat Greek yogurt for best texture and flavor.

→ Can I make these in an air fryer?

Yes, air fry at 280°F for 15-20 minutes.

→ What toppings can I use?

Any bagel seeds work - sesame, poppy, everything bagel seasoning, etc.

→ Are these good for meal prep?

Yes, they're perfect for meal prep and can be frozen for later.