Cinnamon Apple Bagels (high-protein!)

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Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: Breakfast, snack
Method: Oven

Ingredients

Scale

200g heritage flour (1 1/3 cups), plus more for kneading

30g collagen peptides (1/4 cup)

2 tsp baking powder, make sure it’s fresh so they rise well

1 1/2 tsp ground cinnamon

1/2 tsp pink himalayan or sea salt

240g (1 cup) thick, non-fat greek yogurt

Optional: 1/4 tsp vanilla bean paste or extract

Apple mixture:

1/2 Tbsp butter (or avocado oil)

1/2 heaping cup diced apples

1 Tbsp coconut sugar (optional)

1/4 tsp ground cinnamon

Egg wash:

1 egg, whisked and set aside (a large egg is enough to make several batches)

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Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
Make the apple mixture: Preheat a small pan to med-high heat. Add the butter, diced apples, the coconut sugar, and the cinnamon and sauté for a couple minutes until softened. Set aside to cool.
In a mixing bowl, combine the flour, collagen, baking powder, cinnamon, and salt.
Add the greek yogurt, vanilla paste, and apples and mix with a spatula until it’s a shaggy dough.
Dump the shaggy dough onto a floured surface and knead together with a floured hand until it’s a smooth ball. The dough should not be sticky, so add a bit more flour if needed.
Let it rest for 5-10 minutes.
Divide the dough into 4 equal portions. Roll the cut edges in flour.
Take one portion and roll it between the palm of your hands and until it becomes a long log, about 10″ in length. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. Another way to make the bagel shape is rolling the portion into a ball then pressing your thumb all the way through the middle, placing it onto the counter and spinning the bagel around to stretch it out, then adjusting the shape as needed (you’ll want the hole in the middle to be big).
Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
If desired, sprinkle with a little bit of cinnamon.
Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool on the baking sheet for a few minutes then transfer to a wired rack. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
To store: Let the bagels cool completely to room temperature first. Then store in an airtight container in the refrigerator and eat within 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.