Stainless Steel Baking Sheet (non-toxic)
Buy Now →Greek Yogurt Bagels (high-protein!)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bagels 1x
- Category: breakfast
- Method: oven
Ingredients
Units
Scale
200g white flour (1 1/3 cups), plus more for kneading2 tsp baking powder, make sure it's fresh so they rise well1/2 tsp pink himalayan or sea salt240g (1 cup) thick, non-fat greek yogurt (I used Stonyfield grass-fed 0% greek yogurt)1 egg, whisked and set asideOptional for extra protein: 30g collagen (1/4 cup)
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder, and salt (and collagen if using).
- Add the greek yogurt 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, 1-2 Tbsp at a time until no longer sticky. The amount of flour you use will depend on what yogurt you are using.
- Let it rest for 5-10 minutes.
- Divide the dough into 4 equal portions. Roll into balls.
- Take your thumb and press through the dough ball to create a hole in the center. Then place onto the counter and spin it around your finger to spread it out. You want the hole in each bagel to be about 1.5″-2″, because the bagel expands in the oven.
- Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
- 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.
Find it online: https://homecookedliving.com/greek-yogurt-bagels-high-protein/
