High-Protein Apple Cinnamon Bagel Knots
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 10 bagel knots 1x
- Category: breakfast, snack
- Method: Oven
Ingredients
Scale
245g heritage flour (2 cups spooned and leveled), plus more for kneading
33g collagen peptides (1/4 cup) - optional for additional protein
2 tsp (6g) baking powder, make sure it’s fresh so they rise well
2 Tbsp coconut sugar (26g)
1 tsp (2g) ground cinnamon
1/2 (3g) tsp pink himalayan or sea salt
240g (1 cup) thick, non-fat greek yogurt
Apple mixture:
1/2 Tbsp butter, ghee, or avocado oil
1 small pink lady apple, diced very small (1 cup) - I diced it to be 1/4-3/8"
2 Tbsp coconut sugar (26g)
1/4 tsp ground cinnamon
Egg wash:
1 egg, whisked and set aside (a large egg is enough to make several batches)
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, 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 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. Add more flour to your hands and the surface if it’s sticking.
- Let it rest for 5-10 minutes.
- If you have a kitchen scale, then weigh the dough ball and divide that number by 10, this way you can make bagel knots even in size so that they cook evenly. My dough ball was 650 grams, so I split the dough into 10 portions that weighed 65 grams each.
- Split the dough into 10 equal portions, then roll them into logs and form into whatever knot shapes you want. As long as they are all roughly equal in size, they should cook at an even rate.
- Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
- Bake the bagel knots for 18-21 minutes, or until slightly golden on top, and you can poke them and they should spring back / be fairly firm. If you want them more golden on top, you can broil them for the last 2-3 minutes of the bake time.
- Remove from the oven and let them cool on the baking sheet for 10 minutes before eating.
- To store: Let the bagel knots cool completely to room temperature first. Then store in an airtight container. You can store them at room temperature for up to a day, or in the refrigerator for up to 5 days, or 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.
