Print

High Protein Everything Bagels

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A high-protein, delicious bagel that’s perfect to start the day. Meal prep for the week for a healthy and filling brekkie!

Ingredients

Scale

Base:

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

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

1/2 tsp pink himalayan or sea salt

240g (1 cup) thick, non-fat greek yogurt (I used Stonyfield grass-fed 0% greek yogurt) – if using a thin, runny yogurt, then you’ll just add more flour – up to 60 grams or so

Extra

1 egg, whisked and set aside

Everything Bagel Seasoning – 1-2 Tbsp everything bagel seasoning, to taste

Instructions

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
  3. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough. It shouldn’t be super sticky, so add more flour 1-2 Tbsp at a time if it’s sticky.
  4. Transfer the shaggy dough onto a floured surface and knead together until smooth.
  5. Cover and let it rest for 5-10 minutes.
  6. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. 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.
  7. Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. After applying the egg wash, evenly disperse about 1-2 Tbsp of Everything Bagel Seasoning over the bagels, to your preference.
  8. Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Equipment

Notes

The type of yogurt is important:

It’s important to use a thick, non-fat greek yogurt such as Stonyfield grass-fed 0% or Chobani 0%. I tried other greek yogurt brands and they were a much thinner consistency so I had to add more flour. If the yogurt you are using is thinner, then add more flour. The dough shouldn’t be sticky. Just knead in 1-2 Tbsp at a time until it’s no longer sticky.

Parchment paper:

It’s important to use parchment paper on the cookie sheet to prevent the bottoms of the bagels from browning too much.

For storage:

Let them cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://homecookedliving.com/high-protein-everything-bagels-with-greek-yogurt/

Recipe Card powered byTasty Recipes