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Pumpkin Protein Bagels (18g protein in each!)

Pumpkin Portein Bagels
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Ingredients

Scale

Dry:

260g flour (1 1/2 cups packed), more as needed

30g collagen peptides (1/4 cup)

24g coconut sugar (2 Tbsp), (or sub date sugar)

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

3/4 tsp pumpkin pie spice, plus more for sprinkling

1/2 tsp pink himalayan or sea salt

Wet:

170g (3/4 cup) thick, non-fat greek yogurt (Stonyfield grass-fed or Chobani 0%)

60 g pumpkin puree (1/4 cup)

Additional:

1 egg, whisked and set aside (a large egg would be enough for several batches)

Pumpkin pie spice for sprinkling

Coconut sugar for sprinkling (optional)

Instructions

  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine the dry ingredients.
  3. Add the yogurt and pumpkin puree and mix with a spatula until it’s a shaggy dough.
  4. 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.
  5. Let it rest for 5-10 minutes.
  6. Divide the dough into 4 equal portions. Lightly flour the cut edges if they’re sticky.
  7. Take one portion between the palm of your hands and roll until it becomes a long log, about 10″ 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.
  8. Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
  9. If desired, sprinkle with a little bit of pumpkin pie spice and granulated coconut sugar.
  10. Bake the bagels for 25-35 minutes, or until med-deep golden brown on top. 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.
  11. 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.
  12. Please be sure to leave a comment and rating – I would love to know what you think, and your engagement allows me to create more recipes for you!

Equipment

Notes

I tried many different yogurt brands for this recipe, and Stonyfield grass-fed greek yogurt and the 0% Chobani definitely worked the best in my option. The yogurt is super thick, which helped create a dense bagel compared to other brands. For some reason, other brands had a thinner, runny yogurt (even if it was 0%). You are more than welcome to use those brands, but please keep in mind that you will have to add more flour!

You want the dough to be smooth, not sticky. So add flour accordingly if using another brand. Some brands (Like Trader Joes), I added up to 1/3-1/2 cup more flour. So if you want an easy recipe, then just opt to purchase the Stonyfield grass-fed greek yogurt or the Chobani non-fat (0%).

Nutrition

Find it online: https://homecookedliving.com/pumpkin-protein-bagels-18g-protein-in-each/

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