Pumpkin Protein Bagels (18g protein in each!)

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Author: Christine Manes
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 minutes
Yield: 4 bagels 1x
Category: Breakfast, snack
Method: Oven

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)

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Instructions

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
In a mixing bowl, combine the dry ingredients.
Add the yogurt and pumpkin puree 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. Lightly flour the cut edges if they’re sticky.
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.
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 pumpkin pie spice and granulated coconut sugar.
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.
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.