Pumpkin Spice Protein Bagels

If you are interested in high-protein bagels, then this recipe is for you because each one of these Pumpkin Spice Protein Bagels has 20 grams of protein! They are healthy, satiating, and so delicious and flavorful. The bagels are easy to assemble and bake – there’s no need for boiling before baking! I’ve made lots of other protein bagel recipes, and the use of collagen peptides increases the protein content even more. Some of my recipes use collagen, and some only use greek yogurt for the protein content. If you search “bagel” on the search bar, then it will bring up all my other bagel recipes!

Nutritional benefits of this recipe

• Collagen accounts for about 30% off your body’s protein. It provides structure, support, and strength to your skin, hair, nails, muscles, joints, connective tissues, bones, and more. It’s super easy to implement in your diet from adding it to coffee, smoothies, oatmeal, and more. I used Further Food collagen for this!
• Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
• Pumpkin pie spice has many nutrients from the cinnamon, nutmeg, cloves, etc. It helps keep blood sugar balanced, is rich in antioxidants, and not to mention delicious! 
• Greek yogurt is rich in protein, b-vitamins, calcium, phosphorus, zinc, and more. It’s filling and a great way to add protein to your diet. Be sure to always opt for grass-fed dairy products!
• I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.

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Ingredients for Pumpkin Spice Protein Bagels

Flour

Collagen peptides – I specifically used the pumpkin spice collagen peptides by Further Food. If you are using regular unflavored collagen peptides, then add another 1/2 tsp of pumpkin pie spice to the recipe.

Baking powder

Salt

Pumpkin puree

Thick, non-fat yogurt – If your yogurt is thinner, then you’ll need more flour, so adjust as needed according to your yogurt. You’ll also need more flour if using whole milk yogurt instead of non-fat.

Pumpkin pie spice

Coconut sugar

How to make Pumpkin Spice Protein Bagels

1. Preheat the oven to 350ºF. Line a large baking sheet w/ parchment paper.
2. In a mixing bowl, combine the dry ingredients.
3. Add the yogurt and pumpkin and mix with a spatula until it’s a shaggy dough.
4. Dump the shaggy dough onto a floured surface. 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. Roll each portion into a ball, stick your thumb through the center to create a hole and stretch and form into a large bagel with about 1.5” hole in the center. Repeat with each portion.
7. Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
8. Bake the bagels for 28-35 minutes, or until med-deep golden brown on top. Remove from the oven and let them cool on the baking sheet. The texture becomes better as it cools.

A note on the yogurt

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%).

How to store Pumpkin Spice Protein Bagels

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.

Do these bagels toast well?

This bagel recipe doesn’t toast quite as well as most bagels because of the high moisture content, but they do still get a little crispy if you do a couple rounds in the toaster. If you want them to toast better, then decrease the pumpkin puree to 1/4 cup or increase the flour a little to make the moisture content a little lower.

Modifications

• You can use unflavored collagen peptides instead if needed, but just be sure to increase the pumpkin pie spice by about 1/2 tsp or so!
• If using whole milk yogurt, then be sure to increase the flour in the recipe! The bagel dough should not be sticking to your fingers, so add a little at a time until it is no longer sticky.

Other high protein bagel recipes you’ll love

Cinnamon Apple Bagels

Cinnamon Raisin Bagels

Blueberry Bagels

Sesame Onion Bagels

Everything Bagels

I hope you love these Pumpkin Spice Protein Bagels! Please be sure to leave a comment and rating if you give it a try – I would love to know what you think!

Pumpkin Spice Protein Bagels

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• Author: Christine Manes
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 bagels 1x
• Category: breakfast
• Method: Oven

Ingredients

Scale 1x2x3x

Dry:

265g flour (1 1/2 cups packed), more as needed

33g (1/4 cup) Further Food pumpkin spice collagen peptides

18g coconut sugar (2 Tbsp)

2 tsp (7g) baking powder, make sure it’s fresh so they rise well

1/2 tsp (2g) pink himalayan or sea salt

1/2 tsp (2g) vanilla powder

1/4 tsp (1g) pumpkin pie spice

Wet:

170g (3/4 cup) thick, non-fat greek yogurt (I use Stonyfield grass-fed)

88 g pumpkin puree (1/3 cup)

Additional:

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

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Instructions

1. Preheat the oven to 350ºF. Line a large baking sheet w/ parchment paper.
2. In a mixing bowl, combine the dry ingredients.
3. Add the yogurt and pumpkin and mix with a spatula until it’s a shaggy dough.
4. Dump the shaggy dough onto a floured surface. 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. Roll each portion into a ball, stick your thumb through the center to create a hole and stretch and form into a large bagel with about 1.5” hole in the center. Repeat with each portion.
7. Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
8. Bake the bagels for 28-35 minutes, or until med-deep golden brown on top. Remove from the oven and let them cool on the baking sheet. 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.

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