Stainless Steel Baking Sheet (non-toxic)
Buy Now →Sesame Onion Bagels (High-Protein)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bagels 1x
- Category: Breakfast
- Method: Oven
Ingredients
Scale
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
1–2 tsp sesame seeds
1 tsp onion powder + more for sprinkling (or use onion flakes for sprinkling)
240g (1 cup) thick, non-fat greek yogurt (I used Stonyfield grass-fed 0% greek yogurt)
1 egg, whisked and set aside
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), salt (1/2 tsp), and onion powder (1 tsp).
- Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
- Transfer to a floured surface.
- Switching to a hand, knead together until smooth. The dough should not be sticky, so add more flour, 1-2 Tbsp at a time, if it’s sticky.
- Let the dough ball rest for 5-10 minutes.
- 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.
- Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. Sprinkle with 1/4 tsp onion powder (or 1/2-1 tsp onion flakes) and 1-2 tsp sesame seeds according to preference.
- 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.
- For Storage: Store in an airtight container in the refrigerator for up to 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.
Notes
I tried many different yogurt brands for this recipe, and the Stonyfield grass-fed 0% greek yogurt worked perfectly. Another one that works is the 0% Chobani. If your yogurt is thin and runny, then no worries – just add more flour to the dough! I’ve successfully made this recipe using more runny yogurts, and find that I typically have to add up to 60g more flour – but it depends on the specific yogurt and how runny it is. Just start with the base recipe and add 1-2 Tbsp of flour until the dough is no longer sticky.
Find it online: https://homecookedliving.com/sesame-onion-bagels-high-protein/
