These protein bagels need just three key ingredients to make and pack in over 20 grams of protein each! No yeast needed, you can make them without protein powder! Watch how I make this in my kitchen in the video below!
1tablespoonsesame seedsor bagel toppings of choice
Instructions
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a mixing bowl, add your flour and yogurt and mix until combined. Using your hands, gently knead together until smooth.
Transfer the dough onto a floured surface. Divide the dough into eight equal portions and shape them into bagels. Place them on the lined baking sheet and brush with melted butter. Sprinkle with your favorite bagel toppings.
Bake the bagels for 15-17 minutes, or until golden brown on top. Remove the bagels from the oven and enjoy immediately.
Video
Notes
* High protein flour by Vetta contains 21 extra grams of protein per serving. Standard self rising flour or a mix of self rising flour and unflavored protein powder can be used.** If you don't want to use protein powder, add more self rising flour. TO STORE: Leftover bagels can be stored at room temperature, covered, for up to 3 days. To keep them longer, store them in the refrigerator. TO FREEZE: Place cooled bagels in a ziplock bag and store them in the freezer for up to six months. REHEATING: Slice the bagels in half and toast them before adding your favorite spreads and/or fillings.