Protein Bagels

My protein bagels need just three key ingredients and pack in over 30 grams of protein each! They bake in just 15 minutes. Watch how I make this in my kitchen in the video below!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings Servings

Calories 80kcal

Author Arman Liew

Ingredients

1/2 cup high protein self rising flour * See notes
1/2 cup unflavored protein powder ** See notes
1 cup Greek yogurt non-fat

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.

Brush the bagels with melted butter or an egg white for the golden brown exterior.,

Add toppings like sesame seeds, poppy seeds, everything but the bagel seasoning, etc.

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.

Nutrition