Protein Bagels With Greek Yogurt Recipe
These Protein Bagels With Greek Yogurt are chewy, light, and full of protein without any yeast, rising time, or complex directions.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour (or use gluten-free 1:1 flour if needed)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/3 cup unflavored or vanilla protein powder (whey or plant-based)
Wet Ingredients:
- 1 cup plain Greek yogurt (non-fat or full-fat works; thicker is better)
For Topping:
- 1 egg, beaten (for brushing)
- Everything bagel seasoning, sesame seeds, or poppy seeds (optional)
- Pro Tip: If your protein powder is sweetened or flavored, consider adjusting the salt or skipping savory toppings.
Instructions
Preheating or Warming Your Oven
- This is done by preheating your oven to 375°F (190°C). Prepare a baking sheet with parchment paper or a silicone baking mat, which will help ensure that the dough is not mowed.
Mixing the Dry Ingredients
- In a mixing bowl, whisk flour, baking powder, salt, and protein powder until all is combined into a lump-free mixture.
Put the Yogurt
- Add the Greek yogurt using a spoon, mix with a wooden spoon or spatula until a shaggy dough is obtained. It will appear dry, but it is important to continue to mix until it begins to come together.
Knead the Dough
- Bring the bowl with the dough and mix it by hand with a lighter and easier motion for about 1-2 minutes until smooth. In case the dough is sticky, then add some more flour. Otherwise, in case it is too dry, add a teaspoon of yogurt.
Form the Bagels
- Cut the dough into 4 similar portions. Make each piece form a rope, which will measure 6-7 inches long, roll it up into a ring, and pinch the other end so it adheres.
Topping
- Put your shaped bagels onto your prepared baking sheet. Apply beaten egg on the tops, sprinkle it with the toppings of your choice, such as sesame seeds, herbs, or everything bagel seasoning.
Baking
- Bake until the tops are golden brown, about 22 to 25 minutes; bagels are done when lightly pressed and firm. Before serving or cutting, they need to cool for at least 10 minutes.