Protein Bagels
These easy protein bagels have 10 grams of protein and are made with only 4 ingredients. No yeast or protein powder needed! They're soft, fluffy and perfect for meal prep.
Servings: 4
Ingredients
- 1 cup full fat greek yogurt I used Wallaby
- 1 cup self-rising flour*
- 1 egg white or 1 Tablespoon liquid egg whites
- Everything Bagel Seasoning to taste
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the Greek yogurt and self-rising flour. Mix until a shaggy dough forms, then transfer it to a floured surface. Knead the dough with your hands for 2-3 minutes until it is smooth and no longer sticky. Add a small amount of flour if needed.
- Divide the dough into 4 equal portions. Roll each portion into a log, then shape it into a circle to form a bagel. Press the ends together to seal.
- Brush each bagel all over with egg whites to help the seasoning stick and give them a golden finish when baked.
- Sprinkle the tops of the bagels generously with Everything Bagel Seasoning.
- Place the bagels on the prepared baking sheet and bake for about 25 minutes, or until golden brown and cooked through.
- Allow the bagels to cool for 5 minutes before serving. Enjoy as-is or sliced and toasted with your favorite toppings!
Notes
- Self-rising flour: If you don’t have or can’t find self-rising flour you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Storage: Once cooled, store bagels in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, slice them in half, wrap individually, and freeze for up to 3 months. To enjoy, thaw in the fridge overnight or warm them directly in the toaster or oven.
Nutrition
Serving: 1 bagel | Calories: 181kcal | Carbohydrates: 25g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 706mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g