Easy 3 Ingredient Protein Bagel
Ingredients:
Directions:
Preheat your oven to 400°F. Line a baking sheet with parchment paper - option to lightly oil or coat with cooking spray.
Combine yogurt and flour until all the flour is mixed into the yogurt and the dough forms a ball. If there’s liquid on top of the yogurt drain it before you measure it out.
Put a dusting of flour on the cutting board. Knead the dough for about 30 seconds. Cut the dough into 4 equal parts. Lightly flour your hands if the dough is stick - not too much flour or the dough will become tough.
Roll each dough piece into a ball. Lightly flour your finger, then poke it in the center of the dough ball to create a hole.
Gently stretch out the center hole, you’re looking for a 1” wide opening, shaping the the dough into a bagel shape.
Place your bagels on a parchment paper lined baking sheet, ensure they have room to rise slightly. Let them sit to rest + rise (just a little) for 15 minutes.
Brush egg over the bagels. Sprinkle your topping of choice on top.
Bake for 25-30 minutes. Rotate the pan at the halfway mark.
After 25-30 minutes and they are lightly browned, increase oven heat to 450°F and bake for additional 4-5 minutes or until the bagels are golden.
Notes:
I used Fage Total 0% Greek Yogurt.
The egg wash is optionalI, I highly recommend as they a nice chewy crisp texture to the bagels and help toppings like salt or seeds stick.
