Everything Seasoning Protein Bagels (Printer View)

Fluffy bagels enhanced with protein and savory seasoning, perfect for a nutritious start or snack.

# What you'll need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/4 cup unflavored whey protein powder
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine salt

→ Wet Ingredients

05 - 1 cup nonfat Greek yogurt

→ Topping

06 - 2 tablespoons everything bagel seasoning
07 - 1 large egg, beaten for egg wash (optional)

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir with a spatula until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead gently for 1-2 minutes until the texture becomes smooth.
05 - Divide dough into 4 equal portions. Roll each piece into a rope shape, then form into a bagel by connecting the ends and pinching to seal.
06 - Place bagels on the prepared baking sheet. Brush the tops with beaten egg for a glossy finish if desired.
07 - Sprinkle everything bagel seasoning generously over each bagel.
08 - Bake for 22-25 minutes until the bagels are golden brown and cooked through.
09 - Remove from oven and allow bagels to cool on a wire rack for 10 minutes before serving.

# Expert Advice:

01 -
  • They come together in your hands in minutes, no yeast patience required or waiting around wondering if the dough will cooperate.
  • The everything seasoning does all the heavy lifting flavor-wise, so even if you're new to bagel-making, you'll look like you've done this a hundred times.
  • Your body gets what it wants (protein, low fat) while your taste buds don't feel like they're suffering through a diet food.
02 -
  • Greek yogurt varies in thickness from brand to brand, and if yours is too thick, your dough will be tough as a hockey puck instead of tender, so feel free to add a teaspoon of water if needed.
  • Don't skip the cooling step just because you're impatient, because warm bagels collapse into themselves and feel gummy instead of having that proper bagel structure you're after.
03 -
  • Measure your Greek yogurt by weight if you can, because yogurt is dense and slightly liquidy, and scooping by volume can be inconsistent enough to mess with your dough texture.
  • The everything seasoning's salt content is significant, so taste your dough before adding the full 1/2 teaspoon of salt in the dry ingredients to make sure you're not creating something overly salty.
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