High-Protein Egg Bagel
This High-Protein Egg Bagel recipe boasts a vibrant yellow hue thanks to the egg yolks, which also contribute to their delightful fluffiness. Preparing these bagels is a breeze—there’s no need for boiling or yeast! Just combine the ingredients with Greek yogurt and either bake or air fry for a deliciously simple treat.
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Ingredients
- 1 1/4 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup non-fat Greek yogurt
- 2 large eggs
- everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc
Instructions
- 1
Begin by setting your oven temperature to 375°F. Line a baking sheet with parchment paper or a silicone mat. If you opt for parchment paper, lightly spray it with cooking oil to prevent sticking.
- 2
In a medium mixing bowl, whisk together the flour, baking powder, and salt until well blended. Then, add the yogurt and the egg yolks (set aside the whites) and stir with a fork until everything is thoroughly mixed, resulting in a crumbly texture.
- 3
Sprinkle some flour on your work surface and transfer the dough from the bowl. Knead the mixture a few times until it becomes smooth and slightly tacky, but not overly sticky, which should take around 15 to 20 kneads (the dough should not leave residue on your hands when you pull away).
- 4
Portion the dough into four equal pieces. Shape each piece into ropes approximately 3/4-inch thick and connect the ends to create bagels. Alternatively, you can form a ball and make a hole in the center, then gently stretch it to form the shape.
- 5
Using a brush, apply egg whites to the tops of the bagels and season both sides with your preferred spices.
- 6
Place the bagels on the top rack of the oven and bake for 25 minutes. Allow them to cool for at least 15 minutes before slicing.
- 7
For an air fryer option, preheat to 280°F and cook the bagels for 15 to 16 minutes, or until they achieve a golden color. There is no need to flip them during cooking. Allow to cool for at least 15 minutes before cutting.
Nutrition Information
Notes & Tips
- ** Chobani does not work, it’s not thick enough. The greek yogurt should not pour out of the container if tilted, if it does it won’t work.***Toppings may add calories and points.
- *To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.