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  • Writer's pictureMyranda

High Protein Bagels

Updated: Dec 10, 2022

This is another recipe from my favorite nutrition program 2B Mindset. I've mentioned this program before and I'll mention it again in the future because it gives me life! Stay tuned to the end of the post and I'll share an intro video of my dietitian that created this program and a link if you want more information. For now...ON TO THE BAGELS! These bagels are 3 ingredients (plus a little more but you'll see), packed with protein and are fiber-filled carbohydrates. These make the best breakfast sandwiches in my opinion.

High-Protein Whole Wheat Bagels


Yield: 6 servings (1 bagel each) Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients Parchment Paper Nonstick cooking spray 1 1/2 cups whole wheat flour 1 1/2 tsp baking powder 1 1/2 cups reduced-fat (0 or 2%) plain Greek yogurt

1 large egg, lightly beaten

1 tsp water 2 Tbsp Everything Bagel Seasoning, Salt-Free (optional - see notes)

Directions 1. Preheat oven to 425 degrees F.

2. Line large baking sheet with parchment paper; lightly coat with spray and set aside.

3. Add flour and baking powder to a medium mixing bowl and stir to combine.

4. Add yogurt and stir until dough forms. Knead in bowl for 1 to 2 minutes until dry ingredients are well incorporated.

5. Form dough into a ball. Cut into six equal pieces. Roll each piece into a rope about 6-8 inches long, bring the ends together and pinch to seal and form the bagel shape. Place on the baking sheet.

6. Add egg and water in a small bowl and whisk to combine. Brush the tops of the bagels with the egg mixture and sprinkle evenly with the seasoning.

7. Bake for about 15 minutes. Transfer to a cooling rack. To serve immediately, cool slightly. Store completely cooled bagels in an airtight container in the refrigerator up to 4 days or freeze up to 2 months. Notes Okay...a few notes for this one. First one is I hate EBB seasoning. It is so gross to me so I like to add just sesame seeds to the top of mine. I've also left them plain on top. The recipe notes that the leftovers taste better when sliced in half and toasted and this is 100% true! If you're eating slightly cooled, you can use the leftover egg mixture to make scrambled eggs. You can basically do whatever you want to the base dough. Add some cinnamon, blueberries, raisins, to the dough mixture. Maybe change the plain Greek yogurt to a flavored Greek yogurt. Just know that whatever you add to the dough (chocolate chips anyone...), your baking time will change as well. To freeze, I recommend that you lay on a sheet pan in the freezer until frozen and then put in a zip top bag or vacuum seal individually. One thing I also do differently is I weigh out all my dough, divide it by six and then weigh out my dough. I also roll the dough into a ball and then punch a whole through the center. The dough is very sticky even after kneading. I also want to play around with the time because while I love the chew of the bagels when baked for 15 minutes, I pulled this batch out and they were puffed up and looked so good only to deflate and look shriveled. They still taste good but I wonder if I bake for a few more minutes if they will hold that more iconic bagel shape! Here's some pics of the process!

**UPDATE** My daughter and I ate the above bagels super fast so I made another batch. I followed the directions but here's exactly what I did: After I added the yogurt I mixed the dough by hand until all the dry ingredients were incorporated and then I set a timer and kneaded the dough for 2 minutes. I weighed the dough, split it into 6 equal pieces and formed my bagels and then I baked them for 20 minutes instead of 15 minutes (see pictures below). They were still a little soft but I realized that they were starting to turn a little golden (something I had never seen when I baked for 15 minutes)! I set the timer for another 5 minutes and they were a beautiful golden color so I cut the oven off and then left them in for another 3 minutes. That's a total of 28 minutes and y'all...these turned out so much better! They are light and fluffy! The pictures don't do the beautiful color justice!

Alright y'all! That's it! As promised, here is Ilana Muhlstein. She is the creator of the 2B Mindset program. Here is her story. If you try these, please let me know. If you share on IG, tag me @Myranda.McCaffreyNowak. *At the end of August 2021, I will be temporarily shutting down my Beachbody coaching business.

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