PROTEIN BAGELS. Like, who am I? I could eat a bagel every day of my life if it wasn’t for those pesky little things called carbs. So we went ahead and balanced the scales a little bit by upping the protein in these quick and easy bagels and if you were to serve them with say, scrambled egg whites and cream cheese, I bet you could get around 30 grams of protein in your breakfast without even breaking a sweat! But how could I even possibly like a baking powder leavened bagel instead of one with sourdough or yeast? This year, I’ve embarked upon a sourdough journey. And sometimes [read: most times] that comes with a lot of struggles before you get to a point where you enjoy adding flour, salt and water to a bowl and watching it rise on its own. Luckily, these high protein bagels require no previous cooking or baking skills. And before you freak out – don’t worry, there’s no whey protein powder or anything out of the ordinary in these bagels! If you can add all purpose flour, salt, baking powder, and some greek yogurt to a bowl, you can make protein bagels at home in a flash! Brush your bagels with a beaten egg white, this adds more protein and gives the bagels a little bit of glue so that you can sprinkle them with your toppings of choice – sesame seeds, everything bagel seasoning, dehydrated garlic, poppy seeds, dried onion, or anything else you please! And yes, air fryer friends, you don’t even have to turn the oven on if you don’t want to!
Ingredients for protein bagels:
All purpose flour: I have good news for you! Both all purpose and bread flour will work for this recipe. The higher the protein in the flour, the crisper these bagels will be. Most high protein bagel recipes call for self-rising or self-raising flour. This is something I rarely have in the pantry. So I went ahead and made the recipe with regular flour. If you have self-rising flour at home and want to use it, see the notes under the recipe card on what ingredients you’ll need got swap out! Baking powder: this is the leavening agent in our recipe. We’ll add the baking powder and kosher salt to our dough and let it hang out for 5-10 minutes. This allows the baking powder to really be absorbed by the other ingredients and leaves us with one protein-packed bagel!Kosher salt: pretty self explanatory here! Use sea salt or kosher salt. Keep in mind that if you are using everything bagel seasoning that contains a lot of sodium, you might want to cut the salt back to 3/4 teaspoon If you usually prefer things less salty!Greek yogurt: I like using full fat greek yogurt for this recipe. My favorite is Fage 5%, but 2% or even 0% will work. I do suggest using a higher fat percentage if possible though, I find it gives the bagels a better taste. And yes, vegan Greek yogurt should work well in place of traditional greek yogurt!Egg white: This is to egg wash the bagels with before we sprinkle them with our seasonings. Seasoning of choice: I’m pretty picky when it comes to bagels! My seasoning of choice is always sesame seeds. You won’t see me straying anywhere from that, but you coiled use poppy seeds, dried onion flakes, garlic flakes, or everything bagel seasoning! I usually make sourdough bagels with Asiago cheese shredded right on top, and I can’t imagine that would be anything but delicious!!
How to my 5-ingredient protein bagel recipe at home:
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use self-rising/self-raising flour: you can also use self-rising flour if this is something you typically keep on hand. Replace the flour, baking powder, and most of the kosher salt with 2¼ cups self-rising flour. You’ll still need ¼ teaspoon of salt in addition to the flour!seasonings: You can use an array of seasoning for these bagels. Dehydrated garlic or onion would work too. If you use an everything bagel seasoning with salt, you might want to cut the salt back to ¾ teaspoon to keep the bagels from being too salty.
Air fryer directions: Preheat the air fryer to 300ºF for at least 5 minutes. Then add the bagels and air fry them for 15-20 minutes or until golden brown on top and cooked through.
