Protein Bagels

These Protein Bagels are a made with Greek yogurt or cottage cheese and only 3 main ingredients! With 9 grams of protein and 150 calories per bagel they're deliciously healthy!

Course Breakfast

Cuisine All

Prep Time 10

Cook Time 20

Total Time 30

Servings bagels

Calories 150kcal

Author Ana Frias

Ingredients

1 cup non-fat Greek yogurt or non-fat cottage cheese (1 cup = 227 grams)
1 cup all-purpose flour (1 cup = 120g)
2 teaspoons baking powder
⅓ teaspoon kosher salt
1 egg yolk (to brush the bagel) whisked
Sesame seeds, poppy seeds or your favorite bagel seasoning.

Instructions

Preheat oven to 400° F (or 205°C). Line a baking sheet with parchment paper and set aside.
Puree the cottage cheese in a small blender (like magic bullet) or use an immersion blender. The consistency should be like ricotta cheese.
In a medium bowl, combine the flour, baking powder and salt. Add the blended cottage cheese and mix all ingredients with a spatula or your hands. The consistency will be lumpy.
Transfer to a clean surface and knead for a couple of minutes until all ingredients are mixed and dough is formed. Divide into 4 equal portions.
Form the rope – Using your hands, roll each ball by pressing the center and gently apply pressure outward as you roll to create an even rope. Adjust thickness – Ensure the rope is uniform in thickness along its length to make a balanced bagel shape. (See note #1)
These ropes will then be shaped into bagels by connecting the ends or wrapping them around your hand before sealing.
Transfer bagels to a baking sheet and brush with the whisked egg. Top with sesame or poppy seeds or your favorite bagel seasoning.
Bake for 20 to 25 minutes until firm and golden brown. Transfer to cooling rack and allow to cool before eating or slicing it. Enjoy!

Notes

If using Greek yogurt for your liquid choice, be aware that you may need more flour when rolling your dough as it may get sticky.
The best texture is achieved when rolling the dough into a rope then connecting the ends, vs. Making a ball and poking a hole in the middle.
If you get air pockets when rolling the dough into a rope, just squeeze the air out and continue making the rope gently.

Nutrition