High-Protein Egg Bagel

Name: High-Protein Egg Bagel
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
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

User Reviews

4.8

165 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
50 mins
Servings
4 servings
Calories
184 kcal
Course
Breakfast
Cuisine
American

High-Protein Egg Bagel

Iris Warren

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This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!

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Ingredients

Servings

1 1/4 cups unbleached all purpose flour (whole wheat or gluten-free mix* (6.25 oz in weight))
2 teaspoons baking powder (make sure it's not expired or it won't rise)
3/4 teaspoon kosher salt (use less if using table salt)
3/4 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky (Stonyfield or Fage work best)**)
2 large eggs (whites and yolks separated, and beaten)
everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc (optional toppings)

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Instructions

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
Air fryer at 280°F for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Brush the top with egg whites and sprinkle both sides with seasoning of your choice.
Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Notes

*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.
** 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.

Nutrition Information

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Serving 1bagel Calories 184kcal (9%) Carbohydrates 30g (10%) Protein 10g (20%) Fat 2.5g (4%) Saturated Fat 1g (5%) Cholesterol 93.5mg (31%) Sodium 487mg (20%) Fiber 1g (4%) Sugar 1.5g (3%)