High-Protein Egg Bagel
User Reviews
4.8
High-Protein Egg Bagel
Description
This High-Protein Egg Bagel recipe mixes flour, baking powder, salt, Greek yogurt, and beaten egg yolks into a dough that is kneaded until smooth but not sticky. The dough is divided and shaped into bagels by rolling into ropes and joining ends or poking a hole through dough balls, then brushed with egg whites and sprinkled with seasoning. These bagels are baked on a prepared sheet until golden, resulting in a lightly chewy, tender texture supported by the protein-rich ingredients.
The recipe notes that whole wheat or gluten-free flour blends may be substituted, with adjustments to baking time and temperature. Using thick Greek yogurt not only adds protein but helps the dough bind properly. Commercial seasoning blends contribute a savory, aromatic crust.
The bagels cool before slicing and serving. This recipe offers a homemade alternative to store-bought bagels with a focus on higher protein content from eggs and yogurt.
Using a silpat or greased parchment paper prevents sticking, and chilling dough shape before baking is not required. Optional toppings can adjust flavor profiles.
Ingredients
- 1 1/4 cups all-purpose flour whole wheat or gluten-free mix* (6.25 oz in weight, unbleached
- 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 Greek yogurt not regular yogurt, it will be too sticky (Stonyfield or Fage work best, non-fat
- 2 large egg whites and yolks separated, and beaten
- everything bagel seasoning optional toppings, includes sesame seeds, brown sugar, onion flakes, garlic flakes, etc
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
- Use thick Greek yogurt such as Stonyfield or Fage; avoid runny varieties like Chobani.
- Bob's Red Mill 1-to-1 Gluten-Free flour mix works well for gluten-free versions, with adjusted baking time and temperature.
- Toppings like everything bagel seasoning add flavor but may increase calories.
- Baking on parchment or silpat prevents sticking; greasing may be necessary with parchment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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