Elevate your breakfast game with these high protein bagels! This yogurt-based dough couldn’t be easier – especially since it doesn’t require yeast and uses only a hndful of ingredients. Whip up a batch today and see for yourself!
Jump to RecipeDo I have any breakfast enthusiasts out there? Let’s talk about a morning staple that’s been given a nutritious makeover: high protein bagels. If you’re like me, you’re always on the lookout for ways to boost your protein intake without sacrificing flavor or convenience. Well, look no further because high protein bagels might just be your new best friend in the kitchen!
First things first, let’s address the star of the show: the dough. Many of the recipes I’ve found for high protein bagels typically swap out some of the traditional flour for protein-rich alternatives like almond flour, chickpea flour, or even whey protein powder. This simple tweak not only increases the protein content but also adds a subtle nuttiness and denseness to the bagels, making them incredibly satisfying. The problem is that subbing flours in any baking recipe is always tricky unless you know what you’re doing (I’ll be working on these alternative flours soon!).
Now, onto the fun part – variations and flavor combinations! The beauty of high protein bagels lies in their versatility. Whether you’re a savory aficionado or have a sweet tooth, there’s a flavor combination out there to tantalize your taste buds – this dough can be changed into almost anything!!.
For the savory lovers, you can experiment with different herbs and spices mixed into the dough itself (or used as a topping) for an extra flavor boost. Think garlic and rosemary, everything bagel seasoning, or even spicy jalapeno and cheddar. A topping of course salt after the egg wash is epic!! And once the high protein bagels are baked, consider topping your with classic favorites like smoked salmon and cream cheese, avocado and tomato, or even a hearty slice of turkey and cheddar. The possibilities are endless!
On the sweeter side of things, high protein bagel dough can be made sweeter by using vanilla or fruit yogurt and you can add dried fruit to the dough before it is baked! They will make a delicious canvas for all sorts of indulgent toppings. Spread on some almond butter and sliced bananas for a protein-packed take on a classic PB&J, or go for a decadent combo of Greek yogurt, honey, and fresh berries. Also, if you’re feeling adventurous, try incorporating flavors like cinnamon and raisin into the dough for a guilt-free treat that tastes just like a cinnamon roll.
But wait, there’s more! High protein bagel dough isn’t just limited to breakfast – oh no, it’s a versatile ingredient that can be used in a variety of dishes throughout the day. Here are a few ideas to get you started:
- Lunchtime Sandwiches: Swap out regular sandwich bread for a high protein bagel to add an extra protein punch to your midday meal. Fill it with your favorite deli meats, cheeses, and veggies for a satisfying and portable lunch option.
- Snack Attack: Slice a high protein bagel in half and toast it up for a crunchy snack that’s perfect for dipping into hummus, guacamole, or your favorite savory spread.
- Mini Pizzas: Roll out small portions of high protein bagel dough to make mini pizza crusts. Top with tomato sauce, cheese, and your favorite pizza toppings for a healthier twist on everyone’s favorite comfort food.
- Dinner Rolls: Bake this high protein bagel dough in small balls (without the holes) and serve alongside your favorite soup or salad for a filling dinner option. They’re perfect for sopping up broth or for making mini sandwiches to pair with your meal.
How To Store High Protein Bagels:
- If you make the dough and don’t want to bake it off immediately (I love a freshly baked bagel!!), you can make the dough and keep it wrapped in plastic wrap for up to 3 days (in the refrigerator). If you’re cooking for yourself, simply take one portion (1/4 of the dough) out an hour ahead and bake it when needed. The dough should be room temperature before baking.
- Make sure you wrap leftover bagels in plastic wrap to keep fresh. You can reheat the next day without refrigerating – you can also refrigerate for up to 3 days.
- If you’d like to freeze the already baked bagels, slice open and wrap individually with plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
What Else Can You Make With This High Protein Bagel Dough?
- if you pour about 1/4 cup melted butter into the bottom of a baking dish, you can place the dough (in one portion) on top of the butter – spread out – and bake. It should comoe out as a foccacia style loaf.
- If you roll out the dough instead of form them into a bagel-shape, then you can top them with pizza topping (or fold it over and bakea as a panzerotto!
- You can roll them into “bun shapes” and bake thme off as dinner rolls!!
Other Breads Like These High Protein Bagels:
- 2 Reasons to Eat This Healthy High Protein Cottage Cheese Bread
- How To Make Sourdough Bread from Discard (unfed starter)
- Cheesy Savoury Zucchini Quick Bread
- Irish Soda Bread…Just Crumbs Style
- Mouth Watering Spring Onion Ham and Ricotta Scones
These high protein bagels are a delicious and versatile option for anyone looking to boost their protein intake without sacrificing flavor or convenience. With endless variations and flavor combinations to explore, there’s no limit to the delicious creations you can whip up in the kitchen. So go ahead, get baking, and elevate your breakfast (and beyond) with high protein bagels!
With inspiration from The Skinny Taste
Easy High Protein Bagel Recipe
Ingredients
- 1 cup all purpose flour you can sub in gluten-free flour (Caputo brand or King Arthur is the best)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup Greek yogurt (can be regular, full fat or non-fat) see note if using regular yogurt
- 1 egg beaten
Instructions
- Preheat oven to 375 and get your baking sheet ready (either lined with parchment or use a Silpat mat).
- In a medium bowl combine the flour, baking powder and salt and mix well. Add the yogurt and mix until well combined (it will look crumby).
- On a wooden board or clean countertop, lightly dust with flour; place dough onto the board and knead the dough a few times until dough is tacky, but not sticky.
- Divide the dough into 4 equal portions; roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
- Top with egg wash (and with toppings if using) and bake on the top rack of the oven for 20-25 minutes depending on whether you decide to make 4 bagels or 8 bagels. Let cool (if you can!!) for at least 15 minutes before cutting. If using, sprinkle with seasoning of your choice.
