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Soft, chewy protein bagels that pack 13g of protein each – without any protein powder. These two-ingredient wonders transform Greek yogurt and flour into bakery-style bagels that'll make you wonder why you haven't tried making them sooner.
My Italian mother-in-law couldn't believe these weren't from a professional bakery. Now she makes double batches every Sunday for her weekly meal prep.
Essential Ingredients Guide
- Greek yogurt: Full-fat (5%) creates the richest, most tender results - the protein powerhouse of this recipe
- All-purpose flour: Creates that perfect chewy texture we all crave in bagels
- Baking powder: Fresh is crucial - test it in warm water to ensure it's still active
- Kosher salt: The larger crystals blend perfectly into the dough
- Egg wash: Creates that coveted golden crust and helps toppings stick
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Detailed Step-by-Step Instructions
Prepare Your Station: Preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Dust work surface with flour. Set up your measuring tools and ingredients.
Mix Your Dough: Whisk flour, baking powder, and salt in a large bowl. Add Greek yogurt gradually, mixing with a fork. Keep mixing until shaggy dough forms. Switch to hand-kneading when too thick for fork.
Perfect Your Dough: Turn onto floured surface. Knead gently for 2-3 minutes until smooth. Add tiny amounts of flour if sticky. Stop when dough bounces back when poked.
Shape the Bagels: Divide dough into 4 equal portions. Roll each into 6-inch ropes. Join ends, pinching firmly to seal. Place on prepared baking sheet with space between.
Add Final Touches: Brush each bagel with beaten egg. Sprinkle your chosen toppings generously. Press toppings gently to adhere. Let rest 5 minutes before baking.
Growing up in an Italian bakery family, I learned that patience makes perfect bread. These bagels taught me that sometimes, breaking tradition leads to something equally wonderful.
Perfect Pairings
Each bite of these protein-packed bagels pairs wonderfully with savory toppings. Create a satisfying breakfast sandwich with scrambled eggs and avocado, or layer with smoked salmon and cream cheese for a protein-rich lunch.
Storage Success
These bagels keep their perfect texture for 3 days at room temperature in an airtight container. For longer storage, slice and freeze them with parchment paper between each piece - they'll stay fresh for up to 3 months.
Troubleshooting Tips
Texture too dense? You might have overworked the dough. Keep kneading gentle and brief. Bagels cracking? The dough was likely too dry - add a touch more yogurt next time.
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Making these bagels reminds me that simple ingredients, treated with care, create something truly special. The protein boost is just a bonus to what's become a weekly baking tradition in my kitchen. Whether you're a seasoned baker or just starting out, these bagels prove that homemade doesn't have to mean complicated.
Frequently Asked Questions
- → Can I make these gluten-free?
- Yes, use a 1:1 gluten-free flour blend, but texture may vary slightly.
- → How long do they stay fresh?
- Store in airtight container for 2-3 days at room temperature or freeze for up to 3 months.
- → Can I use regular yogurt?
- No, Greek yogurt is essential for proper texture and protein content.
- → What toppings work best?
- Everything bagel seasoning, sesame seeds, poppy seeds, or dried onion flakes.
- → Why aren't my bagels rising?
- Check if your baking powder is fresh and active for proper rise.