Description
Hearty whole wheat protein bagels made with Greek yogurt and egg for a tender, chewy texture and 12g of protein per serving. Lightly sweetened with honey and balanced by rolled oats, these no-boil bagels offer a nutritious, fiber-rich alternative to traditional versions.
Ingredients
2 cups whole wheat flour
1/4 cup plain non-fat Greek yogurt
1 large egg
1/4 cup milk
1 tbsp honey
3 tbsp rolled oats
1 tsp salt
1/4 cup butter, softened
Instructions
Preheat oven to 400°F (200°C)
In a bowl, whisk milk and honey until smooth
Dissolve yeast into mixture and let rest 5 minutes
Add butter, salt, and flour to a separate bowl
Create a well in the center and pour in the activated yeast mixture
Stir until no dry patches remain, then knead the dough on a floured surface for 8-10 minutes
Let dough rise in a lightly oiled bowl for 1 hour
Curl dough into bagel shapes, leaving seams
Place on a baking sheet lined with parchment paper
Bake 30 minutes on lower rack, then rotate and bake another 5-10 minutes until golden
Notes
For highest protein, use white whole wheat flour
Tofu (120g mashed) can replace the egg for a vegan option
Adjust liquid by 1-2 tbsp if dough feels too dry
Bagels store in an airtight container for 2 days or freeze for 3 months
- Prep Time: 30
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg
