Nov 06

Higher Protein Greek Yogurt Bagels (Regular and Gluten Free)

Inspired by Skinnytaste and my beloved QU co-worker Jen Mead, I’ve been spending lots of time tweaking this fun bagel recipe to my liking – a gluten free version included! They are perfect for breakfast, sandwiches and along with soup and chili –dipping encouraged!

Makes 8 bagels

2 cups all purpose flour or GF baking mix (Bob’s Red Mill recommended)

4 tsp baking powder

1 tsp kosher salt

2 cups 2% plain Greek yogurt

1 egg beaten

Everything Bagel Seasoning or Pretzel Salt (optional)

Preheat oven to 400F. Line a baking sheet with parchment paper. In a large bowl whisk flour, baking powder and salt. Add yogurt and stir with a spatula until a loose dough begins to form. Turn dough out onto a lightly floured surface. Gently knead the dough until it comes together. Divide dough into half, fourths and then into eight evenly sizes pieces. Roll each piece of dough into a ball and gently press to flatten. Cut a whole in the center using small ring mold or butter knife (or just press through with your fingers).

Place bagels on the prepared baking sheet, brush with egg wash and sprinkle with seasoning, if using. Bake for 22-26 minutes, until puffed and golden brown. Transfer to a wire rack to cool slightly before serving. Slice, toast and top as desired. Store for up to 3 days at room temperature (5 days in the fridge) or in the freezer for up to 3 months.

Nutrition Info Per Serving

(Regular) Calories: 157; total fat: 2 (sat 1g); sodium: 408mg; carbs: 27g, fiber: 1g; sugar: 2g; protein: 8g

(Gluten Free) Calories: 173; total fat: 1 (sat 1g); sodium: 417mg; carbs: 33g, fiber: 1g, sugar: 3g; protein: 7g

Gluten Free Higher Protein Bagels

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