Protein Bagels with Greek Yogurt
240kcal
Ingredients
- 1 1/2 cups warm water about 110°F
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast 1 packet
- 3 1/2 cups bread flour
- 1/2 cup vital wheat gluten
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 large egg beaten (for egg wash)
- 2 tablespoons everything bagel seasoning
Equipment
- Wooden spoon
- knife
- cutting board
- Pot
- baking sheet
- oven
- measuring cups
- Measuring spoons
Method
- In a large mixing bowl, combine warm water and honey. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
- Add bread flour, vital wheat gluten, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Dough should spring back when poked.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and divide into 8 equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape.
- Bring a large pot of water to a boil. Boil bagels for 1 minute per side, then transfer to a parchment-lined baking sheet.
- Brush boiled bagels with beaten egg and sprinkle generously with everything bagel seasoning. Bake at 425°F for 20–25 minutes until golden brown and firm to the touch.
Nutrition
Calories240kcalCarbohydrates40gProtein12gFat3gSaturated Fat0.5gPolyunsaturated Fat0.5gMonounsaturated Fat1.5gCholesterol20mgSodium440mgPotassium120mgFiber2gSugar4gVitamin A20IUCalcium20mgIron2mg