Two-ingredient dough (self-rising flour effect from baking powder plus Greek yogurt) that skips the yeast, the boil, and the overnight proof. Not a traditional bagel texture, but real bread structure and ~10 g of protein each. Adapted from Little Spice Jar’s High Protein Bagels.
At a Glance
| Yield | 6 bagels |
| Prep | 15 minutes |
| Cook | 20 to 25 minutes |
| Oven | 350°F |
| Per bagel | ~206 cal, 10 g protein, 35 g carbs, 2 g fat, 2 g fiber |
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose or bread flour | 2 1/4 cups |
| Baking powder | 4 tsp |
| Kosher salt | 1 tsp |
| Greek yogurt | 1 1/2 cups |
| Egg white, lightly beaten | 1 |
| Sesame seeds or everything bagel seasoning | for topping |
Method
Dry mix
Preheat the oven to 350°F. Line a baking sheet with parchment. In a bowl, whisk the flour, baking powder, and salt together.
Bring the dough together
Add the Greek yogurt and mix until a shaggy dough forms, then knead in the bowl (or briefly on a floured surface) until it comes together and no dry flour remains. It will be a little tacky; that is fine.
Shape
Divide the dough into 6 equal pieces. Roll each piece into a rope 7 to 8 inches long, then join the ends together to form a ring. Pinch the seam firmly so it doesn’t split in the oven. Space them out on the parchment.
Rest
Let the shaped bagels sit for 5 to 10 minutes. This gives the baking powder a head start.
Top and bake
Brush the tops with beaten egg white and scatter with sesame seeds or everything bagel seasoning. Bake 20 to 25 minutes until deep golden brown.
Cool on a wire rack for 10 minutes before slicing.
Notes
- Use thick Greek yogurt. Regular or thin yogurt makes the dough too wet. Full-fat and 2 percent both work; nonfat also fine but slightly drier.
- Bread flour gives a chewier crumb than AP; either works.
- Not a traditional bagel. No boil, no yeast, so the crust is soft and the crumb is fluffier and more biscuit-like. Great toasted.
- Storage: best day-of. Freeze pre-sliced for up to a month; toast straight from frozen.
- Flavor variations: stir in 1 tbsp of everything seasoning into the dough, or swap the salt for garlic salt for a savory version. For cinnamon-raisin, add 1 tsp cinnamon and a handful of raisins to the dry mix.
Source
Adapted from High Protein Bagels — Little Spice Jar. See the original for photos and additional variations.