High-Protein Bagels
Top features of this recipe:
- an excellent choice for a higher-protein meal (19 g of protein per bagel)
- a quick bagel recipe with a soft texture and a golden-brown exterior
- a simple recipe, suitable even for beginners
- easily customized with your favorite meat, fish, or vegetarian fillings
- perfect for breakfast, brunch, or a snack
- store well in the freezer
Filling ideas
We most often spread them with cream cheese or serve them with one of these fillings:
- scrambled eggs
- smoked salmon and cream cheese
- tuna spread
- chicken breast and fresh vegetables
Storing and freezing
We prefer to serve these bagels fresh, but they can also be stored in two ways:
Store them in a bread bag at room temperature for up to two days.
The bagels can be frozen once baked and completely cooled. Place them in a freezer bag and store in the freezer for up to 2 months. Before serving, let them thaw, then slice and toast them in a toaster.
How to make High-Protein Bagels at home (video)
Check out this short video for an easier way to make protein bagels at home.
Next, try these quick bread recipes
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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dough
Place the flour, yogurt, salt, and baking powder into a bowl. Mix with a wooden spoon, then knead into a smooth dough. Place the rack in the middle of the oven and preheat it to 190°C / 375°F (fan/convection) or 210°C / 410°F (conventional oven).
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shape
Divide the dough into four portions on a lightly floured work surface. Shape each portion into an evenly thick rope, then form it into a bagel with a hole in the center. Place each bagel onto a large baking sheet lined with parchment paper. Once shaped, brush with beaten egg and sprinkle with everything bagel seasoning or sesame seeds.
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bake
Transfer the bagels to the oven and bake for 25 minutes at 190°C / 375°F (fan/convection) or 210°C / 410°F (conventional oven). Once baked, let them cool to room temperature, then serve.
