Fresh Milled Protein Bagels with Greek Yogurt
This is a VERY quick protein bagel recipe you need if you’re truly in a pinch - it’s faster even than any yeasted bagel you’ve ever made, plus it’s packed with protein and made with freshly milled flour. No yeast or long rising time needed! They're great for busy mornings, breakfast sandwiches, or a protein-packed snack.
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Ingredients
- 130 grams freshly milled hard white wheat flour
- 6 grams baking powder about 1½ teaspoons
- 2–3 grams salt ¼ to ½ teaspoon
- 230 grams full-fat plain Greek yogurt low fat works too, I just prefer full fat for the taste
- 1 large egg beaten, for brushing
- Optional toppings: sesame seeds or everything bagel seasoning
Instructions
- Whisk together the freshly milled flour, baking powder, and salt. Add the Greek yogurt and mix just until a soft dough forms. Don’t knead it, mix it just until it’s incorporated.
- Divide the dough into four equal portions. Shape each one into a ball, make a hole in the middle, and place it on the prepared baking sheet. The dough will be sticky and not very easy to shape, so use wet hands and work quickly. The dough will get stickier the longer you’re trying to shape it, so work fast and don’t overwork it.
- Let the shaped bagels rest for 10 minutes. This gives the freshly milled flour a little time to absorb the moisture and the baking powder to begin doing its job without making the dough harder to shape.
- Brush the bagels with beaten egg and add your chosen toppings and bake for 25–30 minutes at 190°C (375°F), until puffed and golden brown. Let them cool for at least 20 minutes before slicing.
Notes
- You DON’T need to shape this into bagels! You can do cute little rolls, but I find that making a hole in the middle is just very practical: it bakes better and it’s just more pretty (in my opinion). If you do end up making rolls, make sure to add a few minutes to your baking time!
- Mill the hard white wheat on a fine setting for the softest texture.
- Shape the bagels immediately after mixing, then let them rest on the baking sheet.
- Don’t add extra flour just because the dough feels sticky. Wet hands make it much easier to handle.
- These are softer than traditional yeast-leavened bagels, but the hard white wheat still gives them a pleasantly chewy texture.
- You can use hard red wheat instead of hard white
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Nutrition
Calories: 17kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 368mg | Potassium: 16mg | Fiber: 0.003g | Sugar: 0.04g | Vitamin A: 59IU | Calcium: 94mg | Iron: 0.4mg
