Low calorie protein bagels recipe

Step 1

Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.

Step 2

Set aside about 10g or 1 tbsp of flour. In a large bowl, combine the flour, baking powder and yogurt. Mix until it forms a dough, it might be easier to get in with your hands but a rubber spatula should work too.

Step 3

Once you have formed a rough dough, transfer to a flat surface, sprinkle with the flour you set aside and knead for a couple of minutes. This shouldn't take long, you only need to knead the dough until it forms a soft ball.

Step 4

Divide the dough into 4 equal smaller balls. My pro tip to getting all the bagels equal is to use a kitchen scale. After you've finished kneading, weigh the ball of dough and divide the weight by four. Now cut the dough and weigh each small ball to ensure they're all equal.

Step 5

Once you've formed the ball, there are two ways you can go about forming the bagels. The easiest and my personal favorite, is to roll the dough between your fingers to form a long, roughly 8-inch rope and then squeeze the two ends of the rope together to form a ball. You can then flatten to make it a bigger bagel. The other way is to flatten the small ball of dough to form a disc and poke a hole in the middle with your finger. Then you can stretch out the dough to form a bagel.

Step 6

Once your bagels are all formed, transfer to a baking tray lined with parchment paper. Brush each bagel with the egg. If you're using any seasonings, sprinkle them on to the bagels after you've brushed them with the egg.

Step 7

Place in the oven and bake for 25-30 minutes until the top is golden brown.

Step 8

Allow the bagels at least 20 minutes to cool down before slicing. Enjoy!