RecipesBreakfast
Breakfast
Plain Protein Bagels
Chewy yoghurt bagels boiled briefly, brushed with egg and baked, then sliced and topped with smoked salmon and cream cheese or eggs and avocado.
- Serves
- 4
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 276kcal
- Protein
- 13.8g
- Carbs
- 48.9g
- Fat
- 3.3g
- Fibre
- 2.1g
Ingredients
For 4 servings · MetricUS
- 250gself-raising flourplus extra for dusting
- 250g2% Greek yoghurtor skyr for more protein
- 1 tspbaking powder
- ½ tspsalt
- 1eggbeaten, for the wash
- 1 tbspbicarbonate of sodafor the simmering water, not in the dough
- 2 cupsself-rising flourplus extra for dusting
- 1 cup2% Greek yogurtor skyr for more protein
- 1 tspbaking powder
- ½ tspsalt
- 1eggbeaten, for the wash
- 1 tbspbaking sodafor the simmering water, not in the dough
Method
Preheat and prep.
Heat the oven to 200C fan (220C conventional, 425F) and line a baking tray with parchment.
Make the dough.
In a bowl, mix the flour, baking powder and salt.
Add the yoghurt and stir, then bring it together with your hands into a shaggy dough.
Tip onto a lightly floured surface and knead for 3 to 4 minutes until smooth.
If it feels sticky, work in a little more flour a spoonful at a time.
Shape the bagels.
Divide into four equal pieces.
Roll each into a rope about 20cm long, then join the ends into a ring and press to seal.
Boil the bagels.
Bring a wide pan of water to a gentle simmer and stir in the bicarbonate of soda.
Lower in the bagels one or two at a time and boil for 30 seconds each side.
Lift out with a slotted spoon and set on the tray.
Top and bake.
Brush each bagel with beaten egg for a shiny crust.
Bake for 20 to 22 minutes until deep golden and firm to the tap.
Cool on a rack for 10 minutes before slicing.