Protein bagels

Ingredientes

Original Version (12g protein per bagel)

180g (1.5 Cups) All-Purpose Flour Can Also Use Self-Rising Flour

180g (2/3 Cup) Plain Nonfat Greek Yogurt

2 tsp Baking Powder Omit If Using Self-Rising Flour

1/2 tsp Salt

1 Egg for Egg Wash

Seasoning of Choice

Instruções

Instructions

No matter which option you choose to go with, the process for making these protein bagels is going to be exactly the same:

Add all your dry ingredients to a large bowl and mix them up.

Add the Greek yogurt to the bowl, then use a silicone spatula to mix everything up. Once it starts to come together, use your hands to form it into a ball of dough in your bowl.

Add the dough to a lightly floured surface.

Break the dough into 3 roughly equal-sized pieces. You can weigh the dough and divide the weight by 3 if you want them to be exact, but I find eyeballing to do just fine. Knead each ball of dough for about 30 seconds until it smooths out a bit (we don't need to worry about kneading it for too long)

Using your palms, roll out each ball into a rope. If you are unsure about the length, bring the edges together to form a circle to see if the bagel is large enough. If not, you can roll it out a little bit more. The bagel will expand as it cooks, but you'll still want it to start as a full-size bagel.

Bring the edges together and pinch them to make sure the bagel stays formed. Continue for all 3.

Preheat your air fryer at 350 degrees F for about 3 minutes. Preheating doesn't take long, but it really helps with the cooking process.

Add your bagels to the preheated air fryer basket, then lightly brush each with an egg wash to help the seasonings stick, and to help them toast up nicely.

Add the toppings of your choice, then air fry at 350 degrees for 10 minutes, flipping the bagels after 8 minutes to allow the bottoms to brown during the final 2 minutes.

Remove from the air fryer and let the protein bagels sit for 10-15 minutes. Letting them cool is crucial to allow them to firm up inside before slicing.