RECIPE: High-Protein Bagels

Did you know how easy it is to make your own bagels?

This three-ingredient recipe will be the answer to all of your bagel dreams.

Combining high-protein Greek yoghurt and flour, topped with your favourite seasoning and filled to the brim with delicious fillings.

Now, before anyone tells me that my bagels are not very aesthetically pleasing, allow me to defend myself (and my ugly-delicious bagels).

These are made with gluten free flour, notoriously harder to bake with.

This simple recipe is also made without the use of yeast, to make it quicker and easier.

This means the rise is not as pronounced and they can stay looking a little lumpy.

This, however, doesn't impact their delicious flavour and chewy texture!

Ugly-delicious. These bagels are worth making from scratch.

This basic recipe can be used to create either savoury or sweet bagels.

Add a smaller amount of salt to the dough mixture if opting for sweet bagels.

Topping options are endless, but here are a few I would suggest.

Savoury: everything bagel seasoning (Mingle is good and available at major supermarkets), Vegeta seasoning, sesame seeds, nigella seeds, grated parmesan.

Sweet: poppy seeds, sesame seeds, cinnamon sugar (coconut sugar is a good choice).

High-protein Smoked Salmon bagel: cream cheese, alfalfa sprouts, pickled red onion, smoked salmon, cucumber and chives.

Serves 4

Ingredients:

2 Cups Self-raising flour ( I used gluten free plain + 2 tsp baking powder)

1 1/2 Cups Greek yoghurt*

Pinch salt

Toppings of choice (bagel seasoning, seeds, Vegeta seasoning etc.)

1 egg**

Method:

1. Preheat oven to 190 degrees, line a tray with baking paper.

2. In a large mixing bowl, combine flour, yoghurt and salt. Begin stirring with a spoon, then flour your hands and lightly kneed dough until it comes together (mixture may need additional flour if it feels too sticky).

3. Divide into 4 equal portions. Roll each portion into a ball and place on the lined tray. Using hands or a spoon, shape the mix into a bagel shape with a hole in the middle.

4. Whisk egg, then brush the bagels with egg wash.

5. Sprinkle with your chosen seasoning and lightly press it to stick to the egg wash.

6. Bake bagels for 15-25 minutes, checking frequently to ensure they don't over cook/brown on top.

7. Allow to cool on a wire rack before slicing in half.

8. Fill with your choice of fillings. My version above is with cream cheese, alfalfa sprouts, pickled red onion, peppery smoked salmon, thinly sliced (with a peeler) cucumber ribbons, and chopped chives.

9. Enjoy!

*Greek yoghurt can be substituted for a plant-based alternative to make this recipe suitable for Vegans. Ensure it is a plain flavour and a thick consistency.

** To make a vegan alternative to the egg wash used, for colour and adhering the toppings to the bagels, use olive oil or similar.

Click here to watch my instagram video with all the ingredients and instructions.