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My kitchen floods with the smell of hot, fresh bagels when I take these golden circles out of my oven. I wasn't sure when I saw them all over TikTok if just six things could make anything that tastes like a true bagel. But after trying again and again, I've nailed these protein-packed bagels that are now what I grab for breakfast daily. They won't make you forget your neighborhood bagel shop in New York, but they're a tasty, healthy option you can whip up quick.
I gave some to the moms in my workout group, and now we all eat them after exercising. My kid, who usually turns her nose up at 'better-for-you' versions of stuff she likes, now asks me to put these in her lunchbox regularly.
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Key Ingredients
- Non-fat Greek Yogurt: Gets you that protein punch and just the right feel. Don't try using the full-fat kind
- All-purpose Flour: Gives you that bagel chewiness. Keep some extra nearby for when you knead
- Baking Powder: Must be fresh or they won't puff up right
- Egg Wash: Makes the outside turn that lovely gold color
- Everything Bagel Seasoning: Gives them that classic bagel taste
- Sea Salt: Ties all the tastes together
Bagel-Making Steps
- Get Your Dough Ready:
- Heat oven to 400°F - getting this right matters for good rising. Blend flour, baking powder, and salt in a big bowl. Put in Greek yogurt and mix with your fingers. Keep working it till it sticks together. If it's too wet, add flour one spoon at a time.
- Form Your Bagels:
- Put dough on a floured counter. Work it softly until it feels smooth, about 2-3 minutes. Cut into 4 same-sized chunks. Roll each piece into a snake. Join the ends to make rings. Set on a baking sheet with parchment paper.
- Add The Last Touches:
- Paint each bagel with beaten egg. Don't miss this part - it makes that special crust. Shake plenty of everything mix on top. Press lightly so the seeds stick.
- Bake Them Just Right:
- Cook for 18-22 minutes till they look golden. Check that the bottoms are a bit brown too. Let them sit for 10 minutes. Cut and toast before you eat them.
How To Keep Them Fresh
You can store these bagels in lots of ways. For the best taste, keep them in a sealed container on your counter for up to two days. If you want them to last longer, put them in the fridge for 4-5 days. I love freezing them for quick meals - they stay good for up to two months. My trick is to cut them before they go in the freezer, so you can pop them straight into your toaster when you want one. No matter how you keep them, always toast them before eating to bring back that just-baked texture and warmth.
What Goes Well With These
Make these protein bagels into a full meal with the right toppings. My family loves spreading whipped cream cheese on them and adding thin cucumber slices with some black pepper on top. When I need a protein-rich breakfast that'll keep me full, I add some scrambled eggs and melted cheese. If I'm feeling fancy, I'll smash up a ripe avocado with a bit of everything seasoning for a tasty combo that looks good enough to snap a picture of. On busy days, some hummus and roasted veggies turn these bagels into a quick, healthy lunch.
Fun Twists To Try
What's so great about these bagels is how many ways you can switch them up. Here are some versions I've played around with in my kitchen: Cinnamon Raisin, Sesame, Jalapeno Cheddar, Garlic Herb, and Blueberry bagels.
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Final Thoughts
What really makes these bagels special is how easy they are to make and how many ways you can enjoy them. Don't worry about trying different toppings and fillings - some of my best creations came from just playing around in the kitchen. And remember, even if your first try doesn't look perfect, they'll still taste great. Have fun baking, and please share pics of your bagel creations with me - I always enjoy seeing how everyone makes this their own!
Frequently Asked Questions
- → What does Greek yogurt do in bagels?
- It boosts protein while keeping the dough soft and tender. No yeast or proofing needed.
- → Can flavored yogurt work here?
- Stick with plain 0% yogurt to keep the texture consistent and the flavor neutral.
- → How should I store leftovers?
- Pop them in the fridge for 4-5 days or freeze for up to 2 months. Toast before eating.
- → Why’s the dough so sticky?
- Knead in extra flour bit by bit until it firms up. Don’t overdo it or the bagels could get tough.
- → Do I need the egg wash?
- It helps the toppings stick and gives a nice crust, but you can skip it if needed.