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Easy Homemade High-Protein Bagels
easy
Breakfast
American
Easy Homemade High-Protein Bagels
15m
Vorbereitung
22m
Kochen
4
Portionen
973
Aufrufe
1 Fotos • Zum Anzeigen tippen
Chewy, golden homemade bagels boosted with natural protein from cottage cheese and Greek yogurt, baked without yeast, boiling, or long resting times.
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Zutaten
- ✓240 ml low-fat cottage cheese
- ✓120 ml plain nonfat Greek yogurt
- ✓360 ml all-purpose flour
- ✓15 ml baking powder
- ✓0.5 tsp fine sea salt
- ✓1 large egg
- ✓30 ml everything bagel seasoning
Anleitung
1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a heavy baking sheet with parchment paper.
💡
Tipp:Use a center rack placement so the bagels brown evenly on top and bottom.
2
Add the cottage cheese to a compact blender or food processor and process until silky and completely free of curds, then scrape into a mixing bowl with the Greek yogurt.
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Tipp:Pureeing the cottage cheese creates a smooth dough texture that mimics traditional bagel crumb.
3
In a separate bowl, whisk together the flour, baking powder, and salt. Pour the dry ingredients into the dairy mixture and stir with a firm spatula until a shaggy dough begins to cluster.
4
Turn the dough onto a lightly floured work surface and knead gently by hand for 2 to 3 minutes until smooth and pliable, then divide into 4 equal portions.
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Tipp:If the dough sticks to your fingers, lightly dust your palms with flour rather than overloading the dough.
5
Roll each portion into a 7-inch thick rope and join the ends by pinching firmly to make a ring, or roll into a taut ball and pierce your thumb through the center to form a bagel shape.
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Tipp:Form a hole about 1.5 inches wide, as the dough rises significantly in the oven.
6
Arrange the shaped dough rings onto the lined baking sheet, brush the tops thoroughly with the egg wash, and sprinkle generously with everything bagel seasoning.
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Tipp:The egg wash secures the seasoning and produces a glossy, deep golden crust.
7
Bake for 20 to 22 minutes until well-risen, firm, and golden brown on top. Let the bagels cool on the baking sheet for 10 minutes before slicing and serving.
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Tipp:Allowing the bagels to rest stabilizes the interior crumb so they slice neatly without compressing.
📝 Tipps vom Chefkoch
Store completely cooled bagels in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 2 months. Toast directly from frozen.
high-protein
bagels
easy
homemade
breakfast
meal-prep
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