I love baking and cooking from scratch – it’s a great way to use up whatever’s in my pantry! Recently, I was looking at a container of yogurt and growing weary about the upcoming expiration date. How was I going to use it up in time so nothing went to waste? That’s where this easy, high protein bagels recipe comes in. You don’t need any yeast and it’s made using five simple ingredients you likely have in your kitchen. Here’s how to make bagels from scratch with no yeast.
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Easiest High Protein Bagels Recipe From Scratch
why make homemade bagels?
With the cost of living (especially groceries!) going up, any way you can save money is a win. Not to mention with so many people losing access to SNAP benefits recently…
Food waste isn’t an option. And when you’re looking to feed your family with a limited amount of ingredients to work with, you need easy recipes to do the trick.
From a waste perspective, bagels can also come in plastic packaging. Making it yourself eliminates the need for that! And most of the ingredients needed can be relatively easy to find plastic-free, either in cardboard, paper or glass packaging.
Of course, there’s the health aspect too: I’m always trying to squeeze more protein into my diet. And I’m a firm believer you don’t need to sacrifice taste to do so! With these, there’s no fillers or questionable ingredients – you’re in control.
Ingredients:
- 1 cup of all-purpose flour, whole wheat or gluten-free flour
- 2 teaspoons of baking powder
- A pinch of salt
- 1 cup non-fat Greek yogurt
- 1 egg, beaten
- Toppings (optional): Everything but the bagel seasoning (what I used), sesame seeds, poppy seeds, dried onion/garlic flakes
Directions:
- Preheat oven to 375 F and line a sheet with compostable parchment paper. In a bowl, combine flour, baking soda and salt. Add the yogurt and mix with a fork until well combined (it’ll look very crumbly – this is normal).
- Lightly dust a clean surface and knead the dough on it a few times until it’s tacky, but not sticky (~15 turns). It shouldn’t leave dough on your hand when you move away (add a sprinkling of flour to it if it does and knead some more).
- Divide into 4 balls. Shape into ~3/4 inch thick ropes and join the ends, or simply poke holes in the center of the ball, then stretch it slightly.
- Brush with beaten egg and sprinkle with toppings of choice. Whatever’s left of the beaten egg, I like to add to scrambled eggs and stuff into my finished bagel. Bake on top rack of oven for 25 minutes. For an air fryer, set it to 280F and don’t overcrowd, baking in batches for 15 to 16 minutes or until golden. Oven or air fryer, let them cool ~15 minutes before cutting.
I love eating these with some farmers market scrambled eggs! But you can also just butter and serve it with homemade jam. Whatever your heart desires.
I will say these aren’t HUGE bagels, so just be prepared for that. They’re about the size of my hand. My husband + I ate two each easily for breakfast.
One bagel will have ~10g of protein! And I found it to yield 4 bagels, so definitely double the recipe if you want more!
Want more low waste recipes? Check out this zero waste artisan bread and biscuits.
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