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This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re really easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!

High-Protein Egg Bagel

In the event you’ve never had an egg bagel, you’re in for a treat. They’re my favorite—the feel is light, fluffy, they usually’re full of protein (10 grams)! Egg bagels have all the time been my favorite once I order a bagel out, so I added egg yolks to my Greek Yogurt Bagel recipe and loved the outcomes. In the event you need a delicious high protein breakfast that just about appears like you’re cheating, add some bacon, scrambled eggs and cheese for the last word, high protein bacon egg and cheese bagel sandwich. For an additional high-protein bagel recipe that doesn’t use yogurt, try my Cottage Cheese Bagels.

What’s the difference between egg bagels and regular bagels?

Unlike regular bagels, egg bagels have egg yolks within the dough. The eggs make them fluffier and softer and provides them a yellow color.

What’s an egg bagel fabricated from?

Ingredients for these no-yeast, no-boil bagels:

• Flour: This egg bagel recipe will work with unbleached all-purpose, whole wheat, or gluten-free flour. For gluten-free bagels, I tested them with Bob’s Red Mill 1-to-1 Baking Flour.
• Baking Powder: Using fresh, unexpired baking powder is critical so the bagels rise.
• Salt: When making bagels, I all the time use kosher salt, which has greater crystals, but in case you use table salt, you’ll need to cut back the quantity.
• Greek Yogurt adds protein to those bagels. To make sure the dough isn’t too sticky, use a thick, nonfat Greek yogurt, like Stonyfield or Fage, and drain any liquid off the highest.
• Eggs: Separate the whites and yolks from two large eggs.
• Bagel Seasoning: Every part bagel seasoning, sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper

The best way to Make Egg Bagels

1. Prep: Preheat the oven to 375°F. Place parchment paper or a Silpat on a baking sheet. If using parchment, spray it with oil to forestall the bagels from sticking.
2. Dry Ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
3. Wet Ingredients: Mix within the yogurt and egg yolks with a fork. It’ll seem like small crumbs when it’s combined.
4. Knead the Bagel Dough: Calmly dust a piece surface with flour and take away the dough from the bowl. Knead the dough 15 to twenty times until it’s smooth and tacky but not sticky. There needs to be no dough in your hands once you pull them away.
5. Form the Bagels: Divide the dough into 4 equal balls, roll each into ¾-inch thick ropes, and join the ends to form bagels. You may also poke a hole in the middle of the ball to make a bagel hole and stretch it barely so it doesn’t close when baking.
6. Bagel Toppings: Brush the bagels with egg whites on either side and sprinkle them together with your preferred seasoning.
7. Bake the bagels on the highest rack of the oven for 25 minutes and let cool for not less than quarter-hour before slicing.

Air Fryer Egg Bagels

You may also cook these egg bagels within the air fryer in less time than within the oven. Air fry them at 280°F for 15 to 16 minutes until golden.

Variations and Substitutes

• Dairy-Free: Replace the Greek yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt. Since they’ve egg yolks they’ll’t be made vegan.
• Sticky dough? Add more flour.
• Meal Prep: Double or triple this easy egg bagel recipe and freeze the leftovers for later.

How do you get more protein in a bagel?

These egg bagels have 10 grams of protein from the Greek yogurt and eggs. You possibly can add much more protein with healthy bagel toppings. Listed below are some ideas:

• Bagel Egg Sandwich: Use scrambled eggs or egg whites with cheddar, havarti or gouda and a slice of bacon. You may also use ham as an alternative of bacon. Or make a steak egg and cheese bagel for lunch.
• Lox Sandwich: Top your bagel with smoked salmon, capers, and red onion.
• Spread peanut butter or cream cheese in your bagel.
• Seeds: Sprinkle ground flax or chia seeds in your nut butter or cream cheese for more protein and fiber.

Storage

• Store bagels on the counter for 1 day or within the refrigerator for 3 days. Eat them at room temperature or toast them within the oven, air fryer, or toaster.
• Slice bagels in half and wrap them individually in foil or plastic wrap to freeze for as much as 3 months. Reheat them from frozen or thaw them within the fridge.

More Bagel Recipes You’ll Love

Prep: 10 minutes mins

Cook: 25 minutes mins

cooling time: 15 minutes mins

Total: 50 minutes mins

Yield: 4 servings

Serving Size: 1 bagel

• ▢ 1 1/4 cups unbleached all purpose flour, whole wheat or gluten-free mix* (5 oz in weight)
• ▢ 2 teaspoons baking powder, ensure that it’s not expired or it won’t rise
• ▢ 3/4 teaspoon kosher salt, use less if using table salt
• ▢ 3/4 cup non-fat Greek yogurt, not regular yogurt, it is going to be too sticky (Stonyfield or Fage work best)**
• ▢ 2 large eggs, whites and yolks separated, and beaten
• ▢ the whole lot bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc, optional toppings

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

• In a medium bowl mix the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and blend well with a fork until well combined, it is going to seem like small crumbles.

• Calmly dust flour on a piece surface and take away dough from the bowl, knead the dough a number of times until dough is smooth and tacky, but not sticky, about 15 to twenty turns (it mustn’t leave dough in your hand once you draw back).

• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you possibly can make a ball and poke a hole in the middle then stretch it barely)

• Brush the highest with egg whites and sprinkle either side with seasoning of your selection.

• Bake on the highest rack of the oven for 25 minutes. Let cool not less than quarter-hour before cutting.

Last Step:

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*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour.
** Chobani doesn’t work, it’s not thick enough. The greek yogurt mustn’t pour out of the container if tilted, if it does it won’t work.
***Toppings may add calories and points.
 

Serving: 1 bagel, Calories: 184 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 93.5 mg, Sodium: 487 mg, Fiber: 1 g, Sugar: 1.5 g