I made these bagels this morning & wanted to share the recipe for any of you that are looking for homemade protein-packed bagels.
I used to make my boys egg sandwiches before school every morning & when my youngest was active in sports (before he graduated and went off to college), I used to make him an egg sandwich about an hour or two before practice and/or games.
They were perfect for him because they sustained his energy for the whole game or length of practice, without being too heavy on his stomach. I always served with a glass of orange juice to help keep his sugar levels up, as well.
Just thought I’d share for anyone that may be kicking off your spring sport seasons with your young athletes. Or, for anyone that loves bagels & enjoys trying new recipes. This particular article and recipe idea was inspired by our local opening day for little league baseball yesterday, in which I attended to go cheer on my nephew.
I wish I would have known about these bagels before now! I recently saw them online and only made them once before. This recipe, however, is a combo of the recipes I found and today, I put a lil flare on it – just for a lil extra pizzazz! 😉
I definitely found the WINNER & will be making them like this going forward, while experimenting only with the topping combinations.
They are soooooooo delicious!! Substantial, yet light ‘n fluffy. Incredibly simple and quick to make AND can be made ahead of time & even frozen.
They took me about 15 mins to prep – start to finish! (Minus baking time) And, this included taking these pictures & going outside twice to ask my dog to stop “talking” to the neighbors who are currently making a patio. 😬
This recipe makes 4 full-sized bagels:
1 1/4 cup plain, full fat greek yogurt
2 cups all-purpose flour (I use the unbleached)
3 teaspoons baking powder
1 teaspoon salt (I used iodized sea salt)
*Parchment paper for lining cookie sheet. (optional)
(You can also sub out the all-purpose flour, baking powder & salt with self-rising flour. I have not done it this way, but it can be done.)
Mix together & knead (with hands) in mixing bowl until well mixed. (I always sift flour, baking powder & salt into the mixing bowl, then add the greek yogurt.)
Once thoroughly mixed, knead on lightly floured surface about a minute more until smooth & roll into ball. (I form a longer, rectangular “ball” so I can cut into more even sections.)
Cut & separate dough into 4 equal sections. Knead each section of dough for about 30 seconds & roll in palms (or out on floured surface) until stretched out to approximately 6 – 7 inches. (I rolled these out to about 7 inches – just depends on how thick you’d like them to be.)
Form bagel into open circle on a cookie sheet. (I line my sheets with parchment paper.) I also dabbed the ends of dough with water to close bagel shape.
Brush top with egg wash or water. Add seasonings at this time, as well, if you’d like to kick up the recipe a bit!
*Todayyyyy, because I was feeling extra ambitious & fancy, I topped with an olive oil mixture with a pinch of water, butter, onion powder, crushed red pepper flakes & a splash of parmesan cheese. (I didn’t measure a thing – just added to lightly warmed olive oil/water/melted butter mixture until my baking ancestors told me to stop!) 😉😂
Bake at 350° for approximately 22 – 24 mins. Cool for about 2 – 5 minutes & enjoy! 😋😍😋
So far, I have only eaten them plain, however, they would make some AH-MAZING egg sandwiches!!!
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Always grateful for your love & support …. Xo!
Yours in Blooming,
💛 Erin
