Everything Bagels

The truth is in the title, these bagels truly are EVERYTHING! Easy to make and higher in protein than a normal bagel it is a win-win for everyone. They can even be made with gluten-free flour and the texture is just as good! Perfect by themselves or on your favorite breakfast sandwich! Enjoy!

INGREDIENTS:

1 cup (5 oz) all-purpose whole wheat or gluten-free mix
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
Sprinkle with everything but the bagel seasoning.

DIRECTIONS:

Preheat oven to 375F. Place parchment paper on a baking sheet and spray with avocado oil to avoid sticking. 

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.

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

Top with egg wash and sprinkle both sides with seasoning. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting. Enjoy!