Bagels have experienced a revival in recent years, appearing in stores across London, filled to the brim with schmear and some even boasting every colour of the rainbow. You can’t top a beigel from Beigel Bake on Brick Lane, in my opinion. If you know, you know
Baking a traditional bagel can be time-consuming, so when nutritionist Emily English posted a simple two-ingredient recipe, I felt compelled to give it a go. The recipe not only eliminated the need for proving the dough and a lye bath, but it also resulted in high-protein bagels.
As someone aiming to up their protein intake, this was perfect, reports the Express. The secret shortcut ingredient? Greek yogurt.
Substituting proper dough for a shortcut version feels wrong, but then again, they wouldn’t be a quick bake, would they? Just combine the flour and yogurt in a bowl and stir until the dough starts to form, then knead it.
The dough takes a mere five minutes to prepare. My yogurt wasn’t thick enough, so I ended up adding more flour until the stickiness was gone.
Once rolled into sausage shapes and pinched together, they almost resembled bagels worthy of a professional bakery. After a generous application of egg wash and a sprinkling of sesame seeds, they were oven-ready.
25 minutes later, you wouldn’t even guess they were made with Greek yogurt. There’s a faint aroma reminiscent of the Brick Lane beigel shops, but upon tasting them, it’s clear they’re different.
While they weren’t entirely fluffy, creating a bagel with just two ingredients proved to be an incredibly handy alternative to buying them from shops. I doubled the recipe to make eight.
Homemade Protein Bagels
Ingredients
- 120g self-raising bread flour
- 240g thick 0% Greek yogurt
- 1 egg, for wash
- Optional toppings: sesame seeds, poppy seeds, onion or garlic, cracked black pepper
Method
In a bowl, combine the flour and yogurt, season with a pinch of salt, and mix with a fork until the dough starts to form. Then, use your hands to bring it together.
Knead the dough for 30 seconds to a minute until you have a smooth, non-sticky dough. Divide into four equal-sized pieces, roll into sausages and form the ends to seal well. Or make a disc and form a hole in the middle.
Brush the bagels with an egg wash and sprinkle on your toppers. Bake at 180C fan in the air fryer or 190C fan oven for 20 to 25 minutes until golden brown.
Slice in half, then toast to enjoy. Eat immediately or freeze.