High-protein bagels with skyr
Transform your mornings with our delicious high-protein bagels – a perfect blend of oatmeal and traditional wheat flour. With the rich, creamy texture of skyr and a tempting layer of flavourful cheese, these bagels are ideal for a busy start to the day, or a satisfying post-workout treat. Enjoy them warm from the oven, filling the air with their inviting aroma and offering a fresh, modern twist on the classic bagel.
Ingredients
|
Finely rolled oats
|
60 g |
|---|---|
|
Plain flour
|
80 g |
|
Baking powder
|
2 tsp |
|
Coarse salt (approx.)
|
½ tsp |
|
Skyr, natural
|
350 g |
|
Egg for brushing
|
1 |
|
Grated cheese
|
20 g |
Master the art of dough mixing
Achieving a smooth, stretchy dough is essential for light and satisfying bagels. Begin by thoroughly mixing the dry ingredients – oats, wheat flour, baking powder and salt – to ensure an even distribution. When you add the skyr, fold it in gently to create a cohesive dough without overmixing. Overmixing can lead to tough bagels, while undermixing leaves pockets of dry ingredients. Aim for a smooth, slightly sticky dough that holds its shape.
Rest the dough for softer high protein bagels
For softer bagels, allow the dough to sit for a short period. Once the dough is mixed, cover it with a clean kitchen towel or plastic wrap to prevent it from drying out, and let it sit at room temperature for about 10-15 minutes. This resting period helps the flour fully hydrate and allows the proteins to relax, making it easier to work with and resulting in a softer texture. Resting also enhances the flavour and makes the bagels less dense. By giving the dough this time to settle, you’ll end up with light, tender bagels that are perfect for a satisfying breakfast or snack.
Shape bagels like a pro
Shaping is where your bagels truly come to life. Begin by dividing the dough into four equal portions. For precision, use a kitchen scale to weigh each piece, ensuring a uniform size and even baking. Roll each portion into a smooth ball, then press your thumb through the centre to form the classic bagel shape. Gently stretch the hole to about 3-4 cm wide; while this may seem large, the dough will expand while baking, resulting in the perfect proportion. This shaping technique helps your bagels maintain their form and bake evenly.
FAQ: Questions about high protein bagels
Prepare a batch of our high protein bagels with confidence. We've answered some common questions about these satisfying, protein-rich treats. Get tips on everything from making them to storing them, ensuring you enjoy your bagels at their peak.
Can I prepare the dough beforehand?
How should I store and reheat my high protein bagels?
Is this recipe suitable for freezing?
Nutritional values
Nutritional value, per
590 Kcal
| Fibre | 2.9 gram fibers |
| Protein | 51 |
| Carbohydrates | 82.5 |
| Fat | 5.4 gram |
Other recipes
Creamy skyr for extra soft bagels
One of the key ingredients in this recipe is skyr, a creamy, protein-rich addition that contributes to the bagels’ soft texture. When mixed into the dough, it adds a subtle richness that keeps the bagels from becoming overly dense. The result is a tender crumb that’s pleasantly chewy, making them uniquely soft while still holding their shape well. Be sure to use a spoon or spatula to incorporate the skyr thoroughly, ensuring an even texture and lovely lightness in every bite.
Perfect the cheese topping
Start by choosing a cheese that melts well and develops a golden, slightly crispy crust – cheddar, gouda or similar hard cheese works beautifully. Grate the cheese finely to help it spread evenly and adhere better to the surface of each bagel. Before adding the cheese, lightly brush the tops of the bagels with egg to help it stick and enhance browning. Sprinkle the cheese generously, making sure it covers the top but doesn’t spill over the edges. This technique will give your bagels a beautifully melted, flavourful topping with a perfect balance of crispness and gooeyness in every bite.
What are some creative ways to serve high-protein bagels?
For a beautiful presentation, serve your baked goods on a large wooden board or arrange them on a tiered stand for a brunch setup, adding a touch of elegance to the table. For an easy grab-and-go display, place the bagels in a lined woven basket, adding a rustic, inviting look. You could also slice the bagels in half and display them on a marble or slate platter with each half slightly overlapped.
This recipe also pairs especially well with egg dishes, making for a complete protein-packed breakfast. Serve them alongside our high-protein egg breakfast or add them to a platter with savoury high-protein egg muffins for an easy breakfast-on-the-go option. For a luxurious touch, pair the bagels with creamy high-protein scrambled eggs made with crème fraiche, creating a soft, decadent contrast to the bagels' chewy texture. Keep in mind that, when serving as part of a larger meal, this recipe’s nutritional values may change, including its protein content.
Let them cool for slicing perfection
Once baked, it’s important to let them cool before slicing into them. Fresh from the oven, bagels can be quite soft and may not hold their shape if sliced too soon. Allowing them to cool for at least 10-15 minutes will help them firm up, making it easier to slice cleanly. This cooling time also allows the flavours and textures to settle, so each bite is as enjoyable as possible. Patience pays off here, and you’ll be rewarded with neatly sliced, perfectly soft bagels.
Innovative preparation techniques
If you’d like to explore creative ways to prepare this recipe, consider using a silicone baking mat to ensure even browning on the bottom of each bagel. You can also use a preheated pizza stone, offering a high, even heat that helps the bagels develop a beautifully golden crust while cooking evenly. Placing a small, oven-safe dish with water on the bottom rack of the oven is also a lesser-known trick to release steam during the baking process. This helps the bagels expand more and creates an extra glossy, chewy crust.
