Ingredients
Scale
- 1 cup non-fat plain Greek yogurt (strained/thick)
- 1 cup self-rising flour
- 1 scoop (approx. 30g) unflavored or vanilla whey protein powder
- 1 tablespoon maple syrup or honey
- 1 teaspoon ground cinnamon
- 1/4 cup dried cranberries or golden raisins
- 1 egg (whisked for egg wash)
- Optional: Sprinkling of coarse sugar or festive sprinkles for the top
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray the parchment with non-stick cooking spray to ensure the bagels release easily. In a large mixing bowl, whisk together the self-rising flour, protein powder, and ground cinnamon until no lumps remain.
- Add the Greek yogurt and maple syrup to the dry ingredients. Use a sturdy spatula to fold the mixture together until a shaggy dough forms. Gently fold in the dried cranberries. Transfer the dough to a lightly floured surface. Knead the dough for about 1-2 minutes until it becomes smooth and elastic. If the dough is too sticky, add an extra tablespoon of flour at a time until it is manageable.
- Divide the dough into four equal pieces. Roll each piece into a long rope, then join the ends to form a circle, pinching them tightly to seal. Place the bagels on the prepared baking sheet. Brush the tops generously with the whisked egg wash and add your optional toppings. Bake for 20 to 22 minutes, or until the bagels are golden brown. Let them cool on a wire rack for at least 5 minutes before slicing and serving.
- Cook Time: 32 minutes