Everything Seasoning Protein Bagels

# The Ingredients You'll Need:

01 - 1 cup all-purpose flour

02 - 1/4 cup unflavored whey protein powder

03 - 2 teaspoons baking powder

04 - 1/2 teaspoon fine salt

05 - 1 cup nonfat Greek yogurt

06 - 2 tablespoons everything bagel seasoning

07 - 1 large egg, beaten for egg wash

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together flour, protein powder, baking powder, and salt until evenly distributed.

03 - Add Greek yogurt to the dry mixture and stir with a spatula until a shaggy dough forms.

04 - Transfer dough to a lightly floured surface and knead gently for 1-2 minutes until the mixture becomes smooth and cohesive.

05 - Divide dough into 4 equal portions. Roll each piece into a rope shape, then form into a bagel by connecting the ends and pinching to seal.

06 - Place formed bagels on the prepared baking sheet. Brush tops with beaten egg wash for a glossy finish if desired.

07 - Sprinkle everything bagel seasoning generously over the tops of each bagel.

08 - Bake for 22-25 minutes until bagels are golden brown and cooked through.

09 - Transfer bagels to a wire rack and cool for 10 minutes before serving.

01 -

They're ready in under 35 minutes, so you can have fresh bagels before your day even starts.
Each one packs 12 grams of protein but tastes indulgent enough that nobody would guess it's the healthy choice.
The everything seasoning does the heavy lifting flavor-wise, so you don't need cream cheese or spreads unless you want them.

02 -

The dough will feel slightly wet compared to traditional bread dough, but that's exactly right; it's the yogurt doing its job, and fighting it by adding extra flour creates rock-hard bagels.
Everything seasoning has salt in it, so taste your dough before adding extra salt to any additions; I learned this the hard way when I tried sweetening the dough with honey and ended up with something that tasted like a parking lot.

03 -

Use a kitchen scale if you have one; the precise measurements of the protein powder and flour really matter here, and weights are more accurate than volume measurements.
Don't skip the cooling time on the wire rack, even though you'll be tempted; it's what keeps the interior from staying gummy while the outside gets crispy.