These protein bagels are incredibly simple to make with just two ingredients! Using plant-based skyr and oat flour, they are a healthy and delicious option for breakfast or a snack. Perfect for those who love a quick and nutritious recipe. Plus, they are gluten-free and packed with protein!
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Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven or air fryer to 180°C (350°F).
Combine the skyr and oat flour in a bowl and mix until a dough forms.
Shape the dough into a ball.
Divide the dough into portions based on the number of bagels you want (3 in this case).
Shape each portion into a bagel (a round shape with a hole in the center).
Boil the bagels in water for one minute.
Place the bagels on a baking tray and bake for 20 to 25 minutes, depending on your preferred texture.
Allow the bagels to cool before serving.
Enjoy your homemade protein bagels!
If you prefer a chewier texture, boil the bagels for an extra 30 seconds before baking.
For added flavor, sprinkle seeds like sesame or poppy seeds on top before baking.
Ensure the dough is well combined to avoid cracks in the bagels during baking.
Can I use regular yogurt instead of skyr?
Yes, you can use regular thick yogurt, but the texture and protein content may vary slightly.
Can I substitute oat flour with another type of flour?
Yes, you can try almond flour or whole wheat flour, but the texture and taste may differ.
How do I store these bagels?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze these bagels?
Yes, you can freeze them. Wrap each bagel individually and store them in a freezer-safe bag for up to 3 months.
Can I add toppings to the bagels?
Absolutely! You can add seeds, herbs, or even a sprinkle of cheese before baking for extra flavor.
