High-Protein Bagels Wait… aren’t the viral Greek Yogurt bagels already high in protein? Not really. They’re mostly regular flour with a little bit of protein from the yogurt. These? Packed with protein. Thanks to Elevate Protein Flour, each bagel is actually high-protein, high fiber, low calories, and still soft and chewy. Macros (Per Bagel, Using 2% Greek Yogurt) ✅ 133 calories ✅ 26.7g protein ✅ 21.7g fiber ✅ 2.7g fat Note: The only refined carbs in this recipe come from the natural sugar in Greek yogurt. Ingredients (for 3 bagels) • 150g Elevate Protein Flour • 150g Greek yogurt (higher fat makes the dough more consistent and easier to work with) • 1 tsp baking powder • ½ tsp salt • Optional toppings: Everything bagel seasoning • Optional egg wash: 1 whisked egg (or plant-based milk/water for a vegan option) Instructions 1. Make the bagel dough: • Preheat your oven to 400°F (200°C fan) and line a baking tray with parchment paper. • In a large bowl, mix Elevate Protein Flour, Greek yogurt, baking powder, and salt until the mixture resembles crumbly breadcrumbs. • The dough won’t be sticky, but it will eventually come together. It may not be super stretchy, but try to knead as much as you can to develop structure. • Pro tip: Start kneading by hand for a bit, then switch to a stand mixer if you have one—it’ll make your life much easier. 2. Shape the bagels: • Transfer the dough to a lightly floured surface and divide it into 3 equal pieces. • Highly recommended: Roll each piece into a rope (about 6 inches long) and seal the ends together. This method creates a better structure. • Alternatively, you can flatten each piece into a disk, poke a hole in the middle, and stretch it into shape—but the rope method is far superior for texture. 3. (Optional) Boil the bagels for a chewier texture: • Bring a large pot of water to a boil. • Drop the bagels in and let them boil for 1 minute, flipping halfway through. • Remove and place them back on the baking tray. 4. Top the bagels: • If you boiled the bagels, sprinkle toppings directly on them. • If you skipped boiling, brush the tops with egg wash or milk, then add toppings. 5. Bake the bagels: • Bake for 25+ minutes, rotating the tray halfway through, until golden brown and glorious. • Remove from the oven and let them cool before enjoying! Notes: • 1:1 ratio by weight (not volume) is crucial! If you use too much yogurt, they’ll come out gummy. • Recipe easily scales up/down: use 50g flour per bagel. • Kneading is key—even if the dough feels tight at first, give it time! A stand mixer helps a ton after hand-kneading. • Rolling into a rope is highly recommended over the hole-poke method for a better final texture. • Full-fat Greek yogurt makes the dough easier to handle, but 0% Greek yogurt is the move if you’re chasing max protein. • Elevate Protein Flour restocks Feb 17th—thank you for the support! Check out bakerbakingcompany.com for updates. #elevateproteinflour #greekyogurtbagel #highproteinflour - @bakerbakingcompany