Carole Food.
30 minutes and less | breakfast
Croissant Protein Bagel
serves:6
prep time:10
cook time:20
These easybagels are high in protein from the greek yoghurt, but also have a delicious flaky richness from the butter!
Jump to recipeThese easy bagels are high in protein from the greek yoghurt, but also have a delicious flaky richness from the butter!
How to Store
Transfer to an airtight container or slice and freeze!
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30-minute-recipes | breakfast
Croissant Protein Bagel
These easybagels are high in protein from the greek yoghurt, but also have a delicious flaky richness from the butter!
serves:6
prep time:10
cook time:20
Ingredients
for the bagels
- 180g plain flour
- 1 tbsp baking powder
- ½ tsp flaky salt
- 40g cold salted butter, grated
- 180g thick, strained Greek yoghurt (0% fat)
for the topping
- 1 egg, beaten
- Sesame seeds
Method
- Preheat the oven to 170°C fan. Line a baking tray with parchment paper.
- Prepare the butter: Grate the cold butter and place it in the freezer until needed.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, and salt.
- Incorporate the butter: Stir in the grated butter until evenly distributed.
- Add yoghurt: Use your hands to bring the dough together. No kneading is required, but work the dough gently in the bowl until it forms a cohesive mixture (it doesn’t need to be perfectly smooth!). Avoid overworking to keep the butter cold.
- Shape the bagels: Divide the dough into 6 equal portions. Roll each portion into a ball. Poke a hole in the centre (you could use the end of a wooden spoon!), then gently stretch and shape it into a bagel shape with a 1.5-inch hole in the middle.
- Brush each bagel with beaten egg, then sprinkle with sesame seeds.
- Bake for 20-25 minutes, or until golden brown.
- Cool completely: Let the bagels rest for at least 20 minutes before serving.
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