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High Protein Pumpkin Bagels Recipe

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  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 8 bagels
  • Diet: Vegetarian

Description

These High Protein Pumpkin Bagels are a delicious, nutrient-packed twist on a classic favorite. Combining creamy Greek yogurt and pumpkin puree with wholesome flours and warming spices, these soft, fluffy bagels offer a perfect balance of protein and flavor. Ideal for a fall-inspired breakfast or snack, they bake to a lightly golden perfection and can be customized with raisins or dried cranberries for a touch of natural sweetness.

Ingredients

Wet ingredients

  • 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (do not use regular yogurt)
  • ¾ cup (180 grams) pumpkin puree
  • 2 tablespoons honey (or pure maple syrup)

Dry ingredients

  • 1 ⅓ cups (160 grams) all purpose flour, plus more for dusting
  • 1 cup (113 grams) white whole wheat flour (or whole wheat flour)
  • 2 tablespoons flaxseed meal
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon kosher salt

Optional mix-ins

  • ½ cup (70 grams) raisins or dried cranberries

Topping

  • 1 large egg, lightly beaten for brushing

Instructions

  1. Preheat the oven: Preheat the oven to 375 degrees F (190 degrees C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix the wet ingredients: In a large bowl, whisk together the Greek yogurt, pumpkin puree, and honey until smooth and well combined. This mixture forms the moist base of the dough.
  3. Add in the dry ingredients: Add the all-purpose flour, white whole wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and kosher salt to the wet mixture. Using a rubber spatula, begin mixing until the ingredients start to combine, then use your hands to thoroughly incorporate the flour into the dough. If using raisins or dried cranberries, fold them in at this stage. The dough will be sticky; if overly so, sprinkle with 1 to 2 tablespoons more flour to reach a workable consistency.
  4. Form the bagels: Lightly dust a work surface with flour. Divide the dough into 8 equal portions by halving it twice; then roll each portion into a rope approximately 7 to 8 inches long. Connect the ends of each rope to form a ring-shaped bagel. Place the formed bagels on the prepared baking sheet, spacing them at least 2 inches apart to allow room for puffing during baking.
  5. Apply egg wash and bake: Lightly brush the tops of the bagels with the beaten egg to create a golden, shiny crust. Bake in the preheated oven for 20 to 25 minutes, or until the bagels turn slightly golden brown and puff up noticeably.
  6. Cool and serve: Remove the bagels from the oven and cool them on the baking sheet for 10 to 15 minutes before slicing. These bagels are fantastic toasted and served with butter, flaky sea salt, or even salted honey butter for an added indulgence.

Notes

  • This recipe yields 8 smaller bagels, but you can make fewer larger bagels (4 or 6) to boost protein content per serving.
  • To store, cool the bagels completely and keep them at room temperature in a paper bag for up to 2 days, or in a reusable zip-top bag for 4 to 5 days.
  • For freezing, slice the bagels in half and wrap each half in parchment or wax paper. Store them in a zip-top bag for up to 3 months. Thaw refrigerated before toasting and eating.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/high-protein-pumpkin-bagels-recipe/