Protein Bagels
Protein bagels inspired by Einstein's Power Bagels. At a fraction of the cost, more protein and better ingredients, protein bagels make a fabulous breakfast, lunch and snack.Top them with peanut butter, butter, cream cheese, or eggs and cheese, and you have a quick meal that'll fill you up for hours.
Ingredients
- 240 grams warm water 1 cup
- 6 grams active dry yeast 1 1/2 tsp
- 21 grams honey 1 tbsp
- 30 grams flax seed, ground 3 tbsp whole, 4 tbsp ground
- 24 grams chia seeds 2 tbsp
- 300 grams whole wheat flour about 2 1/3 cups
- 8 grams sea salt 1 1/2 tsp
- 30 grams pepitas, chopped (can crush by hand, too) 1/4 cup
- 30 grams vital wheat gluten 1/4 cup
- 30 grams sunflower kernels 1/4 cup
- 6 grams cinnamon 2 tsp
- 40 grams raisins 1/4 cup
- 20 grams dried cranberries 1/8 cup
Instructions
- In the bowl on an electric mixer, weigh out water, yeast, honey, chia and flax seeds. Mix with a spatula to break up the chia seeds and dissolve the honey.
- To the bowl add flour, salt, pepitas, vital wheat gluten, sunflower kernels, and cinnamon. Use the dough hook attachment and mix for 1 minute, or stir by hand until incorporated. .
- Add in the raisins and dried cranberries, and mix/kneed for 5 mintues.
- Cover the bowl in plastic and let rest for about 60 -90 minutes. When the dough has doubled in size, it's time to shape.
- Preheat the oven to 400 degrees.
- Divide the dough into 6 equal portions. Taking 1 part at a time, flatten it out with your hands into a square shape. Then roll it up. Tuck in the ends and pinch the seems. Place the dough seem side down, and flatten it out. Use your hands to form a rectangle shape with the dough, about 1/2" thick. Repeat for the remaining 5 pieces.
- Place the bagels onto a sheet pan covered with parchment paper. Bake at 400 degrees for 18-22 minutes.
- Optional - - When the bagels are out of the oven but still warm, run a stick of butter over the tops. It uses very little butter but gives them a nice sheen and a soft texture.