why make this recipe
Protein bagels are a great way to enjoy a delicious snack or meal while still getting a good amount of protein. These bagels are not only tasty but also versatile. You can enjoy them on their own, with some cream cheese, or even as the base for a sandwich. Using Dinkelmehl and Magerquark makes them healthier and fuller of nutrients, making it a perfect choice for breakfast or a post-workout meal.
how to make best protein bagel
Ingredients :
- 120 g Dinkelmehl (Type 630)
- 160 g Magerquark
- 1 TL Backpulver (baking powder)
- 0.5 TL Salz (salt)
- Sesam & Mohn (sesame & poppy seeds for topping)
Directions :
- First, preheat your oven to 180 degrees Celsius (fan).
- In a bowl, mix together the Magerquark, Dinkelmehl, and Backpulver. Adjust the mixture by adding more Dinkelmehl or Magerquark as needed to form a dough.
- Divide the dough into equal parts and shape each part into a long snake with your hands.
- Connect the ends of each snake to form a ring. Leave the center hole a bit larger, as the bagels will expand in the oven.
- Place the bagels on a baking sheet lined with parchment paper and sprinkle sesame and poppy seeds on top. You can press the seeds into the dough slightly to help them stick.
- Bake in the oven for about 15 minutes.
how to serve best protein bagel
You can serve protein bagels warm from the oven with your favorite toppings. Cream cheese, avocado, smoked salmon, or even a slice of turkey work wonderfully. You can also slice them in half and use them as a base for your favorite sandwich fillings.
how to store best protein bagel
If you have leftovers, you can store the protein bagels in an airtight container. They will stay fresh for a few days at room temperature. For longer storage, you can freeze them. Just place them in a freezer bag, and they will be good for a few months. When you want one, just pop it in the toaster or oven to warm it up.
tips to make best protein bagel
- Make sure to knead the dough well to help create a nice texture.
- Don’t worry if the bagels don’t look perfect; they’ll still taste great!
- Experiment with other toppings like garlic powder, cheese, or herbs for different flavors.
variation
You can add ingredients like chopped herbs, onion flakes, or even cheese into the dough to give your bagels a unique twist. Try replacing some of the Dinkelmehl with whole wheat flour for added fiber.
FAQs
Can I use regular flour instead of Dinkelmehl?
Yes, you can use all-purpose flour if you cannot find Dinkelmehl, but it may change the texture slightly.
How many bagels does this recipe make?
This recipe typically makes about 4-6 bagels, depending on how large you shape them.
Can I make these bagels vegan?
Yes, you can replace the Magerquark with a plant-based yogurt or similar alternative to make a vegan version.
Protein Bagels
Ingredients
Main Ingredients
- 120 g Dinkelmehl (Type 630)
- 160 g Magerquark
- 1 TL Backpulver (baking powder)
- 0.5 TL Salz (salt)
- to taste Sesam & Mohn (sesame & poppy seeds) For topping
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius (fan).
- In a bowl, mix together the Magerquark, Dinkelmehl, and Backpulver. Adjust the mixture by adding more Dinkelmehl or Magerquark as needed to form a dough.
- Divide the dough into equal parts and shape each part into a long snake with your hands.
- Connect the ends of each snake to form a ring, leaving the center hole larger as the bagels will expand in the oven.
- Place the bagels on a baking sheet lined with parchment paper and sprinkle sesame and poppy seeds on top. Press the seeds into the dough slightly to help them stick.
- Bake in the oven for about 15 minutes.