High Protein Bagels
Nutrition
Calories: 190kcal | Carbohydrates: 26.8g | Protein: 16.1g | Fat: 1.5g | Fiber: 1.2g
These require a bit of work, but are much cheaper and tastier than the high protein bagels you buy at the grocery store!
Servings
Ingredients
- 180 g All Purpose Flour ~ 1 1/2 cup
- 90 g Vital Wheat Gluten ~ 3/4 cup
- 1 tsp Salt
- 1 cup Water warm
- 1 tbsp Sugar
- 1/4 oz Instant Yeast 1 packet
- 1/4 cup Soy Milk
Instructions
- In a large bowl, mix the flour, vital wheat gluten and salt.
- In a separate, smaller bowl, add sugar, instant yeast and very warm water (unless your water heater is jacked really high, you should be able to use the warmest water your sink can produce). Allow this to sit for 5 minutes. You should see foaming at the top of the water; this is the yeast blooming. I do this step to verify that the yeast is good and will work properly.
- Add the water mixture to the flour mixture, and mix with a spatula until well combined.
- Now that you have a dough, plop it on your counter (or a cutting board, etc.) and knead the dough for 5 - 6 minutes. This is a really important step, so I would recommend setting a timer. You may need to add a bit of extra flour if you're having issues with it sticking to the counter and/or your hands.
- Once the dough is kneaded, place it in a slightly oil-coated bowl.
- Cover the bowl with a damp towel (this holds in the moisture). I like to use a wet paper towel, and then I drape a kitchen towel over top of that.
- Allow to sit for 1 hour.
- After 1 hour, punch the dough, and let it rest for 10 minutes.
- Divide the dough into 6 even pieces. I just use a pizza cutter.
- Roll each piece into a ball.
- Place the dough balls on a plate and cover with a damp towel again.
- Allow to sit for 10 minutes.
- Fill a large pot with water and bring it to a boil.
- Pre-heat the oven to 425 F (218 C).
- After 10 minutes, pop a hole in the middle of each dough ball with your finger. Make the hole about 1 1/2" in diameter.
- Place the donuts back on the plate (or a donut tray) and cover with a damp towel.
- Allow to sit for 10 minutes.
- Once the water has started to boil, toss in 2-3 bagels at a time. Boil the bagels for 1 minute, then flip them over, and boil for an additional 1 minute.
- Lift the bagels out of the pot (I use a wide slotted spoon to drain excess water). Place on a parchment paper-lined baking sheet.
- Use a silicone basting brush and brush soy milk on the top and sides of each bagel.
- Top with your favorite toppings (or not). I like to do 2 plain bagels, 2 with everything bagel seasoning, and 2 with vegan Parmesan.
- Cook for 20 - 23 minutes. The bagels should be a dark golden brown color when they're done.
- If you're not eating all of these in one day, cover them tightly. They will last about 3 - 4 days at room temperature, or you can throw them in the fridge and get about a week out of them!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Bagels
Did you make this recipe?Mention @proteindeficient.vegan
