vegan friendly | high in protein
ingredients (makes 2 bagels):
dry Ingredients:
- 2 cups (240g) bread flour (plus extra for dusting)
- ¾ cups smul vanilla protein powder
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp instant yeast
wet ingredients:
- 3 tbsp warm water
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
for boiling:
- 2 cups water
- 1 tbsp maple syrup or honey
optional toppings:
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
instructions:
-
Preheat Oven:
Preheat the oven to 220°C (400°F) and line a baking sheet with parchment paper. -
Make the Dough:
In a large bowl, whisk together the bread flour, smul vanilla protein powder, baking powder, and salt. Add the apple cider vinegar and mix until a sticky dough forms. Gradually add the warm water if the dough is too dry. -
Knead the Dough:
Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Divide it into 2 equal portions. -
Shape the Bagels:
Roll each portion into a ball, then poke a hole in the center with your thumb to create the bagel shape. Gently stretch the hole to about 2–3 cm wide. -
Boil the Bagels:
In a medium saucepan, bring the 2 cups of water and maple syrup/honey to a gentle boil. Lower the heat to a simmer, then boil each bagel for 30 seconds per side. Remove and place on the prepared baking sheet. -
Add Toppings:
Sprinkle your desired toppings onto the bagels while they're still damp from boiling. -
Bake:
Bake for 20–22 minutes or until golden brown. Let them cool slightly before serving.
serving suggestions:
- Savoury: Spread with hummus and layer with fresh cucumber, basil pesto, tomato and a sprinkle of rocket.
- Sweet: Use almond butter and sliced bananas for a protein-packed snack.
