Sundried Tomato Protein Bagels
Highlighted under: Gourmet Baking Bliss
I’ve been on a quest for a protein-packed bagel that doesn’t skimp on flavor, and I finally nailed it! These Sundried Tomato Protein Bagels are not only delicious but also make a perfect breakfast or snack option. The subtle sweetness of sundried tomatoes combined with the nutty undertones of whole wheat flour gives these bagels a unique twist. Plus, they’re easy to make and filled with ingredients that keep me energized throughout the day. Let’s dive into this delightful recipe that might just become your new favorite!
When I first experimented with these bagels, I was amazed at how well sundried tomatoes blend into the dough, giving each bite a burst of flavor. I decided to use Greek yogurt for added protein and moisture, which turned out to be the perfect choice. The texture is wonderfully chewy and satisfying, making them an ideal base for toppings.
As I perfected the recipe, I discovered that allowing the dough to rest briefly before shaping helps develop a better structure. This slight adjustment made all the difference, and I can’t wait for you to enjoy them as much as I do!
Why You Will Love These Bagels
- Savory sundried tomatoes bring a rich flavor to the table
- Packed with protein to fuel your day
- Chewy texture that’s perfect for toasting and snacking
The Role of Whole Wheat Flour
Whole wheat flour is the backbone of these Sundried Tomato Protein Bagels, contributing not only to their hearty texture but also to their nutritional profile. It delivers fiber that aids digestion and is packed with essential vitamins and minerals. By using whole wheat flour, you give these bagels a nutty flavor that beautifully complements the sweetness of the sundried tomatoes.
When using whole wheat flour, keep in mind that it absorbs more moisture than white flour. This is why the proportion of Greek yogurt in the recipe is crucial; it helps achieve a moist dough. If you're experimenting with other types of flour, such as spelt or oat flour, you may need to adjust the wet ingredients accordingly to maintain the desired consistency.
Perfecting Bagel Texture
Achieving that chewy texture typical of bagels is key, and there are a couple of techniques to consider. After shaping the dough, ensure you poke a clean hole through the center of each ball. This step is vital, as it helps the bagels bake evenly. If the hole closes up during baking, your bagels could end up too dense, so make sure it’s wide enough.
Baking at the right temperature is also essential for a perfect crust. Preheating your oven to 375°F (190°C) allows the bagels to rise properly without becoming dry. Keep an eye on them and look for a golden-brown color as a sign of doneness. If they’re not browning as expected, consider increasing the oven temperature by 25°F (about 15°C) for the last few minutes.
Ingredients
Ingredients
Bagel Ingredients
- 2 cups whole wheat flour
- 1 cup Greek yogurt
- 1/2 cup sundried tomatoes, chopped
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey (optional)
- Sesame seeds for topping
Instructions
Instructions
Prepare the Dough
In a large bowl, mix the whole wheat flour, baking powder, and salt together. In another bowl, combine the Greek yogurt, egg, and honey (if using). Gradually fold the wet ingredients into the dry mixture until a dough forms.
Incorporate Sundried Tomatoes
Gently fold in the chopped sundried tomatoes until evenly distributed throughout the dough. Avoid over-mixing to maintain a good texture.
Shape the Bagels
Preheat your oven to 375°F (190°C). Divide the dough into 12 equal pieces and roll each piece into a ball. Poke a hole through the center of each ball to form the bagel shape. Place them on a parchment-lined baking sheet.
Bake the Bagels
Brush each bagel with a bit of water and sprinkle sesame seeds on top. Bake in the preheated oven for 15 minutes or until golden brown. Let cool before enjoying.
Pro Tips
- For an extra layer of flavor, try adding herbs like oregano or basil to the dough before baking. These bagels also freeze well, so make a big batch for busy mornings!
Ingredient Substitutions
If you're trying to reduce dairy, a great alternative for Greek yogurt is a plant-based yogurt that has a thick consistency. Look for options with high protein, such as almond or soy yogurt, to keep the protein content balanced. Just be aware that different brands might affect the dough's moisture levels, so adjust the flour as needed.
For those who want to cut down on calories, you can skip the honey altogether. The sundried tomatoes and the natural flavor of the whole wheat flour will provide enough taste to keep the bagels satisfying without added sweetness.
Storage and Reheating Tips
These Sundried Tomato Protein Bagels are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you'd like to keep them longer, consider freezing them. Place the cooled bagels in a freezer-safe bag, and they’ll last up to 3 months. When you’re ready to enjoy them, just pop them in the toaster or oven to revive their delightful texture.
When reheating, preheat your oven to 350°F (175°C) and warm the bagels for about 5 to 10 minutes. This method will ensure they regain their chewy texture without becoming dry. If you're in a hurry, a microwave can be used, but be cautious, as it can make them rubbery. A quick spin in the toaster usually offers the best results.
Questions About Recipes
→ Can I use all-purpose flour instead of whole wheat?
Absolutely! If you prefer a lighter texture, all-purpose flour works perfectly.
→ What can I serve these bagels with?
They pair well with cream cheese, avocado, or as a sandwich base with your favorite fillings.
→ How do I store leftover bagels?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
→ Can I add other ingredients to the dough?
Yes! Feel free to experiment by adding cheese, olives, or fresh herbs for different flavors.
Sundried Tomato Protein Bagels
I’ve been on a quest for a protein-packed bagel that doesn’t skimp on flavor, and I finally nailed it! These Sundried Tomato Protein Bagels are not only delicious but also make a perfect breakfast or snack option. The subtle sweetness of sundried tomatoes combined with the nutty undertones of whole wheat flour gives these bagels a unique twist. Plus, they’re easy to make and filled with ingredients that keep me energized throughout the day. Let’s dive into this delightful recipe that might just become your new favorite!
Created by: Emily
Recipe Type: Gourmet Baking Bliss
Skill Level: Intermediate
Final Quantity: 12 bagels
What You'll Need
Bagel Ingredients
- 2 cups whole wheat flour
- 1 cup Greek yogurt
- 1/2 cup sundried tomatoes, chopped
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey (optional)
- Sesame seeds for topping
How-To Steps
In a large bowl, mix the whole wheat flour, baking powder, and salt together. In another bowl, combine the Greek yogurt, egg, and honey (if using). Gradually fold the wet ingredients into the dry mixture until a dough forms.
Gently fold in the chopped sundried tomatoes until evenly distributed throughout the dough. Avoid over-mixing to maintain a good texture.
Preheat your oven to 375°F (190°C). Divide the dough into 12 equal pieces and roll each piece into a ball. Poke a hole through the center of each ball to form the bagel shape. Place them on a parchment-lined baking sheet.
Brush each bagel with a bit of water and sprinkle sesame seeds on top. Bake in the preheated oven for 15 minutes or until golden brown. Let cool before enjoying.
Extra Tips
- For an extra layer of flavor, try adding herbs like oregano or basil to the dough before baking. These bagels also freeze well, so make a big batch for busy mornings!
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 360mg
- Total Carbohydrates: 51g
- Dietary Fiber: 6g
- Sugars: 2g
- Protein: 12g