Protein bagels & cream cheese
425 cals, 22p, 53c, 13f (per meal)
1/2 cup (116g)
4 tsp (12g)
1 large (50g)
1 3/4 cup (490g)
2 tsp (10g)
2 dash (2g)
2 cup(s) (250g)
1
Preheat oven to 350°F (175°C).
2
In a mixing bowl, combine the flour, salt, and baking powder.
3
Add the Greek yogurt and mix until a dough forms.
4
Divide the dough and shape into bagels, using the number specified in the recipe's serving details. Press a hole through the center of each.
5
Place the bagels on a lined baking sheet.
6
In a small bowl, whisk the egg with a small splash of water. Brush the egg wash over each bagel using a pastry brush.
7
Sprinkle sesame seeds (or your preferred toppings) on top.
8
Bake for 30-40 minutes, or until golden brown.
9
Let cool slightly, then slice in half and spread with cream cheese.
10
Meal Prep Tip: Let bagels cool completely, then slice in half and wrap tightly in foil. Freeze for up to 2 months. To serve, toast directly from frozen and top with cream cheese.