Protein Pumpkin Bagels Recipe

Introduction

These Protein Pumpkin Bagels are a delicious and nutritious twist on a classic favorite. Packed with protein and warm fall spices, they make a perfect breakfast or snack. Enjoy a chewy, flavorful bagel that’s easy to make at home.

Ingredients

• 1/3 cup protein powder (choose your favorite flavor; vanilla works great!)
• 1.5 cups flour (whole wheat or all-purpose)
• 1/4 cup pumpkin puree (canned or homemade)
• 1 cup Greek yogurt (Fage works best for its thickness and creaminess)
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/2 teaspoon nutmeg

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Step 2: In a large mixing bowl, combine the flour, protein powder, baking powder, pumpkin spice, and nutmeg. Whisk together until well blended.
3. Step 3: In another bowl, mix the pumpkin puree and Greek yogurt until smooth. Then, add this mixture to the dry ingredients.
4. Step 4: Stir the wet and dry ingredients together until a soft dough forms. If the dough is too sticky, add a little more flour carefully to avoid overmixing.
5. Step 5: Divide the dough into four equal portions. Roll each portion into a ball, then shape it into a bagel by making a hole in the center with your finger. Place each bagel on the prepared baking sheet.
6. Step 6: Bring a large pot of water to a gentle boil. Carefully drop the bagels into the boiling water, cooking them for about 30 seconds on each side. This step creates the classic chewy texture.
7. Step 7: After boiling, place the bagels back on the baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Check doneness by inserting a toothpick; it should come out clean.
8. Step 8: Remove the bagels from the oven and let them cool on a wire rack for a few minutes. Enjoy plain or toasted with your favorite nut butter or cream cheese!

Tips & Variations

• Add toppings like sesame seeds, poppy seeds, or a sprinkle of cinnamon before baking for extra flavor and crunch.
• If the dough feels too sticky, add flour gradually to avoid making the bagels dense.
• Use a thick Greek yogurt for best texture; Fage or similar brands work well.

Storage

Store leftover bagels in an airtight container in the refrigerator for up to one week. For longer storage, freeze them and toast directly from the freezer when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of protein powder?

Yes, you can use your preferred protein powder. Vanilla flavor is recommended as it complements the pumpkin spice, but other flavors can work too.

Why do I need to boil the bagels before baking?

Boiling the bagels briefly helps create their classic chewy texture and a nice crust once baked. Skipping this step will result in a softer, less traditional bagel.

Protein Pumpkin Bagels Recipe

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★★★★★

4.8 from 50 reviews

These Protein Pumpkin Bagels combine the warm flavors of pumpkin spice with a boost of protein, making them a perfect nutritious snack or breakfast option. Soft and chewy, with the classic bagel texture enhanced by boiling before baking, they are ideal for fall and easy to customize with your favorite toppings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1.5 cups flour (whole wheat or all-purpose)
• 1/3 cup protein powder (vanilla flavor recommended)
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/2 teaspoon nutmeg

Wet Ingredients

• 1/4 cup pumpkin puree (canned or homemade)
• 1 cup Greek yogurt (preferably thick and creamy like Fage)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, pumpkin spice, and nutmeg until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree and Greek yogurt until smooth, then add this wet mixture to the dry ingredients.
4. Form the Dough: Stir the wet and dry ingredients together gently until a soft dough forms. If the dough feels too sticky, add a little more flour, being careful not to overmix to maintain softness.
5. Shape the Bagels: Divide the dough into four equal portions. Roll each portion into a ball, then create a hole in the center with your finger to shape classic bagels. Place them on the prepared baking sheet.
6. Boil the Bagels: Bring a large pot of water to a gentle boil. Carefully drop the bagels in and boil for about 30 seconds on each side. This boiling step gives the bagels their signature chewy texture.
7. Bake: After boiling, place the bagels back on the baking sheet and bake in the preheated oven for 15-20 minutes until golden brown and cooked through. Test doneness by inserting a toothpick; it should come out clean.
8. Cool and Enjoy: Remove the bagels from the oven and cool for a few minutes on a wire rack. Serve plain or toasted with nut butter or cream cheese for an extra delicious treat.

Notes

• Storage: Store leftover bagels in an airtight container in the refrigerator for up to one week or freeze them for extended storage. Toast before serving if frozen.
• Customization: Add sesame seeds, poppy seeds, or cinnamon sprinkle on top before baking for added texture and flavor.
• Use thick Greek yogurt like Fage for best dough consistency and creaminess.
• Do not overmix dough to keep bagels tender and soft.

Keywords: protein pumpkin bagels, healthy pumpkin bagels, pumpkin spice bagels, protein breakfast, fall recipes, Greek yogurt bagels, homemade bagels