High Protein Pumpkin Bagels
High-protein pumpkin bagels made with real pumpkin puree, protein-packed Greek yogurt, and plenty of cozy spices. These nutrient-dense pumpkin protein bagels bake in under 30 minutes and come out beautifully golden on the outside and perfectly chewy on the inside. Add dried fruit for extra sweetness, and top with a little butter and sea salt for a wonderful fall breakfast!
Servings 8 servings
Calories 184cal
Ingredients
- Wet ingredients
- 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (do not use regular yogurt)
- ¾ cup (180 grams) pumpkin puree
- 2 tablespoons honey (or pure maple syrup)
- Dry ingredients
- 1 ⅓ cups (160 grams) all purpose flour, plus more for dusting
- 1 cup (113 grams) white whole wheat flour (or whole wheat flour)
- 2 tablespoons flaxseed meal
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- Optional mix-ins
- ½ cup (70 grams) raisins or dried cranberries
- Topping
- 1 large egg, lightly beaten for brushing
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the yogurt, pumpkin puree and honey until well combined.
- Add in the dry ingredients: Add the flour, whole wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Mix with a rubber spatula until the ingredients begin to come together, then use clean hands to work the flour into the dough until it is well absorbed. You may need to use your hands to get the flour incorporated into the dough. If using the dried fruit, fold it into the dough or work it in with your hands. It’s normal for the dough to be sticky, but if it is overly sticky, add 1 to 2 tablespoons more flour.
- Form the bagels: Lightly dust additional flour on a work surface. Divide dough in half, then divide each half into 4 equal balls (for a total of 8 balls total). Roll each ball into a rope about 7 to 8 inches long. Note: I find it helpful to roll out the ropes in a little bit of flour to prevent sticking to the surface! Join the ends of each rope to form a bagel and then transfer to the prepared baking sheet. Repeat with remaining dough balls, placing bagels at least 2 inches apart.
- Bake: Brush the tops of the bagels very lightly with the egg wash. Bake the bagels for 20 to 25 minutes until slightly golden brown and the bagels have puffed up. Cool for at least 10 to 15 minutes before cutting into. I love these toasted with a little butter and flaky sea salt, or salted honey butter would be delicious!
Notes
This recipe makes 8 smaller bagels, but you can absolutely make regular, bakery-style bagels by making 4 or 6 instead of 8, which will increase the protein even more.
To store: Allow the pumpkin protein bagels cool completely, then store them at room temperature for up to 2 days in a paper bag, or up to 4-5 days in a reusable zip-top bag.
To freeze: I recommend slicing your bagels in half before freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then store them in a reusable zip-top bag in the freezer for up to 3 months. Thaw your bagel halves in the refrigerator before toasting and enjoying.
Nutrition
Serving: 1bagel | Calories: 184cal | Carbohydrates: 34.5g | Protein: 7.5g | Fat: 2.3g | Saturated Fat: 0.7g | Fiber: 3.8g | Sugar: 6.3g