Protein Bagels

1 ¼ c flour

2 tsp baking powder 

½ tsp salt

¾ c non-fat greek yogurt

2 large eggs, whites and yolks separated, and beaten

everything bagel seasoning or sesame seeds

Preheat oven to 375⁰. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into ¾-inch thick ropes and join the ends to form bagels.

Brush the top with egg whites and sprinkle both sides with seasoning of your choice.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

Air fryer at 280° for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.