Protein Bagels
Protein Bagels
Ingredients
- 425 g canned chickpeas, undrained
- 60 ml plant-based milk, or water
- 250 g all-purpose flour
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 1 tablespoon plant-based milk, for brushing, or water
- 2 tablespoons everything bagel seasoning
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Open the can of chickpeas and pour the entire contents, including the aquafaba (liquid), into a blender. Add the 60 ml of plant-based milk or water to the blender.
⏱️ 2 min
- 3
Blend the chickpea mixture until it is completely smooth and creamy. There should be no visible chickpea pieces.
⏱️ 3 min
- 4
Pour the blended chickpea mixture into a large mixing bowl. Add the all-purpose flour, flaxseeds, sunflower seeds, and chia seeds to the bowl.
⏱️ 2 min
- 5
Using a spatula or your hands, mix all the ingredients together until a cohesive dough forms. It should be firm enough to handle.
⏱️ 3 min
- 6
Lightly flour a clean work surface. Transfer the dough to the floured surface. Using a dough scraper or knife, divide the dough into 4 equal portions.
⏱️ 2 min
- 7
Take each dough portion and roll it into a smooth ball. Then, poke a hole through the center of each dough ball with your finger. Gently stretch the dough to enlarge the hole, forming a bagel shape.
⏱️ 3 min
- 8
Place the shaped bagels onto the prepared baking sheet.
⏱️ 1 min
- 9
Lightly brush the tops of the bagels with the tablespoon of plant-based milk or water. Generously sprinkle the everything bagel seasoning over the brushed bagels.
⏱️ 2 min
- 10
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. The exact time may vary depending on your oven.
⏱️ 25 min•🌡️ 180
- 11
Once baked, remove the bagels from the oven and let them cool slightly on the baking sheet before serving. They can be enjoyed warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Protein Bagels
- 425 g canned chickpeas, undrained
- 60 ml plant-based milk, or water
- 250 g all-purpose flour
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 1 tablespoon plant-based milk, for brushing, or water
- 2 tablespoons everything bagel seasoning
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Open the can of chickpeas and pour the entire contents, including the aquafaba (liquid), into a blender. Add the 60 ml of plant-based milk or water to the blender.
⏱️ 2 min - 3
Blend the chickpea mixture until it is completely smooth and creamy. There should be no visible chickpea pieces.
⏱️ 3 min - 4
Pour the blended chickpea mixture into a large mixing bowl. Add the all-purpose flour, flaxseeds, sunflower seeds, and chia seeds to the bowl.
⏱️ 2 min - 5
Using a spatula or your hands, mix all the ingredients together until a cohesive dough forms. It should be firm enough to handle.
⏱️ 3 min - 6
Lightly flour a clean work surface. Transfer the dough to the floured surface. Using a dough scraper or knife, divide the dough into 4 equal portions.
⏱️ 2 min - 7
Take each dough portion and roll it into a smooth ball. Then, poke a hole through the center of each dough ball with your finger. Gently stretch the dough to enlarge the hole, forming a bagel shape.
⏱️ 3 min - 8
Place the shaped bagels onto the prepared baking sheet.
⏱️ 1 min - 9
Lightly brush the tops of the bagels with the tablespoon of plant-based milk or water. Generously sprinkle the everything bagel seasoning over the brushed bagels.
⏱️ 2 min - 10
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. The exact time may vary depending on your oven.
⏱️ 25 min•🌡️ 180 - 11
Once baked, remove the bagels from the oven and let them cool slightly on the baking sheet before serving. They can be enjoyed warm or at room temperature.
⏱️ 2 min