How to Make My Garlic & Seeded Protein Bagels at Home
Hahaha!
That is a genuine laugh out loud, by the way, it’s a reflection of who I am today in comparison to who I was ten years ago, change is an incredible and eye-opening thing.
There was a time when my Sundays started with a headache, regret, and a quick run to the ‘Golden Arches’ to order filled with greasy carbs to soak up the consequences of Saturday night.
These days were for nursing hangovers, scrolling through the bank of blurry pictures among others that would never make it to my Instagram feed, and trying to piece together what exactly happened the night before cluelessly wondering who has been saved in my phone as ‘fine boy DJ’.
Like, was that his name, or the actual DJ? (I’m pretending like I don’t remember, but some things never leave you. It was definitely the actual DJ)
Now? Here I am. Sharing my recipe for my Garlic Seeded Protein Bagels…
And if you saw how fast I ran to the kitchen to try the newest food trend taking over TikTok.
Life comes as you fast, ironically.
Don’t worry, I know what you came for so I’ll be quick to describe the treat you’re in store for.
These soft, chewy, easy-to-bake bagels with a subtle garlic aroma that makes them taste as if they belong in a high-end bakery, and once you make them once, you’ll make them over and over again,
But the best part is that they super are packed with protein, naturally fermented with Greek yoghurt, and topped with a crunchy mix of seeds that add the perfect texture.
Okay, I won’t keep you any longer, let’s get into it.
The Ingredients
You’ll need just a few simple ingredients—most of which you probably already have in your kitchen:
300g plain flour/ You can use bread flour – The foundation of a proper bagel. Bread flour has a higher protein content, which gives the bagels that chewy texture.
300g Greek yoghurt – It doesn’t have to get too political, however, I would say avoid Greek-style yoghurt and stick to an authentic one. The yoghurt not only adds protein but also acts as a natural leavening agent, making the dough soft and slightly tangy.
¼ teaspoon salt – Just enough to enhance the flavours.
2 teaspoons baking powder – Helps with the rise and makes them light yet dense enough to feel substantial.
Knob of garlic butter or vegan butter – Melted and brushed on top for that rich, garlicky finish.
Seeds (sesame, nigella, or a mix of your favourites) – The finishing touch that makes them feel like something out of an artisan bakery. Honestly, I tried to do them without but the bagels ended up just looking like jumbo-doughnuts, which probably sounds nice but not when they’re brushed with garlic butter.
The Process
1. Mix the Dry Ingredients
Start by combining the bread flour, salt, and baking powder in a large bowl. Make sure everything is evenly distributed. This step ensures the baking powder is spread throughout, helping the bagels rise evenly.
2. Add the Greek Yogurt
Pour the Greek yoghurt into the flour mixture and start mixing. At first, it will seem too dry, then too sticky, but trust the process. Keep folding it together until you get a slightly tacky dough.
3. Knead the Dough
Lightly flour your surface and knead the dough for about 5 minutes until it’s smooth. This is where the gluten starts to develop, giving the bagels that classic chew.
4. Portion and Shape
Divide the dough into equal portions, about 115g each. This ensures they bake evenly and gives you that perfect bagel size.
Roll each portion into a ball, then use your fingers to punch a hole through the centre, gently stretching it into that classic bagel shape.
It’s not necessary, but I rolled tiny strips of parchment to place in the middle of each bagel just to keep the shape while it rises in the oven
5. Bake to Perfection
Preheat your oven to 180°C (350°F).
Place your shaped bagels on a lined baking tray, making sure they aren’t too close together.
Brush each bagel with the garlic butter (or a vegan alternative) for that rich, golden finish.
Sprinkle generously with your chosen seeds.
Bake for 20-25 minutes or until golden brown on top.
And that’s it! But don’t stop there, have fun with your fillings, you could try avocado and halloumi, roast chicken and salad or just plain is perfectly fine if you don’t like too much fuss.
Enjoy, and let me know if you make them.
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