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If you love a classic New York bodega-style bagel, but are looking for a healthier option, then prepare to become obessed with my Higher Protein Einkorn Everything Bagels. These bagels are light and fluffy, topped with a crunchy everything bagel seasoning, and are packed with fiber and prtein, thanks to the einkorn flour. Plus, they can easily be made gluten-free, for a better-for-you bagel that everyone can enjoy!
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Friends, maybe I’m biased, but after having lived in New York City for years, I can confidently say that they have the best bagels. There’s just something about a New York bagel that is fluffy on the inside, crusty on the outside, and has the perfect balance of texture and flavor. Recently, I was in Brooklyn for work (would you believe me if I said that it was my first time?) and before I left, my boys begged me to bring them back a bag of bagels from our favorite NYC deli. Sure enough, I stuffed one brown paper bag full of bagels into my carryon, and my boys were happier than ever. Happy kids = happy mom!
But because going to New York just for the bagels isn’t an option, I was inspired to find a delicious way to make them at home. But of course, since this is a Kalejunkie recipe, I wanted to make bagels with a twist. If you’ve been to my blog before, then it may come as no surprise that these days, I’m all about the protein. A high-protein diet is not only important for helping you build stronger muscles, but it also can help you to feel fuller and more satiated for longer. These bagels swap the traditional all-purpose flour for einkorn flour for a protein-packed twist.
If you’ve never had einkorn flour, it is a dense wheat flour that happens to also be high in protein and fiber. It’s a great substitute for traditional flour, in recipes where you’re wanting more of a nutritious twist.
However, if you can’t find einkorn flour, you can also susbtitute it for conventional all-purpose flour. Or, swap it out for a gluten-free 1:1 flour. Either one works well and will lead to delicious, healthy bagels that are ready in minutes!
The Four Ingredients You’ll Need to Make These Bagels
- Einkorn Flour: Of course, these wouldn’t be einkorn bagels without the einkorn flour! Einkorn flour is a dense, wheat-based flour that also happens to be higher in fiber and protein.
- Baking Powder: A little baking powder helps these bagels rise. It’s essential for helping them achieve the perfect texture.
- Greek Yogurt: Greek yogurt makes these bagels light and fluffy, while also packing them full of protein. Don’t skip it!
- Kosher Salt: A pinch of salt adds the perfect touch to this bagel recipe!
- Egg: This is optional, but I love to brush the bagels with an egg wash, to give them that nice, golden color.
- Everything But the Bagel Seasoning: This is optional, and can absolutely be omitted if you want to make plain bagels, but I love adding a sprinkle of Everything But the Bagel seasoning to turn these into everything bagels!
How to Make These Better-For-You Bagels
To make these bagels, start by preheating your oven to 375 F. Next, prepare the bagel dough. In a large bowl or stand mixer bowl (which I recommend), mix together the flour, baking powder, and kosher salt until just combined. Then, add in the yogurt and mix again, until the ingredients come together and a dough forms. The dough should be slightly sticky but not too sticky – if it is, you can add in more flour.
Next, divide the dough into four or eight, evenly-sized balls – four if making larger bagels, and eight if making smaller-sized ones. Then, poke a hole in the center of each ball and roll them into bagels.
If using the egg, crack the egg into a bow, whisk it together, then use a pastry brush to brush the tops of each bagel. Then, sprinkle the Everything But the Bagel seasoning on top of each bagel, if using.
Transfer the bagels into the oven and allow them to bake for 25-30 minutes, until they’re golden brown. Be sure to rotate the tray halfway through, so that the bagels cook evenly. Once the bagels are done, remove them from the oven. Allow them to cool for 15 minutes, then slice and enjoy!
Frequently Asked Questions
Can I substitute einkorn flour with another type of flour?
Yes! While I recommend using the einkorn flour, you can also susbtitute it with conventional all-purpose flour or gluten-free all-purpose flour.
Can these bagels be made gluten-free?
Yes, just swap out the einkorn flour for all-purpose gluten-free flour. Or, try my Best Ever Paleo Everything Bagels for a naturally gluten-free recipe!
What happens if the dough is sticky?
If the dough is too sticky, just add in more flour, one tablespoon at a time, until the dough reaches your desired consistency.
How do I shape the bagels properly?
I recommend poking a hole in the bagels and rolling them between your fingers until they reach the perfect bagel shape!
How long will these bagels stay fresh?
When stored in the fridge, these bagels will stay fresh for up to one week. When stored on the countertop, they’ll stay fresh for up to three days.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
If you love a classic New York bodega-style bagel, but are looking for a healthier option, then prepare to become obessed with my Higher Protein Einkorn Everything Bagels. These bagels are light and fluffy, topped with a crunchy everything bagel seasoning, and are packed with fiber and prtein, thanks to the einkorn flour. Plus, they can easily be made gluten-free, for a better-for-you bagel that everyone can enjoy!
Ingredients
- 3 ½ Cups Einkorn Flour or substitute all-purpose flour or gluten-free all-purpose flour
- 2 Teaspoons Baking Powder
- 2 ¼ Cups Plain Greek Yogurt
- ½ Teaspoon Kosher Salt
- 1 Egg optional
- ¼ Cup Everything But the Bagel Seasoning optional
Instructions
- To make these bagels, start by preheating your oven to 375 F.
- Next, prepare the bagel dough. In a large bowl or stand mixer bowl (which I recommend), mix together the flour, baking powder, and kosher salt until just combined.
- Then, add in the yogurt and mix again, until the ingredients come together and a dough forms. The dough should be slightly sticky but not too sticky – if it is, you can add in more flour.
- Next, divide the dough into four or eight, evenly-sized balls – four if making larger bagels, and eight if making smaller-sized ones.
- Then, poke a hole in the center of each ball and roll them into bagels.
- If using the egg, crack the egg into a bow, whisk it together, then use a pastry brush to brush the tops of each bagel.
- Then, sprinkle the Everything But the Bagel seasoning on top of each bagel, if using.
- Transfer the bagels into the oven and allow them to bake for 25-30 minutes, until they're golden brown. Be sure to rotate the tray halfway through, so that the bagels cook evenly.
- Once the bagels are done, remove them from the oven. Allow them to cool for 15 minutes, then slice and enjoy!
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WHAT DID YOU THINK?
Rate + Review
I plan on trying these, but I’m confused on your nutritional data:
Calories: 85kcal | Carbohydrates: 5g | Protein: 13g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 559mg | Potassium: 174mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 64IU | Calcium: 249mg | Iron: 0.5mg
When I go to the website for Jovial Eikhorn flour, 3.5 cups has about 1428 calories. 2.25 cups of plain Greek yogurt ranges from 180 to 301 calories, and an egg is roughly 70 calories. The lowest number of calories I reach is: 420 cal for 4 or 210 for 8; I do get 85 g of carbs for 4 bagels and 43 for 8; and 28.2 or 14.1g of protein for 4/8. Bagels. Am I confused or miscalculating?
Hi Noelle, you may be correct. My team will review this information and make any updates if needed – thank you so much for your comment and for bringing this to our attention.