Easy "Protein" Bagels :)

2

Replies

  • amandarunning
    amandarunning Posts: 306 Member
    Planning to make these tomorrow - without the hole - protein rolls I guess :-)
  • mwhitworth461
    mwhitworth461 Posts: 1 Member
    This might be stupid- but how are you guys going about doing the cheddar jalepeno flavor? Mixing some in or just sprinkling on top or both? Literally never made a bagel (or a bread for that matter) in all my life so no idea the proper way to do things.
  • sueami1
    sueami1 Posts: 15 Member
    I *loved* these! And the rest of the family did too, which shocked me b/c I don't drag them along with me down my dietary paths and they have politely declined most of the new recipes that I try. I esp. liked them with a slice of reduced-fat cheddar (on the four) and jalapeno slices. I'm excited to try rolling the dough out into a personal sized pizza crust next, at the suggestion of my daughter.
  • corinasue1143
    corinasue1143 Posts: 7,460 Member
    I was thinking pizza, too. Haven't tried them yet so wasn't sure, but glad you think so. Will try now.
  • Kelkat405
    Kelkat405 Posts: 166 Member
    mwhitworth461 wrote: »
    This might be stupid- but how are you guys going about doing the cheddar jalepeno flavor? Mixing some in or just sprinkling on top or both? Literally never made a bagel (or a bread for that matter) in all my life so no idea the proper way to do things.

    I wondered the same about the cheese. Mixed in? And how much?

  • kellyw4444
    kellyw4444 Posts: 60 Member
    Okay, adding these bagels to my list of things to do this weekend. They look delicious!
  • rainbowbow
    rainbowbow Posts: 7,490 Member
    edited February 2018
    Kelkat405 wrote: »
    mwhitworth461 wrote: »
    This might be stupid- but how are you guys going about doing the cheddar jalepeno flavor? Mixing some in or just sprinkling on top or both? Literally never made a bagel (or a bread for that matter) in all my life so no idea the proper way to do things.

    I wondered the same about the cheese. Mixed in? And how much?

    When i made these i made all of them the same (plain) base. Then i sprinkled the four bagels with 1/4 cup reduced fat cheddar and sliced jalepeno.

    I also dipped the others in a mixture of zero calorie sweetener (stevia) and cinnamon mixed together.
  • Kelkat405
    Kelkat405 Posts: 166 Member
    rainbowbow wrote: »
    Kelkat405 wrote: »
    mwhitworth461 wrote: »
    This might be stupid- but how are you guys going about doing the cheddar jalepeno flavor? Mixing some in or just sprinkling on top or both? Literally never made a bagel (or a bread for that matter) in all my life so no idea the proper way to do things.

    I wondered the same about the cheese. Mixed in? And how much?

    When i made these i made all of them the same (plain) base. Then i sprinkled the four bagels with 1/4 cup reduced fat cheddar and sliced jalepeno.

    I also dipped the others in a mixture of zero calorie sweetener (stevia) and cinnamon mixed together.

    Thank you!! I can’t wait to try them. Thanks for sharing!
  • crabbybrianna
    crabbybrianna Posts: 344 Member
    edited February 2018
    mwhitworth461 wrote: »
    This might be stupid- but how are you guys going about doing the cheddar jalepeno flavor? Mixing some in or just sprinkling on top or both? Literally never made a bagel (or a bread for that matter) in all my life so no idea the proper way to do things.

    I made them as well, and I mixed dried jalapeño flakes into the dough, plus a little bit of shredded cheddar, maybe 1/4 cup. I did add more cheese on top, but not much, and also added the jalapeño slices on top. I used pickled jalapeños for the top because I didn’t have fresh.
  • dsboohead
    dsboohead Posts: 1,899 Member
    crazyravr wrote: »
    amandarunning wrote: »
    Planning to make these tomorrow - without the hole - protein rolls I guess :-)

    I will be making these baguette style next :) simply too simple not to bake lol

    You've always got it for pizza crust and if you do.....post it with what you did...love your food porn!
  • melissa6771
    melissa6771 Posts: 894 Member
    I just found this yesterday also. I saw where you can use this, minus the egg, for pizza dough too. I'm trying that tomorrow. I'll post a pic and let you know how it works out. Plan on trying the bagels soon. The timing of your post was perfect. Yours look fantastic! Better than the ones on the skinnytaste site!
  • melissa6771
    melissa6771 Posts: 894 Member
    crazyravr wrote: »
    dsboohead wrote: »
    crazyravr wrote: »
    amandarunning wrote: »
    Planning to make these tomorrow - without the hole - protein rolls I guess :-)

    I will be making these baguette style next :) simply too simple not to bake lol

    You've always got it for pizza crust and if you do.....post it with what you did...love your food porn!

    I dont think this will for as pizza dough. Actually I know it wont. The problem will be with rolling it out thin. Not gonna happen with the dough preparation. Also no yest. But it can make small tortilla like cakes.

    I've seen a bunch of poeple use the self rising flour and Greek yogurt for pizza dough. The pizzas look good and they say they're good. I was going to try it sunday night but ended up having company and making something else. I will try it soon though, maybe this weekend.
  • cheryldumais
    cheryldumais Posts: 1,907 Member
    I made these on the weekend. I had one issue, the dough was very wet even though I used drained greek yogurt. I had to add in about 1/4 cup of flour extra when rolling them out. Could be the altitude we live at. They were good and sort of like someone else said like a cross between a biscuit and a bagel. What really impressed me though was how filling it was. I'm going to try them again with less yogurt and some rosemary. Thanks so much for sharing.
  • corinasue1143
    corinasue1143 Posts: 7,460 Member
    Made them last night. Were nice and crusty on the outside, a little doughy inside. Good flavor. Split the first one, pulled out the insides, ate the outside part like crackers with soup. Had the second one for a grilled cheese sandwich. This morning had the third one with jelly for breakfast. Planning on having the last one for open faced chicken salad sandwiches this afternoon.
    Will definitely be making it again, for the convenience, easiness, quickness. Will make pizza with it. Kind of like French bread pizza?
  • toxikon
    toxikon Posts: 2,383 Member
    These are definitely on my list. I am a total bagel fiend, and if I can squeeze in more protein and fewer calories, that sounds amazing!
  • kelly_c_77
    kelly_c_77 Posts: 5,658 Member
    I made these today and was pleasantly surprised. My dough was very sticky for some reason so I baked them a few minutes longer. They came out great. I'll definitely make them again. Thanks for sharing!
  • kelly_c_77
    kelly_c_77 Posts: 5,658 Member
    Yeah. The recipe says the flour amount is 1 cup (or 5 oz). I measured out 5 oz of my flour and it looked like a lot more than a cup so I switched my scale to see how many grams 5 oz was. It came to 140g, but my flour label says that 1 cup is 120g. I used 120..but I'm thinking I probably needed the 140g (5 oz) like the recipe said. They still turned out great after the longer baking time though.
  • boehle
    boehle Posts: 5,062 Member
    @erickirb
  • JennJ323
    JennJ323 Posts: 646 Member
    I made these, came out to 141 calories a piece (4 bagels). So a bagel thin is less calories and obviously easier to get vs making these. But I'm glad I tried them, I enjoyed them and will probably make again.
  • corinasue1143
    corinasue1143 Posts: 7,460 Member
    sueami1 wrote: »
    vd0aai2qms9q.jpg

    Mixed up one quarter of the bagel recipe (=one bagel), rolled it out between parchment paper and par baked it at 375 for about 12 minutes, topped with two tablespoons of marinara sauce, two servings of shredded cheese and half a serving of turkey pepperoni. Got a very serviceable pizza out of it!

    That looks so yummy!
  • dsboohead
    dsboohead Posts: 1,899 Member
    Made a double recipe last night topped with dried onions! So easy and so good. Even better the second time around!
  • melissa6771
    melissa6771 Posts: 894 Member
    edited February 2018
    Edited to repost with pics in the post.
  • TurquoiseViolet
    TurquoiseViolet Posts: 47 Member
    Love these, have made them several times. I usually make them in my air fryer.
  • bioklutz
    bioklutz Posts: 1,365 Member
    I made these today with blueberry greek yogurt! I will need to play around with the oven temperature and cooking time. They were a little underdone on the inside but the bottom was getting a bit brown. I cut them in half and toasted them to remedy the problem.

    I will definitely be making them again! There is so many possibilities with different flavors of yogurt, different toppings!
  • WilmaValley
    WilmaValley Posts: 1,092 Member
    Great recipe. Can't wait to try!
  • cheryldumais
    cheryldumais Posts: 1,907 Member
    bioklutz wrote: »
    I made these today with blueberry greek yogurt! I will need to play around with the oven temperature and cooking time. They were a little underdone on the inside but the bottom was getting a bit brown. I cut them in half and toasted them to remedy the problem.

    I will definitely be making them again! There is so many possibilities with different flavors of yogurt, different toppings!

    I had the brown bottom problem too. I wait until about 5 min before they are done and flip them over. Also note the recipe says to cook them on the top rack.
  • strongerbytheday
    strongerbytheday Posts: 116 Member
    I finally made these! They are good, quick and easy and they have great macros, but I agree they taste more biscuit-like. When these are gone I will experiment with adding yeast to improve the texture and taste. I will report back when I do.qk9j7xyxpr06.jpeg
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