High-Protein Skyr Bagels
Translated from French, the language of the reel.
Roro 👩🏼🍳 cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Camille Bonnet on SeeMeCook
An express bagel recipe with no resting time, high in protein thanks to skyr and perfect for meal prep.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, sesame, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 11 g
- 6 g
- 50 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 915 g before cooking, which is about 185 g per serving.
Steps
Preheat the oven to 180°C (350 °F).
In a large bowl, mix the skyr, flour, baking powder, and salt until a smooth dough forms.
Divide the dough into 4 to 6 equal portions depending on the desired bagel size.
Roll each portion into a log and join the ends to form a circle, or form a ball and poke a hole in the center with your finger.
Place the bagels on a baking sheet lined with parchment paper.
Brush each bagel with the beaten egg using a pastry brush.
Generously sprinkle with 'everything bagel' seasoning or seeds of your choice.
Bake for 25 minutes at 180°C (350 °F) until they are golden brown.
Notes
Storage: These bagels can be stored for up to 3 months in the freezer in freezer bags. To consume, place them directly in the oven or toaster to finish thawing and restore their crispness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 345
- Protein
- 20 g
- Carbs
- 58 g
- Fat
- 3 g
- Fiber
- 2 g
Where the calories come from
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