TWO INGREDIENT PROTEIN BAGELS

15G PROTEIN. ZERO JUNK. 🥯

Before the bread purists lose their mind: I’m well aware this isn't a "traditional" New York bagel.

This recipe was born out of necessity when I was a personal chef for VVIP’s who demanded 15g of protein + zero preservatives. No yeast, no proofing, no drama. Just functional fuel that actually hits the spot.

INGREDIENTS

1 cup plain Greek yoghurt

2 cups almond flour

a good pinch of pink salt

Optional: egg wash, bagel seasoning, sumac, sesame, onion flakes

METHOD

Preheat oven to 180°C (350°F).

Combine almond flour, Greek yoghurt, + pink salt until you have a dough mixture.

Roll into a log + slice into 6 pieces.

Roll into bagel shapes + poke a hole in the centre.

Brush on egg wash, season, + then bake for 25 - 30 minutes.

Allow to cool + then top with any one of my favourites: sour cashew + chive cream, tahini + date syrup, or simply beurre de barrette with a pinch of flaky sea salt!