High-Protein Homemade Strawberry Yogurt Bagels

Full transparency: I adapted this bagel recipe after

1) I saw this nutritionist's recipe on Instagram and gave it a try with Trader Joe's Thick and Creamy WHOLE MILK Greek yogurt. The first time I made it, I halved the recipe and made 4 plain, 4 with Everything But the Bagel seasoning on it (presenting... an everything bagel 😆). It was pretty freaking YUM.

2) I wanted to make more but TJ's ran out of the plain flavor and I saw the strawberry Thick and Creamy yogurt sitting there like... "hey, I swear I'm good too." AND, as someone who has STRAWBERRIES as one of her Function Health Lab Results for Top 5 foods to be eating... well, it felt like a no-brainer.

(This top 5 changed recently after my second blood test! It used to, in this order, say: mackerel, sardines, herring, strawberry and thyme.)

So I've made a few batches now in my air fryer, and I can't stop with eating just one. I have to have two, with my morning coffee, when I have them available. Especially when I'm #ovulating (Why you ask? Checkout and download my FREE Foods for Your Phases chart)

They've got ~4.5 g of protein each, hence an ideal breakfast of 2 bagels + 2 eggs + 1 chicken sausage gives me 30+ grams of protein in the morning.

Here's how I like it, plus, a little visual + talk about my word of the year: adaptable.

STRAWBERRY YOGURT BAGELS (makes 16, I usually make 8 at a time for ease of mixing in my small kitchen)

• 4 cups gluten-free 1:1 flour (I use Bob's Red Mill)

• 4 tsp sea salt

• 4 tsp baking powder

• 32 oz of Trader Joe's Strawberry Thick and Creamy Greek yogurt

INSTRUCTIONS

1. Place all your dry ingredients in a bowl, using a fork to incorporate.

2. Then add the yogurt, mixing with your hands until you've formed a big dough ball. If you need to add more flour so it doesn't stick to your hands or the surface you're rolling on, add a sprinkle at a time so you don't dry out the dough. Work more yogurt in if your dough is on the dry side.

3. Divide the dough into 16 even parts.

4. Roll into a thick worm and then close into a ringed bagel shape. You can pinch or blend where it comes together so it doesn't break apart.

5. Place on a lined sheet pan, and place it in the air fryer at 325-350 degrees for 25-30 minutes. You may have to tweak the settings depending on the interior doughy-ness. (I personally love a light crunch on the outside, gooey goodness on the inside for texture changes.) If you've got two racks going, switch positions halfway through for a more even bake and so the ones on the top don't burn.

6. Remove from the air fryer and let them cool off. You can keep them in an airtight container in the refrigerator or freezer. I'm not ashamed to say, mine last only 4 days in the fridge because I eat them so quickly.

7. Enjoyyyy (at least two fresh out of the bake!)

8. To reheat, 30 seconds in a microwave with a damp (trust me) paper towel wrapped around the bagel does the trick.

xx, Brittney