25g protein bagels (shortcut method)

mix your dry ingredients in a medium bowl and stir well to make sure everything is evenly distributed. in a separate bowl, mix your wet ingredients. combine with the dry. stir with a spoon, then mix by hand.

once they are roughly brought together, turn out the dough onto your work surface (flour as needed if the dough gets sticky) and knead for about 10 mins — ironically a bit of a workout lol.

at this point, let it rest for 10 minutes. if necessary, continue kneading after the rest until the dough has built up significantly strength and is no longer sticky.

preheat your oven to 475°F and bring a large pot of water to a rolling boil.

divide your dough into equal portions and shape into bagels.

when the pot is ready, drop in your shaped bagels and let them boil for 2 minutes on each side. carefully fish them out and lay them down on a baking sheet. brush with a beaten egg white (if using a whole egg, keep a closer eye on how fast they brown in the oven) + top them with whatever you want.

place your bagels on the middle rack of your oven, lower the heat to 450°F, and bake for 35-40 minutes—until they reach a deep brown.

allow them to cool completely before slicing in, and enjoy them while they’re fresh!!