Protein Bagels

Preheat oven to 350°F / 175°C. In a large bowl, combine the self-raising flour or all purpose flour (1.5 cups), [pinch sea salt] and plant yogurt (1 cup). If using plain flour, add baking powder (2.5 teaspoons). Mix until a ball forms, using your hands to help.

Transfer dough to a lightly floured surface and knead for a few minutes until smooth. If too sticky, add a little more flour.

Roll the dough into a large ball, then cut into 4 equal pieces and roll each into a small ball.

Shape into bagels by poking a hole in the middle of each ball and gently stretching the dough with your fingers to form an even donut shape. Ensure the hole is large enough as bagels will rise.

Place bagels on a baking tray lined with parchment paper. Optionally, brush each bagel with [oil spray] and sprinkle with [everything bagel seasoning], gently pressing it into the dough.

Bake for 25-30 minutes until golden brown. Let the bagels rest on a cooling rack for 10-15 minutes before slicing and enjoying with your favorite toppings. Start 25m timer