If you’re on the lookout for a quick, tasty, and incredibly satisfying snack, the Protein Bagel Rezept Recipe is exactly what you need in your kitchen repertoire. These bagels bring together the nutty richness of Dinkelmehl (spelt flour) with the creamy tang of Magerquark, delivering a perfect balance of texture and flavor. With just a handful of simple ingredients and minimal fuss, you get a fresh, protein-packed treat that’s as versatile as it is delicious. Whether for breakfast, lunch, or a hearty snack, this recipe is sure to become a beloved staple in your cooking routine.
Ingredients You’ll Need
Keeping the ingredients straightforward and wholesome is the key to making these bagels shine. Each component plays an essential role in creating that delightful chewiness, moistness, and subtle nutty aroma that make this recipe stand out.
- Dinkelmehl (Type 630): This spelt flour gives the bagels a light, nutty flavor and contributes to a tender crumb texture.
- Magerquark: A low-fat quark that adds moisture and a gentle tang while boosting the protein content.
- Backpulver (Baking Powder): Acts as the leavening agent to ensure your bagels rise perfectly without yeast.
- Salz (Salt): Enhances all the natural flavors, making the bagels more balanced and savory.
- Sesam & Mohn (Sesame & Poppy Seeds): Adds a lovely crunch and a visual appeal to the finished bagels.
How to Make Protein Bagel Rezept Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 180 degrees Celsius with the fan option on. This temperature is ideal for baking the bagels evenly, allowing the outside to turn a beautiful golden brown while keeping the inside soft and tender.
Step 2: Mix the Dough
In a large mixing bowl, combine Magerquark, Dinkelmehl, and Backpulver. Use a spoon or your hands to bring everything together. You might need to adjust the flour or quark slightly to reach the right consistency—a dough that is pliable but not sticky. This step is crucial because the texture of your dough determines how your bagels will rise and hold shape.
Step 3: Shape the Bagels
Divide the dough into even portions to ensure your bagels bake uniformly. Roll each piece into a long rope and then join the ends to form a ring. Remember to leave a bigger hole in the middle than you think you need, as the dough will expand during baking. This gives you that classic bagel look and texture!
Step 4: Add Seeds and Prepare for Baking
Place the bagels on a parchment-lined baking sheet and sprinkle a generous amount of sesame and poppy seeds on top. Press the seeds lightly into the dough so they stick during baking and make each bagel a tiny flavor explosion with every bite.
Step 5: Bake to Perfection
Pop your tray into the oven for about 15 minutes or until the bagels turn golden brown. Keep an eye on them, as oven temperatures vary, but don’t rush this part—perfectly baked bagels have a lovely, slightly crisp crust with a soft and moist interior.
How to Serve Protein Bagel Rezept Recipe
Garnishes
These bagels are fantastic on their own, but they shine even more with some simple garnishes. Try spreading cream cheese, a smear of avocado, smoked salmon, or even a drizzle of honey for a sweet touch. Fresh herbs like chives or dill can also add a burst of color and flavor.
Side Dishes
Pair your Protein Bagel Rezept Recipe with a fresh salad, a bowl of soup, or even some classic scrambled eggs for a fuller meal. The protein-packed bagels complement light, healthy sides perfectly while keeping you fueled and satisfied throughout the day.
Creative Ways to Present
Looking to impress your guests? Slice the bagels in half and toast them slightly, then layer with your favorite sandwich fillings. Alternatively, cut them into smaller rounds for bite-sized appetizers topped with cream cheese and smoked meat or veggies. These versatile bagels adapt beautifully to any occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftover bagels, store them in an airtight container at room temperature for up to two days. This keeps them fresh and chewy enough to enjoy later without drying out.
Freezing
Your Protein Bagel Rezept Recipe freezes wonderfully. Wrap each bagel individually in plastic wrap and place in a freezer bag. They’ll stay fresh for up to three months, perfect for quick breakfasts or snacks anytime you want.
Reheating
To enjoy your bagels after storage, simply thaw at room temperature or pop them in the toaster or oven for a few minutes. This refreshes their texture, making them taste freshly baked again.
FAQs
Can I use regular wheat flour instead of Dinkelmehl?
Absolutely! You can use regular wheat flour, but spelt flour (Dinkelmehl) adds a nice nutty flavor and can make the bagels a bit lighter. Just adjust the liquid if needed to get the right dough consistency.
Is Magerquark essential, or can I substitute it?
Magerquark is key for the protein boost and moist texture, but you could substitute it with Greek yogurt if needed. Just make sure it’s thick and not too watery to maintain the dough’s structure.
Why is there no yeast in this Protein Bagel Rezept Recipe?
This recipe relies on baking powder for leavening instead of yeast, which means it’s much quicker to prepare without needing time for the dough to rise.
Can I add flavorings to the dough?
Definitely! Adding herbs, spices, or garlic powder to the dough can give your bagels an extra flavor kick. Just mix them in with the dry ingredients before combining with the quark.
How large should the hole in the bagel be?
Make the hole in the center fairly big—about twice what you think is necessary—as the bagels will expand during baking and the hole will get smaller.
Final Thoughts
I truly hope you enjoy making and eating this Protein Bagel Rezept Recipe as much as I do. It’s a wonderfully easy way to nourish yourself without sacrificing flavor or texture. Experiment with toppings, serve it alongside your favorite dishes, and watch it become a new staple in your home kitchen. Let this recipe bring some fun and satisfaction to your baking adventures!
Print
Protein Bagel Rezept Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 bagels
- Category: Baking
- Method: Baking
- Cuisine: German
- Diet: Low Fat
Description
These protein-packed bagels are made with wholesome spelt flour and low-fat quark, offering a nutritious and delicious twist on the classic bagel. Perfectly golden and topped with sesame and poppy seeds, they are simple to prepare and great for a healthy breakfast or snack.
Ingredients
Dry Ingredients
- 150 g Dinkelmehl (Type 630) – spelt flour
- 1 tsp Backpulver (baking powder)
- 0.5 tsp Salz (salt)
Wet Ingredients
- 160 g Magerquark (low-fat quark)
Toppings
- Sesam (sesame seeds)
- Mohn (poppy seeds)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius using the fan (Umluft) setting to ensure even baking.
- Mix Dough: In a large mixing bowl, combine the low-fat quark, spelt flour, and baking powder. Mix thoroughly, adjusting with additional flour or quark as needed to achieve a dough consistency that is firm enough to shape but slightly moist.
- Shape Bagels: Divide the dough into equal portions. Roll each portion into a long rope-like shape. Then connect the ends by pressing them together to form rings, making sure to leave a larger hole in the middle as the bagels will expand during baking.
- Prepare for Baking: Place the shaped bagels onto a baking sheet lined with parchment paper. Evenly sprinkle sesame and poppy seeds on top, gently pressing them into the dough so they stick during baking.
- Bake: Bake the bagels in the preheated oven for approximately 15 minutes or until they are golden brown on top and cooked through.
Notes
- Adjust flour and quark quantities slightly if the dough feels too sticky or dry to make shaping easier.
- For extra flavor, you can brush the bagels lightly with water or egg wash before sprinkling seeds, though this is optional.
- Bagels are best enjoyed fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.
- Using spelt flour adds a nutty flavor and a slightly different texture compared to regular wheat flour.
