Homemade Vegan Protein Bagels

I hate baking videos on reels because everyone who makes one is obnoxious and all I'm thinking about is how much I would not like to meet this person in any circumstance ever. But that being said, I do like it when random websites suggest me some cool recipes. Reels can be good for looking at flavour combinations but anything that involves an attention-seeking young person who makes faces in the camera and dances about their kitchen to garner likes has already put me off. Just make your stuff and go, we don't care about your social commentary in between and the video would be much shorter without it.

Rant over...

But when I was browsing the other realms of the internet I did come across a recipe for bagels but it had yeast and eggs and all that other stuff I don't enjoy baking with. So I swapped a ton of things out and now I have bagels that only include about 3-4 ingredients. With about 25-30g protein per bagel, I'm sure this can go down quite nicely. Be prepared because the dough is sticky, the bake is long and slow and there's some washing involved that makes it nice and shiny.

I know I've said in the past that I get some of my flavour combinations from reels, but this is quite rare as I absolutely hate watching that content. It hurts my head. I prefer to read about flavour combinations or better yet, simply shove the various things I'm about to combine into my mouth and see whether they taste good together. I find that last way is the easiest. But since I don't like a lot of fruits, it becomes a challenge when using them because they will nearly always taste bad to me.

Homemade Vegan Protein Bagels

Ingredients:

• 250g High Protein Soya Yogurt
• 300g Self-Raising Flour
• 1x Tsp Baking Powder
• 100g Raisins
• 1x Tbsp Vanilla Essence
• 5ml Soya Milk

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How To:

1. Preheat your oven to 170/C and line a large baking tray with greaseproof paper
2. In a mixing bowl, combine all the ingredients except the milk until it forms a sticky kind of dough and set it aside, covered for ten minutes whilst you wash the bowl (nice, you can get the washing done as you're doing it too!)
3. After about ten minutes or so, roll out your dough to the thickness of two iPhones on top of each other
4. Slice your dough into lengths about the length of the handle of an average wooden spoon and the width of two iPhones
5. Form these into doughnut shapes, leaving a good hole size in the middle (because when they rise in the oven, these holes will get smaller and you don't want them to close up completely)
6. Brush each bagel with a bit of soya milk (don't overdo it though - you don't want to wet your dough)
7. Give them good space on the greaseproof paper and put them in the oven for around 30 or so minutes, checking them after twenty minutes every 5 to make sure they are baking from within (you can stick a skewer in them to do this
8. When you take them from the oven, place them aside and leave them to cool
9. Then, cut them open through the middle and they are ready to serve

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This recipe makes approximately six or seven large bagels and of course, you can swap the raisins out for just about anything. You can also use flavoured yogurt if you want because it will add some taste without you having to overstuff the bagel, which can lead to dodgy baking times.

Before you ask, I have heard of this being done in an air-fryer and I would like to try it, but my air-fryer is quite small and so, I can't make the large ones inside.

Remember though, if you are going to swap out the raisins for another ingredient then please make sure it is a dry ingredient. Why? Anything that is wet will also make your bagel dough wet and could impact the way it rises in the oven. Also fresh fruit dough doesn't keep for very long, so if you want to make your bagels last, then it's probably best to stick to dry fruit. A great flavour combination for bagels is olives and basil - don't believe me? Then try it out for yourself.