At first I thought of steaming them, boiling them, poaching them? Isn’t this how bagels are ‘normally’ made? Ah, ‘normally’… There is no ‘normally’ in protein cooking, is there? To tell you the truth, I frequently just make my recipes by following texture, taste, and appearance, sending The Traditional or ‘normal’ to the wind. Recoil in horror at this confession, bona fide chefs: I used my donut tray to make my bagels. The donut tray I used is silicone and it makes eighteen donuts or, in this case bagels. It’s this one and, like all silicone baking trays, it can be washed in a minute flat 😀
I like making them small just because I think it’s fun to eat lots of them but, of course, if you want more regularly sized donuts and/or bagels, get your hands on a number more like this (I highly recommend baking with silicone moulds – always – unless of course, you have a fetish for scrubbing baking trays? they make life so much easier). Alors, let me just straight into this recipe:
For the donuts:
3/4 cup egg whites
1/8 cup buckwheat flour
1/8 cup unflavored whey isolate protein
1/8 cup pea protein
1/8 cup oatflour
1 teaspoon wheatbran (optional)
1 teaspoon honey
1/2 teaspoon salt
1. Blend bagel ingredients together and bake in a donut tray for about 20 minutes at 180 C (356 F).
2. Let them cool, slice them in half, sigh at their cuteness (optional) and go cuuuuurayzeeee with eating them!
Macros per Serving (out of 18):
Without cream cheese:
1.6g carbos (0.1g sugars/0.2g fiber)
0.2g fat (0g sat)
I actually had several of them for breakfast – with cream cheese and some passionfruit soft cheese I accidentally also made, OY! how I loooooove them!! Try, try, try this! They ended up bagel-like and bready and, hand in hand with the cream cheese? Mount Olympus were they good!! Ah, ah, ah, does the fun ever end, I wonder?