🥯Pumpkin Protein Bagels 🎃| High Protein, WW & Calorie Deficit

Welcome to the video and introduction to making pumpkin protein bagels.

Combine 1 and 3/4 cup plus 2 tablespoons of self-rising flour with 1 cup plus 3 tablespoons of pumpkin puree.

Add 6 and 1/2 tablespoons of sugar-free syrup and 1 teaspoon of vanilla to the mixture.

Incorporate 2 teaspoons of pumpkin pie spice into the dough.

Knead the dough with clean hands until combined.

Add 2 tablespoons of flour to the counter for kneading.

Weigh the entire dough ball, which is approximately 805 grams, and divide it by four to get the weight for each bagel (around 201 grams).

Roll each portion of dough into a log and shape into a circle without making a hole in the center.

Prepare an egg wash by whisking 1 egg with a little water.

Mix 1 tablespoon of brown sugar with a generous amount of pumpkin pie spice for the topping.

Brush the egg wash lightly over each bagel to help the topping stick.

Sprinkle the brown sugar and pumpkin pie spice mixture on top of the bagels.

Place a small amount (2 grams) of pumpkin seeds on top of the bagels, ensuring they stick.

Preheat the oven to 350°F and bake the bagels for 25 minutes, noting that cooking time may vary by oven.

Slice one bagel to demonstrate how well they hold together after cooling.

Provide nutritional information for four bagels: 229 calories, 47 carbs, 13 g of protein, and six Weight Watcher points.

Suggest that making five smaller bagels would reduce calories and points.

Equipment Needed

Spice Level:

Dietary

Allergens