high protein pumpkin bagels (no yeast required!)

Name: high protein pumpkin bagels (no yeast required!)
Total time: 45 min
Ingredients: 1 cup Greek yoghurt; ¾ cups + 2 tsp Pumpkin; 2 tbsp Honey; 1 ⅓ cups Flour; 1 cup Whole wheat flour; 2 tbsp Flax seed; 1 tbsp Baking powder; 1 tsp Cinnamon, ground; ¾ tsp Salt; ½ cups Cranberry, dried; 1 Egg, beaten

By Ambitious Kitchen · 45 min

Ingredients

Greek yoghurt1 cup
Pumpkin¾ cups + 2 tsp
Honey2 tbsp
Flour1 ⅓ cups
Whole wheat flour1 cup
Flax seed2 tbsp
Baking powder1 tbsp
Cinnamon · ground1 tsp
Salt¾ tsp
Cranberry · dried½ cups
Egg · beaten1

Instructions

Preheat the oven to 375°F and line a large baking sheet with parchment.
Whisk the Greek yogurt, pumpkin puree and honey in a large bowl until smooth.
Add both flours, flaxseed meal, baking powder, pumpkin pie spice, cinnamon and salt. Mix until it starts to come together, then knead by hand until the flour is fully absorbed. Fold in the dried fruit if using. If very sticky, add 1 to 2 tablespoons more flour.
Divide the dough in half, then cut each half into 4 balls (8 total). Roll each ball into a rope 7 to 8 inches long, join the ends to form a bagel, and place on the sheet at least 2 inches apart.
Lightly brush the tops with beaten egg.
Bake 20 to 25 minutes until slightly golden and puffed. Cool at least 10 to 15 minutes before cutting.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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