I have a bagel obsession. I’m not kidding, if I could I would eat one at every meal.  They are so versatile.  Savory or sweet, with butter or cream cheese, as a sandwich or pizza.  I’d eat one every meal of the day if I could.  However, this was a problem when I first started to focus on health and sustainable weight loss.  Sure you can fit them in here and there, but not to the extent I liked to eat them. 

When I came across the infamous 3 ingredient dough on the internet, I first thought no way this will be good.  Then I became addicted.  While no one can claim this original recipe, plenty have made some amazing creations from it.  This is one of my favorites. 

These cheddar and sundried tomato bagels, while obviously not quite the same as a traditional style bagel, with a slightly chewier consistency, are higher protein, slightly lower in carbs and lower calorie than the same counterpart you would by at a bakery.  To make this recipe you will need:

• 1 cup of all purpose flour
• 2 teaspoons of baking powder
• ½ teaspoon finely ground pink Himalayan salt
• ½ tablespoon of dried parsley
• 240 grams or 1 cup of fat free plain greek yogurt
• 60 grams or about 2/3 cups of grated light old cheddar
• 30 grams, or about 4 large pieces of sundried tomatoes.
• ¼ cup of egg whites

First things first, preheat your oven to 375 degrees.  Get a baking tray ready and lay out parchment paper.  Spray lightly with a bit of oil to help prevent sticking and promote a crispy underside. 

Dab the oil off your sundried tomatoes as you don’t want the excess oil in the dough and chop until in fine bits. 

In a large bowl, whisk together flour, baking powder, salt and parsley.  Add in your greek yogurt and mix until crumbly.  Now, flour your hands and sprinkle in about a third of the chopped tomatoes.  Knead the dough for about a minute and keep adding in two more batches, the rest of the tomatoes.  Make sure to keep your hands floured or you will end up with the dough sticking to your hands. 

Toss some flour on a cool dry surface and take your dough out of the bowl.  Add about a third of the cheese and knead into your dough.  Keep adding the cheese in two more batches and kneading between. 

Once you are satisfied that all the cheese and sundried tomatoes are equally distributed, make a large ball and then split into 4 smaller balls. On the floured surface, roll out each ball into a rope, the same as you would like a child with playdough and then connect the ends into a circle by pushing them together.  Remember the bagels will puff up so don’t be afraid to make them a bit thinner if you want that whole to still be in the center after they bake.

Place the 4 bagels onto the pan and brush each with a bit of egg white.  Pop into the oven on your middle rack for 26 minutes. 

After, let cool on cooling rack so the bottoms don’t get soggy for at least 20 minutes.  Store them in the fridge in an airtight container and enjoy!