Bagels de canela y pasas (12 g de proteína, 4 ingredientes)

Estos Bagels de pasas y canela are 4-ingredient bagels loaded with 12 grams of plant-based protein and made with no eggs, no dairy, and no added sugar, and ready in less than 10 minutes of prep.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Bagels de pasas y canela

Estos Bagels de pasas y canela are 4-ingredient bagels loaded with 12 grams of plant-based protein and made with no eggs, no dairy, and no added sugar, and ready in less than 10 minutes of prep.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 18 minutos minutos

Tiempo Total: 28 minutos minutos

Curso: Desayuno, Postre

Tipo de cocina: American

Porciones: 4 panecillos

Calorías: 296.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ¾ tazas de Harina con levadura - (note 1) + a little more to work the dough
• ▢ 1 taza de Yogur griego sin lácteos - (nota 2)
• ▢ 1 ½ cucharaditas de Canela - (nota 3)
• ▢ ½ taza de Pasas secas - soaked in lukewarm water, drained

Opcional para sabores adicionales

• ▢ 1 cucharada de Azúcar de coco - (nota 4)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 1-2 cucharaditas de Grated Orange Zest

Instrucciones para la impresión en alta definición

• Place the dried raisins in a glass bowl, cover with boiled water to rehydrate them. Now, if you like grate 1 teaspoon of orange zest in the bowl to flavor the raisins. Totally optional, but great taste guarantee! Set aside 10 minutes.
• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and slightly oil the paper with cooking oil spray. Set aside.
• Drain the raisin, trying to keep some of the grated zest if you can.
• In a large mixing bowl, add self-rising flour, yogurt, drained raisins, and any of the optional ingredients. To add more orange flavor, grate an extra 1/2 teaspoon of grated zest now.
• Stir with a silicone spatula at first, then oil your hands generously with light olive oil and squeeze and knead the batter until it forms a soft and elastic dough. If too sticky, add more flour to bring the dough together.
• Divide the dough into 4 even portions and push your thumb in the center of each dough ball to form the bagel hole.
• Place the bagels on the prepared baking sheet, leaving two inches of space between them as they expand in the oven. The bagel hole shrinks back a lot in the oven. If you want to avoid that, place a large ball of foil or a metallic piping bag nozzle in the center of each bagel before baking.
• Brush the top of the bagels with extra yogurt, or almond milk or any milk you have on hand.
• Bake the bagels on the center rack of the oven at 400°F (200°C) for 18-20 minutes until they puff and have a lovely golden brown color.
• Let the bagels cool down at room temperature on the baking sheet for 15 minutes, then on a cooling rack.

Notas

notas 1: You can use 1 3/4 cups of all-purpose flour and stir in 4 teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

notas 2: You can use any Greek-style dairy-free yogurt.

notas 3: You can reduce cinnamon to 1 teaspoon for a lighter flavor. I just love cinnamon!

Nota 4: Or any crystal sweetener you love, like sugar or brown sugar.

Almacenamiento: You can store the bagels in a sealed box in the fridge for up to 3 days.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rosquilla | Calorías: 296.5kcal | Carbohidratos: 59.2g | Proteína: 12.2g | Grasa: 1.2g | Grasa saturada: 0.2g | Grasa poli-insaturada: 0.4g | Grasa monosaturada: 0.1g | Grasas trans: 0.003g | Sodio: 30.5mg | Potasio: 279.4mg | Fibra: 2.9g | Azúcar: 4g | Vitamina A: 5.3IU | Vitamina B12: 0.3pg | Vitamina C: 1mg | Calcio: 76.4mg | Hierro: 1.1mg | Magnesio: 25.2mg | Fósforo 135.2mg | Zinc: 0.8mg

Ingredientes y sustituciones

Solo necesitas 4 ingredientes sencillos para preparar esta receta. Aquí te explicamos cómo elegirlos y sustituirlos.

• Harina con levadura – This is the base of the dough and contains the leavening agent needed for the bagels to rise without yeast. You can easily make your own by mixing all-purpose flour with baking powder.
• Yogur griego sin lácteos – This serves as the liquid and fat source, reacting with the flour to create a high-protein, soft dough. Any thick plant-based yogurt, like soy or coconut Greek-style yogurt, works well.
• Canela – This adds the signature warm spice flavor to the bagels.
• Pasas secas – These provide natural sweetness and a chewy texture. You can also use sultanas or dried cranberries.

How to Make Cinnamon Raisin Bagels (in Pictures)

Consejos de repostería de Carine

Let me share a few more tips for a perfect blueberry bagel.

• Infuse the Raisins – I love soaking the raisins in boiled water mixed with grated orange zest. It adds a subtle citrus flavor to the fruit and the bagels. You can absolutely skip the zest if you prefer a classic flavor.
• Impulso de sabor – To add more depth to the bagel dough itself, feel free to stir in 1/2 to 1 teaspoon of grated orange zest or a teaspoon of vanilla extract along with the wet ingredients.
• Intercambios de frutas – If you aren’t a fan of raisins, you can easily swap them for other dried fruits like sultanas or dried cranberries.
• Añadir Crunch – For a crunchy texture, try stirring in up to 1/2 cup of chopped walnuts or pecans into the dough before kneading.

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