2 Ingredient Bagels with Strawberry Cream Filling

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine the self-rising flour and Greek yogurt. Using your hands or a wooden spoon, knead the mixture until it forms a cohesive dough.

3. Continue kneading the dough for 3-5 minutes until it develops some elasticity (you should be able to stretch it without it immediately breaking) and becomes somewhat smooth and no longer sticky.

4. Form the dough into one large ball, then divide it into 6 equal portions.

5. Roll each portion into a ball, then use your finger to poke a hole through the center of each ball, creating the classic bagel shape.

6. Place the shaped bagels on your prepared baking sheet. If using, brush the tops with beaten egg or melted butter for a golden finish.

7. Bake for 25-30 minutes, or until the bagels are golden brown on top and sound hollow when tapped.

8. Remove from oven and allow to cool completely before slicing and filling.

9. Prepare the strawberries by warming them until soft and juicy. You can heat them on the stovetop in a saucepan for 2-3 minutes, microwave for 30-60 seconds, or air fry for about 2 minutes until they release their juices.

10. In a medium bowl, combine Greek yogurt and Bethany's Pantry Strawberry DSP. Start with ½ cup yogurt and 2 scoops protein powder, then adjust as needed.

11. Mix until you achieve a thick, frosting-like consistency. If the mixture is too runny, add more DSP. If it's too thick or dry, add more Greek yogurt. Play around with the ratios until you get the perfect consistency!

12. Slice each cooled bagel in half horizontally. Spread the strawberry protein cream generously on the bottom half (as much as your heart desires!).

13. Add the warmed strawberries on top of the cream, then crown with the top half of the bagel.

14. Serve immediately and enjoy your protein-packed strawberries and cream bagel!