Beauty Breakfast Bagels

• 1 cup organic pot set Greek yoghurt
• 1 cup gluten-free self-raising flour
• 4 tbsp Mister Jones Unflavoured Bovine Collagen 

Toppings

Topping 1: natural peanut butter, raspberries, coconut 
Topping 2: cream cheese, blackberries, bee pollen 
Topping 3: cream cheese, mango, coconut 

1. Preheat a fan-forced oven to 180°C and line a baking tray with baking paper.

2. Add the flour and collagen protein to a mixing bowl, stirring with a wooden spoon to combine. Now add the yoghurt and stir with a fork to combine. The texture will be sticky and crumbly.

3. On a lightly floured surface, form the 2-ingredient bagel dough into a ball and knead for 3 to 5 minutes until it is no longer sticky but smooth and elastic.

4. Shape the dough into an even circle, then divide into four equal balls using a sharp knife or a dough scraper. Roll each ball into a rope that’s about 6 inches long, then pinch the ends together to make a bagel shape.

5. Place each bagel on the prepared baking sheet, brushing with the egg, and bake for approximately 25 minutes until golden brown.

6. Cool on a wire rack for 10 mins. Once cool, top bagels with your favourite toppings [see our favourite toppings below]:

Topping 1: natural peanut butter, raspberries, coconut 
Topping 2: cream cheese, blackberries, bee pollen 
Topping 3: cream cheese, mango, coconut