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Loprofin Bagels

Who doesn’t love a bagel. This recipe featuring Loprofin Baking Mix allows you to bake your own bagels to toast up any Sunday morning. Top with your favorite jelly or jam or sauce and cheese for a lunch time pizza bagel.


  • 1 box (500 g) Loprofin Baking Mix
  • 1 packet (7 g) dried yeast (included with mix)
  • 1/2 tsp salt
  • 300 mL (10 fl oz) water
  • 2 Tbsp vegetable oil
  • 120 mL (4 fl oz) Rich's Richwhip Non-Dairy Liquid
  • 1 Tbsp low protein egg replacer
  • 2-4 drops of egg shade food coloring


  1. Preheat oven to 350 °F.
  2. Mix all dry ingredients together first. Next, add your water, oil, non-dairy liquid, and egg replacer to the mix.
  3. Knead ingredients into soft dough. Roll out the dough into thick "ropes" and squeeze ends together to form a circle. Place on a cookie sheet sprayed with a non-stick spray and let rise for 30-40 minutes.
  4. Par boil in sugar water until bagels rise to the top (5 min). Remove the bagels and place on paper towels to drain.
  5. Bake in oven at 350 °F until golden brown (approximately 20 minutes). If bagels are too doughy, place them under the broiler for 2-3 minutes until brown.

Tip: This recipe may also be used to make pretzels and English muffins. The pretzels are deep-fried after par boiling. The English muffins are saute´ed.

Yields: 8 bagels, 1 bagel = 1 serving

Nutritional Information Per Serving Per Recipe
Calories 297 2377
Protein 0.56 g 4.45 g
Phenylalanine 20 mg 157 mg
Leucine N/A N/A

*Recipe courtesy of William Reid, Exec. Chef Tampa Palms Golf and Country Club, FL