• 140 ml water warm
• 4 g psyllium husks
• 3 g salt
• 3 g sugar
• 3 ml vegetable oil
• 2 g garlic salt
• 2 g tomato purée
• 5 g dried mixed herbs

• 100 ml Loprofin Sno-Pro or Milupa-lp-Drink
• 200 g Loprofin Baking Mix plus extra for dusting
• 3 g dried yeast (included with Loprofin Baking Mix)

1. Preheat oven to 210°C. Place the water, Loprofin Sno-Pro and psyllium husks in a bowl, stir and allow to stand for 10 minutes until the mixture thickens.
2. Add the Loprofin baking mix and the remaining ingredients (except herbs) to a bowl and add the thickened water mixture. Knead for approximately 5 minutes to form a smooth dough. Cover the dough and leave to proof for 15 minutes.
3. Split the dough into 5 even balls. Roll the dough into smooth balls and create a hole in the centre of each ball. Leave the bagels to rise for 30 minutes in a warm place.
4. Bring 1 litre of water to the boil in a large pan. Add two bagels at a time to the boiling water and boil for 2 minutes on each side.
5. Once ready, remove from the water, place them on a baking tray, coat with a little oil and sprinkle with herbs.
6. Bake in a preheated oven for 20 minutes or until golden brown.
7. Cool fully on a wire rack before serving.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.