High Protein Bagels (Gluten-Free)
Easy to make, these high protein bagels gluten-free are a great option to satisfy those bagel cravings.
I sometimes just crave those feel good carbs for breakfast like this Chunky Monkey Baked Oatmeal or this not so healthy Apple Streusel Coffee Cake Gluten-Free. However, I’m trying to up my protein game and this high protein bagel not only satisfies that carb craving but also gives that increase in protein that’s needed.
Why You'll Love This Recipe
- Requires only four ingredients
- Easily made gluten-free
- Satisfies that bagel craving you’re after
- You can switch up the flavors to your own preference
Ingredients
- Flour – You can use regular or gluten-free flour. I’ve tried it with King Arthur’s Measure for Measure and Caputo’s Gluten-Free Flour.
- Salt – Use a fine sea salt
- Baking Powder – To give the bagels the rise they need, make sure it’s a fresh container.
- Yogurt – Use plain yogurt, however you could try a flavored one.
- Egg – One egg is needed for the egg wash.
- Toppings/Flavor Combos – You can use various flavor combo’s such as rosemary/sea salt, cinnamon/raisin, everything bagel seasoning, etc.
Instructions
- Pre-heat the oven to 350°F.
- Line a baking sheet with parchment paper and set it aside.
- In a medium size bowl add the flour, salt, and baking powder. Whisk to combine.
- Add the yogurt and knead until it’s fully incorporated.
- Turn the dough out onto a counter and shape into a log, then cut into four equal sections.
- Shape the dough into balls and add any seasoning at this time.
- Flatten the dough and make a hole in the center using your fingers. Make sure the hole is big enough so that when you bake the dough it will not close up.
- Place the bagel onto the baking sheet.
- Beat one egg in a small bowl, then using a pastry brush, brush the tops and sides of the bagels.
- Sprinkle the bagels with additional toppings if needed (flake salt, cinnamon sugar, everything bagel seasonings, etc.
- Bake the bagels for 30 minutes or until puffy and lightly brown.
- Remove from the oven and let them cool completely before serving.
Topping/Flavor Suggestions
Rosemary/Sea Salt
Cinnamon Sugar/Raisin
Plain
Everything Bagel Seasoning
Poppy Seed
Garlic
Recipe Tips
The dough will be a bit dense but will come together just keep kneading it. I find that the Caputo flour is harder to knead. If you feel that the dough is too dry add an additional tsp at a time for it to come together.
If the dough is too wet, then add a tsp of flour at a time to make it easier to roll into a log and shape.
If using different flavors, add them to each individual ball then shape them into the bagel.
Make sure the hole you create in the center is large enough so when the bagel bakes and puffs up the hole remains.
Storage
Store in a ziplock bag for up to 3 days. If making different flavor combinations store each bagel separately so the flavors do not mix together.
High Protein Bagels (Gluten-Free)
Ingredients
- 2 cups Gluten-Free Flour can sub regular all-purpose flour
- 1/4 tsp Sea Salt use fine sea salt
- 2 tbsp Baking Powder
- 1 1/2 cup Plain Greek Yogurt
- 1 large Egg
- Toppings (Optional)
Instructions
- Pre-heat the oven to 350°F.
- Line a baking sheet with parchment paper and set it aside.
- In a medium size bowl add the gluten-free flour, salt and baking powder. Whisk to combine.
- Add the yogurt and mix with your hands until a dough forms. You may need to knead it on the counter to get it all to come together. (See the notes section to troubleshoot.)
- Shape into an 8-inch log then cut into four even pieces.
- Add any seasonings to the dough and roll into a ball, then flatten it and poke a large hole into the center of the dough.
- Place each bagel onto the parchment lined baking sheet.
- In a small bowl beat the egg with a fork until combined then lightly brush the top and sides of each bagel.
- Top the bagel with additional toppings if needed.
- Bake for 30 minutes or until the bagel is lightly browed and cooked through.
- Cool completely before serving.
How is the serving size 1g? The bagels weigh 100g a piece
Hi, sorry about that. It’s for 1 bagel. I made the change to reflect that.