Description
A recipe for making simple, high-protein bagels that are naturally gluten-free.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup whey protein isolate (unflavored or vanilla)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon everything bagel seasoning (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- In a separate small bowl, mix the egg, Greek yogurt, and apple cider vinegar until combined.
- Add the wet ingredients to the dry ingredients. Mix until a stiff dough forms. If the dough is too sticky, add a small amount of extra almond flour, one teaspoon at a time.
- Divide the dough into four equal portions. Roll each portion into a rope and form it into a bagel shape, pinching the ends together.
- Place the bagels on the prepared baking sheet. Brush the tops lightly with water and sprinkle with everything bagel seasoning, if using.
- Bake for 20 to 25 minutes, or until the bagels are firm and lightly golden brown.
- Let the bagels cool completely on a wire rack before slicing.
Notes
- Use a high-quality whey protein isolate for the best texture.
- Greek yogurt adds moisture; do not substitute with regular yogurt.
- These bagels are best eaten within two days or frozen for later use.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 20
- Cholesterol: 75
Keywords: gluten free bagels, protein bagels, almond flour recipe, high protein breakfast, low carb bagels