High Protein Bagels (Gluten-Free) (Edit recipe)

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Four ingredients is all it takes to make these delicious gluten-free high protein bagels. You can season them however you like or leave them plain.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	3 g
Carbohydrates:	52 g
Protein:	10 g
Cholesterol:	13 g
Sodium:	1179 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

2 cups Primal Palate Gluten-free All-Purpose Flour, can sub regular all-purpose flour
.25 tsp Sea Salt, use fine sea salt
2 Tbsp Baking Powder
1.5 cup Plain Greek Yogurt
1 Egg, large

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350F.
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.
Shape into a 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, using your fingers, 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 browned and cooked through.
Cool completely before serving.

Notes

I have tried this with King Arthur Measure for Measure and Caputo Gluten-Free Flour with success. Flavor suggestions: Rosemary/Sea Salt, Cinnamon Raisin, Everything Bagel. I like to make a combo of bagels and roll each section with a different flavor. Simply add the flavorings into the dough ball then top after the egg wash. For Rosemary/Sea Salt use 1/4 to 1/2 of finely minced fresh rosemary for one bagel.