Homemade Gluten-Free Protein Bagels

Let’s Bake Magic: 3-Ingredient Gluten-Free Protein Bagels!

Hey friends, Mason here! Pull up a stool at my digital kitchen table. Ever have one of those mornings where you’re craving a chewy, satisfying bagel but don’t want to wrestle with yeast, wait hours for dough to rise, or deal with a flour-dusted kitchen explosion? Same. That’s why I’m obsessed with these homemade gluten-free protein bagels. They’re the unicorn of breakfasts: soft, bakery-style perfection with 10 grams of protein each, zero yeast, and just 3 main ingredients. Seriously! We’re talking 10 minutes of prep, one bowl, and ingredients you probably already have. Whether you’re gluten-free, protein-packing, or just hangry before coffee, these bagels are your golden ticket. No fancy skills needed—just a hungry heart and a willingness to get your hands a little doughy. Ready to make your kitchen smell like a New York deli? Let’s do this!

Bagels, My First Kitchen Love Affair

Print

Homemade Gluten-Free Protein Bagels

Soft, chewy, and packed with protein—these homemade bagels come together with just 3 ingredients. No yeast, no rising time, just a quick mix and bake. Top them with your favorite seasoning and enjoy a bakery-style breakfast at home.

  • Author: Mason Hartman
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 bagels 1x

Ingredients

Scale

1 cup gluten-free flour

1 cup Greek yogurt (plain, thick)

1½ tsp baking powder

Optional: Everything bagel seasoning or sesame seeds for topping

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

In a bowl, mix flour, yogurt, and baking powder until a dough forms.

Divide into 4 pieces. Roll each into a log and shape into bagels.

Place on baking sheet and sprinkle with seasoning if desired.

Bake for 30 minutes, until golden and firm.

Notes

Low Carb Option: Use almond flour blend

Nutrition

  • Calories: 150 per bagel
  • Protein: 10g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Picture 8-year-old me, standing on a wobbly stool in my grandma’s kitchen, flour smudged on my nose like war paint. She’d let me punch down her famous sourdough bagel dough, giggling as it poofed back. But when I went gluten-free years later? I mourned those chewy rounds. Store-bought GF bagels often tasted like cardboard with commitment issues. Then, one chaotic Tuesday, I experimented with Greek yogurt (leftover from tzatziki fails) and GF flour. No expectations… until I pulled these golden beauties from the oven. That first bite? Total time travel—back to Grandma’s kitchen, but bolder, protein-packed, and ready for my avocado smash or lox dreams. Now, they’re my weekly ritual. Pro tip: Always double the batch. They vanish faster than my willpower near warm cookies.

Your Simple, Power-Packed Toolkit

Grab these heroes (yes, just THREE stars and one optional flair):

  • 1 cup gluten-free flour – My ride-or-die: King Arthur Measure-for-Measure. It mimics regular flour’s chew! Chef’s insight: Avoid gritty rice-heavy blends. Sub: Almond flour blend for lower carbs (texture’ll be denser).
  • 1 cup Greek yogurt (plain, thick)Full-fat is MVP here! It adds protein, moisture, and tang. Chef’s warning: Thin yogurt = sad, flat bagels. Drain it in a sieve if watery. Sub: Dairy-free? Coconut yogurt works (add 1 tbsp arrowroot starch).
  • 1½ tsp baking powder – Your rise-and-shine agent! Ensure it’s fresh (test it with hot water—if it fizzes, you’re golden).
  • Everything bagel seasoning or sesame seeds (optional) – The flavor confetti! Trader Joe’s blend is my crush. Pro move: Brush bagels with egg wash first for extra stick.

Let’s Shape & Bake: No-Fuss Steps

Step 1: Fire up your oven to 375°F (190°C). Line a baking sheet with parchment. Chef’s hack: Lightly grease the paper too—no sticking drama later!

Step 2: In a medium bowl, dump flour, yogurt, and baking powder. Mix with a fork until craggy, then get in there with clean hands! Knead 2 minutes until smooth. Watchout: Over-mixing = tough bagels. Stop when it feels like Play-Doh’s chic cousin.

Step 3: Divide dough into 4 equal balls (use a scale for perfectionists!). Roll each into a 6-inch log. Now, connect the ends into a bagel shape. Hot tip: Poke your thumb through the center and gently stretch it—don’t stress holes being photogenic!

Step 4: Arrange bagels on the sheet. Sprinkle generously with seasoning. Secret weapon: Spritz them lightly with water before baking—hello, crisp crust!

Step 5: Bake 30 minutes until deeply golden and firm. They’ll sound hollow when tapped. Patience test: Let them cool 10 mins on the sheet. They firm up as they rest!

How to Serve These Beauties

Slice ’em warm and watch the steam rise! My top moves: Toast until crackly, schmear with whipped cream cheese and everything spice. Weekend vibes? Top with smoked salmon, capers, and dill. Craving sweet? Almond butter + sliced strawberries + honey drizzle. Bonus: Freeze extras in a ziplock—pop ’em straight in the toaster for instant breakfast wins!

Shake It Up: 5 Tasty Twists

  1. Cinnamon Raisin: Mix 1 tsp cinnamon into flour + fold in ¼ cup raisins pre-bake.
  2. Cheesy Jalapeño: Add ½ cup shredded cheddar + 2 tbsp diced jalapeños to dough. Top with extra cheese!
  3. Sweet Blueberry: Fold in ⅓ cup fresh blueberries + zest 1 lemon. Post-bake, glaze with lemon-powdered sugar mix.
  4. Pizza Bagels: Post-bake, top with marinara, mini pepperoni, and mozzarella. Broil 2 mins!
  5. Seed Powerhouse: Swap everything spice for pumpkin + sunflower seeds + chia.

Mason’s Real Talk & Recipe Evolution

Okay, full disclosure: My first batch looked like lumpy donuts. But flavor? *Chef’s kiss*. Over 47 batches (yes, I counted), I learned: Thick yogurt is non-negotiable, and letting dough rest 5 mins before shaping prevents cracks. Also—don’t skip the water spritz! It mimics traditional bagel boiling. My partner now judges all bagels by this recipe, and my dog sits extra close to the oven. Pro evolution: I sometimes add 1 scoop unflavored whey protein for extra gains (adjust with 1 tbsp water). These bagels are resilient—like that time I subbed expired baking powder (don’t be me) and they still rose. Kitchen chaos, but delicious chaos!

Your Bagel Burning Questions, Answered

Q: Why are my bagels flat? 😭
A) Your baking powder might be older than my spice collection—test it! B) Yogurt was too thin. Next time, drain it or use Fage 5%. C) Over-kneading. Mix just until combined—it’s not sourdough!

Q: Can I make these dairy-free?
Absolutely! Use thick coconut yogurt (I like Cocoyo) + 1 tbsp arrowroot or tapioca starch. Texture’s slightly denser but still delish.

Q: Help—my dough is too sticky/wet!
GF flours vary. Add 1 tbsp flour at a time until it’s kneadable (should pull cleanly from bowl). Conversely, if crumbly, add yogurt 1 tsp at a time.

Q: Can I air-fry these?
Yes! 350°F for 12-15 mins. Spray basket well, and flip halfway. They won’t brown as deeply but stay moist inside.

Quick Nutrition Breakdown (Per Bagel)

Calories: ~150 | Protein: ~10g | Carbs: ~25g | Fat: ~2g
Using almond flour blend? Calories: ~180 | Protein: ~8g | Carbs: ~6g | Fat: ~15g


Final Thoughts:

These gluten-free protein bagels prove that cozy comfort and no-fuss nutrition can live in the same bite. With just three core ingredients and endless flavor twists, they’re the breakfast MVP you didn’t know you needed. Whether you’re fueling a busy day or recreating brunch nostalgia—minus the gluten and the guesswork—these golden beauties have your back. Bake a batch, slice ’em warm, and take a moment for yourself (bonus points if you’re still in pajamas). Because sometimes, the simplest recipes unlock the most joy—and these bagels? Pure, doughy joy.

 

No comments
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating