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Higher Protein Greek Yogurt Bagels
These bagels can be made gluten-free and are perfect for breakfast, sandwiches, and paired with soup and chili –dipping encouraged!
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Course
Breakfast, Side Dish
Cuisine
American
Servings
8
bagels
Diet
Gluten Free, Vegetarian
Ingredients
1x
2x
3x
2
cups
all purpose flour or GF baking mix
Bob’s Red Mill recommended
4
tsp
baking powder
1
tsp
kosher salt
2
cups
2% plain Greek yogurt
1
egg beaten
Everything Bagel Seasoning or Pretzel Salt
optional
Instructions
Preheat oven to 400F.
Line a baking sheet with parchment paper.
In a large bowl whisk flour, baking powder and salt.
Add yogurt and stir with a spatula until a loose dough begins to form.
Turn dough out onto a lightly floured surface. Gently knead the dough until it comes together.
Divide dough into half, fourths and then into eight evenly sizes pieces.
Roll each piece of dough into a ball and gently press to flatten.
Cut a whole in the center using small ring mold or butter knife (or just press through with your fingers).
Place bagels on the prepared baking sheet, brush with egg wash and sprinkle with seasoning, if using.
Bake for 22-26 minutes, until puffed and golden brown.
Transfer to a wire rack to cool slightly before serving.
Slice, toast and top as desired. Store for up to 3 days at room temperature (5 days in the fridge) or in the freezer for up to 3 months.
Notes
Nutrition Facts above are for the Regular version.
Nutrition Facts for 1 Gluten-Free Bagel: Calories: 173; total fat: 1 (sat 1g); sodium: 417mg; carbs: 33g, fiber: 1g, sugar: 3g; protein: 7g
Nutrition
Serving:
1
bagel
Calories:
157
kcal
Carbohydrates:
27
g
Protein:
8
g
Fat:
2
g
Saturated Fat:
1
g
Sodium:
408
mg
Fiber:
1
g
Sugar:
2
g
Keyword
gluten free bagel, high protein bagel, homemade bagel
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