Fresh, homemade, gluten-free bagels made in under 40 minutes. These protein bagels contain 14 grams of protein per serving and are as delicious as an egg sandwich as they are spread with peanut butter. Easy, soft, and completely yeast-free.
Finding a dairy-free, a gluten-free bagel that doesn’t have a dense texture can be a hassle. But it’s not impossible. These bagels:
- Have 14 grams of protein in each bagel
- Are dairy and gluten-free
- Don’t contain yeast which makes them ultra simple to whip up
- Are soft but hold together
- Cane be smeared with nut butter, honey, or even an avocado mash.
Enjoy them fresh and warm from the oven or pop them in the toaster as part of a healthy breakfast.
Ingredients You Need
As mentioned, these protein bagels are a yeast-free recipe! This means that they won’t rise as much as typical bagels do.
However, they’re still soft, large enough to make a breakfast sandwich, and delicious.
Coconut flour: helps keep the recipe lower in carbs than traditional bagels
Collagen powder: gives the bagels protein hit without relying on dairy
Oat flour: helps bind the bagels and hold them together enough to toast
Eggs: keeps the bagels together while adding to the protein content
Coconut oil: gives the bagels a buttery texture and keeps them a little less dense
Step by step photos
How To Make Protein Bagels
- Combine the dry ingredients in one bowl.
- Melt the coconut oil and whisk together the wet ingredients.
- Pour wet into dry and mix well. Let sit for 2-3 minutes for the coconut oil t absorb.
- Grease a donut pan and portion the batter out, taking care to shape the “dough”.
- Brush the tops with egg whites and sea salt.
- Bake for twenty minutes and let cool for five before loosening them.
Important Teaching Tips
These gluten-free bagels are seasoned very lightly with just a bit of sea salt. However, if you prefer a more flavorful bagel you can easily add sesame seeds, everything mix, or poppy seeds.
The bagels when warm are DELICATE. You want to loosen them from the pan while warm but not remove them as you’ll break them.
After you’ve loosened them, let them cool them a bit before SLOWLY fully removing them. Place them on a cooling rack for 15-30 minutes.
If you’re enjoying them right away, take care when cutting them in half.
Stored in the fridge they firm up a lot. However, once they’ve been sitting at room temperature or are toasted they revert to soft and ever so slightly crumbly.
To make protein bagels you need… protein!
These homemade bagels use collagen powder to get keep the protein content high.
Collagen powder is an ultra-clean form of protein that has no taste and lends itself easily to just about everything.
Plus, it’s a great way to boost your gut health.
Learn more about collagen and why you may want to boost your intake.
I grab my collagen from Perfect Supplements who sources their collagen from pasture-raised (grass-fed) cows. So, I trust it.
Grab some collagen powder and use code mamabear10 to save some money.
Frequently Asked Questions About Protein Bagels
Increasing the protein in bagels can be done in either the recipe itself or with the toppings. Adding in Greek yogurt, collagen powder or cottage cheese is an easy way to improve the protein in the bagels themselves. Likewise, topping a homemade bagel with cream cheese, protein peanut butter, or avocado are a few ways to add a bit more protein to a bagel.
You can make your bagel healthier by opting to make a homemade bagel that is lower in carbs or uses an alternative carbohydrate source like coconut flour. Similarly, you can top your bagel with avocados o eggs in place of cream cheese. Adding protein to your bagel (in the bagel itself with collagen powder or on top of the bagel with turkey or ham) will help make it healthier as well.
Traditional bagels do contain yeast. However, they are many homemade bagel recipes that are yeast-free and “no rise”. These recipes use alternative flours to create a more dense but still light texture.
More Recipes You Might Enjoy:
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- High protein cookies
- High protein pancakes
- Yogurt protein pancakes
- Energizing protein bar
- Easy, no-bake vanilla protein bar
- High protein snack recipes
- Healthy breakfast recipes
Homemade Gluten-Free Bagels
- Donut tray
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, combine the first four (dry) ingredients.
- Melt the coconut oil.
- Add the eggs, coconut oil, and hemp milk to the dry mixture and mix until no clump remain. Grease a donut tray.
- Portion the batter into four compartments in the tray. Use a silicone spatula to divide them, press them down, and shape them.
- The batter will be starting to firm up.
- Whip the egg whites with a fork. Use a silicone brush to brush the top of the donuts with the egg whites. Sprinkle sea salt over the tops.
- Bake for 20 minutes.
- Remove from the oven and let sit for 5 minutes. Using a silicone spatula, get between the donut and the pan to start to loosen them.
- Be careful as they’re delicate. Once loosened, let sit another five minutes and then finish removing the donuts carefully and placing them on a cooling rack.
- These gluten-free bagels are seasoned very lightly with just a bit of sea salt. However, if you prefer a more flavorful bagel you can easily add sesame seeds, everything mix, or poppy seeds.
- The bagels when warm are DELICATE. You want to loosen them from the pan while warm but not remove them as you’ll break them.
- After you’ve loosened them, let them cool them a bit before SLOWLY fully removing them. Place them on a cooling rack for 15-30 minutes.
- If you’re enjoying them right away, take care when cutting them in half.
- Stored in the fridge they firm up a lot. However, once they’ve been sitting at room temperature or are toasted they revert to soft and every so slightly crumbly.
- Check out the best places to buy all the ingredients.