Homemade Protein Bagels

Three protein bagels stacked on a wooden cutting board with a blue linen begin it

Soft, no yeast, gluten-free, high protein bagels make the perfect breakfast. With 14 grams of protein per serving, this bagel recipe is a great kick-start to your breakfast routine!

Course Breakfast, post-workout, Snack

Cuisine American

Prep Time 10

Cook Time 20

Cooling time 3 5

Total Time 3 35

Servings

Calories 244kcal

Author Shelby Stover

Equipment

Silicone donut mold

Ingredients

¼ cup coconut flour
⅛ cup collagen powder
⅓ cup oat flour make sure it's gluten-free
½ tbs oat flour yes, you need both
1 teaspoon baking powder
3 eggs
3 tbs coconut oil measured solid
1 tbs hemp milk
1 tbs egg whites dairy-free
¼ teaspoon sea salt

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine the coconut flour, collagen, oat flour, and baking powder.
Melt the coconut oil in the microwave.
Add the eggs, coconut oil, and hemp milk to the dry mixture and mix until no clumps remain. Let it sit for 2-3 minutes. Grease a donut tray, even if it's a silicone one.
Use a spoon to 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.

Video

Notes

A silicone donut tray works best as a regular one results in half the bagels stuck to the sides (even when greased)
The bagels when warm, are DELICATE. You want to loosen them from the pan while warm but not remove them, as they'll break
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.
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.
Remember, they use baking powder to rise (not yeast), so they won't be as big as a regular homemade bagel recipe.

Nutrition