Gluten-Free Stuffed Protein Bagel Bites (No-Yeast)
These quick gluten-free protein bagel bites come together in minutes with no yeast or rising time! Made with Greek yogurt and almond flour, they’re stuffed with cream cheese and topped with everything bagel seasoning for a delicious protein breakfast or snack. They can be made with various flours.
Want a protein-packed breakfast that’s ready in minutes with no waiting for dough to rise? These Gluten-Free Stuffed Protein Bagel Bites deliver incredible flavor with minimal effort. Made with protein-rich Greek yogurt and almond flour, these golden, tender bagel bites feature a delicious cream cheese surprise inside and a perfect sprinkle of everything bagel seasoning on top. If you’ve been looking for a quick, satisfying breakfast that works for busy mornings, these no-yeast bagel bites are your answer.
My family requests these weekly because they’re perfect for grab-and-go breakfasts, and I love how versatile they are. I include a table in the Ingredients & Substitutions section with different flours based on what you have in your pantry or whether or not you need gluten-free.
Why You’ll Love This Gluten-Free Protein Bagel Bites Recipe
- Quick and easy: Ready in under 30 minutes with no yeast or rising time needed.
- Protein-packed: Greek yogurt and almond flour provide a nutritious boost to start your day.
- Perfect texture: Tender and light on the inside with a golden, slightly crisp exterior.
- Versatile: Enjoy them warm for breakfast or cold in lunchboxes – they taste great either way.
Ingredients & Substitutions
Here is everything you need to make gluten-free stuffed protein bagel bites:
Greek Yogurt provides protein and a tangy flavor while keeping the bagels moist. You must use Greek yogurt; regular yogurt is too thin and will not work.
Egg: For an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Light Olive Oil: Avocado oil, melted coconut oil, or melted butter work perfectly as alternatives.
Honey: Maple syrup, agave nectar, or monk fruit sweetener can be used instead. Or, you can omit a sweetener.
Apple Cider Vinegar: Activates the baking soda for better rise. White vinegar or lemon juice are good substitutes.
Almond Flour: Creates a tender, moist texture while keeping the bagels gluten-free. You can replace it with oat flour, a gluten-free bread flour blend, or cassava flour. See the table for measurements. The amounts listed below replace the combination of almond flour AND tapioca flour in the recipe:
| Alternate Flours | Amount |
|---|---|
| Oat Flour | 3/4 cup (90g) |
| Gluten-Free Flour Blend | 3/4 cup (90g) |
| All-Purpose Flour | 3/4 cup (90g) |
| Cassava Flour | 2/3 cup (80g) |
Tapioca Flour: Adds elasticity and helps bind the dough. Arrowroot powder, cornstarch, or potato starch work well too. You can also use gluten-free flour or all-purpose flour instead.
Baking Powder & Baking Soda: These leavening agents create rise without yeast and are necessary.
Everything Bagel Seasoning: Provides that classic bagel flavor. Try sesame seeds, poppy seeds, or your favorite seasoning blend instead.
Cream Cheese: Creates a delicious melty center. Use dairy-free cream cheese, flavored cream cheese, or even a cube of cheddar as alternatives.
Salt: Sea salt or kosher salt work well.
Egg White: Creates a golden, shiny crust. You can omit it or brush oil on instead.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as written with almond and tapioca flours.
Dairy-Free: Replace Greek yogurt with coconut or almond milk yogurt and use dairy-free cream cheese for the filling.
Vegan: Use plant-based yogurt, vegan cream cheese, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Stuffed Protein Bagel Bites Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cut 2 ounces of cream cheese into 8-10 small blocks (about 1/2-inch cubes) and keep refrigerated until ready to use.
Step 2: Mix the Bagel Dough
In a medium bowl, whisk together 1/4 cup Greek yogurt, 1 egg, 1 tablespoon light olive oil, 1 tablespoon honey, and 1 teaspoon apple cider vinegar until well combined and smooth. Add 1-1/2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients. Mix together with a spatula or hand mixer until a sticky dough forms. The dough should be sticky enough to stick to your finger but still holdable.
Step 3: Form the Bagel Bites
Lightly oil your hands to prevent sticking. Use a medium cookie scoop or spoon to portion the dough into 10-12 equal pieces. Roll each portion into a smooth ball, then gently press it into your palm to form a disc. Place a cream cheese cube in the center of each disc and fold the edges of the dough around it, pinching to seal completely.
Step 4: Add Toppings and Bake
Place the sealed bagel bites on the prepared baking sheet, seam side down. Brush the tops and sides with egg white, then sprinkle with everything bagel seasoning. Bake for 14-16 minutes until the bagel bites are golden brown on top. Let cool for 5 minutes before serving.
Expert Recipe Tips
Keep cream cheese cold: Refrigerate the cream cheese cubes until ready to use for easier handling and better sealing.
Oil your hands: This prevents the sticky dough from clinging to your fingers while shaping the bagel bites.
Check your seal: Make sure the cream cheese is completely enclosed to prevent leaking during baking.
Don’t overmix: Mix just until ingredients are combined to keep the bagel bites tender, not dense.
Adjust consistency if needed: If your dough is too wet, add a tablespoon of almond flour; if too dry, add a tablespoon of Greek yogurt.
Delicious Serving Suggestions
- Warm with butter: I like to serve these split in half with a pat of salted butter. You’ll love how it melts into all the nooks and crannies.
- Breakfast sandwich: Use a larger bagel bite, slice it in half, and add scrambled egg and avocado for a portable protein-packed meal.
- Dipping sauce: I love dipping these in my homemade ranch dressing or McDonald’s copycat big mac sauce.
- Alongside soup: Serve as an accompaniment to your favorite soup for a complete meal that’s satisfying and filling.
Do you love no-yeast protein bagels? Check out more of my gluten-free bagel recipes:
Gluten-Free Stuffed Protein Bagel Bites (No-Yeast)
Ingredients
- 1/4 cup greek yogurt (57g)
- 1 egg
- 1 tablespoon light olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1-1/2 cups almond flour (168g)
- 1/3 cup tapioca flour (40g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Everything Bagel seasoning
- 2 ounces cream cheese
- 1/4 teaspoon salt
- 1 egg white
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Cut 2 ounces of cream cheese into 8-10 small blocks (about 1/2-inch cubes) and keep refrigerated until ready to use.
- In a medium bowl, whisk together 1/4 cup Greek yogurt, 1 egg, 1 tablespoon light olive oil, 1 tablespoon honey, and 1 teaspoon apple cider vinegar until well combined and smooth. Add 1-1/2 cups almond flour, 1/3 cup tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients. Mix together with a spatula or hand mixer until a sticky dough forms. The dough should be sticky enough to stick to your finger but still holdable.
- Lightly oil your hands to prevent sticking. Use a medium cookie scoop or spoon to portion the dough into 10-12 equal pieces. Roll each portion into a smooth ball, then gently press it into your palm to form a disc. Place a cream cheese cube in the center of each disc and fold the edges of the dough around it, pinching to seal completely.
- Place the sealed bagel bites on the prepared baking sheet, seam side down. Brush the tops and sides with egg white, then sprinkle with everything bagel seasoning. Bake for 14-16 minutes until the bagel bites are golden brown on top. Let cool for 5 minutes before serving.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
My new favorite snack, the cream cheese center with the bagel seasoning is so satisfying
Thank you, Natalie! I have to agree 🙂
I just made these and Nicole this is another winner recipe of yours. I did not use any replacements and the honey adds a touch of sweetness which I like. The only downside is a little messy when making but oh so worth it. Thanks
Hi Karen, thank you so much for the review!!! Yes, your hands do get a little slimy, but they are soooo tasty 🙂
Where have these been all my life!!?!! Seriously good!
haha…I feel the same way, Brad! Thank you for the review 🙂
My family is going crazy for these bagel bites because they are stuffed with cream cheese and the best flavor! And I love that they’re made with clean ingredients. I hope you enjoy making them, too 🙂