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–+ servings

Cheddar Cheese Protein Bagels (No Yeast)

Gentle Tummy
Print Recipe

Ingredients
  

  • 2/3 cup greek yogurt
  • 1-1/4 cup almond flour
  • 1/3 cup all-purpose flour (or gluten-free flour)
  • 2 tablespoons parmesan cheese
  • 2 teaspoons baking powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 cup grated cheddar cheese
  • 1 egg white

Instructions
 

  • Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl, whisk together 2/3 cup Greek yogurt, 1 1/4 cups almond flour, 1/3 cup all-purpose flour, 2 tablespoons grated parmesan cheese, 2 teaspoons baking powder, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
    Stir until a soft, slightly sticky dough forms. It should feel tacky but not stick to your fingers. If the dough feels too wet, sprinkle in a little extra flour. If it feels dry or crumbly, add a small spoonful of yogurt.
    Gently fold in 1/8 cup grated cheddar cheese until it’s evenly mixed through the dough.
  • Divide the dough into 4 equal portions. Roll each portion into a ball and place it on the prepared baking sheet. Press your finger through the center of each ball and gently shape it into a bagel. These don’t need to be perfect. They puff and smooth out as they bake.
  • Separate one egg and lightly brush the tops and sides of the bagels with the egg white. Sprinkle the remaining 1/8 cup grated cheddar cheese evenly over the tops.
  • Bake for 22 to 25 minutes, until the tops are golden and the bagels feel set when gently pressed. Let them cool for a few minutes before slicing. They firm up as they cool and slice best when slightly warm, not hot.

Video

Notes

Adjust the Greek yogurt: Greek yogurt brands vary in thickness. The dough should feel slightly sticky but easy to handle. If it’s sticking to your hands, dust lightly with flour. If it feels dry or crumbly, add a small spoonful of yogurt.
Shape with lightly oiled hands: A little oil on your fingers makes shaping easier and keeps the dough from tearing when you press the hole in the center.
Don’t skip the cheese inside the dough: Mixing some cheddar into the dough helps with flavor and keeps the inside from baking up dry.
Bake until set, not just golden: The tops should be lightly golden, but the bagels should also feel firm when gently pressed. If they feel soft in the center, give them another minute or two.
Toast leftovers for best texture: These bagels are best toasted after storing. Toasting brings back the crisp edges and keeps the inside from feeling slightly damp.
Did you make this recipe?Please let me know in the comments below how it turned out :)