Protein Bagel Bites with Cream Cheese (GF, 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 10-12 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 with a spatula until a sticky dough forms. The dough should be sticky enough to cling slightly to your finger but still easy to scoop and shape.
- 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
Use thick Greek yogurt. I’ve tried thinner yogurts and the dough gets harder to work with and doesn’t seal as well. Thick Greek yogurt makes a big difference in how these bake.
Keep the cream cheese cold. I always cut it first and put it back in the fridge. Cold cubes are much easier to wrap and stay in place instead of melting out in the oven.
Oil your hands before shaping. This dough is naturally sticky, and a little oil saves a lot of frustration when you’re forming and sealing the bagel bites.
Take a second to seal them well. If any cream cheese is exposed, it will leak out. I gently pinch and roll the seam closed so everything stays tucked inside.
Watch the bake time closely. Once they’re golden on top and feel set on the bottom, they’re done. Leaving them in longer dries them out and firms up the filling.
Let them rest before eating. I know it’s tempting, but a few minutes on the pan helps them finish setting so the center stays creamy and the texture is just right.
Did you make this recipe?Please let me know in the comments below how it turned out :)