Gluten-Free Jalapeño Cheddar Protein Bagels
Serves 4
0 mins total
Not only are these bagels a fun twist on a breakfast classic, but they also serve as the perfect base for a hearty breakfast sandwich. Whether you’re looking for a quick weekday meal or a weekend treat, this recipe has you covered. Best of all, you can whip up a batch in about an hour—and then freeze them for busy mornings ahead!
For the sandwiches:
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1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten‐free flour, baking powder, and salt (if using).
3. Combine with Yogurt:
Stir in the Greek yogurt, and whipped egg white until a thick, workable dough forms. If it feels too sticky, add a splash more flour—gluten-free doughs can vary in texture.
4. Fold in Jalapeños & Cheddar:
Gently incorporate the chopped jalapeño and shredded cheddar cheese until evenly distributed throughout the dough.
5. Shape Your Bagels:
Divide the dough into 4 equal portions. Roll each portion into a ball. Using lightly floured fingers, create a hole in the center of each ball to form the classic bagel shape.
6. Bake:
Arrange the bagels on your prepared baking sheet. For a richer crust, you can brush the tops with a little extra yogurt or melted butter. Bake for 20–25 minutes until the bagels are lightly golden and firm to the touch.
7. Cool:
Allow the bagels to cool completely on a rack before slicing in half for sandwich assembly.