Gluten-Free Jalapeño Cheddar Protein Bagels
Serves 40 mins prep0 mins cook
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!
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What you need
Instructions
0 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. 7 2. Mix the Dry Ingredients:In a medium bowl, whisk together the gluten‐free flour, baking powder, and salt (if using). 6 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. 5 4. Fold in Jalapeños & Cheddar:Gently incorporate the chopped jalapeño and shredded cheddar cheese until evenly distributed throughout the dough. 4 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. 2 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. 3 7. Cool:Allow the bagels to cool completely on a rack before slicing in half for sandwich assembly.View original recipe