Description
Soft, high-protein, gluten-free bagels made simply with Greek yogurt and eggs. These bagels offer a tender interior and a slightly crisp crust, ideal for quick breakfasts and meal preparation.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup plain nonfat Greek yogurt
- 2 large eggs
- 1 cup shredded part-skim mozzarella cheese
- 1 egg, beaten (for topping)
- 1 tablespoon everything bagel seasoning
Instructions
- Heat your oven to 375°F. Line a baking sheet with parchment paper.
- Whisk the gluten-free flour, baking powder, and salt in a large bowl.
- Stir in the Greek yogurt, 2 large eggs, and mozzarella until a sticky dough forms.
- Divide the dough into 4 equal portions.
- With lightly oiled hands, roll each portion into a rope about 7 inches long and shape it into a ring.
- Place the bagels on the prepared baking sheet.
- Brush the tops with the beaten egg.
- Sprinkle evenly with everything bagel seasoning.
- Bake for 22 to 25 minutes until the bagels are golden and firm when touched.
- Cool the bagels for 5 minutes before slicing. Confirm eggs reach an internal temperature of 165°F for safety.
Notes
- Use a gluten-free flour blend that already includes xanthan gum.
- Oiling your hands helps manage the sticky dough.
- These bagels are excellent toasted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American