Name: Gluten-Free Protein Bagels : 3 Ingredient High-Protein Snack
Ingredients: 1 cup gluten-free flour blend (with xanthan gum; add ½ tsp if your blend doesn’t contain it); 1 cup plain Greek yogurt (or thick plant-based yogurt for dairy-free); 1½ tsp baking powder; Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, or cinnamon-sugar

Description

Say goodbye to dry, store-bought gluten-free bagels! These 3-ingredient protein bagels are soft on the inside, slightly crisp on the outside, and packed with protein to fuel your morning, workout, or afternoon snack. No yeast, no complicated rising, and no long ingredient lists—just simple, wholesome ingredients that come together in about 35 minutes.

Ingredients

Scale

1 cup gluten-free flour blend (with xanthan gum; add ½ tsp if your blend doesn’t contain it)
1 cup plain Greek yogurt (or thick plant-based yogurt for dairy-free)
1½ tsp baking powder
Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, or cinnamon-sugar

Instructions

Preheat & Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Mix the Dough: In a medium bowl, whisk together gluten-free flour and baking powder. Add the Greek yogurt and mix with a spatula or clean hands until a soft, slightly sticky dough forms. If too sticky, sprinkle a little extra flour until manageable.
Divide & Shape: Dust your hands and work surface lightly with flour. Divide dough into 4 equal pieces. Roll each piece into a smooth ball, then press your finger through the center to make a hole. Widen the hole to about 1.5 inches across. Place on the prepared baking sheet.
Add Toppings (Optional): Brush tops with water or olive oil (or an egg wash for extra stickiness) and sprinkle toppings of choice.
Bake: Bake 25–30 minutes until golden brown and firm to the touch. Rotate tray halfway for even browning if needed.
Cool: Let bagels cool on the sheet for 10–15 minutes, then transfer to a wire rack. They’re ready to enjoy warm or stored for later.

Notes

Sticky dough? Dust hands and work surface with a little extra flour.
Dense bagels? Avoid over-mixing and always check that baking powder is fresh.
Storage: Cool completely, store in an airtight container 3–4 days, or freeze up to 3 months. Slice before freezing for easy toasting.
Protein boost: Greek yogurt + protein in GF flour gives 8–12g protein per bagel.