Greek Yogurt Protein Bagels

If you're looking for a healthy, high-protein, and gluten-free bagel option, look no further than these Greek Yogurt Protein Bagels! Made with almond flour and packed with protein from Greek yogurt and eggs, these bagels are soft, chewy, and delicious. They’re perfect for anyone looking for a nutritious breakfast or snack that’s both filling and satisfying. Whether you enjoy them plain, toasted, or topped with your favorite spreads, these bagels are a fantastic, easy-to-make alternative to traditional bagels.

Ingredients:

• 2 1/2 cups almond flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 tablespoon honey (or a sugar substitute)

• 1 tablespoon olive oil (for moisture)

• 3 large eggs (for binding and structure)

• 1/4 cup unsweetened Greek yogurt (adds protein and moisture)

• 1 teaspoon apple cider vinegar (helps with rising)
  
  

For boiling:

• 4 cups water

• 1 tablespoon baking soda
  
  

For topping (optional):

• Sesame seeds, poppy seeds, or everything bagel seasoning
  
  

Instructions:

Step 1: Preheat the oven and prepare the baking sheet
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Mix the dry ingredients
In a large bowl, whisk together the almond flour, baking powder, and salt. Make sure everything is well combined.

Step 3: Mix the wet ingredients
In a separate bowl, whisk together the eggs, Greek yogurt, olive oil, honey, and apple cider vinegar until smooth and well blended.

Step 4: Combine the wet and dry ingredients
Add the wet mixture to the dry ingredients and stir until a dough forms. It should be thick but slightly sticky. If the dough feels too wet, add a little more almond flour.

Step 5: Shape the bagels
Divide the dough into 6 equal portions. Roll each portion into a ball and then poke a hole through the center using your finger. Stretch the hole gently to form the traditional bagel shape.

Step 6: Boil the bagels
In a large pot, bring 4 cups of water to a boil. Add the baking soda to the boiling water. Carefully drop the bagels into the water, one at a time. Boil for about 30 seconds on each side. This gives them a chewy texture.

Step 7: Bake the bagels
Place the boiled bagels onto the prepared baking sheet. Optionally, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top. Bake for 18-22 minutes or until golden brown and firm to the touch.

Step 8: Cool and serve
Let the bagels cool on a wire rack before slicing. Enjoy them with your favorite spreads like cream cheese, avocado, or nut butter!

Tips:

• Storage: These bagels can be stored in an airtight container at room temperature for up to 2-3 days, or frozen for up to a month. Toast before eating for the best texture!

• Extra Protein: If you'd like to boost the protein even further, you can add a scoop of protein powder to the dough. Just adjust the wet ingredients to compensate for the added dry ingredient.

• Flavor Add-ins: Feel free to mix in herbs, spices, or even chopped onions for added flavor in the dough before shaping.
  
  

These Greek Yogurt Protein Bagels are the perfect gluten-free, high-protein alternative to traditional bagels. With the combination of almond flour and Greek yogurt, you’re not only getting a delicious bagel but also a nutritious option that supports your active lifestyle. Whether you enjoy them on their own or with your favorite toppings, these bagels will quickly become a staple in your kitchen. Simple, satisfying, and healthy—what’s not to love? Enjoy your homemade bagels!