If you’ve spent more than five minutes on health-tok recently, you’ve probably landed on the high-protein bagels. Made with just flour, Greek yogurt, salt and baking powder, they’re meant to satisfy your carb cravings while also keeping things macro-friendly.
Since I’m currently avoiding gluten, I gave the high-protein bagel recipe a go–with a few tweaks and added a couple of added ingredients. I used gluten-free flour and opted for cheddar and jalapeño for flavour, and some added protein, and crunch. The result: Delicious bagels that are fluffy on the inside, golden on top, 12 grams of protein and just spicy enough to keep things interesting.
I lost 10 pounds – here’s how I did it.
High-Protein, Gluten-Free Cheddar Jalapeño Bagels
Makes 6 servings. Recipe adapted from @EatPayyLove.
Ingredients
- 2 cups Bob’s Red Mill gluten-free flour
- ½ tsp baking powder
- 1 tsp salt
- 1 ½ cups plain Greek yogurt
- ½ cup shredded cheddar cheese, divided
- 2 small jalapeños, sliced (one for dough, one for bagel toppings)
- 1 egg, beaten with a bit of water for egg wash
Instructions:
- Preheat oven to 325° F, and line a baking tray with parchment paper.
- In a large bowl, combine the flour, baking powder, salt and Greek yogurt.
- Add half the shredded cheddar cheese and one chopped jalapeño and mix until a dough forms.
- Use your hands to knead the dough for 1 to 2 minutes until smooth and combined well.
- Divide the dough into 4 to 6 equal portions, depending on how big you want your bagels (they will grow). Roll and shape into circles that resemble bagels and place on baking sheet.
- Brush the top and sides of each bagel with a thin layer of egg wash.
- Sprinkle remaining cheddar over bagels. Top with jalapeño slices, too.
- Bake for 30 minutes or until the tops are golden brown and set. Let cool slightly before serving.