Protein Bagels: Gluten-Free, Vegan and Perfect for Oil-Free BLTs
These gluten‐free, vegan, oil‐free protein bagels pack 18g of complete protein per serving, made with quinoa flour, protein powder, psyllium husk, and sesame seeds for a chewy, satisfying texture.Perfect for any meal, these versatile bagels can be topped creatively—from a hearty vegan BLT to a sweet spread—for a nutritious, high-protein boost.
Ingredients
Dry Ingredients:
- 1½ cups quinoa flour
- ½ cup unflavored protein powder
- 2 Tbsp ground flaxseed
- 2 Tbsp date sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 Tbsp sesame seeds
Wet Ingredients:
- 1 cup water
- 1 Tbsp apple cider vinegar
- 2 Tbsp psyllium husk
Instructions
- Preheat and Prep: Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle sesame seeds where the bagels will be placed.
- Mix Dry Ingredients: In a bowl, break up any clumps and whisk together the quinoa flour, protein powder, ground flaxseed, date sugar, baking powder, baking soda, salt, and sesame seeds.
- Prepare Wet Mixture: In a separate bowl, combine the water, apple cider vinegar, and psyllium husk. Let the mixture sit for 5 minutes to thicken.
- Form the Dough: Add the wet ingredients to the dry ingredients and mix thoroughly. Adjust with a little extra water if necessary. Divide the dough into 3 equal portions and roll each portion into a ball.
- Shape the Bagels: Place each dough ball onto the sesame-seeded surface, create a hole in the center, and shape into a bagel. Top generously with extra sesame seeds.
- Bake: Bake for 25–30 minutes until golden brown. Let cool for 10 minutes before slicing and serving.