Gluten-Free Jalapeño Cheddar Protein Bagels
Not only are these bagels a fun twist on a breakfast classic, but they also serve as the perfect base for a hearty breakfast sandwich. Whether you’re looking for a quick weekday meal or a weekend treat, this recipe has you covered. Best of all, you can whip up a batch in about an hour—and then freeze them for busy mornings ahead!
Ingredients
- Dry Ingredients:
- 1 cups gluten‐free flour I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- Optional: ¼ tsp salt if your flour blend isn’t pre-salted
- Wet Ingredients:
- 1 cup plain nonfat Greek yogurt
- 1 egg white beaten
- 1 tsp baking soda
- Flavor Boosters:
- 1 jalapeño pepper seeded and finely chopped (adjust the amount for your preferred heat level)
- ½ cup shredded cheddar cheese
For the sandwiches:
- 2 eggs per bagel
- bacon
- cheese
Let's Make It
- 1. Preheat and Prepare:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- 2. Mix the Dry Ingredients:In a medium bowl, whisk together the gluten‐free flour, baking powder, and salt (if using).
- 3. Combine with Yogurt:Stir in the Greek yogurt, and whipped egg white until a thick, workable dough forms. If it feels too sticky, add a splash more flour—gluten-free doughs can vary in texture.
- 4. Fold in Jalapeños & Cheddar:Gently incorporate the chopped jalapeño and shredded cheddar cheese until evenly distributed throughout the dough.
- 5. Shape Your Bagels:Divide the dough into 4 equal portions. Roll each portion into a ball. Using lightly floured fingers, create a hole in the center of each ball to form the classic bagel shape.
- 6. Bake:Arrange the bagels on your prepared baking sheet. For a richer crust, you can brush the tops with a little extra yogurt or melted butter. Bake for 20–25 minutes until the bagels are lightly golden and firm to the touch.
- 7. Cool:Allow the bagels to cool completely on a rack before slicing in half for sandwich assembly.