High-Protein Almond Flour Bagels (Gluten-Free)

Imagine pulling a batch of warm, golden, perfectly chewy bagels from your oven, with the incredible aroma of a classic bakery filling your kitchen. This revolutionary, gluten-free recipe uses almond flour and the magic of cottage cheese to create high-protein, incredibly satisfying bagels without any yeast or boiling. They are the perfect solution for a quick and healthy, low-carb breakfast that will keep you full and energized all morning long.

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Prep Time: 15 mins
Total Time: 40 mins (includes baking time)
Servings: 6 bagels

Ingredients:

• 2 cups Fine Almond Flour
• 1 cup Low-Fat Cottage Cheese
• 3 tbsp Psyllium Husk Powder
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 large Egg, for the dough
• 1 large Egg, beaten, for egg wash
• 2 tbsp Everything Bagel Seasoning

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Blend the Cottage Cheese: Add the cottage cheese to a blender or food processor. Blend on high until it is completely smooth and creamy, with no lumps remaining. This is essential for the right dough texture.
3. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
4. Form the Dough: Add the blended cottage cheese and one egg to the dry ingredients. Stir with a spatula until a thick, sticky dough forms.
5. Let the Dough Rest: Let the dough sit for 5-10 minutes. This allows the psyllium husk to absorb moisture and firm up the dough, making it much easier to handle.
6. Shape the Bagels: Lightly wet your hands to prevent sticking. Divide the dough into 6 equal pieces. Roll each piece into a rope about 8 inches long, then bring the ends together to form a circle, pinching firmly to seal.
7. Apply Topping: Place the shaped bagels on the prepared baking sheet. Brush the top and sides of each bagel with the beaten egg wash. Sprinkle generously with the everything bagel seasoning.
8. Bake to Perfection: Bake for 20-25 minutes, or until the bagels are puffed, firm to the touch, and deep golden brown.
9. Cool and Enjoy: Let the bagels cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicious served warm, toasted with cream cheese, or used for a breakfast sandwich.

Recipe Notes:

• Psyllium Husk is Essential: Do not skip the psyllium husk powder! In gluten-free baking, it acts as a binder, mimics the structure of gluten, and gives these bagels their wonderfully chewy texture.
• Smooth Cottage Cheese is Key: For the best, most uniform dough, do not skip blending the cottage cheese. If you have lumps in your cottage cheese, you will have lumps in your bagels.
• Dough Consistency: This dough will not feel like traditional wheat-based dough; it will be softer and less stretchy. Wetting your hands slightly makes shaping much easier.
• Topping Ideas: If you don’t have everything bagel seasoning, feel free to use sesame seeds, poppy seeds, coarse salt, or dried minced onion.
• Storage: Store cooled bagels in an airtight container in the refrigerator for up to 5 days due to the high moisture content. For longer storage, slice and freeze them for up to 3 months.

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There you have it—a warm, chewy, and protein-packed bagel that is both gluten-free and easy to make! This almond flour and cottage cheese bagel recipe is a game-changer for quick, healthy breakfasts. We hope you love this revolutionary way to enjoy a homemade bagel! Happy baking!

Estimated Nutritional Information (per bagel)

Calories: 270; Fat: 21g; Carbohydrates: 8g (Fiber: 5g, Sugars: 2g); Protein: 15g

Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.