Discover delicious 2-ingredient gluten-free bagels packed with high protein. Easy to make and perfect for a healthy breakfast or snack!
Deliciously Simple and Nutritious Breakfast Option
Today, we’re diving into a delightful recipe for gluten-free high protein bagels that only requires two main ingredients. The base of the recipe consists of one cup of cottage cheese and one cup of gluten-free self-rising flour, specifically recommending King Arthur’s Gluten-Free Bread Flour. For those who prefer to make their own self-rising flour, a simple mix of one cup of gluten-free flour, three teaspoons of baking powder, and half a teaspoon of salt will do the trick.
The preparation is straightforward: blend the cottage cheese until smooth using an immersion blender, then combine it with the self-rising flour. Knead the mixture lightly, shape it into two bagels, and finish with an egg wash topped with everything bagel seasoning. Bake in a preheated oven at 375°F for 25 minutes, then let the bagels sit in the oven for an additional five minutes before allowing them to cool completely. These bagels are an excellent option for anyone looking for a nutritious snack or a delicious breakfast treat.
Elevate Your Breakfast Game: Wholesome Delights Packed with Protein!
Today we’re going to be making those viral twoingredient high protein bagels except gluten-free. Come along with me. Hello everyone and welcome back to my channel where I share my life featuring everything gluten and dairyfree. If this is something you enjoy, please come along with me. Today.
We’re going to be starting by making our own gluten-free self-rising flour. Now, the best flour, I’ve tried a couple different flowers in making this recipe. And the bread flour, or the flour that I highly recommend when making these high protein gluten-free bagels is King Arthur’s gluten-free bread flour. Now, here I’m adding 3 tablespoons of.
Cornstarch, 3 teaspoon of baking powder, and a half a teaspoon of salt. Now, you can omit the 3 tablespoons of cornstarch. this recipe will work perfectly fine making your own self-rising flour and even omitting the cornstarch. So, just a little FYI on things that I’ve tried while I’ve been making these.
Bagels. So, yeah, these turned out super easy. I make these every other day. I use them for breakfast sandwiches. I use them for hamburger buns. I have even used this dough making a pizza crust. Now, let me know in the comments down below if this is something you’d like to see me put together and how I turn this high.
Protein bagel recipe dough into a delicious gluten-free high protein pizza crust. So once we’ve added our other ingredients into our flour, we’re going to stir it up and make sure that it’s really well combined. Then we’re going to measure out one cup of cottage cheese. So this recipe is gluten-free, but is not dairyf free. I have not yet.
Tried this recipe using a nondairy Greek yogurt because I know I’ve seen people make this high protein bagel recipe using Greek yogurt and that they’ve had similar success. So, I have yet to try it making a making it with a high protein dairyfree yogurt, but let me know in the comments down below. Maybe that’s something we should try out.
Next. So once I put the cottage cheese into the bowl, I’m then going to take my immersion blender and I’m going to blend this cottage cheese until there’s no more curds and it’s nice and smooth. Once the cottage cheese is nice and smooth, then we’re going to be adding in our self-rising flour. We’re going to combine that.
Well. And then we’re going to be rolling it out into bagels. Now, this recipe, when you’re making it with like an all-purpose flour, it makes four bagels. But I have found I’ve tried various things making two bagels, three bagels, four bagels, and find that two bagels is the absolute best and perfect for this.
Recipe. If you happen to enjoy my content, please be sure to like, comment, share, and subscribe. And don’t miss up when I’m posting new uploads. It’s really important to me. So, back to the recipe. We’re going to combine the cottage cheese and the self-rising flour until it’s combined well. Now, it does come off as being a little bit dry to.
Start. Um, but get your hands in there and combine it really well and make sure you knead it about 8 to 10 times on the counter, maybe. Don’t over knead it or over mix it. But once you’ve combined it all and rolled it out, then I try and cut it into two equal portions to make two gluten-free bagels. And like I said, I’ve made this recipe using anywhere.
From two, three, and four bagels. And I find it turns out the best that the bagels are the lightest and fluffiest and aireriest um when you make the recipe and just turn it into two bagels. So, we’re going to sprinkle a little bit of flour onto my surface, cut it into two portions.
Then we’re going to be getting our cookie sheet and some parchment paper. This would be a good idea to also preheat your oven to 375° to make sure that it’s preheated prior to the bagels going in the oven. I also make my own everything bagel seasoning for this recipe. I do find it really difficult sometimes to get spices.
That don’t have wheat and other allergens in it. And being gluten-free, it’s really important. um to me to kind of keep that out of my diet. So, in this in this case, I have made my own everything bagel seasoning. So, I’m also going to take an egg and use it as an egg wash. It really helps the seasoning stick to.
The bagels and helps the bagels brown nicely. And there’s my container of everything seasoning. So, we’re going to flatten these down. Put a hole in the center. put them onto the baking sheet. Everything here is pretty straightforward. Um, but if you haven’t made any of these before, then by all.
Means, just follow along. And once they’re down on the cookie sheet, I wash them with a little bit of egg wash. And nice little highlight, at the end of this video, we’re going to turn these breakfast bagels into a breakfast sandwich. And I use the rest of this egg and turn it into a cooked egg um for this.
Delicious breakfast sandwich. So once they’re all ready to go, I’m going to place them into the oven. Now I bake them at 375 for 25 minutes. And then I turn the oven off and I leave them in the oven for an additional five minutes until 30 minutes in total. Then when you take them out of the oven, you let them cool for at least.
15 minutes. Now I find that it’s best just to let them cool completely. 15 minutes they’re not really completely cool, but And look at that. They’re absolutely gorgeous and turn out stunning. Absolutely perfect. Such an easy recipe. I make these bagels once or twice a week. Absolutely fabulous. So, we’re cutting into it here, but I do.
Find if you let the bagels dry completely that the dough isn’t quite, I guess, as doughy is, if that’s the best way to describe. It’s just really important to let your bagels cool completely, especially um being gluten-free. Now, you can obviously turn these bagels into anything you want. Um, but this morning, we’re going to make.
Them into a breakfast sandwich. So, I’m going to spread on some avocado. I’m going to top with tomato and some pepper. I’m going to put a little mayo. And also, we’re going to top with the egg. And this turned out absolutely delicious. And I made this like all in the morning to start my day. So, the bagels are nice and fresh and absolutely.
Delicious. And I will be sure to list the recipe in the description box down below so that you can make it. And then I can also list um a recipe for a homemade everything bagel spice if you want to make your own everything spice or yourself. And that’s it. Topping it with a little bit of.
Pepper. And there we have it. a delicious twoingredient high protein breakfast bagel. You make them and they’re ready to go in less than an hour. If you happen to enjoy this content, be sure to like, comment, share, and subscribe as the YouTube algorithm seems to like that. I will.
Make sure that I post other vis videos that I think you like at the end of this video. Thanks for coming along everyone. Bye-bye.
