High Protein Gluten-Free Bagel Recipe That’s Soft and Satisfying

If you’ve ever tried a high protein gluten-free bagel recipe and ended up with something that resembled a hockey puck more than a baked good, you’re not alone. This article breaks down exactly how to make a high protein gluten-free bagel recipe that’s soft on the inside, golden on the outside, and packed with nutrition. Whether you’re avoiding gluten or simply looking for a protein-packed breakfast option, this recipe is about to become your go-to. From ingredients to toppings and expert tips, we’ve got you covered.

Print

The Story Behind This High Protein Gluten-Free Bagel Recipe

If you had told 10-year-old me, flour-dusted and elbow-deep in biscuit dough beside my grandma, that one day I’d be baking up a high protein gluten-free bagel recipe, I would’ve asked if I could slather it with extra butter.

I came up with this high protein gluten-free bagel recipe during one of those chaotic mornings when I needed something fast, filling, and comforting—but without gluten. My stomach had been reacting poorly to traditional bread, and my energy was dragging. I missed bagels. Not just the food, but the ritual. Boiling water, shaping dough—it was a whole vibe I didn’t want to lose. So I started testing. And then tweaking. And then baking again.

Why This High Protein Gluten-Free Bagel Recipe Works

Most gluten-free bagels on the market taste like they’re pretending to be bread. They’re dense, dry, and overpriced. This high protein gluten-free bagel recipe, however, hits all the right notes: fluffy, chewy, and rich in protein thanks to cottage cheese and yogurt. It’s easy to prepare, doesn’t require yeast or boiling, and bakes in under 25 minutes. Whether you’re gluten intolerant or just looking for a smarter breakfast, this recipe is your golden ticket.

I use King Arthur’s Measure for Measure flour or Caputo’s Gluten-Free Flour—both give excellent texture without any weird aftertaste. If you want flavor variety, rosemary and sea salt give a bakery-style punch, while cinnamon-raisin sweetens up your morning. Plus, it’s way cheaper and fresher than anything in the gluten-free aisle.

You can see why readers also loved our High Protein Bagel Recipe with Greek Yogurt and the Cottage Cheese Bagels for protein-packed, easy breakfasts.

What Ingredients You Need for a High Protein Gluten-Free Bagel Recipe

Simple, Wholesome Ingredients That Work Together

Making a high protein gluten-free bagel recipe doesn’t require fancy ingredients or specialty tools—just smart choices that deliver flavor and function. One of the best parts about this recipe is how flexible it is. Whether you’re using King Arthur’s Measure for Measure or Caputo’s Gluten-Free Flour, both work wonderfully to create that satisfying bagel bite we all crave.

The real magic in this high protein gluten-free bagel recipe comes from the protein sources: cottage cheese and yogurt. Here’s exactly what you need to make the best high protein gluten-free bagel recipe right at home:

• Gluten-Free Flour: Stick with trusted blends. I’ve had the best results with King Arthur’s or Caputo’s. They offer the texture you want without the gummy feel some blends leave behind.
• Fine Sea Salt: Essential for flavor. Don’t skip it—it balances the richness of the yogurt and cottage cheese.
• Baking Powder: A fresh container is key. This helps give our gluten-free dough the rise it needs.
• Cottage Cheese + Plain Yogurt: Together, these powerhouses add creaminess and a protein boost. If you’re dairy-free, a thick non-dairy yogurt may work, though it won’t be as rich.
• Egg: Used for that beautiful golden egg wash. It also gives the bagel a bit more structure.
• Flaxseeds (Optional): Add fiber and texture. I love tossing in a tablespoon or two for extra nutrition.

Flavor Variations for Your High Protein Gluten-Free Bagels

While the base recipe is savory, this high protein gluten-free bagel recipe adapts easily to different flavor profiles. You can keep it classic or get creative depending on your cravings.

Sweet Versions:

• Cinnamon + raisins
• Vanilla yogurt base with a touch of honey
• Dried blueberries and lemon zest

Savory Versions:

• Rosemary and sea salt (a favorite in my farmhouse kitchen!)
• Everything bagel seasoning
• Minced garlic and cheddar (for those who can handle a little dairy kick)

How to Make This High Protein Gluten-Free Bagel Recipe

Simple Steps for Soft, Chewy Bagels

This high protein gluten-free bagel recipe comes together in just about 30 minutes—no boiling or yeast required. That’s part of what makes it a weekday favorite in my kitchen. The dough is easy to handle, even without gluten, and the results are consistently golden, soft, and satisfying.

Here’s how to make this high protein gluten-free bagel recipe from scratch:

1. Prep Your Tools and Oven
   Preheat your oven to 400°F.
2. Mix Dry Ingredients
   In a large mixing bowl, combine:
   • 1 ½ cups of gluten-free flour
   • 2 teaspoons baking powder
   • ½ teaspoon sea salt
   • Optional: 1–2 tablespoons ground flaxseeds for texture and fiber
   Stir these together so everything’s well distributed.
3. Combine Wet Ingredients
   In a separate medium bowl, whisk together:
   • ½ cup cottage cheese
   • ½ cup plain yogurt
   • 1 large egg
   This mixture gives the high protein gluten-free bagel recipe its signature softness and structure.
4. Bring the Dough Together
   Pour the mixture into the ingredients and stir to combine. The dough should be thick. If it feels dry, add a water until it comes together.
5. Shape Your Bagels
   Lightly flour a clean surface (use gluten-free flour). Knead the dough a few times, then roll it into a large ball. Divide into 6 equal pieces.
   Roll each piece into a log, about 6 to 7 inches long. Shape each log into a ring and pinch the ends together to form bagels.
6. Prepare for Baking
   Place bagels on your prepared baking sheet with a bit of space between them—they’ll puff up as they bake.
   Brush each one with the egg wash, then add your favorite toppings like everything seasoning, sesame seeds, or cinnamon-sugar.
7. Bake Until Golden
   Bake in the preheated oven for 18–22 minutes, or until lightly golden on top and firm to the touch. Remove and let cool on the pan for 5 minutes before transferring to a rack.
8. Toast and Serve
   These bagels taste best when sliced and toasted. They develop a crispy outside and stay soft inside—a texture you don’t usually get from store-bought gluten-free bagels.

Tips, Storage for the Best High Protein Gluten-Free Bagel Recipe

Top Tips for Nailing This High Protein Gluten-Free Bagel Recipe

If you’ve made gluten-free dough before, you know it can be tricky. But this high protein gluten-free bagel recipe is beginner-friendly and packed with tips to ensure your success. Here’s how to get it right every time:

• Measure Carefully: Gluten-free flour can be dense. Use a spoon to fill your measuring cup, then level it off. Better yet, use a kitchen scale.
• Don’t Overmix: Gluten-free dough gets tough when overworked. Mix until just combined, then stop.
• Fresh Baking Powder Only: This high protein gluten-free bagel recipe depends on baking powder for lift.
• Add a Splash of Water: If the dough looks dry, add 1 tablespoon of water. It should be pliable and slightly sticky.

How to Store Your Gluten-Free Bagels the Right Way

• Short-Term: Store cooled bagels in an airtight container at room temperature for up to 2 days. After that, refrigerate them to maintain freshness.
• Freeze for Later: Slice before freezing, so you can toast directly from frozen. Wrap individually in parchment and store in a freezer-safe bag for up to 2 months.

for more high protein bagels follow me on facebook .

FAQs About High Protein Gluten-Free Bagels