Almond Flour Greek Yogurt Bagels
What I love about Almond Flour Greek Yogurt Bagels
These Almond Flour Protein Bagels have been on constant rotation in our house lately! They’re so delicious! I’ve tested a few different combinations of ingredients and eventually landed on this one. Here’s why.
Somehow, I wanted to add protein to them. Most recipes like this one use greek yogurt which is great, but how could I add more? So, with the recent protein-craze around cottage cheese it was on my mind to try it out and it worked! The key is to blend the cottage cheese and yogurt until it’s ultra smooth, so a food processor or good blender is needed.
Not only do these Almond Flour Protein Bagels taste good, but the recipe is simple and easy to follow along too. Plus, they’re gluten-free, grain-free, low-carb, keto and high-protein. Lots of pluses with these ones!
I chose to sprinkle them with the classic everything bagel seasoning, but they’re so customizable that you could bake them plain or even try something like cinnamon raisin; that’s on my list next. My favourite way to have them is toasted with cream cheese, but they make great sandwiches too!
Recipe Notes
A few things to keep in mind:
- Greek Yogurt – Greek yogurt is a staple ingredient for these bagels. It adds protein as well as acid to the dough to make it expand beautifully. I recommend plain, full-fat greek yogurt for this recipe.
- Cottage cheese – I love the viral greek yogurt bagels, but I wanted to find a way to add even MORE protein. Hence, cottage cheese! Cottage cheese has 18g of protein in just half a cup! This, along with the greek yogurt makes for the perfect, gluten-free, high-protein bagels.
- Almond flour – The only flour you need is almond flour. We are keeping this one real simple! Almond flour is naturally gluten-free, grain-free and lower in carbs which is why I love it so much. You will need almond flour, not almond meal for this recipe.
- Tapioca flour – You will need a small amount of tapioca flour for dusting and shaping the bagels. The dough will be quite sticky, so it helps to dust your hands before forming the bagels.
- Everything Bagel Seasoning – It’s the star of the show! Everyone loves Everything Bagel Seasoning! You can sprinkle on however much you prefer. I like lots of seasoning, so I sprinkle it on generously!
FAQ:
Yes, you can. They just won’t have quite as much protein!
If you don’t have a food processor you can also use a high-powered blender or hand blender to blend the cottage cheese and yogurt. Essentially, the most important thing is that the cottage cheese curds get full broken down. If they remain chunky it will affect the overall texture of the bagels.
Yes! They toast beautifully. I usually have to put them down twice, but then they’re perfect. Especially topped with the classic; cream cheese. Yum!
Be very careful when cutting them in half; don’t cut yourself!
I recommend storing them in the fridge because of the dairy. It will make them kind of dense, but once they’re toasted again, they’re like brand new! Delicious.
If they are stored in an air-tight container in the fridge, they last for about 3-4 days. As time goes on they may tend to dry out. So it’s better to eat them sooner than later. And always toast them for the best results!
Almond Flour Greek Yogurt Bagels
Equipment
- 1 Food Processor
- 1 Baking Sheet
Ingredients
- 1/2 cup plain greek yogurt
- 1/2 cup full-fat cottage cheese
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- tapioca flour for dusting
- 1 egg + 2 tsp water for basting
- everything bagel seasoning for topping
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Add the greek yogurt and cottage cheese to the bowl of a food processor and blend on medium speed until cottage cheese curds are completely broken down and smooth, about 15 seconds.
- Add the almond flour, baking powder and salt and blend again until a sticky dough comes together.
- Dust the counter top with tapioca flour and scoop out the dough with a spatula onto the dusted surface.
- Dust your hands and then knead very gently a couple of times until the surface is no longer sticky, incorporating some of the tapioca flour.
- Form the dough into a ball and flatten slightly. Using a bench scraper, cut the dough into four equal parts.
- Form each section into a bagel shape, placing them on the baking sheet when done. My technique is to roll each one into a ball, place it on the baking sheet, flatten it very slightly and then make a hole in the centre.
- Whisk the egg and water in a small bowl and then baste the tops and sides of the bagels. Sprinkle them all over with Everything Bagel Seasoning.
- Bake in the preheated oven for 25 minutes. Let cool for at least 30 minutes before cutting into them.
