Cheddar Cheese Protein Bagels (No Yeast) Recipe
These Cheddar Cheese Protein Bagels are a delicious no-yeast alternative, packed with protein and bursting with cheesy flavor. Made with Greek yogurt and almond flour, they offer a soft, slightly chewy texture and are perfect for a quick breakfast or snack. Easy to prepare and baked to golden perfection, these bagels combine parmesan and cheddar cheese with Italian seasonings for a savory treat that’s gluten-free friendly and satisfying.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 4 bagels
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1-1/4 cups almond flour
- 1/3 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons grated parmesan cheese
- 2 teaspoons baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Wet Ingredients
- 2/3 cup Greek yogurt
- 1 egg white
Cheese
- 1/4 cup grated cheddar cheese (divided into 1/8 cup for dough and 1/8 cup for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix the dough: In a large bowl, whisk together the Greek yogurt, almond flour, all-purpose or gluten-free flour, parmesan cheese, baking powder, Italian seasoning, garlic powder, onion powder, and salt until a soft, slightly sticky dough forms. Adjust the consistency if needed by adding a bit more flour if too wet or a spoonful of yogurt if too dry. Gently fold in half of the grated cheddar cheese (1/8 cup) until evenly distributed.
- Shape the bagels: Divide the dough into four equal portions. Roll each piece into a ball, place them on the prepared baking sheet, then press your finger through the center of each to form a bagel shape. Don’t worry about perfect shapes; they will puff and smooth as they bake.
- Apply egg wash and cheese topping: Lightly brush the tops and sides of the bagels with egg white to help them brown and adhere to the cheese. Sprinkle the remaining grated cheddar cheese (1/8 cup) evenly over the tops of the bagels.
- Bake: Bake the bagels in the oven for 22 to 25 minutes, until the tops are golden brown and the bagels feel set when gently pressed. Remove from the oven and allow them to cool for a few minutes before slicing to ensure they firm up properly.
Notes
- These bagels are best enjoyed slightly warm, as they slice more easily and retain their texture.
- If you prefer a dairy-free version, substitute the yogurt and cheese with plant-based alternatives, though texture may vary.
- For extra flavor, you can sprinkle additional Italian seasoning or garlic powder on top before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
- You can freeze baked bagels for up to 1 month; thaw and warm before eating.
