High-protein vegan bagels made with chickpea flour—gluten-free, yeast-free, and packed with plant-based goodness. Easy to make and perfect for meal prep!
I’ve always loved bagels—they’re the perfect mix of chewy, comforting, and satisfying. But most store-bought versions are heavy on the carbs and low on nutrients, which made me want a healthier alternative I could enjoy more often, guilt-free. That’s why I created this plant-based, high-protein bagel recipe using chickpea flour. It’s packed with fiber and protein, totally gluten-free, and still gives you that classic bagel feel—without the crash later.
Why You’ll Love These High Protein Bagels
- Naturally high in plant-based protein thanks to chickpea flour and soy milk
- Gluten-free, yeast-free, and easy to digest—no kneading or rising time needed
- Quick and simple to make with wholesome pantry ingredients
- Perfectly chewy and satisfying, with customizable toppings and flavors
Vegan Chickpea Flour Bagels (Gluten-Free, Yeast-Free)
Makes: 4 bagels
Prep Time: 10 minutes
Bake Time: 20–22 minutes
Ingredients:
- 1¼ cups (150g) chickpea flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp coconut sugar (or maple syrup)
- ¾ cup unsweetened non-dairy milk (soy milk preferred for higher protein)
- 1 tsp apple cider vinegar
- Optional: 1 tbsp nutritional yeast (for a cheesy flavor)
- Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, etc.
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a donut/bagel pan.
- Combine dry ingredients: In a large bowl, whisk together the chickpea flour, baking soda, salt, coconut sugar, and nutritional yeast (if using).
- Mix wet ingredients: In a separate bowl, stir together the non-dairy milk and apple cider vinegar. Let it sit for a minute to curdle slightly.
- Form the dough: Pour the wet mixture into the dry ingredients. Stir until a thick, sticky dough forms.
- Shape the bagels: Divide the dough into 4 equal portions. With wet hands, roll each portion into a ball, then flatten slightly and poke a hole in the center to form a bagel shape. Place them on the prepared baking sheet or into the donut/bagel pan.
- Add toppings: Brush the tops with a bit of non-dairy milk and sprinkle with your chosen toppings.
- Bake for 20–22 minutes, or until the bagels are firm and golden brown.
- Cool: Allow the bagels to cool on a wire rack for at least 10 minutes before slicing.
Recipe Tips
Wet your hands to shape the dough – Chickpea flour dough can be sticky, so dampen your hands slightly to form smooth bagel shapes without sticking.
Let the batter rest – Allow the dough to sit for 5–10 minutes before shaping to hydrate the flour fully and improve texture.
Use soy milk for a protein boost – Soy milk has more protein than other plant milks and adds structure and nutrition to the bagels.
Don’t overbake – Chickpea flour can dry out quickly; bake just until golden and firm to keep the bagels moist inside.
High Protein Bagels
Ingredients
- 1¼ cups chickpea flour
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp coconut sugar or maple syrup
- ¾ cups unsweetened non-dairy milk soy milk preferred for higher protein
- 1 tsp apple cider vinegar
- Optional: 1 tbsp nutritional yeast (for a cheesy flavor)
- Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, etc.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a donut/bagel pan.
- Combine dry ingredients: In a large bowl, whisk together the chickpea flour, baking soda, salt, coconut sugar, and nutritional yeast (if using).
- Mix wet ingredients: In a separate bowl, stir together the non-dairy milk and apple cider vinegar. Let it sit for a minute to curdle slightly.
- Form the dough: Pour the wet mixture into the dry ingredients. Stir until a thick, sticky dough forms.
- Shape the bagels: Divide the dough into 4 equal portions. With wet hands, roll each portion into a ball, then flatten slightly and poke a hole in the center to form a bagel shape. Place them on the prepared baking sheet or into the donut/bagel pan.
- Add toppings: Brush the tops with a bit of non-dairy milk and sprinkle with your chosen toppings.
- Bake for 20–22 minutes, or until the bagels are firm and golden brown.
- Cool: Allow the bagels to cool on a wire rack for at least 10 minutes before slicing.
These chickpea flour bagels are a delicious way to fuel your day with clean, plant-based protein—no compromises needed. Whether you enjoy them fresh out of the oven or prep a batch for the week, they’re a satisfying, feel-good choice you can enjoy anytime.