High Protein Bagels
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!
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.