Hearty Protein Bagels (15g Protein, No Eggs, No Dairy, No Yeast)

If you’ve been searching for a bagel that actually fills you up without eggs, dairy, or yeast, these Protein Bagels are the answer. They’re dense, nourishing, and naturally rich in protein and fiber thanks to seeds, legumes, and whole-food ingredients.

These are the bagels I make for busy mornings — slice, toast, spread, and you’re set for hours. No proofing, no boiling, no complicated steps. And before we begin, don’t forget to subscribe by email so you never miss one of these practical, protein-packed recipes from my kitchen to yours

Overview of Recipe Content

What This Recipe Is

A yeast-free, dairy-free, egg-free protein bagel made with oat flour, chickpea flour, and seeds for natural protein and structure.

Why You’ll Love It

• Over 15g protein per bagel
• No eggs, no dairy, no yeast
• High in fiber and healthy fats
• One-bowl dough
• Great for meal prep

What It Tastes Like

Nutty, hearty, and slightly chewy with a mild savory flavor — perfect for both sweet and savory toppings.

Health & Dietary Notes

• Vegan
• Dairy-free
• Egg-free
• High-protein
• Fiber-rich and mineral-dense

Full & Complete Ingredient List

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Protein Bagels

• 1 cup oat flour (certified gluten-free if needed)
• ¾ cup chickpea flour
• ¼ cup ground flaxseed
• ¼ cup pumpkin seeds, finely chopped
• 2 tablespoons hemp seeds
• 1 tablespoon psyllium husk powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon apple cider vinegar

Optional Toppings

• Sesame seeds
• Everything bagel seasoning
• Poppy seeds

How to Make Protein Bagels

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Step 1: Prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk oat flour, chickpea flour, flaxseed, pumpkin seeds, hemp seeds, psyllium husk, baking powder, and salt.

Step 3: Add Wet Ingredients

Pour in warm water, olive oil, and apple cider vinegar. Stir until a thick, slightly sticky dough forms.

Let dough rest 5 minutes — this allows the psyllium and flax to hydrate and bind.

Step 4: Shape Bagels

Divide dough into 4 equal pieces. Roll each into a rope and connect ends to form bagels.

Place on prepared baking sheet and sprinkle with toppings if using.

Step 5: Bake

Bake for 28–32 minutes, until firm and lightly golden.

Cool at least 10 minutes before slicing.

What to Serve with Protein Bagels

• Avocado and sea salt
• Nut or seed butter
• Hummus or mashed chickpeas
• Dairy-free cream cheese
• As a sandwich base

They toast beautifully and freeze well.

Tips for Making It Perfect

• Measure flours accurately — chickpea flour is dense
• Let dough rest before shaping
• Use wet hands to prevent sticking
• Slice only after cooling for best texture

Storage Instructions

• Room Temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (slice first)
• Reheat: Toast straight from frozen

General Information

Chickpea flour and seeds have been used in traditional breads across Mediterranean and Middle Eastern cuisines for centuries. They provide protein, fiber, and structure without eggs or dairy — perfect for modern, allergen-friendly baking.

Frequently Asked Questions

Are these gluten-free?

Yes, if you use certified gluten-free oat flour.

Do they taste like chickpeas?

Mildly nutty, not beany once baked.

Why psyllium husk?

It replaces gluten and eggs by providing structure and chew.

Can I make them smaller?

Yes — divide into 6 for mini bagels.

Conclusion

These Protein Bagels are sturdy, satisfying, and endlessly useful — perfect for breakfast, lunch, or meal prep. If you loved these, you’ll also enjoy:

• https://poulef.com/high-protein-vegan-recipes/
• https://poulef.com/egg-free-breads/
• https://poulef.com/dairy-free-baking/
• https://poulef.com/healthy-bagel-recipes/
• https://poulef.com/plant-based-breakfasts/

Interactive Elements

Made these bagels?
Leave a review, comment below, and share your photos on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Bagel – Approximate)

Nutrient	Amount
Calories	310
Fat	14g
Saturated Fat	2g
Carbohydrates	32g
Fiber	9g
Sugar	1g
Protein	15–17g
Sodium	420mg

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