High-protein bagels made without eggs, dairy, or yeast. Packed with fiber, seeds, and over 15g protein per bagel.

Scale

1 cup oat flour

3/4 cup chickpea flour

1/4 cup ground flaxseed

1/4 cup pumpkin seeds, chopped

2 tbsp hemp seeds

1 tbsp psyllium husk powder

2 tsp baking powder

1/2 tsp salt

1 cup warm water

2 tbsp olive oil

1 tbsp apple cider vinegar

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1. Preheat oven to 375°F and line baking sheet.

2. Mix all dry ingredients in a bowl.

3. Add wet ingredients and stir to form dough.

4. Rest dough 5 minutes.

5. Shape into bagels and place on sheet.

6. Bake 28–32 minutes until firm and golden.

7. Cool before slicing.

Let dough rest to hydrate psyllium.

Use wet hands to shape.

Toast before serving for best texture.