Air Fryer GF Protein Bagels (High Fiber)

high protein bagels on a wooden cutting board

5 from 2 votes

These easy high-protein bagels are the perfect way to start your day! Made with cottage cheese and gluten-free oat flour, they come together in under a half hour.

Prep Time10

Cook Time15

Total Time25

Course: Breads, Breakfast

Cuisine: American

Diet: Gluten Free

Servings: bagels

Calories: 179kcal

Author: Nancylynn

Equipment

Air Fryer

Ingredients

1 Cup Gluten Free Oat Flour + more for kneading and to add if dough feels too sticky
1 Cup Cottage Cheese extra liquid strained out - I like a thick brand like Good Culture; or sub plain Greek yogurt
2 tsp Baking Powder
Pinch salt and garlic powder
1 Egg beaten for egg wash
Sesame Seeds optional for topping
Everything Bagel Seasoning optional for topping

Instructions

In a medium sized bowl, combine the flour, salt, garlic powder, and baking powder and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.
Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes. If you need to add more flour, do so 1 Tablespoon at a time.
Divide dough into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. Or you can make a ball and poke a hole in the center, then stretch it slightly.
Top with egg wash and sprinkle both sides with seasoning of your choice.
Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 15 minutes, until golden brown.

Notes

21 Day Fix: 1 YELLOW, ¼ RED (per bagel)

WW: 4 points (per bagel) [Calculated using low fat cottage cheese]

Helpful Tips

- There's no need to blend the cottage cheese, but straining the extra liquid will help the dough be less sticky.

- Be sure to lightly flour your hands while kneading and shaping the bagels to help the dough from sticking to your fingers. Also use extra flour on your work surface. This will also help the sticky!

- Make the hole in the center slightly larger than you think you should, because the bagels will puff up a bit while cooking and the center closes up a little.

- Do not sub almond flour or coconut flour, but you can sub in gluten free 1:1 flour or an all purpose self rising flour for fluffier bagels (but less fiber!).
- For bigger bagels, increase both the flour + the cottage cheese - just be sure to keep the ratio at 1:1! I have done 1 1/3 cup of each or up to 2 cups of each for larger bagels!

Oven Instructions: Bake bagels at 375 degrees until puffed and golden brown, about 25-30 minutes.

Prep Ahead: This recipe is great for meal-prep. Make these amazing bagels and have easy breakfast sandwiches for the week!

To Store: Store your gluten-free bagels in an airtight container in the fridge. They will keep for 3 days. They can be kept for longer in the freezer. We recommend vacuum sealing for the best results.

To Reheat: Reheat your sliced bagels in the toaster using the bagel setting, if available. You can also reheat in the airfryer for a couple of minutes.

Nutrition