High Protein Gluten-Free Bagels

• 2 cups Graziella’s gluten-free flour blend* (or other with similar composition) plus extra for dusting and rolling.

• 1/2 teaspoon salt

• 4 tsp baking powder

• 4-5 tablespoons maple syrup

• 2 cups unflavored, whole-fat Greek yogurt

• 1 egg for egg wash

• optional topping (sesame seeds poppy seeds, everything bagel seasoning)

Mix all dry ingredients together until well combined. Make a well in the middle of the flour and add in the Greek yogurt and maple syrup. Mix well until a sticky dough forms. Dust with additional flour and knead well. You can make the bagel shapes in two ways.

Roll dough into small balls (about a palmful), and poke a hole through the center to form bagel shape. Alternatively, you can roll dough into small tubes, and attach the ends to form a circle. Place the bagels on a parchment lined baking sheet. Whisk the egg in a small bowl and brush gently onto the tops and sides of each bagel. Top with optional seeds or seasoning. Bake at 375° for 40-50 minutes until golden. Very important note* Do not attempt to cut into the bagels the minute they come out of the oven. They need at minimum 30-45 minutes to set as they are moist and have an authentic bagel texture. You’re going to love them and it’s worth waiting to cut into so that they hold their shape.

Enjoy!!

*Highly recommend my gluten free flour blend as it is far- nutritionally superior to any commerically available blend that usually contains brown rice (full of arsenic) and are never organic. It’s super easy to make in bulk and store in mason jars!