Vegan Protein Bagels
1 cup gluten free flour
3/4 teaspoon sea salt
1 cup vegan greek yogurt (recipe here)
1 egg white or 1/3 cup aquafaba
optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined and a dough ball forms.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.
Divide 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 OR aquafaba and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.