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Easy 2 Ingredient High Protein Bagels

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These easy High Protein Bagels are made with only two ingredients, are completely gluten free and dairy free. They are perfect for breakfast on the go or a healthy alternative to Sunday brunch.
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Easy 2-Ingredient High Protein Bagels (Gluten Free & Dairy Free)

These high-protein, gluten-free tofu bagels are the kind of recipe that feels almost too simple to work, but somehow totally does! Soft and chewy on the inside, lightly crisp on the outside, and naturally packed with plant-based protein, they’re made with just a few humble ingredients and zero fuss. No long rise times, no complicated steps, no weird gluten-free aftertaste, just a solid, satisfying bagel that actually keeps you full.

The magic is in how straightforward they are: you literally knead tofu together with gluten-free flour, a pinch of salt, and nutritional yeast until a soft dough forms. That’s it. Shape, boil for 1 minute, sprinkle generously with Everything But the Bagel seasoning, and bake. The EBTB adds that salty, garlicky, sesame-poppy crunch that gives full classic bagel energy, while the nutritional yeast brings a subtle savory depth that makes these extra craveable. Toast one up and keep it simple or load it with your favorite toppings; either way, this is proof that gluten-free, high-protein baking doesn’t need to be complicated to be really, really good.

High-protein everything bagels with seeds and creamy spread

Let’s Make These Homemade Bagels!

If you’ve ever thought making bagels at home sounded intimidating, let me stop you right there because these high protein bagels are anything but. Skip the yogurt or cottage cheese for this recipe because we are totally dairy free over here, and tofu has more protein anyway! This is the kind of easy bagel recipe that fits real life. No fancy equipment. Nada! Whether you’re new to baking or already deep in your homemade bread era, these easy homemade bagels are a must-try.

Are 2 Ingredient Bagels Healthy?

Like most recipes, it depends on the ingredients. Most of the two ingredient bagel recipes you see online rely on dairy, such as yogurt or cottage cheese and use refined flour. This version swaps in silken tofu for a plant-based protein boost and uses gluten free flour, making them accessible for more dietary needs. These bagels are also likely higher in protein than most store-bought options and made without additives. That’s what makes this a healthy bagel recipe you can actually feel good about making on repeat.

Everything bagel with thick cream cheese spread, top and bottom halves

How Much Protein is in a Bagel?

Typically, bagels actually don’t have more than 6-8 grams of protein and are made from heavy flours. These high protein bagels get an extra boost from silken tofu and nutritional yeast, making them much more filling and balanced. If you’re wondering how much protein is in a bagel, you’re going to be delightfully surprised to know that each one is around 10g of protein per bagel!

High Protein Bagel Ingredients

Each ingredient plays a clear role in this high protein bagels recipe, and you only need a handful of items:

  • Silken tofu: This is the secret ingredient. It adds moisture, structure, and plant-based protein without any tofu flavor. This swaps out the typical yogurt or cottage cheese that many of these two ingredient bagel recipes require. 
  • Gluten free 1:1 flour: Creates structure and keeps these bagels accessible for gluten free diets. You can also experiment with whole wheat or wheat flour if gluten isn’t an issue.
  • Nutritional yeast: Adds subtle savory flavor and an extra protein boost.
  • Sea salt: Balances the dough and enhances flavor.
  • Baking soda: Used in the boiling water to help create that classic crunchy bagel exterior.
  • Maple syrup: Adds a hint of sweetness and helps with browning.
  • Everything bagel seasoning: Optional, but highly encouraged. You can also use other common bagel toppings if everything bagel seasoning isn’t your jam!
pieces of silk tofu in glass bowl ready for mixing

How to Make These Easy Homemade High Protein Bagels

Make the Dough

Combine the silken tofu, flour, nutritional yeast, and salt in a bowl. Knead until a soft dough forms that holds together without being sticky.

Shape and Boil

Divide the dough into equal pieces, roll into logs, and shape into bagels. Briefly boil each bagel in water with baking soda and maple syrup to create that classic bagel texture.

Dough ball on floured counter with person in kitchen background
Dough sliced into thick pieces on cutting board

Season and Bake

Transfer the boiled bagels to a lined baking sheet, sprinkle with seasoning, and bake until lightly golden and firm on the outside.

The Bagel Toppings

These bagels are incredibly versatile, and you can honestly make your favorite bagel flavor with ease. Everything bagel seasoning is a classic, but sesame seeds, poppy seeds, or dried onion flakes all work beautifully. Make this recipe more than once and experiment with your toppings! 

Dough rolled into long rope shape
raw everything bagel dough rings topped with seed mix on tray

What to Serve the Bagels With

Talk about a bagel that is fit for anything! These easy bagels pair perfectly alongside a smoothie, fresh fruit, high-protein spreads, or a simple tofu scramble. They’re great for breakfast, but also work as sandwich bagels for lunch or an afternoon snack. Go savory with avocado, hummus, or dairy-free cream cheese. Or lean sweet with nut butter, jam, or sliced fruit. The options are endless; basically, enjoy these as you would any other bagel from the store.

How To Store and Freeze Bagels

Store baked bagels in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Because there are no additives or preservatives in these bagels, they are best enjoyed within the first two days if you want them fresh. For longer storage, slice and freeze them. Toast straight from frozen for best results. 

Tips To Make The Perfect Bagel

  • Don’t skip the boiling step; it’s what gives bagels their signature texture. 
  • Use a lightly floured surface to prevent sticking when baking.
  • Avoid overbaking to keep the inside soft and chewy.
half bagel with cream cheese spread on wooden board

Why You’ll Love These Easy Homemade Bagels

These bagels are simple, filling, and endlessly customizable. They’re high in protein, gluten free and dairy free. If you love bagels but are on your best behavior in the kitchen, you are going to fall in love with this recipe. It’s sneakily a lot healthier than any bagel you’d get at the grocery store, and who doesn’t love an easy homemade bagel recipe that you can whip up any day of the week?!

FAQ About Homemade High Protein Bagels

Can I make homemade bagels in my bread machine? This dough is best made by hand, as it’s quick and doesn’t require kneading cycles.

Do you have to boil the bagels? Yes. Boiling is what gives bagels their chewy exterior and classic shape.

What’s the best way to store these homemade bagels? Slice and freeze them, then toast as needed if you aren’t planning on eating them immediately.

Did You Make This Recipe?

Don’t forget to leave a rating and review below! I would love to know how you topped your two ingredient bagels. Check out these other recipes next:

Dairy Free Parmesan Bagel Bites

Gluten-Free Blueberry Bagel Bites

Keto Everything Bagel Bites

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Everything bagels on a baking tray with a bowl of creamy spread on the side
Jackie Akerberg

Easy 2 Ingredient High Protein Bagels (gluten free & dairy free)

4.67 from 3 votes
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These easy High Protein Bagels are made with only two ingredients, are completely gluten free and dairy free. They are perfect for breakfast on the go or a healthy alternative to Sunday brunch.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bagels
Course: Breakfast, lunch
Calories: 213

Equipment

  • oven, stove

Ingredients
  

  • 340 g silken tofu, drained
  • 2½ cups gluten free 1:1 flour
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 2 tsp maple syrup
  • everything bagel seasoning

Method
 

  1. Bring a large pot of water to a boil with 1 tsp baking soda and 2 tsp maple syrup, and preheat the oven to 400 degrees.
  2. Add the tofu and 2 cups of flour to a bowl with nutritional yeast and salt, and use your hands to knead and combine until a dough forms. Sprinkle additional flour and continue kneading until it’s no longer sticky but holds together without crumbling.
  3. Transfer to a lightly floured surface and knead a bit more before shaping into a loaf. Cut into 6 even sections.
  4. One at a time, roll the sections into logs and shape into a bagel, pinching the dough to connect the ends.
  5. Boil each one for about 1 minute per side before transferring to a parchment lined baking sheet and immediately sprinkling with everything bagel seasoning.
  6. Transfer to the oven and bake for about 35 minutes until the outsides of the bagels are lightly golden.

Nutrition

Serving 1bagelCalories 213kcalCarbohydrates 41gProtein 9gFat 3gSaturated Fat 0.2gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 379mgPotassium 157mgFiber 6gSugar 4gCalcium 54mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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10 Responses

  2. 5 stars
    We enjoyed these with a vegan chickpea salad. They were a bit difficult to cut, but were very tasty.

    Reply

  4. 4 stars
    I tried making these and they were nice and easy to whip up . I love the idea of them . Sadly I realized at the end of cooking them that I had left out the nutritional yeast. I’m not sure if that would have contributed to it but they turned out too hard on the outside. Hard to cut hard to chew . Inside was fine . I followed all the time and temperature instructions. Any suggestions for next time ?

    Reply

    1. Hi Carmin, If all other ingredients and instructions were followed to a t, you may have over kneaded the dough or your oven may run hotter than mine. However, they are a little bit firmer than traditional bagels.

      Reply

    1. Hi Ann, I haven’t tried this but you can certainly give it a try. Gluten free 1:1 flour has a different consistency then almond flour so you may not get the exact same texture. If you try it please let me know how it goes!

      Reply
4.67 from 3 votes

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