🌱 Vegan Gluten-Free Lupini Flour Protein Bagels -

Makes: 4 bagels
Protein per bagel: ~36g (depending on protein powder and flour brands)
Prep time: 10 minutes
Cook time: 25 minutes

1 cup lupini flour
½ cup oat flour (or almond flour for lower carbs)
½ cup vegan unflavored or vanilla protein powder (pea or soy isolate works best)
2 tbsp ground flaxseed + 6 tbsp water (flax “eggs”)
1 tbsp psyllium husk powder (for structure)
2 tsp baking powder
½ tsp sea salt
¾ cup unsweetened plant-based yogurt (coconut or soy)
2 tbsp apple cider vinegar
¼–½ cup warm water, as needed for dough
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
Mix the flax eggs: Combine ground flaxseed with water and let sit 5–10 minutes until gel-like.
Combine dry ingredients: In a large bowl, whisk lupini flour, oat flour, protein powder, psyllium, baking powder, and salt.
Add wet ingredients: Stir in the flax mixture, yogurt, and apple cider vinegar. Gradually add warm water until a thick, moldable dough forms. It should be soft but not sticky.
Shape bagels: Divide into 4 equal portions. Roll each into a ball, poke a hole in the center, and shape into a ring.
Optional “boil” step: (For chewier bagels) Simmer each bagel in lightly salted water for 30 seconds per side, then drain.
Bake: Place on the tray, sprinkle toppings if desired, and bake for 22–25 minutes until golden.
Cool slightly before slicing.

🌱 Vegan Gluten-Free Lupini Flour Protein Bagels