Hop into spring with these adorable 4-Ingredient Protein Bunny Bagels – quick, easy and has 17 grams of protein per bagel! These gluten-free, high-protein bagels are a delightful addition to your Easter brunch table or a playful snack for any springtime gathering. With a prep and bake time of under 30 minutes, they’re as quick and easy as they are charming. Shaped like bunnies with cute little ears and a sesame seed “tail,” these bagels are sure to bring smiles to kids and adults alike.
After experimenting with various versions of the classic 2-ingredient bagel, I added tapioca starch to this recipe to create a chewier, more bread-like texture that elevates the experience. Packed with protein from Greek yogurt and nutrient-dense almond flour, these bagels are a wholesome twist on a traditional favorite. They’re best enjoyed with a generous schmear of cream cheese, but a fruity spread, scrambled eggs, or mashed avocado would be equally amazing. Whether you’re hosting a festive brunch or craving a fun, seasonal treat, these bunny bagels are the perfect way to celebrate spring!
Recipe Video Step-by-Step
High Protein 4 -Ingredient Bunny Bagels
Equipment
- 1 Mixing bowl For dough
- 1 Baking tray Lined with parchment paper
- 1 Oven Preheated to 375°F (190°C)
Ingredients
- 1 cup Greek yogurt plain, full-fat or low-fat- see notes
- 1/2 cups almond flour
- 1/2 cups tapioca starch for that chewy, bread-like texture
- 2 teaspoons baking powder
- Optional 1/4–1/2 teaspoon salt highly recommended for enhanced flavor, omit at your own risk
- Optional toppings Sesame seeds poppy seeds, everything bagel seasoning, or dried onion flakes
- Optional shaping and brushing Avocado oil or other neutral oil such as olive oil, or 1 egg white (for egg wash)
Instructions
- Prep the Oven: Preheat your oven to 375°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Mix the Dough: In a large mixing bowl, whisk together almond flour, tapioca starch, baking powder, and salt (if using). Add the Greek yogurt and stir with a spatula or mix using a food processor until a cohesive dough forms.
- Shape the Bagels: Divide the dough into 6 equal portions. Lightly coat your hands with oil (avocado or olive oil works great) to prevent sticking. Roll 4 portions into balls and place them on the baking sheet. Gently press your finger through the center of each ball to create a classic bagel hole, stretching slightly to form the shape.
- Create Bunny Ears: Take the remaining 2 dough portions and divide each into 4 small logs. Fold each log in half to form a "V" shape for the bunny ears. Press the base of each "V" onto the top of the 4 bagels to attach the ears securely.
- Add Toppings: Brush the bagels lightly with oil or an egg white wash for a golden finish. Sprinkle sesame seeds on the back of each bagel to mimic a fluffy bunny tail, or use your favorite toppings like poppy seeds or everything bagel seasoning.
- Bake: Pop the baking sheet into the oven and bake for 18–20 minutes, until the bagels are golden and firm. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before slicing.
- Serve & Enjoy: Slice and serve with a thick layer of cream cheese, a dollop of fruit spread, scrambled eggs, or mashed avocado for a delightful, protein-packed springtime treat!
Tips for Perfect Bunny Bagels
- Dough Consistency: The dough should be slightly tacky but manageable, thanks to the tapioca starch’s chewy properties. If it feels too dry, mix in an extra tablespoon of Greek yogurt. Lightly oil your hands to make shaping a breeze.
- Dairy-free and Vegan option: You can swap out the greek yogurt for a non-dairy greek yogurt but it must be thick. Regular yogurt will not work. If the dough seems too wet, add a tablespoon of almond flour at a time until it comes together like the texture above. Make sure to brush the dough with oil instead of an egg white if vegan (recipe was made with oil)
- Customizing Shape & Size: These bagels will puff up and spread a bit during baking. For smaller or larger bagels, adjust the dough portions and monitor baking time—larger bagels may need a couple extra minutes.
- Texture Note: These are not traditional bagels, so the texture won’t be identical to classic boiled bagels. However, the tapioca starch gives them a wonderfully bready and chewy texture, making them perfect for sandwiches, morning toast, or as a classic bagel with cream cheese.
- Topping Ideas: Get creative! Try cinnamon sugar for a sweet twist or garlic flakes for a savory kick. The sesame seed “bunny tail” is optional but adds an adorable touch.
- Storage: Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a toaster oven for best texture.
