If you’ve been searching for a unique, protein-rich, and gluten-free alternative for homemade bagels, I have an incredible recipe for you: Yellow Split Pea Bagels! I know, using split peas for bagels might sound unconventional, but trust me, this ingredient transforms into a beautifully soft and chewy bagel that is packed with nutrition and flavor.

Many of you have asked for an alternative to red lentils when making gluten-free bread, and yellow split peas are the perfect answer. These little legumes are not only affordable and easy to find, but they also have a mild, neutral taste that makes them a fantastic base for baking. Unlike some gluten-free flours that can have overpowering flavors, yellow split peas blend seamlessly into recipes, creating a slow-releasing source of energy that won’t spike blood sugar levels. That means you’ll feel satisfied for longer without those energy crashes.

To give these bagels the perfect structure, we’re combining yellow split peas with psyllium husk, a fiber-rich ingredient that binds the dough together, giving it a soft, elastic texture, without the need for gluten! The result? A hearty, nourishing bagel that works beautifully for sandwiches, breakfast spreads, or as a delicious snack on its own.

Why You Should Add Yellow Split Peas to Your Diet

Yellow split peas are not just a delicious ingredient; they’re a powerhouse of nutrients! They are an excellent source of plant-based protein, making them a great option for vegans and vegetarians looking to meet their protein needs. They are also rich in fiber, which supports digestion, promotes gut health, and keeps you full longer. Plus, they’re packed with iron, an essential mineral that helps prevent anemia and supports overall energy levels.

But that’s not all, yellow split peas are also a great source of folate, an important B vitamin that plays a crucial role in cell growth and development, making them particularly beneficial for pregnant women. Additionally, their low glycemic index makes them a fantastic food choice for maintaining stable blood sugar levels, which is especially important for those managing diabetes or blood sugar fluctuations.

So, if you’re looking for a wholesome, protein-packed, and fiber-rich bagel that will nourish your body and keep you feeling great, these yellow split pea bagels are just what you need!

Ingredients (Makes 6 Bagels)

• 1 cup (180 g) raw yellow split peas
• 1/3 cup (80 ml) lukewarm water
• 1/2 tsp. Himalayan salt (or salt of choice)
• 1 tbsp. (8 g) instant yeast
• 1 tsp. honey (or other sweetener)
• 2 tbsp. olive oil (or oil of choice)
• 30 g psyllium husk (coarse version)
• 1/2 tsp. sesame seeds (or your seeds of choice)
• 1/2 tsp. everything bagel seasoning

Directions

1. Soak the yellow split peas overnight (preferably in the fridge). Rinse the soaked peas thoroughly under running water and strain them well.
2. Blend the soaked peas in a food processor with lukewarm water until smooth and creamy.
3. Add the salt, yeast, honey, olive oil, and psyllium husk to the mixture. Blend again until a sticky dough forms.
4. Transfer the dough to a working surface. Lightly oil your hands to prevent sticking, then form the dough into a smooth loaf. Divide it into six equal portions.
5. Shape each portion into a circle and create a hole in the center using your thumb or a kitchen utensil.
6. Arrange the bagels on a parchment-lined baking pan. Cover with a towel and let them rise in a warm place for 30 minutes.
7. Brush the bagels with water, sprinkle with sesame seeds or bagel seasoning, and bake at 350°F (175°C) for 30-35 minutes, or until golden and fully cooked.
8. Let the bagels cool slightly before serving with your favorite toppings.

Prep & Baking Time

• Soaking time: Overnight
• Prep time: 20 minutes
• Baking time: 35 minutes

Nutritional Information (Per 1 Bagel)

• Calories: 180
• Protein: 8.39 g
• Fat: 6.67 g
• Carbohydrates: 22.53 g
• Fiber: 9.5 g

Storage & Recommendations

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 1 week or freeze for up to 3 months in a sealed bag or container.
• Enjoy with sweet toppings like almond butter and honey or savory spreads like hummus, avocado, or cream cheese.

If you miss the hearty texture of rustic multigrain bread but need to follow a gluten-free lifestyle, this recipe is just what you need. Instead of relying on traditional flours, it uses wholesome rolled oats and a variety of nutrient-rich seeds like sunflower, flax, chia, and pumpkin. These ingredients come together to provide not only a lovely texture but also a nutritional powerhouse.

Oats are an excellent source of dietary fiber, particularly beta-glucan, known for its role in regulating blood sugar levels and improving heart health. When combined with seeds rich in healthy fats, vitamins, and minerals, this bread supports digestion, offers long-lasting energy, and promotes overall well-being. The combination of these seeds also contributes to heart health due to their omega-3 fatty acids, making this bread a nourishing addition to any meal.

Why should oats be part of your regular diet? Oats are packed with essential nutrients such as manganese, phosphorus, and magnesium, which are vital for maintaining bone health and metabolic function. Their high fiber content can help improve digestion and keep you full for longer, making them a great option for managing hunger and supporting a balanced diet.

Whether you pair this bread with your favorite cheese, butter, spread, or topping, it’s a versatile choice for any meal, providing both taste and health benefits.

Ingredients:

• 1 cup (90 g) rolled oats
• 2 tbsp (16 g) sunflower seeds
• 2 tbsp (18 g) pumpkin seeds
• 2 tbsp (12 g) flaxseeds
• 2 tbsp (18 g) chia seeds
• 2 tbsp (16 g) sesame seeds
• ½ tsp salt
• 1 tbsp (8 g) instant yeast
• 1 tsp honey
• 1 ¼ cups (315 ml) lukewarm water
• 1 tbsp psyllium husk
• 1 ¼ cups (115 g) oat flour

Directions:

1. In a large mixing bowl, combine rolled oats, sunflower seeds, pumpkin seeds, flaxseeds, chia seeds, sesame seeds, salt, instant yeast, and honey. Pour in lukewarm water and stir until everything is well mixed.
2. Cover the bowl and let the mixture proof for 1 hour. The oats and seeds will absorb the liquid, becoming soft and sticky.
3. Once proofed, add the psyllium husk and gradually incorporate the oat flour, stirring gently until the ingredients are fully combined.
4. When the dough begins to form, use your hands to shape it into a smooth, sticky ball.
5. Sprinkle oat flour onto a baking pan and place the dough ball on it. Dust the dough with more oat flour to help shape it further.
6. Cover the dough with a kitchen towel and let it proof for 30 to 45 minutes. It will rise slightly.
7. Preheat your oven to 350°F (180°C). Bake the bread for 45 minutes, or until it turns golden brown and has a crispy crust.
8. Once baked, transfer the bread to a cooling rack and let it cool completely before slicing.

Prep Time: 20 minutes
Proofing Time: 1 hour 45 minutes
Baking Time: 45 minutes
Servings: 10 slices

Nutritional Information (Per Slice):

• Energy: 128 calories
• Protein: 5.21 g
• Fat: 5.21 g
• Carbohydrates: 16.31 g
• Fiber: 3.7 g

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.
• If refrigerated, it will last up to 1 week.
• For longer storage, freeze individual slices for up to 3 months.
• To enjoy a crispy texture, reheat slices in a toaster.

Special Notes:

• This recipe is gluten-free and vegan-friendly. Perfect for those looking for a healthy bread alternative without compromising on flavor. ​