Low Histamine Protein Bagels
Ricotta does the heavy lifting here. It binds the dough, adds protein, and keeps these bagels tender without a single packet of yeast — which means no long rise, no waiting, and far fewer histamine triggers than a traditional bagel recipe.
The dough comes together in one bowl in under ten minutes. Shape them by hand, sprinkle with sesame seeds if you tolerate them, and the oven takes care of the rest. Slice them warm and fill with freshly cooked chicken, cucumber, and a little more ricotta, or keep it simple with egg salad and greens. Whatever you choose, use everything fresh — that is the whole point of this approach.
These low histamine protein bagels skip the yeast entirely and use fresh ricotta to build a soft, protein-rich dough that bakes up golden in about 25 minutes. No fermentation, no rising time. Fill them straight from the oven with fresh proteins and cool vegetables for a clean, satisfying meal.
Ingredients
Equipment
Method
- Position a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper and set aside.2 tsp baking powder
- Crack the eggs into a large bowl, add the ricotta and olive oil, and whisk until the mixture is smooth and evenly combined.1 cup fresh ricotta, 2 eggs, 1 tbsp olive oil
- Add the flour, baking powder, and salt to the bowl. Stir with a spatula or wooden spoon until a soft dough forms. If the dough sticks to your hands, work in a little extra flour one tablespoon at a time until it is manageable but still tender.2 1/4 cups all-purpose flour, 1/2 tsp salt
- Turn the dough out onto a lightly floured surface and divide it into 6 equal portions. Roll each piece into a smooth ball, then press your thumb through the center and gently stretch the hole outward to form a classic bagel ring about 3 inches across. Transfer each shaped bagel to the prepared baking sheet.
- Scatter sesame seeds over the tops of the bagels if using. Slide the baking sheet into the oven and bake for 20 to 25 minutes, until the surface is set and the bottoms are a light golden brown. Let them rest on the pan for 5 minutes before slicing.sesame seeds
Nutrition
Notes
Only use freshly cooked proteins as fillings — avoid smoked salmon, cured meats, and aged cheeses, which are high in histamine. These bagels are best eaten the same day they are baked.
made these yesterday and they came out so fluffy. my kids asked for them again this morning which never happens lol
used whole milk ricotta instead of fresh and honestly couldnt tell the difference. easy recipe, about 25 mins for me. definitely making again
These are going straight into my weekly rotation. made a double batch on sunday and theyre holding up great through the week
Came out dry for me 🙁