Yellow Lentil Bagel Recipe
Make soft, chewy Yellow Lentil Bagels with just a few wholesome ingredients! These protein-packed gluten-free bagels are perfect for healthy snacks and meal prep.
You know what? I never thought I’d fall head over heels for a bagel made from lentils. But here we are, and honestly, these Yellow Lentil Bagels have completely transformed my breakfast routine.
I stumbled upon this recipe during a particularly chaotic Sunday morning when I realized we were out of bread—again. With three hungry kids staring at me and a pantry full of dried lentils, I decided to experiment. What emerged from my oven that day wasn’t just edible; it was downright delicious.
These Yellow Lentil Bagels are everything you want in a wholesome breakfast or snack: chewy on the outside, tender on the inside, and packed with protein that actually keeps you satisfied until lunch. They’re naturally gluten-free, incredibly simple to make, and surprisingly kid-approved (which, let’s be honest, is the real test).
Why You’ll Love These Yellow Lentil Bagels
Whether you’re navigating a gluten-free lifestyle or simply looking to bake healthy snacks that don’t require a culinary degree, these bagels deliver. The yellow lentils create a gorgeous golden color that’s as cheerful as sunshine, and the flavor is surprisingly mild and versatile.
I love that these whole food snack recipes rely on ingredients I can pronounce and actually feel good about serving my family. No weird gums, no expensive flour blends—just honest-to-goodness lentils, psyllium husk for that perfect bagel texture, and a few simple pantry staples.
Plus, they freeze beautifully, which means you can meal prep a batch on Sunday and have recipes for lunch healthy options ready all week long. Toast them, top them with avocado and eggs, or slather on some cream cheese—they work with everything.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Lentils | 1 cup | Soaked overnight or 4-5 hours |
| Psyllium Husk | 4 tablespoons | Creates the chewy texture |
| Salt | 1/2 teaspoon | Enhances flavor |
| Baking Soda | 1/4 teaspoon | Helps with rise |
| Turmeric Powder | 1/4 teaspoon | Adds golden color |
| Lemon Juice | 1/2 tablespoon | Fresh-squeezed preferred |
| Plain Yogurt | 1/4 cup | Any fat percentage works |
| Olive Oil | 1 1/2 tablespoons | Or neutral oil |
| Bagel Seasoning | Optional | Everything bagel blend recommended |
Instructions
Step 1: Wash your yellow lentils thoroughly under cold running water, then transfer them to a bowl and cover with plenty of water. Let them soak overnight or for at least 4-5 hours—this softens them completely and makes blending a breeze. You’ll know they’re ready when they’ve plumped up and feel tender when you press one between your fingers.
Step 2: Drain the soaked lentils completely and give them a quick rinse. Add them to your blender along with the psyllium husk, salt, baking soda, turmeric powder, lemon juice, yogurt, and olive oil. The turmeric gives these Yellow Lentil Bagels their beautiful sunny color, while the lemon juice activates the baking soda for a subtle lift.
Step 3: Blend everything on high speed until you achieve a smooth, thick paste—it should look like a spreadable hummus consistency. Stop and scrape down the sides once or twice to ensure everything gets incorporated evenly. The mixture will thicken slightly as the psyllium husk absorbs moisture, which is exactly what you want for shaping.
Step 4: Lightly oil your hands to prevent sticking, then scoop out portions of the batter and roll them into smooth balls about the size of a tennis ball. Gently press your thumb through the center of each ball and use your fingers to stretch and shape it into a classic bagel ring. Don’t worry about perfection—rustic charm is part of their appeal!
Step 5: Line a baking tray with parchment paper and arrange your shaped bagels with at least 2 inches between them. If you’re using bagel seasoning, now’s the time to sprinkle it generously on top. The seeds and spices add wonderful texture and flavor to these bake healthy snacks.
Step 6: Preheat your oven to 350°F (180°C) while the bagels rest on the counter for a few minutes. This brief rest helps them hold their shape during baking. Once the oven reaches temperature, slide the tray onto the middle rack and bake for 30 minutes, or until the bagels turn golden brown and develop a slightly crispy exterior.
Step 7: Remove the tray from the oven and let the Yellow Lentil Bagels cool on the tray for 5-10 minutes before transferring to a wire rack. They’ll firm up as they cool, creating that satisfying chewy texture we all love. Man, oh man, the smell that fills your kitchen is absolutely incredible—nutty, warm, and inviting.
Substitutions
Yogurt Alternative: If you’re avoiding dairy, unsweetened coconut yogurt or cashew yogurt works beautifully in these whole food snack recipes. Just make sure it’s thick and creamy, not watery, to maintain the right batter consistency.
Psyllium Husk Substitute: Ground flaxseed can replace psyllium husk in a pinch, though the texture won’t be quite as chewy. Use the same amount but expect a slightly denser bagel. For best results, stick with psyllium husk if you can find it.
Oil Options: Feel free to swap the olive oil for melted coconut oil, avocado oil, or any neutral cooking oil you prefer. Each brings its own subtle flavor, so choose based on what complements your favorite toppings.
Troubleshooting Tips
Batter Too Thick: If your Yellow Lentil Bagel batter feels more like dough than a thick paste, add water one teaspoon at a time until it’s spreadable but still holds its shape. Blender strength and lentil variety can affect moisture levels, so trust your instincts.
Bagels Spreading During Baking: This usually means your batter needs more psyllium husk to bind properly. Add an extra tablespoon and blend again—the mixture should feel sticky and cohesive when you shape it.
Too Dense or Heavy: Make sure you’re measuring your lentils after soaking and draining, not before. Overpacking lentils into the measuring cup can throw off the ratios and create dense bagels that don’t rise properly.
Not Golden Enough: The turmeric provides color, but if you want deeper golden tones, increase it to 1/2 teaspoon. You can also brush the tops with a little oil before baking for extra shine.
Storage and Meal Prep
These Yellow Lentil Bagels keep wonderfully at room temperature in an airtight container for 2-3 days. For longer storage, pop them in the freezer in a zip-top bag for up to three months—they’re perfect for busy mornings when you need recipes for lunch healthy options fast.
To reheat, toast them straight from frozen until warmed through and slightly crispy on the outside. I actually prefer them toasted because it brings out their nutty flavor and creates the most satisfying crunch.
Serving Suggestions
Well… the possibilities are truly endless with these versatile bagels! Top them with mashed avocado and a sprinkle of sea salt for a quick breakfast, or go classic with cream cheese and smoked salmon for weekend brunch.
They’re fantastic for sandwiches too—try turkey, lettuce, and tomato for an easy lunch, or pile on hummus and roasted vegetables for a Mediterranean-inspired meal. My kids love them with almond butter and sliced bananas, which makes them one of our favorite bake healthy snacks for after-school hunger.
For a protein-packed breakfast that’ll keep you going all morning, toast a bagel and top it with a fried egg and some fresh herbs. The combination is as satisfying as it is nourishing, and it’s become my go-to when I need real fuel for busy days.
Variations
Red Lentil Version: Swap yellow lentils for red ones following the same method—you’ll get a slightly sweeter, more delicate flavor and a beautiful peachy-orange color. Red lentils are softer and blend even more smoothly, making them ideal for beginners.
Green Lentil Twist: For earthier whole food snack recipes, try green lentils with the addition of 1/2 cup cooked rice and 1/2 cup fresh spinach blended in. This creates a heartier bagel with gorgeous green flecks throughout.
Everything Bagel Style: Load up the tops with a generous sprinkle of everything bagel seasoning before baking. The combination of sesame seeds, poppy seeds, garlic, and onion transforms these into deli-style favorites.
Kid-Friendly Sweet Version: Reduce the salt to 1/4 teaspoon and add 1 tablespoon of honey or maple syrup to the batter. Top with cinnamon sugar instead of savory seasonings for a breakfast treat kids will actually eat.
Yellow Lentil Bagel FAQs
Is yellow lentil healthy?
Absolutely! Yellow lentils are nutritional powerhouses packed with plant-based protein, fiber, and essential minerals like iron and folate. According to research on legume nutrition, lentils support heart health and help stabilize blood sugar levels, making them excellent for sustained energy throughout your day.
What flavor is the yellow bagel?
These Yellow Lentil Bagels have a mild, slightly nutty flavor that’s incredibly versatile and not at all “beany.” The turmeric adds a subtle earthiness, while the yogurt and lemon create a gentle tang that reminds me of traditional bagels without being overpowering.
What does yellow lentil taste like?
Yellow lentils are the mildest of all lentil varieties, with a soft, buttery quality that blends beautifully into baked goods. They don’t have the strong, earthy taste you might expect—instead, they provide a neutral, slightly sweet base that works with both savory and sweet toppings.
What’s the best way to cook yellow lentils for bagels?
For these recipes for lunch healthy options, you don’t actually cook the lentils at all—you soak them raw until tender, then blend them into a batter that bakes into perfectly chewy bagels. This method preserves more nutrients and creates the ideal texture without any stovetop time.
Which color lentil is healthiest?
All lentils are incredibly nutritious, but each variety offers slightly different benefits. Yellow and red lentils cook quickly and are easier to digest, while green and black lentils contain more fiber and hold their shape better in cooking—choose based on your recipe needs and personal preference.
More Delicious Gluten-Free Recipes
If you’re loving these Yellow Lentil Bagels, you’ll definitely want to explore our simple overnight oats for busy mornings. They’re another wholesome breakfast option that makes meal prep a breeze.
For more creative ways to bake healthy snacks, check out our savory pizza garlic bread recipe that’s become a weeknight favorite in our house. It uses similar simple ingredients and comes together just as easily.
And if you’re looking for weekend breakfast inspiration, our fluffy oatmeal apple pancakes are a family-pleasing hit every single time. They’re proof that whole food snack recipes can be both nourishing and absolutely delicious.
Final Thoughts
These Yellow Lentil Bagels have genuinely changed how I think about gluten-free baking. They prove you don’t need complicated ingredients or advanced techniques to create something truly special in your kitchen.
Whether you’re packing them for school lunches, toasting them for breakfast, or serving them at your next brunch gathering, they’ll surprise everyone with their incredible texture and satisfying flavor. And knowing they’re made from wholesome, protein-rich lentils makes every bite feel like a win.
So grab a bag of yellow lentils and give these a try this weekend. I have a feeling they’ll become a staple in your kitchen just like they have in mine!
Yellow Lentil Bagel
Equipment
- Blender
- Mixing bowl
- Baking tray
- Parchment paper
Ingredients
Yellow Lentil Bagel
- 1 cup Yellow Lentils soaked overnight or 4-5 hours
- 4 tablespoon Psyllium Husk
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking Soda
- 0.25 teaspoon Turmeric Powder
- 0.5 tablespoon Lemon Juice
- 0.25 cup Plain Yogurt
- 1.5 tablespoon Olive Oil
- Bagel Seasoning optional
Instructions
- Wash your yellow lentils thoroughly under cold running water, then transfer them to a bowl and cover with plenty of water. Let them soak overnight or for at least 4-5 hours—this softens them completely and makes blending a breeze. You’ll know they’re ready when they’ve plumped up and feel tender when you press one between your fingers.
- Drain the soaked lentils completely and give them a quick rinse. Add them to your blender along with the psyllium husk, salt, baking soda, turmeric powder, lemon juice, yogurt, and olive oil. The turmeric gives these Yellow Lentil Bagels their beautiful sunny color, while the lemon juice activates the baking soda for a subtle lift.
- Blend everything on high speed until you achieve a smooth, thick paste—it should look like a spreadable hummus consistency. Stop and scrape down the sides once or twice to ensure everything gets incorporated evenly. The mixture will thicken slightly as the psyllium husk absorbs moisture, which is exactly what you want for shaping.
- Lightly oil your hands to prevent sticking, then scoop out portions of the batter and roll them into smooth balls about the size of a tennis ball. Gently press your thumb through the center of each ball and use your fingers to stretch and shape it into a classic bagel ring. Don’t worry about perfection—rustic charm is part of their appeal!
- Line a baking tray with parchment paper and arrange your shaped bagels with at least 2 inches between them. If you’re using bagel seasoning, now’s the time to sprinkle it generously on top. The seeds and spices add wonderful texture and flavor to these bake healthy snacks.
- Preheat your oven to 350°F (180°C) while the bagels rest on the counter for a few minutes. This brief rest helps them hold their shape during baking. Once the oven reaches temperature, slide the tray onto the middle rack and bake for 30 minutes, or until the bagels turn golden brown and develop a slightly crispy exterior.
- Remove the tray from the oven and let the Yellow Lentil Bagels cool on the tray for 5-10 minutes before transferring to a wire rack. They’ll firm up as they cool, creating that satisfying chewy texture we all love.
