Fall is heavy season. I love it. But I forget all the baggage that comes with the season. There's something about it that makes everything feel heavier. Maybe it's the air. That crisp, faintly nostalgic chill that hits as soon as you wake. Or maybe it's the silence. But you're yearning for all the answers. The messages that never came, the friend you feel might fading away, the goals that quietly expired over the summer.
Truthfully, when the world slows down, we reach for warmth. Not answers.
I always like to say that this season isn't about a new beginning. We're returning to the great cold — in search of warmth, comfort, to cozy up to all the things that feel familiar just as everything is about to change.
Because my loves, we are about to head towards a bigger season of change — literally and metaphorically.
This is where I brewed up the idea of The Fall Bagels, a test kitchen experiment for the heavy season. Soft, grounding, low-carb and high-protein. I just want anyone who tries my bagels to feel comfort, no perfection, just your presence. Think of them as the intersection between self-care and survival. Part science, part small act of love.
The Mood Behind the Mix: Why We Crave Bread When We’re Drained
When you’re exhausted, your brain craves serotonin. Research shows carbohydrates increase serotonin production, which is why we reach for bread when we're anxious or burnt out. But when you're rebuilding or in the middle of The Equation Project, like myself, you need something more stable because comfort won't crash you. That’s what these bagels are about.
They're made with almond flour and greek yogurt (ok, and I secretly blend it with cottage cheese). They're high in protein, low in carbs and rich in that familiar chew that makes mornings feel a little more manageable.
The Fall Bagel Recipe (Low-Carb, High-Protein)
Servings: 6
Prep time: 10 minutes
Bake time: 22–25 minutes
Ingredients
- 2 cups blanched almond flour
- 1 cup Greek yogurt (or blended cottage cheese)
- 1 large egg, plus 1 for egg wash
- 1 tbsp baking powder
- ¼ tsp salt
- Optional toppings: Everything Bagel seasoning, sesame seeds, chia, flaxmeal, or a fall twist — cinnamon, pumpkin spice, and toasted pecans
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk almond flour, baking powder, and salt.
- Add Greek yogurt (or cottage cheese) and egg. Stir until a sticky dough forms.
- Dust your counter lightly with almond flour. Knead gently until cohesive.
- Divide dough into six portions, roll into ropes, and shape into bagels.
- Brush with egg wash, add toppings, and bake for 22–25 minutes, or until golden.
- Cool for 10 minutes before serving.
For a sweeter, introspective twist: whip cream cheese with honey, cinnamon, and a touch of vanilla — a quiet luxury for mornings you’re still finding your balance.
The Science of Comfort
Almond flour provides steady energy without the blood sugar spikes of white flour. Greek yogurt adds protein and probiotics, feeding the gut-brain connection that stabilizes mood and reduces stress.
The Ritual of Making
Make these on a morning when you don’t know what to do with yourself, everything feels slow and you feel like you're on the outside. Mix. Knead. Shape.
Let this be your slow rebellion against burnout, a way of saying, I may be tired, but I’m still here. And when they come out of the oven, golden and imperfect, remember this:
Let the simple things in life light you up when it gets cold out there.
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Try this favourite from Matt's Rituals!
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