Protein Bagels

Why You’ll Love This Recipe

I love these Protein Bagels because they’re quick, versatile, and require only a handful of basic ingredients. Greek yogurt adds protein while also helping create a tender interior and pleasantly chewy texture.

I also don’t have to boil these bagels before baking them, which makes the process much easier than traditional bagel recipes. I can change the toppings depending on my mood and use them for either sweet or savory meals.

They’re particularly convenient for meal prep. I can bake a batch ahead of time and keep them ready for busy mornings when I want a satisfying breakfast without having to cook from scratch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Plain Greek yogurt
• Egg, for egg wash
• Everything bagel seasoning, sesame seeds, or other toppings

I prefer using thick Greek yogurt because it helps create a dough that is easier to handle. If my yogurt contains a lot of liquid, I may need a little additional flour to keep the dough from becoming overly sticky.

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a large bowl, I combine the flour, baking powder, and salt. I add the Greek yogurt and mix until a shaggy dough begins to form.

I transfer the dough to a lightly floured surface and gently knead it until it becomes relatively smooth. I avoid adding too much extra flour because I want my finished bagels to stay soft rather than becoming dense.

Next, I divide the dough into equal portions. I roll each portion into a rope and connect the ends to create a bagel shape. Alternatively, I shape each portion into a ball and make a hole through the center with my finger.

I arrange the bagels on my prepared baking sheet and brush the tops with beaten egg. I sprinkle them with everything bagel seasoning, sesame seeds, or another topping.

I bake the bagels for approximately 20–25 minutes, or until they are puffed and golden brown. I let them cool for several minutes before slicing so the centers have time to set.

Servings and Timing

This recipe makes approximately 4 bagels.

I allow around 10 minutes for preparation and 20–25 minutes for baking, giving me a total time of approximately 30–35 minutes.

The exact baking time can vary depending on the size and thickness of my bagels, so I look for a nicely golden exterior before removing them from the oven.

Variations

For everything Protein Bagels, I generously sprinkle everything bagel seasoning over the egg wash before baking. For a simple sesame version, I use white or black sesame seeds instead.

When I want extra protein, I can experiment with replacing a small portion of the flour with an unflavored protein powder. Because different protein powders absorb moisture differently, I add it gradually and adjust the Greek yogurt or flour as needed to maintain a soft, workable dough.

For cheesy bagels, I mix shredded cheddar or Parmesan into the dough and sprinkle a little more cheese over the tops before baking.

When I want something sweet, I leave out the savory toppings and add cinnamon to the dough. I can serve the finished bagels with nut butter, fruit, honey, or another favorite breakfast spread.

I can also turn these into breakfast sandwiches by filling a sliced bagel with eggs, cheese, avocado, smoked salmon, or other fillings I enjoy.

Storage/Reheating

I store completely cooled Protein Bagels in an airtight container at room temperature for about 1–2 days. For longer storage, I keep them in the refrigerator for up to 4 days.

I can also freeze the bagels for longer storage. I like to slice them first and place parchment paper between individual bagels before freezing them in an airtight freezer-safe container or bag.

For reheating, I toast sliced bagels until the edges become warm and lightly crisp. If they are frozen, I can thaw them overnight in the refrigerator or toast them directly from frozen using my toaster’s frozen setting.

FAQs

Are Protein Bagels actually high in protein?

I get a higher-protein bagel by using Greek yogurt, which naturally contains considerably more protein than many ingredients used in standard bread dough. The exact amount of protein in each bagel depends on the Greek yogurt, flour, serving size, and any additional protein ingredients I use.

Can I make Protein Bagels with self-rising flour?

Yes. I can use self-rising flour to simplify the recipe. Since it already contains leavening and salt, I generally don’t need to add separate baking powder and salt when I use it.

Can I make Protein Bagels in an air fryer?

Yes. I can cook smaller batches in an air fryer. I arrange the bagels with enough space for air to circulate and cook them at around 350°F (175°C) until puffed, golden, and cooked through. I check them early because air fryers can cook more quickly than conventional ovens.

Why is my Protein Bagel dough sticky?

I usually find that the moisture level of the Greek yogurt is responsible. I add flour a little at a time until the dough becomes manageable, but I avoid adding excessive flour because that can make my bagels dry and dense.

What can I put on Protein Bagels?

I like serving them with cream cheese, eggs, avocado, cottage cheese, nut butter, or fruit. For a savory meal, I can turn them into breakfast sandwiches or add smoked salmon, cucumber, tomato, and other favorite toppings.

Conclusion

Protein Bagels are an easy homemade breakfast I can prepare without yeast, boiling, or hours of waiting for dough to rise. With Greek yogurt as a key ingredient, I get soft, chewy bagels while adding a convenient source of protein to my breakfast.

Protein Bagels

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These easy Protein Bagels are soft, chewy, and made with protein-rich Greek yogurt without yeast or boiling. They are perfect for quick breakfasts, sandwiches, snacks, and meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 4 bagels
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain Greek yogurt
• 1 egg, beaten, for egg wash
• Everything bagel seasoning, sesame seeds, or other toppings, as desired

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, and salt.
3. Add the Greek yogurt and mix until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and gently knead until relatively smooth. Add only enough additional flour to prevent excessive sticking.
5. Divide the dough into 4 equal portions. Roll each portion into a rope and connect the ends to form a bagel, or shape each portion into a ball and make a hole through the center.
6. Arrange the bagels on the prepared baking sheet and brush the tops with beaten egg.
7. Sprinkle with everything bagel seasoning, sesame seeds, or another desired topping.
8. Bake for 20–25 minutes, or until the bagels are puffed and golden brown.
9. Let the bagels cool for several minutes before slicing and serving.

Notes

• Use thick Greek yogurt for a dough that is easier to handle. If the yogurt is particularly wet, add a small amount of additional flour as needed.
• Avoid adding excessive flour while kneading, as this can make the finished bagels dry and dense.
• Self-rising flour can replace the all-purpose flour, baking powder, and salt.
• For extra protein, replace a small portion of the flour with unflavored protein powder and adjust the yogurt or flour as needed to maintain a soft dough.
• For cheesy bagels, mix shredded cheddar or Parmesan into the dough and sprinkle additional cheese on top.
• For a sweet variation, omit savory toppings, add cinnamon to the dough, and serve with nut butter, fruit, or honey.
• Store cooled bagels in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.
• For longer storage, slice the bagels and freeze them in an airtight freezer-safe container or bag.
• Reheat sliced bagels in a toaster until warm and lightly crisp.
• For air frying, cook at approximately 350°F (175°C) until puffed, golden, and cooked through, checking early for doneness.

Nutrition

• Serving Size: 1 bagel
• Calories: 190 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 11 g
• Cholesterol: 47 mg