These easy Protein Bagels are the perfect healthy breakfast!
Made with just 4 simple ingredients, flour, Greek yogurt, baking powder, and salt, they come together in no time at all. Skip the yeast and rising time, and have these on the table in a flash.
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Why You’ll Love These High-Protein Bagels
✅ No protein powder – Just real, wholesome ingredients.
✅ 13g of protein per bagel – Perfect for keeping you full and fueled.
✅ Easy & quick – No yeast or long rising times required!
✅ Customizable – Add your favorite toppings.
✅ Healthier than store-bought – No preservatives or unnecessary additives.
Ingredients
This recipe uses minimal, simple ingredients:
- Flour – This recipe uses all-purpose flour.
- Greek Yogurt – A great source of natural protein.
- Baking Powder & Salt – Helps with rise and enhances flavor.
- Egg Wash – Gives the bagels a beautiful golden crust and helps toppings stick to the bagels.
- Toppings – Turn these into whatever flavor you desire. A few favorites are everything bagel seasoning, sesame seeds, or shredded cheddar cheese.
Ayla’s Recipe Tip:
You can substitute self-rising flour and skip the baking powder and salt to make this a 2-ingredient recipe. I don’t tend to keep self-rising flour on hand, but I always have all-purpose flour, so I default to that for this recipe. But if you find yourself making this recipe often, you can keep self-rising flour around to simplify this recipe even more.
How to Make Protein Bagels
- Preheat & Prep: Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Make the Dough: In a bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and mix until a dough forms.
- Shape: Divide into 4 equal portions, roll into ropes, and connect the ends to form bagels.
- Add Toppings: Place the bagels on a baking sheet, brush with egg wash, and sprinkle on your favorite toppings.
- Bake: Bake until golden brown. Let them cool slightly before enjoying!
How do I store these bagels?
Store them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. You can also freeze them for up to 3 months and reheat in the toaster or oven!
More Protein-Filled Breakfast Ideas
Cake Batter Protein Overnight Oats
Protein Bagels
Equipment
- baking sheet
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ cups plain Greek yogurt
- 1 egg optional, for egg wash
- toppings optional, everything bagel seasoning, sesame seeds, poppy seeds, shredded cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the Greek yogurt to the dry ingredients. Stir until a sticky dough forms.
- Divide into 4 equal pieces. Roll each piece into a rope, 6-7 inches in length, and connect the ends to form a bagel shape.
- Place on the baking sheet and allow to sit for 10 minutes.
- In the meantime, in a small bowl whisk together the egg with 1 teaspoon of water.
- Brush bagels with egg wash and sprinkle with your favorite toppings as desired.
- Bake for 20-25 minutes, until golden brown.
Nutrition
Love the concept but soooo gooey/gummy not at all like the cover photo. These could probably use a whole cup of flour the dough was the wettest and sloppiest I’ve ever handled and ive been making sourdough for years now. 1/4 of my kids will eat them.
Oh no Sarah! I’m sorry to hear this was your experience. A standard protein bagel recipes uses equal parts flour to Greek yogurt, in this case 1.5 cups of each flour and Greek yogurt. How much flour and yogurt did you add? If you didn’t add the full 1.5 cups of flour I can see that they would have turned out quite gooey!