Why You’ll Love This Recipe
These bagels aren’t just delicious, they’re also practical and healthy. You’ll love them because:
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They’re ready in under an hour, no yeast or long rise time needed.
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Each bagel is high in protein thanks to Greek yogurt.
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Perfect for breakfast, lunch, or as a snack.
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They can be seasoned in countless ways, from sesame seeds to everything bagel seasoning.
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Great for meal prep and freezer-friendly.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2¼ cups all purpose flour (or bread flour)
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4 teaspoons baking powder
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1 teaspoon kosher salt
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1½ cup greek yogurt
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1 egg white, lightly beaten
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Sesame seeds or everything bagel seasoning
directions
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Preheat your oven to 350ºF and line a baking sheet with parchment paper.
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In a bowl, whisk the flour, baking powder, and salt together. Add Greek yogurt and mix until dough forms.
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Transfer the dough to a clean surface and divide into 6 equal pieces. Dust with flour if sticky.
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Roll each piece into a rope about 7–8 inches long. Shape into bagels by connecting the ends and gently rolling to seal.
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Place bagels on the prepared sheet and let rest 5–10 minutes.
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Brush each bagel with beaten egg white and sprinkle with sesame seeds or seasoning.
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Bake for 20–25 minutes, until golden brown.
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Transfer to a wire rack and let cool for at least 10 minutes before slicing. Toast if desired and serve with your favorite spreads.
Servings and timing
This recipe makes 6 bagels.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Additional Rest Time: 10 minutes
Total Time: 45 minutes
Variations
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Use self-rising flour: Replace flour, baking powder, and most of the salt with 2¼ cups self-rising flour, plus ¼ teaspoon salt.
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Air fryer method: Cook at 300ºF for 15–20 minutes until golden brown.
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Flavor twists: Try adding garlic, onion flakes, dried herbs, or cheese.
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Jalapeño cheddar: Mix shredded cheddar and chopped jalapeños into the dough before baking.
storage/reheating
Store bagels in an airtight container at room temperature for up to 4 days. For longer storage, freeze them individually wrapped and place in a freezer bag for up to 3 months. To reheat, toast straight from frozen or thaw overnight and warm in the oven or toaster.
FAQs
How much protein is in each bagel?
Each bagel contains about 10 grams of protein, mainly from the Greek yogurt.
Can I use gluten-free flour?
Yes, you can use a 1:1 gluten-free baking flour, though texture may be slightly different.
Do I have to use Greek yogurt?
Greek yogurt works best because it’s thicker and higher in protein, but strained regular yogurt can be used in a pinch.
Can I make these bagels vegan?
Yes, substitute the Greek yogurt with a thick dairy-free yogurt and use a plant-based egg wash or skip the egg white.
What toppings work best?
Sesame seeds, poppy seeds, everything bagel seasoning, garlic flakes, or shredded cheese are all great options.
Why didn’t my bagels rise?
If they didn’t rise well, your baking powder may have expired or the dough wasn’t rested before baking.
Can I double the recipe?
Yes, you can easily double or triple the recipe—just be sure to use multiple baking sheets.
Can I shape the dough differently?
Absolutely, you can make mini bagels, bagel bites, or even rolls using this same dough.
Do these taste like traditional bagels?
They’re lighter and less chewy since they don’t use yeast, but still delicious and satisfying.
How do I reheat leftovers?
Toast them in a toaster, oven, or air fryer for the best texture. Avoid microwaving, as it can make them chewy.
Conclusion
Homemade high protein bagels are the perfect solution for anyone looking to enjoy a healthier version of a breakfast classic. Quick to make, packed with protein, and customizable with endless flavors, these bagels are ideal for meal prep or a fresh weekend bake. Once you try them, they’ll become a go-to in your kitchen.
Print
Homemade High Protein Bagels
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Yield: 6 bagels
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade high protein bagels are fluffy on the inside, golden on the outside, and packed with 10g of protein per serving thanks to Greek yogurt. They’re quick to make with no yeast, freezer-friendly, and customizable with your favorite toppings.
Ingredients
2¼ cups all-purpose flour (or bread flour)
4 teaspoons baking powder
1 teaspoon kosher salt
1½ cups Greek yogurt
1 egg white, lightly beaten
Sesame seeds or everything bagel seasoning (for topping)
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a bowl. Add Greek yogurt and mix until dough forms.
- Transfer dough to a floured surface and divide into 6 equal pieces.
- Roll each piece into a 7–8 inch rope, shape into a bagel, and seal ends.
- Place bagels on the baking sheet and let rest 5–10 minutes.
- Brush each with egg white and sprinkle with sesame seeds or seasoning.
- Bake for 20–25 minutes, until golden brown.
- Cool on a wire rack for at least 10 minutes before slicing. Serve as desired.
Notes
Use self-rising flour as a shortcut: replace flour, baking powder, and most of the salt with 2¼ cups self-rising flour plus ¼ teaspoon salt.
For an air fryer version, cook at 300ºF for 15–20 minutes.
Try flavor twists like garlic, onion, herbs, or cheese.
For jalapeño cheddar, mix shredded cheddar and chopped jalapeños into the dough.
Store in an airtight container up to 4 days, or freeze for up to 3 months.
Toast from frozen or thaw overnight before reheating.
Nutrition
- Serving Size: 1 bagel
- Calories: 190
- Sugar: 2g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 5mg
