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
