I made the easiest homemade protein bagels with just flour and Greek yogurt and no yeast, each packing over 13 g of protein, and they’ve ruined store-bought for me.
I’m obsessed with these protein bagels because I get real bagel texture with no drama. I love the chewy bite from self rising flour and the tang from plain Greek yogurt that keeps each bite interesting.
I need them soft, fluffy, and sturdy enough for thick schmears or a loaded sandwich. But the best part for me is how breakfast becomes an indulgence that still fits my day.
I grab them for mornings or meal prep and customize without fuss. No nonsense, just bagels I crave and reach for again and again.
And I want one right now. I mean.
Ingredients
- Gives structure and light chew, basically the bagel backbone you’ll rely on.
- Adds protein, tang, and moistness; it’s why these bagels feel healthier.
- Plus the egg wash gives shiny brown crust and a slightly crisp bite.
- Basically toppings add crunchy saltiness, little flavor bursts, and make them look pro.
- Extra flour helps tame sticky dough; it’s your friend when hands are messy.
Ingredient Quantities
- 2 cups self rising flour (or 2 cups plain all purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt)
- 1 to 1 1/4 cups plain Greek yogurt, full fat or low fat works
- 1 large egg, beaten for egg wash (optional but gives shiny crust)
- 1 to 2 tablespoons everything bagel seasoning or sesame seeds, poppy seeds, or coarse salt for topping (optional)
- Extra flour for dusting and adjusting dough consistency, about 2 to 4 tablespoons
How to Make this
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
2. If using plain all purpose flour, stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. If you have self rising flour just measure 2 cups and skip the extra leavening.
3. Add 1 cup plain Greek yogurt to the flour and mix with a fork until shaggy, then knead gently in the bowl or on a lightly floured surface until a soft dough forms. Add more yogurt up to 1/4 cup if it seems too dry, or 1 to 4 tablespoons extra flour if it’s too sticky. The dough should be tacky but not gummy.
4. Divide the dough into 6 equal pieces for regular size bagels or 8 for smaller ones. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch to form a ring about 2 inches across. Dont worry if the holes shrink a bit while baking.
5. Place the shaped bagels on the prepared sheet about 1 inch apart. If you want a shiny crust beat 1 large egg and brush the tops lightly. You can skip the egg wash and brush milk or water if you prefer.
6. Sprinkle everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top right after the egg wash so it sticks. Press seeds lightly so they dont fall off while baking.
7. Bake in the preheated oven for 18 to 25 minutes, until the tops are golden and the bottoms sound hollow when tapped. Thicker bagels need the longer time, so keep an eye on them after 18 minutes.
8. Remove from oven and cool on a rack for at least 10 minutes before slicing. Cutting too soon makes them gummy in the middle.
9. To reheat later, toast sliced bagels or warm them in a 350°F oven for 5 to 8 minutes. They also freeze well: cool completely then freeze in a bag for up to 2 months.
10. Tips: use full fat Greek yogurt for softer, richer bagels, but low fat works fine too; dont overwork the dough or they get tough; if you like a chewier crust brush with egg and broil 30 seconds at the end but watch closely so they dont burn.
Equipment Needed
1. Oven and oven thermometer
2. Baking sheet lined with parchment paper or silicone baking mat
3. Large mixing bowl
4. Dry measuring cups and measuring spoons
5. Fork (for mixing) and a wooden spoon or silicone spatula
6. Lightly floured work surface or cutting board for kneading and shaping
7. Bench scraper or sharp knife to divide the dough
8. Pastry brush for egg wash (or a spoon for brushing milk/water)
9. Cooling rack
FAQ
Protein Bagels Recipe Substitutions and Variations
- Self rising flour: Use 2 cups all purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt if you dont have self rising. Or try whole wheat pastry flour for nuttier flavor but add a little extra yogurt cause it soaks more liquid.
- Plain Greek yogurt: Swap with equal parts skyr or strained labneh. You can also use cottage cheese blended smooth for similar protein and texture but it might make the dough a tad wetter.
- Egg wash: Brush with milk or melted butter instead if you want shine without eggs. For vegan option use aquafaba (the chickpea liquid) and it gives a nice gloss too.
- Everything bagel seasoning: Use a mix of sesame seeds, poppy seeds, minced garlic and onion powder, plus a pinch of coarse salt. Or sprinkle zaatar or za’atar for a different herby savory twist.
Pro Tips
– Use full fat Greek yogurt if you can, it makes the crumb softer and richer, but if you only have low fat that still works. If dough feels dry add yogurt a tablespoon at a time, dont pour too much at once or you could end up with a gummy middle.
– Keep kneading gentle and quick. Overworking makes the bagels tough so stop as soon as the dough holds together and is just tacky. If it starts to spring back a lot give it a short rest for 5 minutes then shape, that relaxes the gluten.
– For more chew and shine brush with beaten egg, but if you want less sheen use milk or water instead. If you do egg wash, press your seeds on right after brushing or they’ll slide off when baking.
– Make the holes a bit bigger than you think they should be because they’ll shrink in the oven. Also space them at least an inch apart and flatten the bottom slightly so they bake evenly and dont stay doughy underneath.
– If you want a slightly crisper crust, bake until golden then pop them under the broiler for 20 to 40 seconds watching like a hawk, they go from perfect to burnt real fast. To store, cool completely before freezing otherwise they get icy and soggy.
Protein Bagels Recipe
I made the easiest homemade protein bagels with just flour and Greek yogurt and no yeast, each packing over 13 g of protein, and they’ve ruined store-bought for me.
8
servings
138
kcal
Equipment: 1. Oven and oven thermometer
2. Baking sheet lined with parchment paper or silicone baking mat
3. Large mixing bowl
4. Dry measuring cups and measuring spoons
5. Fork (for mixing) and a wooden spoon or silicone spatula
6. Lightly floured work surface or cutting board for kneading and shaping
7. Bench scraper or sharp knife to divide the dough
8. Pastry brush for egg wash (or a spoon for brushing milk/water)
9. Cooling rack
Ingredients
2 cups self rising flour (or 2 cups plain all purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon salt)
1 to 1 1/4 cups plain Greek yogurt, full fat or low fat works
1 large egg, beaten for egg wash (optional but gives shiny crust)
1 to 2 tablespoons everything bagel seasoning or sesame seeds, poppy seeds, or coarse salt for topping (optional)
Extra flour for dusting and adjusting dough consistency, about 2 to 4 tablespoons
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- If using plain all purpose flour, stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. If you have self rising flour just measure 2 cups and skip the extra leavening.
- Add 1 cup plain Greek yogurt to the flour and mix with a fork until shaggy, then knead gently in the bowl or on a lightly floured surface until a soft dough forms. Add more yogurt up to 1/4 cup if it seems too dry, or 1 to 4 tablespoons extra flour if it's too sticky. The dough should be tacky but not gummy.
- Divide the dough into 6 equal pieces for regular size bagels or 8 for smaller ones. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch to form a ring about 2 inches across. Dont worry if the holes shrink a bit while baking.
- Place the shaped bagels on the prepared sheet about 1 inch apart. If you want a shiny crust beat 1 large egg and brush the tops lightly. You can skip the egg wash and brush milk or water if you prefer.
- Sprinkle everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top right after the egg wash so it sticks. Press seeds lightly so they dont fall off while baking.
- Bake in the preheated oven for 18 to 25 minutes, until the tops are golden and the bottoms sound hollow when tapped. Thicker bagels need the longer time, so keep an eye on them after 18 minutes.
- Remove from oven and cool on a rack for at least 10 minutes before slicing. Cutting too soon makes them gummy in the middle.
- To reheat later, toast sliced bagels or warm them in a 350°F oven for 5 to 8 minutes. They also freeze well: cool completely then freeze in a bag for up to 2 months.
- Tips: use full fat Greek yogurt for softer, richer bagels, but low fat works fine too; dont overwork the dough or they get tough; if you like a chewier crust brush with egg and broil 30 seconds at the end but watch closely so they dont burn.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 64g
- Total number of serves: 8
- Calories: 138kcal
- Fat: 0.45g
- Saturated Fat: 0.13g
- Trans Fat: 0g
- Polyunsaturated: 0.13g
- Monounsaturated: 0.19g
- Cholesterol: 0mg
- Sodium: 160mg
- Potassium: 78mg
- Carbohydrates: 26.2g
- Fiber: 0.9g
- Sugar: 1.14g
- Protein: 6.36g
- Vitamin A: 15IU
- Vitamin C: 0mg
- Calcium: 39mg
- Iron: 1.58mg
