Protein Bagels
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These easy protein bagels have 10 grams of protein and are made with only 4 ingredients. No yeast or protein powder needed! They’re soft, fluffy and perfect for meal prep.
These protein bagels have completely changed my breakfast routine. They’re soft, fluffy and surprisingly easy to make with just four ingredients. No yeast, no protein powder and no complicated steps.
I love making a batch at the beginning of the week and toasting them for breakfast with cream cheese, avocado or eggs. Once you see how simple they are, you’ll never look at store-bought bagels the same way again.
If you’re looking to keep the protein vibes going, try my protein pancakes or treat yourself to a PB&J protein yogurt bowl. But first, let’s make these bagels happen!
Table of Contents
“My family loved these and they were so easy to make. Love that they’re high in protein. They’ll definitely be on repeat in my house!”
Why I Love These Protein Bagels
- Ridiculously simple: Who knew homemade bagels could be this easy? Seriously, no yeast and no special equipment needed.
- Protein-packed: Thanks to the Greek yogurt and self-rising flour, each bite is helping you crush your morning protein goals.
- Fresh and warm: Store-bought can’t compare to a batch of bagels you just pulled from your own oven. Trust me, the aroma alone is worth it!
Ingredients Needed
- full-fat Greek yogurt – the creamy base that adds protein and gives these bagels their tender, chewy texture. I love using Wallaby for its thick, rich consistency.
- self-rising flour – already loaded with leavening, this flour makes life so much easier. I like the King Arthur self-rising flour, but any brand will work.
- egg white or liquid egg whites – this simple addition helps the bagels brown beautifully and adds just a hint of shine.
- everything Bagel Seasoning – sprinkle on as much as you’d like! It brings that classic bagel-shop flavor right to your kitchen. Feel free to get creative with other seasonings if you prefer.
Protein Bagel Variations
- Sweet bagels: Skip the everything seasoning and sprinkle the tops with cinnamon and coconut sugar.
- Cheesy bagels: Add shredded cheddar or parmesan on top before baking.
- Herb bagels: Mix dried herbs like oregano, basil or rosemary into the dough.
- Garlic & herb: Add garlic powder and dried chives to the dough, then sprinkle with flaky salt before baking.
How to Make Protein Bagels
Follow these simple steps, and you’ll be biting into warm, homemade bagels in no time!
Step 1: Preheat the oven to 375°F and line a baking sheet. In a mixing bowl, combine Greek yogurt and self-rising flour until a shaggy dough forms.
Step 2: Knead the dough on a floured surface for 2-3 minutes until smooth and no longer sticky, adding a little flour if needed.
Step 3: Divide dough into 4 pieces, roll each into a log and connect the ends to form bagels. Place on a lined baking sheet and brush with egg white.
Step 4: Sprinkle with everything bagel seasoning and bake for about 25 minutes, until golden brown. Let cool slightly before slicing.
Brittany’s Tips
- Get the right consistency: If your dough feels too sticky to handle, dust your work surface and hands with a little extra flour. If it’s too dry, add a small spoonful of yogurt until the dough comes together nicely.
- Make your own self-rising flour: If you don’t have or can’t find self-rising flour you can make your own by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
- Cool before slicing: Let the bagels rest for a few minutes after baking. Slicing them right away might cause them to tear or feel too doughy. Give them time to set and you’ll be rewarded with a perfect texture!
Serving Ideas
Got your bagels baked and ready to go? Here are a few simple ways to enjoy them:
- Egg & avocado: Toast a bagel and top with mashed avocado and a poached egg. I love serving it with my green smoothie bowl for a balanced breakfast.
- Nut butter + banana: Spread almond or peanut butter on a toasted bagel and add sliced banana. Pair it with my peanut butter protein shake for an extra protein boost.
- Breakfast sandwich: Turn your bagel into a breakfast sandwich with scrambled egg whites, turkey bacon, spinach, and tomato. It’s also great with a cup of my creamy iced coffee.
Storing Options
Room temperature: Once your bagels have cooled completely, store them in an airtight container or a sealed plastic bag at room temperature for up to 2-3 days.
Refrigerator: If you prefer to keep them fresher longer, store them in the fridge, and they’ll stay good for up to a week. Just toast or warm them gently before serving.
Freezer: For longer storage, slice the bagels in half, wrap them individually, and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge or pop them directly in the toaster or oven to warm.
Frequently Asked Questions
Thick Greek yogurt works best for this recipe because it helps create a dough that’s easy to work with. If your yogurt is very runny, the dough may be too sticky. I like using full-fat Greek yogurt for the best texture.
No, but it does help the bagels turn golden brown and helps the seasoning stick. If you skip it, the bagels will still bake just fine but may look a little lighter.
The bagels should be lightly golden on the outside and firm to the touch. If you tap the bottom, it should feel set and not doughy.
More Protein-Packed Breakfast Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy 4-Ingredient Greek Yogurt Bagels
Ingredients
- 1 cup full fat greek yogurt, I used Wallaby
- 1 cup self-rising flour*
- 1 egg white or 1 Tablespoon liquid egg whites
- Everything Bagel Seasoning, to taste
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the Greek yogurt and self-rising flour. Mix until a shaggy dough forms, then transfer it to a floured surface. Knead the dough with your hands for 2-3 minutes until it is smooth and no longer sticky. Add a small amount of flour if needed.1 cup full fat greek yogurt, 1 cup self-rising flour*
- Divide the dough into 4 equal portions. Roll each portion into a log, then shape it into a circle to form a bagel. Press the ends together to seal.
- Brush each bagel all over with egg whites to help the seasoning stick and give them a golden finish when baked.1 egg white or 1 Tablespoon liquid egg whites
- Sprinkle the tops of the bagels generously with Everything Bagel Seasoning.Everything Bagel Seasoning
- Place the bagels on the prepared baking sheet and bake for about 25 minutes, or until golden brown and cooked through.
- Allow the bagels to cool for 5 minutes before serving. Enjoy as-is or sliced and toasted with your favorite toppings!
Notes
- Self-rising flour: If you don’t have or can’t find self-rising flour you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Storage: Once cooled, store bagels in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, slice them in half, wrap individually, and freeze for up to 3 months. To enjoy, thaw in the fridge overnight or warm them directly in the toaster or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Mine were very sticky even after kneading. Any tips?
Hey Candice – you might have needed to add a bit more flour to the dough. Did you try that to see if that helped with the stickiness?
Have you ever made these with Almond flour
I haven’t, so I”m not sure how they would turn out. If you try it you’ll have to let me know how they turn out.
Oh my, these are absolutely delicious! I made a variety – cheddar cheese (with cheese in the inside), cinnamon and sugar, and the everything bagels and they all turned out so soo good!! I can’t believe how simple and easy it was as well. Thanks so much for sharing this with us!
Oh yay! This makes me so happy to hear. I love the cheddar cheese and cinnamon sugar variations. I’ll have to try those! Thanks for coming back to leave a review, Katie. I appreciate it!
Doubled recipe as I have hungry young men here. Took the full 3 minutes of kneading to lose the stickiness. Made 6 everything and 2 cinnamon sugar. They came out beautifully! My son was standing waiting for the 5 minute rest periods to end. Big hit!
Oh yay! This makes me so happy to hear. I’m so glad these bagels were a hit. And I love the cinnamon sugar idea. 🙂 Thanks for making this recipe and for coming back to leave a review. I appreciate it!
These bagels are amazing! I don’t feel guilty eating them. They are delicious 😋
Yay! I’m so glad these bagels were a hit. Thanks for making my recipe and for coming back to leave a review. I so appreciate it!
My family loved these and they were so easy to make. Love that they’re high in protein. They’ll definitely be on repeat in my house!
Oh yay, this makes me so happy to hear! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
just delicious!!!!! Will become a staple in my house
Oh yay! This makes me so happy to hear. So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!
The bagels were delicious, but tiny. Any tips on how to make them bigger or should I just double the recipe?
Hi Olivia! How many did you end up making?
Anyway to make these gluten free? Such an easy recipe.
Kathy, I’ve made other Greek yogurt and flour based bagels using Bob’s Redmill one to one gluten-free flour and it worked great! Just make sure you read Brittany’s note about adding salt and baking powder for DIY self raising flour. 🥯
Hi Kathy – I haven’t tried this recipe with gluten-free flour so I’m not 100% sure how they’ll turn out. Let me know if you end up trying it!