Protein Bagels
If you love bagels but want a version that’s lighter, higher in protein, and easy enough to whip up any morning of the week, these Protein Bagels are about to become a staple in your kitchen.
Made with just flour, Greek yogurt, and a few pantry basics, they deliver a significantly better protein-to-carb ratio than traditional bagels—about 1:3 compared to the usual 1:5—without sacrificing the chewy, satisfying texture you’re craving. They mix together in minutes, require no yeast or rise time, and bake into golden, perfectly seasoned bagels that taste amazing on their own or loaded with your favorite toppings.
Whether you’re looking for a more balanced breakfast option, a high-protein snack, or a fun weekend baking project, these bagels check every box for ease, flavor, and nutrition.
Protein Bagels
Makes 4 bagels
Ingredients
1 cup all-purpose flour
1 cup 0% or 2% plain greek yogurt
2 tsp baking powder
1/4 tsp sea salt
1 egg (for the egg wash topping)
everything but the bagel seasoning (for topping)
Instructions
Preheat oven to 400 degrees F.
Add dry ingredients (flour, baking powder, and sea salt) to a medium sized bowl and stir to combine.
Add Greek yogurt to dry ingredients and mix to incorporate. Knead with hands. Once a dough starts to form transfer to a lightly floured surface and knead for a couple more minutes.
Roll dough into a large ball then cut into 4 quarters.
Roll each quarter into a ball. You can either a) poke a hole directly in the center and use your fingers to stretch into a circular shape or b) roll into a log and then connect the ends. You want the bagel dough to be about 1 inch in diameter and leave about 1.5 inches circle in the center.
Place bagels on a parchment-lined baking sheet.
Whisk egg in a small bowl and brush onto the surface of the bagels. Sprinkle a generous amount of everything but the bagel seasoning onto the bagels.
Bake bagels for about 18 minutes or until the surface turns slightly golden brown.