High-Protein Bagels Recipe

Close-up of a freshly baked everything bagel with a golden crust and generous seasoning, resting on parchment paper.

These high-protein bagels are soft, satisfying, and packed with protein from Greek yogurt - perfect for a quick, homemade bagel fix. With no yeast required, they come together fast for a delicious breakfast or post-workout snack. Enjoy them with cream cheese, as a breakfast sandwich, or toasted with avocado. Great for busy mornings, meal prep, or anytime you want wholesome and satisfying!

Prep Time20

Cook Time25

Total Time45

Servings: servings

Calories: 226kcal

Author: Sandra

Ingredients

3 ¼ cups all-purpose flour plus more for dusting
2 teaspoons salt
4 teaspoons baking powder Note 1
2 ½ cups Greek yogurt start with 2 ½ cups and add more if needed up to 3 cups (Note 2)
1 large egg white for egg wash (Note 3)
Everything bagel seasoning optional (Note 4)

Instructions

Preheat the oven to 375 F (190 C) (Note 5) and line a large baking pan with parchment paper.
In a medium mixing bowl, lightly whisk together the 3 ¼ cups all-purpose flour, 2 teaspoons salt, and 4 teaspoons baking powder.
In a large mixing bowl, combine the flour mixture with 2 ½ cups Greek yogurt, stirring until a dough forms. If the dough seems dry, add the remaining ¼ cup of yogurt 1 tablespoon at a time until the dough is firm and slightly sticky. (Note 6)
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until firm and slightly sticky. If the dough is too sticky to handle, knead in 1 tablespoon of flour at a time until manageable. (Note 7)
Divide the dough into 8 equal parts. Roll each section into a ball, then roll into a rope about 6 inches long and 1-2 inches thick. Join the ends with a bit of water to form a ring. (Note 8)
Transfer the bagels to the lined baking pan. In a small bowl, whisk 1 large egg white or whole egg with 1 teaspoon of water and brush each bagel with the mixture. Generously sprinkle Everything bagel seasoning on top, if using.
Bake in the preheated oven for 22-25 minutes, or until the bagels have risen and turned golden brown. If necessary, broil for 1-2 minutes at the end to enhance browning. (Note 9)
Remove from the oven and transfer to a cooling rack. Let them cool for a few minutes before serving with cream cheese, butter, or your favorite toppings.

Notes

Baking powder helps give these bagels their rise, as this is a no-yeast dough. Be sure to use fresh baking powder for best results.
Full-fat Greek yogurt works best, but 2% or fat-free Greek yogurt can also be used. Avoid regular yogurt, as it’s too runny for this dough.
You can use egg white or a whole egg. Using a whole egg instead of an egg white gives the bagels a richer color and a shinier crust.
Everything bagel seasoning is optional. You can use store bought or make your own! (It's super easy.) To make your own seasoning blend: Mix together:
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds (or more white sesame)
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon poppy seeds
½ teaspoon coarse salt
Store in an airtight container and use as needed!
Baking at 375 F (instead of 350 F) ensures a better rise and golden-brown crust. If the bagels still look too pale after baking, broil them for 1-2 minutes for a deeper color.
The dough will be thick and slightly sticky. If it’s too dry, add a tablespoon of Greek yogurt at a time. If too wet, knead in a bit more flour.
Don’t over-knead! Kneading for more than 2 minutes can make the bagels too dense.
If the dough cracks when shaping, wet your fingertips slightly and smooth out the surface before joining the ends.
The bagels should be firm but still soft inside. If your oven runs hot, check them at 22 minutes.

Nutrition