Easy High Protein Bagels (Only 5 Ingredients)

Name: Easy High Protein Bagels (Only 5 Ingredients)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups all purpose flour (plus ¼ cup for shaping); 1 tablespoon baking powder; 1 teaspoon kosher salt (or more to taste); 2 cups plain Greek yogurt; 1 large egg (beaten); 1 tablespoon everything but the bagel seasoning (or your favorite toppings)

If you’re craving a hearty, satisfying breakfast, these High Protein Bagels are here to save the day! With 12 grams of protein per serving, they’ll keep you full and energized for hours. Just pop them in the oven for 25 minutes, and watch as they transform into chewy, golden, pillowy-soft perfection.

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Why This Recipe Works

With only 5 base ingredients, high protein bagels are ideal for on-the-go breakfasts or last-minute snack cravings. Simply mix, knead, roll, and bake! Greek yogurt adds a boost of protein while creating a soft, fluffy texture (without the need for yeast!).

But my favorite part is how customizable the toppings are. Choose from options like everything bagel, jalapeno cheese, or sesame seed for something new every day.

Pair them with your favorite fillings like cream cheese and butter, or make bagel sandwiches! Whether you’re prepping them for the start of the day or a quick afternoon pick-me-up, these bagels are sure to be a hit with everyone.

Ingredients

Flour: All-purpose flour is necessary for creating a sturdy yet tender dough, giving the bagels their characteristic chewy texture.
Baking Powder: Acts as the leavening agent, helping the bagels rise and become fluffy. Unlike yeast, baking powder doesn’t require proofing, making this recipe much quicker!
Salt: Enhances the bagels’ flavor and balances the Greek yogurt’s sweetness.
Greek Yogurt: Adds a rich, tangy flavor and a protein boost. It also helps create a moist, soft dough and adds more chewiness.
Egg: I like to brush these high protein bagels with an egg wash before baking to give them a golden-brown, shiny crust. It also helps the toppings better adhere.
Toppings: I use everything but the bagel seasoning for a savory, crunchy topping, like in my low-carb keto everything bagels, but you can use blueberries, poppy or sesame seeds, shredded cheese and jalapeno slices, cinnamon sugar, or anything else you can think of!

Instructions

Mix the Dry Ingredients: Whisk the flour, baking powder, and salt in a large bowl. Whisking beforehand helps evenly distribute the leavening agent and aerate the flour.
Incorporate the Yogurt: Add the Greek yogurt to the dry ingredients and stir until incorporated. The dough will look quite shaggy at this point, but that’s okay!
Knead the Dough: Transfer the dough to a clean surface. Knead it until it’s smooth and no longer sticky, incorporating up to ¼ cup more flour if necessary.
Shape the Bagels: Divide the dough into 6 equal pieces. Roll each piece into a 6-inch rope, then pinch the ends together to form a bagel shape.
Flavor the Bagels: Place the shaped bagels onto a parchment-lined cookie sheet. Brush each bagel with a beaten egg and sprinkle with your choice of toppings.
Bake the Bagels: Place the cookie sheet on the middle rack of the oven. Bake at 375 degrees Fahrenheit for 23-25 minutes until the bagels are golden brown.
Cool and Serve: Allow the bagels to cool on a wire rack for at least 10 minutes before slicing and enjoying with your favorite fillings.

Substitutions & Variations

Flour: You can substitute whole wheat flour for a healthier option, though it may result in a denser bagel.
Baking Powder: If you prefer a yeast-based bagel, replace the baking powder with 1 packet of active dry yeast (you’ll need to account for additional rising time).
Greek Yogurt: If you’re looking for a lower-fat alternative, plain Skyr or low-fat Greek yogurt will work in a pinch.
Egg Wash: For an egg-free alternative, brush the bagels with a mixture of milk (regular or dairy-free) and a bit of honey or maple syrup.
Gluten-Free: If you have gluten sensitivities or allergies, simply use a 1:1 gluten-free all-purpose flour blend.

Storing & Reheating

To keep your high-protein bagels fresh, follow these simple storage and reheating tips:

Fridge: Store the bagels in an airtight container or bag in the fridge for up to 1 week.
Freezer: For longer storage, freeze the bagels in a freezer bag or airtight container for up to 3 months. Make sure they’re fully cooled before freezing to prevent sogginess.
Reheating: Place the bagels in a toaster or oven at 350 degrees Fahrenheit for 5 minutes until warm (add a few extra minutes if you’re heating them from frozen).
Prep Ahead: You can prepare the bagel dough up to 24 hours in advance. Cover it and store it in the fridge until you’re ready to shape. Let it sit on the counter for about 20 minutes to let the dough warm up again before baking.

Expert Tips

Incorporate Flour Gradually: Add flour slowly as you knead to prevent overworking the dough, which can lead to dense bagels. Aim for a smooth and slightly tacky texture.
Allow Time for Cooling: It’s best to let the bagels cool before slicing to ensure they set properly and prevent mushing as you slice them—you don’t want to ruin all that fluffiness you worked so hard to achieve!
Use a Dough Scraper: A dough scraper prevents sticking and makes dividing and shaping the dough much easier and more efficient. If you make bagels and other breads often, I suggest investing in one!

FAQs

Can I use self-rising flour instead of all-purpose flour?

No. Self-rising flour already contains baking powder and salt, which will affect the rise and flavor of the bagels. For the best results, I recommend sticking with all-purpose flour.

How do I know when the bagels are done baking?

You’ll know the bagels are done when they are golden brown on the outside and sound hollow when you tap them on the bottom.

Can I use a stand mixer to make the dough?

Yes! You can use a stand mixer with a dough hook attachment. Mix the dough on low speed until combined and then knead until smooth.

If you enjoyed this high protein bagel recipe, take a peek at these fuss-free breakfasts:

If you try these High Protein Bagels, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!