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.
You know I’m always on the hunt for ways to sneak more protein into my meals, and these protein bagels have seriously stepped up my breakfast game. They’re tender, delicious, and surprisingly simple; no fancy techniques or special ingredients. Serve them warm with your favorite toppings and you’ll wonder why you ever bothered with store-bought.
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!
Why You’ll Love This Recipe
- 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.
- Versatile – Top them with Everything Bagel Seasoning or go for something sweet like cinnamon sugar. You’re the bagel boss!
- 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. Just be sure it has the standard protein content (around 3 grams per ¼ cup) to help these bagels hold their shape and chew. I like the King Arthur self-rising flour, but any brand will work. 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.
- 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: Swap the everything seasoning for a dusting of cinnamon and a sprinkle of coconut sugar for a lightly sweet morning treat.
- Cheesy twist: Top your bagels with shredded cheddar or a sprinkle of Parmesan for a savory, cheesy vibe.
- Herb-loaded: Mix dried herbs like oregano, basil, or rosemary into the dough for a more complex flavor. Top with a bit of olive oil and sea salt before baking.
- Garlic & herb: Add garlic powder, dried chives, and dried parsley to the dough. Top with a pinch of flaky sea salt and extra herbs for a fragrant, savory option that pairs well with cream cheese.
How to Make Protein Bagels
This easy protein bagel recipe comes together with just a few basic ingredients—no fancy bread-baking techniques required. 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 the dough into 4 portions, roll each into a log, and shape into a bagel, pressing the ends together to seal.
Step 4: Brush each bagel with egg whites to help the seasoning stick and create a golden finish.
Step 5: Sprinkle generously with everything bagel seasoning.
Step 6: Bake for 25 minutes until golden brown, then cool for 5 minutes before serving. Enjoy plain or with your favorite toppings!
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.
- Check your flour: Self-rising flour already has baking powder and salt, so don’t add extra leavening or salt unless you’re making your own mix. This helps provide a proper rise and fluffy texture.
- 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? Now it’s time to get creative! Check out these serving suggestions to take your protein bagels from basic to breakfast bliss.
- Egg & avocado: Halve your protein bagel, toast it, then top with mashed avocado and a poached egg. Serve alongside my green smoothie bowl for a balanced, energizing morning meal.
- Nut butter + protein shake: Slather on almond or peanut butter, add sliced banana, and enjoy it with my peanut butter protein shake shake for a sweet, protein-packed start to your day.
- Breakfast sandwich: Turn your bagel into a breakfast sandwich with scrambled egg whites, turkey bacon, spinach, and tomato. Pair it with a cozy cup of my creamy iced coffee.
- With fruit: Keep it simple by topping your bagel with cream cheese, or a drizzle of hot honey. Serve with a side of my easy fruit salad or an acai bowl for a refreshing boost of flavor.
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
Absolutely! While full-fat Greek yogurt creates the best texture, you can try low-fat or even a dairy-free yogurt. Just note that the dough’s consistency may vary slightly.
No problem! Make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. Keep in mind this might slightly alter the protein content.
Brushing egg white helps the seasonings stick and gives the bagels a nice golden finish, but it’s not mandatory. You can skip it or use a little milk instead.
They should be golden brown on top and sound hollow when tapped on the bottom. Start checking around the 20-minute mark, as ovens vary.
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
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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.
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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.
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Brush each bagel all over with egg whites to help the seasoning stick and give them a golden finish when baked.
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Sprinkle the tops of the bagels generously with Everything Bagel Seasoning.
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Place the bagels on the prepared baking sheet and bake for about 25 minutes, or until golden brown and cooked through.
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Allow the bagels to cool for 5 minutes before serving. Enjoy as-is or sliced and toasted with your favorite toppings!
- 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.
Serving: 1 bagel | Calories: 181kcal | Carbohydrates: 25g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 706mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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