These Protein Bagels are an easy healthy version, using only 2 ingredients. Perfect for breakfast, lunch, or as a snack.
These Protein Bagels are so easy to make and are made with a simple 2 ingredient dough! Yep you read right 2!
In living up to the name, these easy bagels are made with a base of Greek yogurt and wholemeal self raising flour, providing 11 grams of protein per bagel. This is before you include any fillings too!
I've also topped these bagels with my homemade Everything Bagel Seasoning, only takes minutes to make and you can add on so many things.
With these ingredients, these Protein Bagels are a healthier alternative than a traditional bagel, with the same soft and chewy texture. Also, the dough doesn’t need to be left to rest so the total prep and cooking time is 35 minutes!
Another easy baking recipe you have to try is my No Knead Focaccia. It's simple and delicious, made without any kneading too 🙂
You can enjoy a 2 ingredient bagel for breakfast, lunch or even a snack!
Ingredients to make Protein Bagels
- Self-raising flour is my flour of choice, which assists the dough to rise without adding baking powder. I've used wholemeal / wheat flour as a great healthy option being less processed which provides a higher protein content, fiber, and nutrients
- You can also use all purpose flour with baking powder. You'll need 2 teaspoons of baking powder, per 1 cup of all purpose flour
- Alternatively, you can try to make gluten-free bagels using gluten free flour, however, I haven't personally tried it
- Greek yoghurt is the second main component that makes this recipe super healthy as Greek yogurt is high in protein and other nutrients. I've used a fat-free Greek Yogurt, so be sure to read the labels. To make this recipe vegan, you can try a dairy-free plant-based yogurt such as coconut yogurt. However I haven't tried this personally to know how the texture will be
- Salt is needed to give a little flavor to your bagels. I use a good pinch of Himalayan sea salt
How to make Protein Bagels
Time needed: 35 minutes.
- Pre heat oven
- Make the dough
Add 1 ½ cups wholemeal self-raising flour, 1 cup Greek yogurt and a pinch of salt to a bowl and mix with a spoon until it forms a big ball
Transfer dough to a dusted table and knead for a few minutes until a smooth consistency is achieved. If its too wet or too sticky, sprinkle with a little more flour
- Make bagel shapes
Roll dough into a ball and cut into 4 even pieces. Then roll each piece into a thick rope shape and join the ends together
- Add toppings
Place bagels onto a baking tray lined with a baking sheet and brush tops with an egg wash or spray with olive oil to help your toppings stick to the bagel Then sprinkle with everything bagel seasoning or your preferred toppings
- Time to bake
Put in oven for 20 - 25 minutes until golden brown. You can also air fryer these at a reduced time, ensure to check along the way.
Then let it rest on a cooling rack for 10 minutes and enjoy!
In this recipe, I've used my homemade Everything Bagel Seasoning and use that to sprinkle on top of the bagels before baking. You can also use the seasoning on so many other dishes such as adding it to Roasted Veggies, Hummus, avocado, and cream cheese.
Here are some other toppings you can add:
- Chia seeds
- Sesame seeds
- Flax seeds
- Poppy seeds
- Sunflower seeds
- Pumpkin seeds
Once they are baked, slice in half, toast if preferred, and time to add your fillings. The all-time classic is of course to add cream cheese.
My personal favourite is simply spreading some smashed avocado with some Pickled Onions.
Here are some other popular fillings:
- Peanut butter and or with jam
- Egg; poached, fried or scrambled
- Nutella and sliced banana
- Avocado, tomato & cheese
The fillings are endless and depend on your taste, so take your pick and get creative to what tickles your fancy 🙂
Tips for high Protein Bagels
- To make these high protein, ensure to use a less refined flour such as whole wheat / wholemeal or spelt. Together with Greek yoghurt this will provide bagels that are high protein per gram
- If you are seeking more protein per bagel you can add a portion of unflavored protein powder to the dough mixture however you will need to adjust the flour and yogurt quantities to compensate. I have yet to test this myself
- Like when kneading any dough, if it's too sticky or wet, add a little more flour if needed. I've noticed, different brands of Greek yogurt result in different dough textures so just slowly add more as required
- Try and shape each of them the same size and even level so they rise evenly
- Ensure to make a large enough hole in the bagels when shaping. Whilst baking, they do rise from all angles, so if a large enough hole isn't made, they will close up after being cooked
- Leave enough space in-between each bagel on the baking tray so they don’t touch each other once cooked
Bagels are generally lower in protein as plain flour is used and traditional bagels aren't made with Greek yogurt
The protein comes from the mixture of Greek yogurt and whole wheat / wholemeal flour
As there is yogurt in the recipe I prefer to refrigerate in an air tight container for up to 3 days or alternatively freeze for up to a couple of months. They will harden, so it's best to heat them in the microwave or toaster before eating. I suggest slicing in half before refrigerating, making them easier when toasting or warming up in the future
Substitute the Greek yogurt for plant based yogurt and use olive oil spray instead of the egg wash for the glaze
More Healthy Breakfast Recipes
- 1 ½ cups self-raising flour (I've used wholemeal)
- 1 cup Greek yoghurt (I've used fat free yoghurt)
- Pinch of sea salt
- 1 egg or oil spray
Everything Bagel Seasoning
- Preheat oven to 180°C/350°F
- Mix all ingredients in a bowl with a spoon until it forms a big ball. It's also easier to use your hands to help form the ball
- Transfer dough to a table or kitchen bench top. Dust with flour and knead for a few minutes until a smooth consistency is achieved. If it's too wet or sticky, sprinkle with a little more flour until it's easier to knead
- Roll dough into a ball and cut into 4 even pieces. Dust table with more flour and with your hands roll each dough ball into a thick rope shape. Join the ends and press together, it will look a little like a donut with a hole in the centrePlace bagels onto a baking tray lined with baking paper
- Brush over egg wash or olive oil and sprinkle each bagel with Everything Bagel Seasoning. Using your fingers gently press seasoning into the dough. Bake for 20 - 25 minutes until golden brown
- Rest bagels for 10 minutes on a cooling rack before slicing in half. Then toast if preferred, add your favourite toppings and enjoy your homemade Protein Bagels!
- Tips when kneading: Like when kneading any dough, if it's too sticky or wet, add a little more flour as needed. I've noticed, different brands of Greek yogurt result in different dough textures, so just slowly add more as required until a smooth consistency is achieved