These high Protein Bagels are crazy easy to make with only 2 ingredients and don't require any yeast or boiling! With 11 grams of protein each, they're perfect for breakfast, lunch, or a snack.
They're also similar to the viral cottage cheese bagels that are totally worth the hype!
These Protein Bagels are so easy to make with a simple 2 ingredient dough. It uses Greek yogurt as the base providing extra nutrients, calcium and a whopping 11 grams of protein per bagel! This is before you include any fillings too 😊. I love using this same yogurt dough for many other recipes such as my flatbread pita, Turkish gozleme and even to make a protein pizza.
Growing up in Australia, bagels aren't as popular as they are in the United States, so it's not so simple as going to your local bakery and picking up a bagel, especially a good one. After travelling to New York for a holiday and loving the bagels there, I knew I had to recreate them at home with a healthy twist. Once I made these greek yogurt bagels, I've never looked back! I've topped these with my homemade everything bagel seasoning, which only takes minutes to make itself, and you can add it on so many other things.
These protein bagels are a healthier alternative than a traditional bagel, with the same soft and chewy texture. The best part is there is no boiling or resting period either which saves so much time. You can enjoy them for breakfast, lunch or even a snack. For the ultimate weekend brekkie, try my breakfast bagel sandwich which is crazy delish and makes you want more with each bite! You can also use the same method to make cottage cheese bagels too 😊
These homemade bagels also freeze well which makes them great for meal prep. I love making a batch and popping them into the freezer for an easy last minute brunch or lunch idea. The filling options are endless really, you can go with simple spreads or cheese like jams, peanut or almond butter and the classic cream cheese. Or create a more filling mixture for lunch or breakfast sandwiches, such as my chickpea tuna, Persian potato salad olivieh or healthy tuna salad.
Table of Contents
Ingredients and Substitutions
- Self-raising flour is my flour of choice, which assists the dough to rise without adding baking powder or yeast. I've used whole wheat flour as a healthier carb option providing a higher protein content, fibre, and nutrients, however white self-raising flour works great too. If needed, substitute with gluten-free flour, I personally haven't tested it, but have read many reviews that have
- You can use plain all purpose flour with the addition of baking powder. The standard measurement is 1 ½ teaspoons of baking powder per 1 cup of plain flour
- Greek yogurt is the second core ingredient, adding the additional protein along with calcium and other nutrients making these a healthier recipe than traditional bagels. I've used non-fat Greek Yogurt, but full fat works great too. To make this recipe vegan, you can try a dairy-free plant-based yogurt such as coconut yogurt, however I haven't tested this personally to know the texture
- Salt is needed to give a little flavor to the bagels but is totally optional
- Seasonings are optional for topping the protein bagels. Here I've made my own everything bagel seasoning which takes minutes to make. You can also try sesame seeds, poppy seeds, herbs, cinnamon, jalapeños or even grated cheddar cheese
How to make Protein Bagels
Making your own bagels at home is easier than you think using this healthier 2 ingredient dough. Follow my simple steps below (note quantities are listed in the recipe card below)
Preheat oven to 350°F / 175°C. Add self-raising flour, pinch of salt and yogurt to a bowl
Combine with a spoon until it forms a big ball - I find its easier to use your hands
Knead or a few minutes on a floured surface until a smooth consistency is achieved. If it's too wet or sticky, sprinkle a little more flour as needed
Roll dough into a large ball
Cut into 4 equal pieces
Roll pieces into balls
Make the bagel shape by poking a hole in the middle and gently stretching the dough using your fingers - it should look like a donut
Place bagels onto a baking tray lined with parchment paper and brush with an egg wash or spray with olive oil
Sprinkle over some everything bagel seasoning and gently press seasoning down with your fingers
Bake for 25-30 minutes until golden brown. Rest for 10-15 minutes on a cooling rack before slicing in half. Enjoy!
Topping Ideas
The toppings on these protein bagels are endless. I've used my homemade everything bagel seasoning which takes minutes to make and it tastes great on literally everything, hence it's name 😉
Some more toppings ideas are:
- Cinnamon and brown sugar
- Chia seeds
- Sesame seeds
- Flax seeds
- Poppy seeds
- Sunflower seeds
- Pumpkin seeds
- Parmesan cheese or cheddar cheese
- Red pepper flakes
- Jalepenos
- Raisins like my hot cross bagels
Bagel Filling Ideas
Once the Greek yogurt bagels are baked, allow them to cool and slice in half. Optionally toast if preferred, and it's time to add your fillings. The classic is of course cream cheese but here are some other filling ideas:
- Almond butter or peanut butter and/or with jam
- Hummus
- Avocado Egg Salad
- Breakfast bagel sandwich
- Eggs; poached, fried or scrambled
- Chickpea tuna, tuna salad or chicken salad
- Smoked salmon, capers and dill
- Nutella and sliced banana
- Avocado, tomato & cheese
- Ricotta cheese and honey
Tips and Tricks
- To make these healthier and higher in protein, use less refined flour such as whole wheat / wholemeal flour. Together with Greek yogurt this will provide higher protein per bagel
- Ensure to flour your table and hands when kneading and shaping the bagels or they will stick to the table
- If the dough is too sticky or tacky to handle, slowly sprinkle with more flour as needed. I've noticed, different brands of Greek yogurt result in different textures due to the water content so slowly add more as required
- 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
- Sprinkle right away with bagel seasoning or your preferred toppings so they stick. You can also gently press them into the bagels
Storage Instructions
- Store leftovers in an airtight container for up to 2 days at room temperature - they’ll stay soft and ready to toast. In summer months or if you have a warm house, store in the fridge as per the next step
- Store in the fridge for up to a week. Slice and pop them in the toaster oven, air fryer or microwave to refresh
- Freeze them on a baking sheet first, then place in a freezer bag for up to 1-2 months
FAQs
Traditional bagels are generally lower in protein as they are made with plain flour and yeast. In this protein bagel recipe, we are adding Greek yogurt along with wholewheat flour to increase the protein amount per bagel
You can totally air fry! Usually the air fryer methods cook quicker than the regular oven so keep an eye on them so they don’t burn
Here we are using a mixture of Greek yogurt and whole wheat / wholemeal flour which increases the protein. You can also try adding unflavored protein powder or cottage cheese to the dough, however I have not tested this myself
Swap self-rising flour with gluten-free flour. Whilst I haven't tested it myself, I have seen many reviews and comments from those who have. You may need to increase the baking powder slightly to 3 teaspoons
More Protein Breakfasts
More Bread Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Protein Bagels photo on Instagram so I can share the love!
Recipe
Protein Bagels (Greek Yogurt Bagels)
Video
Ingredients
- 1 ½ cups self-raising flour or all purpose flour (I've used whole wheat but white works too)
- 2.5 teaspoons baking powder (only add if using plain all purpose flour
- 1 cup Greek yogurt (I've used non-fat)
- Pinch of sea salt
Toppings (optional)
- Glaze - egg wash or oil spray
Seasoning - I've added homemade everything bagel seasoning
Instructions
- Preheat oven to 350°F / 175°CIn a large bowl, add the self-raising flour with a pinch of salt along with the yogurt (if using plain flour, add the baking powder). Mix together 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 clean kitchen counter lightly dusted with flour and knead for a few minutes until a smooth consistency is achieved with no clumps. *If it's too wet or sticky, sprinkle a little more flour until it's easier to knead
- Roll dough into a ball and cut into 4 equal pieces. Then roll these into balls
- Make them into bagel shape by poking a hole in the middle and gently stretching the dough using your fingers to shape it evenly - it should look like a donut*The bagels will rise once cooked from all angles, so ensure the hole is big enough or it will close up**You can also use a different method by rolling each ball into a thick rope shape and joining the two ends together, pressing to seal
- Place bagels onto a baking tray lined with parchment paper *Optional - brush each bagel with egg wash or olive oil spray and sprinkle with everything bagel seasoning. Using your fingers gently press seasoning into the dough to stick
- Bake for 25-30 minutes until golden brown depending on your oven strength - my oven takes the full 30 minutesRest bagels for 10-15 minutes on a cooling rack before slicing in half. Toast the insides if preferred, add your favourite toppings such as my breakfast bagel sandwich and enjoy your homemade Protein Bagels!
Notes
- Baking Powder - if using all purpose flour instead of self-rising, add baking powder for that puff
- Kneading - if it's too sticky and hard to work with, 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
Nidheya says
Very easy and delicious bagel recipe! My whole family loved it. Thanks, Ayeh!
Ayeh says
Lovely to hear esp that the family loved them too xxx
Amanda says
Do you use full fat or partial fat Greek yogurt?
Ayeh says
I use non fat dear but you can use whichever is your preference x
Em says
Could you do this with gluten free AP flour?
Ayeh Manfre says
Yes you can use AP with baking powder. I have some information on this within the ingredient section to help 🙂
I havnt tried with GF flour myself though, but there are some comments from others which have cxx
Carleen says
Love these!! Easy to make,delicious, and healthy! My husband loved them also.
Ayeh Manfre says
Amazing to hear Carleen 🙂
Nunya says
I followed the recipe but the dough was way to tacky even after continuously adding flour 🙁
Ayeh Manfre says
Oh no, its normal for the dough to be very sticky and tacky. Make sure to have flour on your table and if needed a little extra added flour to allow you to handle and knead the dough 🙂
Akshita says
I have made this recipe multiple times and it always turns out amazing! These bagels are so easy and delicious to make
Ayeh says
So happy you have been making them on repeat too 🙂
Sarita says
Easiest and yum bagels! No less than NYC bagels!
Ayeh says
Heheh yay love this!
Isabella says
love it!!
Ayeh says
So glad you love them!! xxx
Melissa says
I Love this recipie. They were delicious and lovely and fluffy in the middle. I topped with the seasoning and the others with cheese. Very succsessfull. I shared the recipie with my sister, she used gluten free S.R flour and it worked perfectly. Thank you for the great recipie 🙂
Ayeh says
So happy they turned out great! Love that you added cheese, I must try that next time too 🙂
Jenn says
my boys love the bagel bites from Dunkin Donuts so I decided to try this to make into bagel bites. Instead of cutting the dough into 4 pieces I did 8. Then I rolled it into a balls and then rolled the balls into the everything bagel seasoning. I cooked it the same amount of time, flipping the balls halfway through. They turned out great!
Ayeh Manfre says
Oh yummmm love this idea!!!
Swetha says
If we use regular flour how much baking powder do we use?
Ayeh says
Hi dear rule of thumb is 2 tsp for 1 cup xx
Laila says
Is it total 183 calories for all 4 bagels?
Ayeh says
No dear, each bagel xxxx
Roohi says
Thank you Ayeh, such a great recipe. I even made it with you pro plain yoghurt it was sooo good. Simple and easy!
Ayeh says
Wonderful so great to hear! x
Emily says
This is an easy and very tasty recipe.
I love it and have made multiple times.
It's on my list of recipes I'll continue to make.
Ayeh says
So happy to hear Emily xxx
Ahwasia Khatoon says
A great and easy recipie, made in the morning with my 2 year old, fun and so quick to make. I live that her recipies are practical and easy and take ypu out of your comfort zone.
Ayeh says
Aww love that you made it with your bubba too 🙂 x
Megan says
What brand flour do you use?
Ayeh Manfre says
No particular brand, however any plain or wholewheat self raising flour will work x
MIcheleTay says
i tried your receipt hence is still wet though i add extra 1/2 cup of self raising flour. Is there a different to use normal yogurt vs greek yogurt?
Ayeh says
Hi dear, yes normal yoghurt is a lot runnier compared to Greek yoghurt. Is that what you used?
Eliza says
Bloody hell these were amazing! Didn’t expect them to turn out so well since you don’t cook them for long and its so easy to make! 100% will be making these again, Ayeh you’re amazing
Ayeh says
Hehe love this!!
Laurene says
These are so easy to make and really delicious. I topped mine with Chia seeds 🙂
Ayeh says
So happy you loved them Laurene! Yes! chia seeds are great on top yum!
Serpil says
Best recipe ever! Thank you for sharing this easy recipe! They turned out perfect and my family absolutely loved them and devoured them with different fillings! Quick and easy to make!
Ayeh says
Your bagels looked incredible Serpil!! So glad your family loved them 🙂
Mona says
So delicious and easy to make. I will making these again.☺️
Ayeh says
Yay so happy to hear Mona 🙂
Shikha Damodar says
These are so good! Super easy to make and taste so yum!! I'll be making these regularly now! Thanks Ayeh xx
Ayeh says
You're most welcome lovely, so happy you loved it!!
Melisa says
Súper easy to make , they will definitely become my go to for when I want bagels at home. They also taste amazing ❤️❤️
Ayeh says
Yay so easy right! So happy you loved them Melisa xxx
ayah says
hi ayeh this is a wondeful recepie i love it helps me so much with loseing some calories love you keep up the good work
Ayeh says
So happy to hear lovely 🙂 xxxx
Sanaz says
One of the easiest recipes I found to make bagles. They are light and scrumptious! my picky eating children finished them! Thanks so much for sharing your incredible talent with us❤
Ayeh says
You're so welcome darling! so glad you and your kids loved them so much xxxx
Tylar says
Such a great recipe. So easy and quick to make! Even my parents said they were amazing. I will be making these for my friends as well (:
Ayeh says
Aww love this!! So happy your parents loved them too Tylar 🙂
Jo says
Thank you for the recipe Ayeh! Did you test boiling them before baking them at all? Not questioning the process, just wondering what experiments you did and how they turned out?
Can’t wait to try either way!!!
Ayeh says
I haven't tried boiling first dear. The boiling method is for a traditional bagel that isn't made with yogurt 🙂
Meg says
Super easy and delicious and as always Ayeh’s instructions are fabulous!! A must try!
Ayeh says
Aw yay so happy to hear lovely! Your bagels looked amazing!!!
Tzivi says
Wow! Beyond expectations! A recipe that is easy, healthy and delicious, all at the same time!!!
Ayeh says
So happy to hear lovely xx
Tzivi says
Oops! Forgot my rating. Can’t wait to share with the family!
Ayeh says
Yay I hope they love it too !! xxx
The.Food.Hills says
We love this recipe! so easy, so quick and we love the flavor of the Bagels!
We are for sure making these again!
Ayeh says
So glad you loved the bagels lovely, yours looked so good!
Zahara says
Tried making this and it was so simple! The bagels turn out delicious too! Will definitely be making more of it.
Ayeh says
So lovely to hear Zahara!! I also have a pizza recipe using the same dough too that you should check out 🙂
Sreshtha Tewari says
These were awesome! I just took them out a bit too early. How do u know when they are done?
Ayeh says
So happy you liked them dear! They should be a nice golden brown colour on the outside. All ovens are slightly different with timing but if they were slightly under I'd suggest adding 3-5 mins on the time xx
Jamie says
Great recipe and super easy. It's a favorite in our household! I usually whip up a double batch at least once a week as these bagels get gobbled up pretty quickly around here. And with minimal ingredients and low calories, I'm totally good with that. Thank you so much for this recipe!
Ayeh Manfre says
Oh love this!!! So happy you love this recipe so much and its become a regular 🙂
Patricia says
Can I use normal flour and yeast? How does the process change?
Thank you so much
Ayeh Manfre says
You can use normal flour with baking powder instead 🙂
Liat Goldstein says
Amazing recipe. I just tried it for the first time. I doubled the recipe and did 2 as suggested in the original post and the other 6 as per reviewers suggestions (ball with hole, boil on 45 seconds on each size then add egg and everything but the bagle spice). The second version with the ore boiling came out better in my opinion. My family loved them. Thank you.
Ayeh Manfre says
So happy you loved them Liat and tried the boiling version too!
Pete says
Going to try these this weekend. I want to make a breakfast sandwich with sausage and egg.
Ayeh Manfre says
Love that idea, enjoy Pete!
Ashlea Smith says
I started off the recipe thinking I had enough all-purpose flour on hand (*I added baking powder as recommended) but my homemade yogurt was too watery and I ended up needing to add extra flour. However, I had run out of flour and only had coconut flour in the cabinet. Oh well, I rolled on with the coconut flour and used it as needed (I ended up adding about 3/4 cup of coconut flour).
After kneading and shaping the bagels, I topped them off with a heavy egg wash and a mix of everything seasoning and a full fistful of sesame seeds.
After 28 mins in a 350F oven on a lightly oiled aluminum baking tray, I am somewhat pleased with the turnout (absolutely edible, tasted great, but slicing was tough). All the extra flour seemed to make the bagels take longer to cook and the coconut flour seems denser and less chewy). I tried one of the bagels and decided to cook the other 3 for another 2 mins.
I’ll try the recipe again next time using one type of flour (self-rising whole grain) and putting the oven rack in a slightly higher position (I put it in the bottom third this time but I think halfway will be better for my big oven).
Ayeh Manfre says
Hi Ashlea, so glad you still enjoyed them but yes it sounds like too much extra flour was added which will made them too dense. Adding a little extra flour is ok if they feel too wet, but next time with the same flour they will be perfect 🙂
Diana says
CAn I use regular flour instead of self rising?
Ayeh Manfre says
Yes you can with baking powder. I have some information on this within the ingredient section to help 🙂
Stephanie says
Hey, i have some extra sour cream, would that work in place of yogurt?
Ayeh Manfre says
I havnt tried it myself to know, I always say anything is worth a try xx
Jaclyn Smith says
My husband, friends, teenagers, parents, sisters and I LOVE these protein bagels. I live within walking distance to really good bagel store in NY. We all think these are better. I have to double the recipe every time. Thank you Ayeh!! I plan to share this recipe & make them again & again.
Ayeh Manfre says
Oh wow what an amazing compliment!!! So happy you all loved these so much xxx
Terra says
Hi, I just made these and they came out very doughy even though the bottoms were very brown. I had it on 350 used all the same ingredients what did I do wrong?
Ayeh Manfre says
Oh no, they should be chewy and soft, but not doughy or undercooked. Were they cooked in the middle?
Lareb says
Can I use graham flour for this recipe?
Ayeh Manfre says
I havnt tried it myself to know sorry dear
clara says
can you prepare this the night before?
Ayeh Manfre says
You sure can, however they are yummier when nice and fresh
Fiona MacDonald says
I was super excited but mine didn’t seem to brown ? Not enough wash? Cooked them longer too! Was so pumped ! Help!
Ayeh Manfre says
You dont need too much wash, just enough to cover it. Depending on your oven strength, you can try and increase the temperature to 200C/390F.
Was the inside cooked?
Dominique says
Easy and sooo good!
Ayeh Manfre says
The perfect weekend brunch 🙂 So happy you loved them x
Chelsea says
I now make these every week for my husband as he loves bagels in the morning!
Ayeh Manfre says
So lovely to hear this 🙂
Christinw says
These turned out really great. So good fresh out of the oven. And so good with smoked salmon and light cream cheese. Thanks!
Ayeh Manfre says
So happy to hear! Sounds delicious 🙂
JAMES L GRIMM says
I never have good results rolling into a rope and then joining the ends. Either tooo fat or the ends don't hold together. My alternative is to make into a flat "patty", poke a hold through the center and then put my floured index fingers through the hole and spin until it's the size/shape I want. Works every time.
Ayeh Manfre says
Love that technique too thanks for sharing xxx
Stebina King says
I made these and they were delicious.
Ayeh Manfre says
Thrilled to hear Stebina 🙂
James Grimm says
Tried it and turned out very nicely. One step I took was to put the bagels in boiling water for 15 to 20 seconds before putting on the baking rack. This allowed me to sprinkle the seasoning on without using an egg wash.
Ayeh Manfre says
Sounds great thanks for the tip James!
Lori w says
Mine tasted good but consistency and taste more like a biscuit vs bagel. What did I do wrong.
Ayeh Manfre says
Do you mean they were too firm? If so, it could be too much added flour when kneading or maybe slightly overcooked. Hopefully this helps for next time x
Susan says
They were delicious but, I feel like you have to eat them immediately after baking. They get mushy afterwards.
Ayeh Manfre says
So glad you loved them Susan, they shouldn't go mushy though. It sounds like yours may need a few extra minutes of baking to ensure the centre is cooked through
Vee says
I am not much of a cook, but this made my meal prep so easy for breakfast! The receipe is simple and ingredients you already have on hand! Did I add that they were tasty and healthy!
Ayeh Manfre says
So lovely to hear Vee!
Pat says
Looked pretty good . Easy recipe to follow, I used poppy seeds to top, should have pushed them down pre bake, also used plain flour, white but cant wait to make them up for lunch with salad. Thanks Ayeh, these will be a staple
Ayeh Manfre says
So happy to hear Pat!