If you’ve been craving bakery-style bagels but want a healthier, protein-packed twist, these Homemade High Protein Bagels are your perfect match. With just a handful of ingredients—no yeast, no boiling, and no fancy equipment—you’ll create chewy, golden bagels with a satisfying bite and plenty of protein to fuel your day.
Whether you’re meal prepping for the week, upgrading your breakfast, or just want a guilt-free indulgence, this recipe checks all the boxes. These bagels are beginner-friendly, budget-conscious, and freezer-ready. Let’s bake!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – No rising time or boiling required. Ready in under 30 minutes.
- Protein-Packed – Thanks to thick, creamy Greek yogurt, each bagel brings a boost of protein.
- Bakery Texture at Home – Crisp golden top, tender inside. You won’t believe it’s homemade.
- Customizable Flavors – Everything seasoning, sesame, cinnamon sugar—make them your own.
- Beginner-Friendly – Foolproof instructions and zero yeast needed.
These aren’t your average bagels. They’re lighter, fresher, and won’t leave you feeling heavy. Serve them warm with cream cheese, stuff them with eggs and avocado, or toast them for the perfect crunch.
Ingredients Needed for Homemade High Protein Bagels
For the Dough:
- 2 ¼ cups all-purpose flour or bread flour
(either works—bread flour gives a slightly chewier bite) - 4 teaspoons baking powder
(make sure it’s fresh for best rise) - 1 teaspoon kosher salt
(enhances flavor and balances the tang of yogurt) - 1½ cups plain Greek yogurt
(use full-fat for the best texture and protein punch)
For Topping:
- 1 egg white, lightly beaten
(helps the toppings stick and gives a glossy finish) - Sesame seeds or everything bagel seasoning
(feel free to get creative with your favorite toppings)
How to Make Homemade High Protein Bagels
Step 1 – Preheat and Prep
Position a rack in the center of your oven and preheat to 350ºF (175ºC).
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2 – Mix the Dough
In a large mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
Add the Greek yogurt and use a wooden spoon or your hands to combine. It will look crumbly at first—keep mixing until a shaggy dough forms.
Why this matters: The yogurt activates the baking powder and creates a tender, protein-rich base.
Step 3 – Shape Your Bagels
Lightly flour a clean surface. Transfer your dough and knead gently for 1–2 minutes until smooth.
Divide the dough into 6 equal portions.
Take one piece, roll it into a thick rope (about 7–8 inches long), then bring the ends together and press to seal.
To smooth the seam, slide your hand through the bagel hole and roll it gently on the counter.
Repeat with remaining pieces.
Step 4 – Add Toppings
Place each formed bagel on the prepared baking sheet.
Brush the tops with beaten egg white, then sprinkle generously with sesame seeds, everything bagel seasoning, or your topping of choice.
Let the bagels rest for 5–10 minutes. This short rest gives the baking powder time to activate and creates fluffier bagels.
Step 5 – Bake to Perfection
Bake for 20–25 minutes, or until the tops are golden brown and firm to the touch.
Transfer to a cooling rack and let sit for 10–15 minutes before slicing.
These bagels are best served warm, lightly toasted, and slathered with cream cheese or smashed avocado.
Serving and Storage Tips
Serving Suggestions
- Toast and top with whipped cream cheese or Greek yogurt spread.
- Slice and use for protein-rich breakfast sandwiches (eggs, turkey, spinach).
- Serve alongside soup or salads for a hearty lunch upgrade.
Storage & Reheating
- Store in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate for up to 4 days.
- Freeze individually wrapped bagels in a zip-top bag for up to 3 months.
Thaw at room temperature or toast straight from frozen.
Helpful Notes & Recipe Variations
- Want gluten-free? Substitute with a 1:1 gluten-free flour blend with xanthan gum.
- Higher protein? Use protein-enriched flour or add 1 tbsp unflavored whey protein powder.
- Dairy-free? Use plant-based Greek-style yogurt and brush with olive oil instead of egg white.
- No toppings? Keep it simple with a plain bagel or dust lightly with sea salt before baking.
- Want mini bagels? Divide dough into 8–10 portions instead of 6 and reduce baking time to 15–18 minutes.
Frequently Asked Questions (FAQ)
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and higher in protein, which gives the dough structure and chew. Regular yogurt is too runny and will make the dough sticky. Stick with Greek for best results.
How do I make this recipe gluten-free?
Use a certified gluten-free 1:1 flour blend. Make sure it contains xanthan gum for elasticity. You may need to add 1–2 tablespoons extra yogurt if the dough feels too dry.
Are these bagels freezer-friendly?
Yes! Freeze bagels once cooled, wrapped tightly in plastic or stored in an airtight bag. They keep well for 3 months. Toast directly from frozen or microwave for 30–45 seconds to reheat.
Why didn’t my bagels rise properly?
Check your baking powder freshness—expired powder won’t give a proper lift. Also, letting the shaped bagels rest for 5–10 minutes before baking improves their puffiness.
Conclusion: The Best Homemade High Protein Bagels You’ll Ever Try
These Homemade High Protein Bagels are the ultimate combination of simplicity, flavor, and nutrition. With just a few ingredients and no rise time, they’re the perfect solution for busy mornings, high-protein snacks, or even a cozy brunch.