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Protein Bagels

A high-protein, yeast-free bagel recipe made with just a few simple ingredients, featuring non-fat Greek yogurt and self-rising flour. Baked to golden perfection with a chewy texture, these homemade bagels pack over 10 grams of protein each and require no boiling or long rise times.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Calories: 137kcal

Ingredients

🍖Bagel Dough:

1 cup (120g) self-rising flour (or 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt)

1 cup (245g) non-fat plain Greek yogurt (strained well to remove excess moisture)

1/2 tsp garlic powder (optional, for savory flavor)

1/4 tsp salt

Egg Wash & Toppings:

1 large egg, beaten (or 1 tbsp egg whites)

1.5 tbsp Everything Bagel seasoning (or sesame seeds, poppy seeds, or coarse sea salt)

Instructions

🟢Preheat & Prep:

    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly spray the paper with non-stick cooking spray.

      🟢Make the Dough:

        In a medium mixing bowl, combine the self-rising flour, Greek yogurt, garlic powder, and salt. Mix with a fork or rubber spatula until a shaggy dough forms.

          🟢Knead:

            Transfer the dough onto a lightly floured surface. Knead gently for 2–3 minutes until the dough becomes smooth and holds together (if it feels too sticky, lightly dust with 1 extra tablespoon of flour).

              🟢Shape the Bagels:

                Divide the dough into 4 equal balls. Roll each ball into a rope approximately 6–7 inches long, then pinch the ends together to form a ring. Alternatively, poke a hole through the center of each ball and stretch gently.

                  🟢 Egg Wash & Season:

                    Place the shaped bagels on the prepared baking sheet. Brush the tops generously with the beaten egg wash and sprinkle evenly with Everything Bagel seasoning.

                      🟢Bake:

                        Bake for 22–25 minutes until golden brown. For an extra crisp crust, turn the broiler on for the final 1–2 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

                          Notes

                          • Flour Swap: Substitute self-rising flour with 1:1 gluten-free baking flour (plus baking powder and salt) or whole wheat flour for added dietary fiber.
                          • Yogurt Alternative: Replace Greek yogurt with dairy-free coconut/almond Greek-style yogurt or blended cottage cheese (processed until completely smooth).
                          • Extra Protein Boost: Swap 1/4 cup of the flour for 1/4 cup of unflavored or savory whey/casein protein powder.