I started making protein bagels after getting tired of breakfasts that looked filling but somehow left me hungry again an hour later. I also didn’t want anything complicated with ten different ingredients or dough that takes forever to rise. These bagels ended up becoming one of the easiest high-protein things I make during busy weeks.

They come out soft inside with a slightly chewy texture on the outside, and honestly they taste way better than I expected the first time I tried them. I’ve used them for breakfast sandwiches, quick lunches, and even as a snack with cream cheese when I didn’t feel like cooking properly. If you already like recipes like Yogurt Breakfast Bowl, Vanilla Chia Pudding, or Pizza Bagels, these protein bagels fit perfectly into that easy homemade breakfast rotation.

Why You Will Love These Protein Bagels

What I love most about these bagels is how simple they are compared to regular homemade bagels. There’s no waiting around for dough to rise forever or boiling anything before baking.

They also have way more protein than regular bagels thanks to the Greek yogurt, which helps keep them more filling.

Another thing I like is how versatile they are. You can keep them plain, add seasoning on top, or use them for sandwiches depending on what you want that day.

The texture also stays surprisingly soft even the next day, especially if you warm them up slightly before eating.

What You Will Need For Protein Bagels

A large mixing bowl works best for combining the dough without flour going everywhere across the counter.

You’ll also need a baking sheet lined with parchment paper so the bagels don’t stick while baking.

A silicone spatula or wooden spoon helps mix the dough together before kneading it lightly.

If you want evenly shaped bagels, a kitchen scale can help divide the dough evenly, although I usually just eyeball it honestly.

Ingredients Needed

• 2 cups self-rising flour
• 1½ cups plain Greek yogurt
• 1 egg
• 1 tablespoon everything bagel seasoning

How To Make Them

Preheat the oven to 190°C (375°F).

Line a baking sheet with parchment paper.

Add the self-rising flour and Greek yogurt into a large bowl.

Mix until a shaggy dough forms, then knead lightly on a floured surface until smooth. Try not to overwork the dough.

Divide the dough into equal portions and shape each piece into a bagel by rolling into ropes and joining the ends together.

Place the bagels onto the prepared baking sheet.

Whisk the egg and brush it over the tops of the bagels.

Sprinkle everything bagel seasoning over the top.

Bake for about 22 to 25 minutes until golden.

Let the bagels cool slightly before slicing.

I usually toast them lightly before eating because the outside gets even better that way. These bagels also pair really well with Honey Mustard Chicken Salad, Raspberry Chia Pudding, or even Strawberry Sweet Iced Tea if you’re making brunch at home.

Tips For Protein Bagels

If the dough feels too sticky while mixing, add a little more flour one tablespoon at a time until easier to handle.

Greek yogurt works best here because regular yogurt can make the dough too wet.

Try not to over-knead the dough or the bagels can turn dense instead of soft.

You can freeze the baked bagels and reheat them later in the toaster for quick breakfasts