These protein bagels need just two key ingredients to make and pack in over 10 grams of protein each! No yeast needed, you can make them with or without protein powder!
High protein breakfasts keep you satisfied for longer and also great for building muscle or after a workout.
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Are bagels high in protein?
Traditional bagels that you find at your grocery store or bakery are not high in protein. They are made primarily of carbs, with most brands having just 2-3 grams of protein. Luckily, with a few tweaks, you can enjoy high-protein bagels that taste like their inspiration!
Why you’ll love this protein bagels recipe
- No yeast needed. Unlike traditional bagels, these have no yeast in them and they are baked, not boiled!
- Ready in 15 minutes. From start to finish, this recipe takes less than 15 minutes to make. The hard part is choosing what to serve your bagels with!
- At least 10 grams of protein each. Each bagel has over 10 grams of protein each, but you can swap out some of the protein flour for protein powder, then the protein content increases and each bagel now has 30 grams of protein each!
- No fancy mixers or kitchen gadgets. All you need is just one mixing bowl and a mixing spoon!
How to protein bagels
- Protein flour– An enriched self-rising flour with added protein in it. I used Vetta protein flour, that has 21 grams of protein per serving. If you can’t find protein flour, standard self rising flour can be used.
For gluten-free bagels, use a gluten-free baking flour containing xanthan gum.
- Greek yogurt– Non-fat Greek yogurt has over 21 grams of protein per half cup. I used a full cup in this recipe, which provides 42 grams of protein.
For vegan protein bagels, use your favorite non-dairy yogurt or coconut yogurt.
- Bagel toppings– Sesame seeds, poppy seeds, sea salt, garlic powder, onion powder, and everything but the bagel seasoning.
- Protein powder– Optional, but swapping out half the protein flour for unflavored protein powder will increase the protein content of each bagel to 30 grams.
In a mixing bowl, add your protein flour and Greek yogurt and mix until a thick dough remains. Lightly wet your hands and gently knead the dough until smooth.
Next, transfer the dough onto a floured surface. Divide the dough into eight equal pieces and shape them into bagel shapes. Place them onto a lined baking sheet and sprinkle with your favorite bagel toppings. Bake the bagels for 15-18 minutes or until golden on top. Remove the high protein bagels from the oven and let them cool completely before slicing and enjoying.
You can also make these in the air fryer. See my air fryer bagels recipe for the instructions.
Tips to make the best recipe
- Use the right protein powder. If you choose to add protein powder, be sure it is unflavored and a blend, not straight whey protein powder. The latter tends to dry out baked goods, so avoid it at all costs.
- Knead the dough. While these bagels don’t use yeast in them, kneading them properly will ensure a smoothie exterior and make them easier to form.
- Shape the bagels correctly. Stretch the dough once you add a hole to the enter and make sure it is large enough. This typically shrinks during the baking process.
- Brush with butter. Or oil. This gives the bagels a golden exterior and helps any seeds or toppings stick on.
- Make your own flour blend. Combine all purpose flour, salt, and baking powder together.
Ways to add more protein
While the Greek yogurt and protein-enriched flour add a hefty dose of protein, you can amp it up even more with a few tricks!
- Cheese– Cheddar, tasty, American, and Pepper jack cheese all pack in 7-10 grams of protein per slice. Cream cheese also provides 2-3 grams per tablespoon.
- Cottage cheese. Swap out the yogurt for equal parts blended cottage cheese.
- Nut and seed butter– Almond butter, peanut butter, and sunflower seed butter all have at least 6 grams of protein per two tablespoons.
- Spreads and dips– Hummus, tzatziki, and avocado all have between 3-5 grams of protein per serving.
- Eggs– Egg salad, boiled eggs, or a fried egg.
- Meat, poultry, and seafood- Smoked salmon, grilled chicken, tuna salad, and turkey bacon.
To store: Leftover bagels can be stored at room temperature, covered, for up to 3 days.. If you’d like to keep them longer, store them in the refrigerator.
To freeze: Place cooled bagels in a ziplock bag and store them in the freezer for up to six months.
Reheating: Slice the bagels in half and toast them before adding your favorite spreads and/or fillings.
Recommended tools to make this recipe
- Mixing bowls. To make the dough.
- Air fryer. For an even quicker made protein bagel!
- Dough chopper. To chop the dough easily without all the sticking!
More high protein recipes to try
Frequently Asked Questions
Regular bagels have around 3 grams of protein per bagel.
If you’d like to make bagels with almond or coconut flour, try making keto bagels.
Swap out the high protein yogurt (Greek yogurt) for coconut or soy yogurt. The protein content will be lower but will still turn out very well.
Protein Bagels (2 Ingredients!)
- 1 cup high protein self rising flour * See notes
- 1 cup Greek yogurt non fat
- 1 tablespoon butter optional
- 1 tablespoon sesame seeds or bagel toppings of choice
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a mixing bowl, add your flour and yogurt and mix until combined. Using your hands, gently knead together until smooth.
- Transfer the dough onto a floured surface. Divide the dough into eight equal portions and shape them into bagels. Place them on the lined baking sheet and brush with melted butter. Sprinkle with your favorite bagel toppings.
- Bake the bagels for 15-17 minutes, or until golden brown on top. Remove the bagels from the oven and enjoy immediately.
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