Protein Bagels

7 comments

5 from 130 votes
Jump to RecipePrintPrint Recipe

This post may contain affiliate links. See my disclosure policy.

My easy protein bagels need just three ingredients to make and pack over 30 grams of protein each. They are soft and fluffy on the inside, while being crisp and golden on the outside.

high protein bagels on a wire rack.

I’m always finding ways to sneak in extra protein to my classic recipes, and these high protein bagels have become a breakfast staple. I’ve adapted my 2 ingredient bagels to be super high in protein while actually tasting like a bagel! They are golden and fluffy and are ridiculously easy to make. Seriously, whip them up on a whim and have a batch of warm bagels!

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make protein bagels
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. Protein Bagels (Recipe Card)

Why I love this recipe

  • Quick and easy. This recipe takes under 20 minutes to prepare from start to finish. They also have no yeast.
  • Super high in protein. Like cottage cheese bagels, each bagel contains over 30 grams, but I’ve included a variety of options to amp it up even further.
  • No fancy mixers or kitchen gadgets. All you need is one mixing bowl and a mixing spoon.
  • Customizable. Keep them plain with sesame seeds to try a plethora of topping ideas.

If you love a high protein breakfast like we do, try my protein pancakes, protein waffles, or protein oatmeal next.

★★★★★ REVIEW

“Great recipe. 😊 I sprinkled them with everything but the bagel seasoning and served them with mashed avocado & a tiny bit of lime juice. Absolutely delicious, great breakfast.” – Mj Armstrong

Key Ingredients

  • Protein flour. An enriched self-rising flour with added protein. I used Vetta protein flour, which has 21 grams of protein per serving. If you can’t find protein flour, standard self rising flour can be used.
  • Protein powder. I like to swap out half the flour for protein powder to amp up the protein even more. Plain casein protein or brown rice protein is best, as whey can thin out the dough too much. If you don’t want to use protein powder, just use more flour.
  • Greek yogurt. I like using non-fat Greek yogurt, which has over 21 grams of protein per half cup. I used a full cup in this recipe, which provides 42 grams of protein. 2% or 4% Greek yogurt also works, and the protein content will be even higher (although the fat content increases slightly).
  • Egg or egg white. Brushing the tops of the bagels will give them that gorgeous shine and extra crispness.
  • Bagel toppings. Sesame seeds, poppy seeds, sea salt, garlic powder, onion powder, and everything but the bagel seasoning.

How to make protein bagels

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

self rising flour and Greek yogurt in a bowl.

Step 1- Combine. In a mixing bowl, add the flour and Greek yogurt.

bagel dough in a bowl.

Step 2- Mix. Gently mix the dough until smooth.

rolled out dough on a wooden board.

Step 3- Roll. Transfer the dough onto a floured surface. Divide the dough into eight equal pieces and roll them into thin logs.

shaped bagels on a baking sheet.

Step 4- Shape the dough into bagels.

shaped bagels with egg wash and sesame seeds on top.

Step 5- Top. Brush the bagels with egg and sprinkle toppings.

baked protein bagels on a baking sheet.

Step 6- Bake the bagels for 20 minutes or until golden brown on the outside.

Arman’s recipe tips

  • Get the right consistency. If your dough is too dry, add a bit more Greek yogurt to it. if it’s too wet, I find a sprinkling of flour does the trick.
  • Always knead the dough. While these bagels don’t use yeast, kneading them properly will ensure a smooth exterior and make them easier to form. I find 3-4 minutes to be plenty of time.
  • Shape the bagels correctly. Stretch the dough once you’ve added a hole to the center, and ensure it is large enough. This typically shrinks during the baking process. 
  • Cool before slicing. I know it’s tempting, but let the bagels rest for a few minutes before slicing in half. This prevents them from breaking or tearing.

Serving ideas

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 when it comes to serving them.

  • 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. 
  • Nut and seed butter. Almond butter, honey 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. Cottage cheese egg salad, air fryer soft boiled eggs, or an over easy egg in the middle will amp up the protein and add healthy fats.
  • Meat, poultry, and seafood.  Smoked salmon, grilled chicken, healthy tuna salad, and air fryer turkey bacon are some of my favorite fillings.

Storage instructions

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. 

protein bagels with cream cheese on a plate.

Frequently asked questions

Do I need to use protein powder?

No, you don’t need to use the protein powder. You can just swap it out for more self-rising flour. The protein content will lower to 12 grams per bagel.

Can I use a different type of yogurt?

Yes, absolutely. While Greek yogurt provides the most protein, any plain or dairy-free yogurt will work. You’ll just have to adjust the consistency a little bit to compensate (e.g., more flour or more yogurt).

What if I don’t have self-rising flour?

Easily make your own self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.

If you tried this Protein Bagels recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

protein bagels recipe.

Protein Bagels

5 from 130 votes
My protein bagels need just three key ingredients and pack in over 30 grams of protein each! They are crisp, fluffy, and soft. Watch how I make this in my kitchen in the video below!
Servings: 8 Servings
Prep: 2 minutes
Cook: 17 minutes
Total: 19 minutes

Video

Ingredients  

  • 1/2 cup Self rising flour * See notes
  • 1/2 cup Unflavored protein powder ** See notes
  • 1 cup Greek yogurt non-fat
  • 1 large egg white

Instructions 

  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
  • In a mixing bowl, combine the self-rising flour, protein powder, and yogurt, mixing until well incorporated. Using your hands, gently knead together until smooth. If the dough is too thick, add more flour. If the dough is too thin, add a little more yogurt.
  • Transfer the dough onto a floured surface. Divide the dough into eight equal portions and shape each portion into bagels. Place them on the lined baking sheet and brush with egg white. 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 let them sit for a few minutes before slicing and serving.

Notes

* High protein flour by Vetta contains 21 extra grams of protein per serving. Standard self rising flour or a mix of self rising flour and unflavored protein powder can be used.
** If you don’t want to use protein powder, add more self rising flour. 
Add toppings like sesame seeds, poppy seeds, everything but the bagel seasoning, etc.
Gluten-free: Use gluten-free self rising flour. 
Make these in the air fryer. Follow the exact same process as my air fryer bagels. Place the bagel dough in a preheated air fryer basket and air fry at 200C/400F for 12 minutes, flipping halfway through. 
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. I’ve found through testing that the latter dries out the bagels (or any baked goods, for that matter). 
TO STORE: Leftover bagels can be stored at room temperature, covered, for up to 3 days. 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. 

Nutrition

Serving: 1servingCalories: 132kcalCarbohydrates: 12gProtein: 30gFat: 0.4gSodium: 16mgPotassium: 58mgFiber: 0.4gSugar: 1gVitamin A: 1IUCalcium: 30mgIron: 0.2mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published December 2021, updated and republished April 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 130 votes (127 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Took me a while to figure out the best size to make these but i love them now that i have the hang of it. thank you.

  2. 5 stars
    What recommendations for brands do you have for protein powder and flour? I’m having a hard time finding protein flour and non-whey protein powder. Thank you!

  3. 5 stars
    Great recipe. 😊

    I sprinkled them with everything but the bagel seasoning and served them with mashed avocado & a tiny bit of lime juice.

    Absolutely delicious great breakfast.