Golden homemade protein bagels on a cooling rack, one sliced to show chewy crumb and topped with everything seasoning.
These protein bagels are chewy, golden, and shockingly easy to make. You only need a few ingredients, and you skip yeast, rising, and boiling. The result is a high-protein breakfast that tastes like a cozy bakery treat—perfect for busy mornings and meal prep.
Introduction
If you love bagels but don’t love complicated baking, this recipe is your new best friend. The standout trick is using thick Greek yogurt to create a dough that bakes up tender and chewy without any rise time.
My family always goes back for seconds when these are warm. And once you realize you can make protein bagels in under an hour, you’ll want to keep a batch in the freezer.
You’ll love having these protein bagels ready for quick breakfast sandwiches or an easy snack with cream cheese.
Why You’ll Love This Protein Bagels
- Ultimate weeknight prep: Mix and bake fast for easy mornings.
- High-protein & satisfying: Greek yogurt helps you stay full longer.
- Beginner-friendly: No yeast, no rising, no boiling.
- Customizable: Everything seasoning, sesame, poppy, cinnamon sugar.
- Meal prep friendly: Freezes and toasts beautifully.
Ingredients for Protein Bagels
Dough
- All-purpose flour (2 cups): Structure and chew; bread flour makes them even chewier.
- Baking powder (1 tablespoon): Lift without yeast.
- Salt (1 teaspoon): Makes the flavor pop.
- Plain Greek yogurt (1 1/2 cups): Thick yogurt makes the best dough; full-fat works too.
Topping
- Egg (1): Brushed on top for shine; use milk if you prefer.
- Everything seasoning or sesame seeds (1–2 tablespoons): Any topping you love works.
Helpful note: Thin yogurt can make sticky dough. If yours is runny, add flour 1 tablespoon at a time until the dough is workable.
Protein Bagels Recipe Step-by-Step
- 1. Preheat: Heat oven to 375°F. Line a baking sheet with parchment.
- 2. Mix: Whisk flour, baking powder, and salt. Add yogurt and stir until shaggy.
- 3. Knead: Knead on a floured counter 1–2 minutes until smooth. If sticky, dust with a little flour.
- 4. Shape: Divide into 6 pieces. Roll into ropes and pinch ends into rings.
- 5. Top: Brush with beaten egg and sprinkle seasoning.
- 6. Bake: Bake 22–26 minutes until deeply golden.
- 7. Cool: Cool 10 minutes before slicing so the crumb sets.
Tips for Perfect Protein Bagels
- Thick Greek yogurt = easier dough and better texture.
- Bake until golden for that chewy bite.
- Cool slightly before slicing to avoid gummy centers.
Variations & Substitutions
- Cheddar: Mix in 3/4 cup shredded cheddar and top with more.
- Cinnamon-sugar: Add 1 tablespoon sugar + 1/2 teaspoon cinnamon to dough; top with cinnamon sugar.
- Gluten-free: Use a 1:1 gluten-free flour blend (texture will be softer).
- Mini bagels: Make 10 smaller bagels and bake 16–18 minutes.
Make-Ahead & Freezing
Fridge: 4 days in a sealed bag.
Freezer: Slice and freeze up to 2 months. Toast from frozen.
Serving Suggestions & Pairings
- Cream cheese and cucumber
- Egg and cheese breakfast sandwich
- Peanut butter and banana
Recipe Card
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Yield: 6 bagels
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian
Reader Review: I cannot believe these don’t use yeast. Chewy, golden, and perfect toasted.
Leave a rating and comment—what topping did you choose?