Homemade High Protein Bagels Recipe (2024)

These protein bagels need just two key ingredients to make and pack in over 10 grams of protein each! No yeast is needed, you can make them with or without protein powder.

I always start the morning with a high-protein breakfast because it sets the tone for the day ahead and keeps me full and satisfied. Protein waffles and protein pancakes are typical favorites, but recently, I’ve introduced high-protein bagels into the morning mix.

I love bagels, but they are infamous for being made up of mostly refined carbohydrates. Just scanning my grocery store, each bagel brand has just 2-3 grams of protein each.

To rectify this, I’ve adapted my 2 ingredient bagel recipe with my protein bread recipe to formulate a high-protein bagel that TASTES like an actual bagel.

Why this recipe works

• 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. I reckon the hardest part is choosing what to serve your bagels with.
• At least 10 grams of protein each. Each bagel has over 10 grams of protein, but I’ve included a sneaky little trick where you can amp up the protein content to 30 grams.
• No fancy mixers or kitchen gadgets. Like with cottage cheese bread, all you need is just one mixing bowl and a mixing spoon!

What I love about these bagels is that they are also low in calories and high in fiber. Why is that a bonus? Well, it means I can load them with all the toppings and fillings.

Ingredients needed

The flour and yogurt form the base of the bagels and besides some toppings of choice, there isn’t anything else needed to make. Here is what you’ll need:

• 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– Or whichever flavors you like. 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.

How to make protein bagels

Step 1- Make the dough. In a mixing bowl, add your protein flour and Greek yogurt and mix until a thick dough remains.

Step 2- Knead. Lightly wet your hands and gently knead the dough until smooth.

Step 3- Shape. Next, transfer the dough onto a floured surface. Divide the dough into eight equal pieces and shape them into bagel shapes.

Step 4- Bake. 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.

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. I’ve found through testing that the latter dries out the bagels (or any baked good, for that matter).
• 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. I find 3-4 minutes to be plenty of time.
• Shape the bagels correctly. Stretch the dough once you add a hole to the center and make sure it is large enough. This typically shrinks during the baking process.
• Brush with butter. Or an egg white. 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.

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.

Frequently Asked Questions

More high protein recipes to try

• Protein pizza– Uses the same dough and has 15 grams of protein per slice.
• Protein cookie dough– Your guilt-free dessert fix that tastes like actual cookie dough.
• Cottage cheese pudding– Rich, creamy, and ready in minutes.
• Protein ice cream– 3 ingredients and no ice cream maker.
• Protein banana bread– This tastes like actual banana bread!

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