Homemade High Protein Bagels
Learn how to make high protein bagels at home with just 5 ingredients! These bagels have a whopping 10 grams of protein per bagel and are made with greek yogurt and baking powder instead of yeast! So quick and easy to meal prep for breakfast throughout the week!
Like, who am I?
I could eat a bagel every day of my life if it wasn’t for those pesky little things called carbs. So we went ahead and balanced the scales a little bit by upping the protein in these quick and easy bagels and if you were to serve them with say, scrambled egg whites and cream cheese, I bet you could get around 30 grams of protein in your breakfast without even breaking a sweat!
But how could I even possibly like a baking powder leavened bagel instead of one with sourdough or yeast? This year, I’ve embarked upon a sourdough journey. And sometimes [read: most times] that comes with a lot of struggles before you get to a point where you enjoy adding flour, salt and water to a bowl and watching it rise on its own.
Luckily, these high protein bagels require no previous cooking or baking skills. And before you freak out – don’t worry, there’s no whey protein powder or anything out of the ordinary in these bagels! If you can add all purpose flour, salt, baking powder, and some greek yogurt to a bowl, you can make protein bagels at home in a flash!
Brush your bagels with a beaten egg white, this adds more protein and gives the bagels a little bit of glue so that you can sprinkle them with your toppings of choice – sesame seeds, everything bagel seasoning, dehydrated garlic, poppy seeds, dried onion, or anything else you please!
And yes, air fryer friends, you don’t even have to turn the oven on if you don’t want to!
Ingredients for protein bagels:
- All purpose flour: I have good news for you! Both all purpose and bread flour will work for this recipe. The higher the protein in the flour, the crisper these bagels will be. Most high protein bagel recipes call for self-rising or self-raising flour. This is something I rarely have in the pantry. So I went ahead and made the recipe with regular flour. If you have self-rising flour at home and want to use it, see the notes under the recipe card on what ingredients you’ll need got swap out!
- Baking powder: this is the leavening agent in our recipe. We’ll add the baking powder and kosher salt to our dough and let it hang out for 5-10 minutes. This allows the baking powder to really be absorbed by the other ingredients and leaves us with one protein-packed bagel!
- Kosher salt: pretty self explanatory here! Use sea salt or kosher salt. Keep in mind that if you are using everything bagel seasoning that contains a lot of sodium, you might want to cut the salt back to 3/4 teaspoon If you usually prefer things less salty!
- Greek yogurt: I like using full fat greek yogurt for this recipe. My favorite is Fage 5%, but 2% or even 0% will work. I do suggest using a higher fat percentage if possible though, I find it gives the bagels a better taste. And yes, vegan Greek yogurt should work well in place of traditional greek yogurt!
- Egg white: This is to egg wash the bagels with before we sprinkle them with our seasonings.
- Seasoning of choice: I’m pretty picky when it comes to bagels! My seasoning of choice is always sesame seeds. You won’t see me straying anywhere from that, but you coiled use poppy seeds, dried onion flakes, garlic flakes, or everything bagel seasoning! I usually make sourdough bagels with Asiago cheese shredded right on top, and I can’t imagine that would be anything but delicious!!
How to my 5-ingredient protein bagel recipe at home:
- Start by preheating the oven. Position a rack in the center of your oven and preheat the oven. Line a baking sheet with parchment paper and set it aside for now.
- Combine the dry ingredients. In a bowl, mix together your flour, baking powder, and kosher salt. If you wanted to flavor the bagel dough, with say, cinnamon, this would be a good time to do so! Whisk the dry ingredients so they are thoroughly combined.
- Add in the greek yogurt. Add the yogurt and using your hands or a silicone spatula, bring the dough together. It’s going to be very crumbly in the beginning but as you work the dough, it will come together – I promise! The prep time on these in under 15 minutes!
- Divide and roll it out. Once the dough starts holding its shape, dump it out onto a clean work surface. If your dough is particular sticky, you might want to flour the surface a little bit To keep it from sticking. Divide it out into 6 equal pieces. Roll the dough into a thick rope, about 7-8 inches in length. Then connect the ends and gently roll the joining on the counter to fuse them together to create a “donut”. Place the bagel on the parchment-lined baking sheet And then repeat these steps with the remaining dough.
- Brush the bagels and sprinkle them. You can do this directly on the baking sheet or transfer to a rimmed bowl or plate. Brush with a beaten egg white adn the sprinkle with your favorite seasonings.
- Bake the bagels. Place the pan in the oven and let the bagels bake until they’re golden brown and fluffy. I like to remove them from the oven and let them cool to room temperature before I store them. The total time on these is around 40 minutes and the reward is half a dozen bagels!
FAQs about this recipe
Keep the bagels at room temperature for 1-2 days and consume or keep them in the fridge if you anticipate them to be around longer. For long term storage, pop them into a freezer safe bag and freeze for up to 3 months.
If your toaster has a bagel setting, I’d use that! Slice the bagels down the center and then toast for 2-3 minutes.
This really depends on your definition of ‘healthy.’ If you’re looking for a bagel recipe that’s higher in protein and contains only a handful of ingredients, this definitely meets the definition!
These bagels have around 200 calories, with 0-2grams of fat depending on the type of greek yogurt you use. They also have 35 grams of carbs and 10 over grams of protein.
You can use peanut butter and banana, smashed avocado with a fried egg on top, butter and jam, or even scrambled egg whites with a scallion cream cheese! I also love my breakfast sandwiches for a more protein packed meal – just swap the English muffins for these bagels!
Prepare the bagels as written. Preheat the air fryer at 300ºF for 5-7 minutes. Then 2-3 bagels into the air fryer basket without over crowding. Air Fry for 15-20 minutes or until the bagels are golden on top and puffed up.
If you like this recipe, you might also like:
- 2-Ingredient Flatbread Naan
- Easy Blender Crepes
- Eggs in Purgatory
- How to Make Egg Bites in the Oven
- Savory Zucchini Muffins with Cheddar (high protein)
- 2¼ cups all purpose flour (or bread flour)
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1½ cup greek yogurt
- 1 egg white, lightly beaten
- Sesame seeds or everything bagel seasoning
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside.
- MIX: In a bowl, whisk the dry ingredients until mixed. Then add the greek yogurt and mix together until a dough forms. You might want to use your hands to make this easier!
- DIVIDE: Turn the dough out onto a clean surface. Divide it out into 6 equal pieces. If the dough is sticky dust with flour, I didn’t need to.
- ROLL: out the dough into a thick rope, about 7-8 inches in length. Join the ends and gently press. Place your hand through the hole gently roll the joining part on the counter so that the ends fuse. Place the bagels on the prepared baking sheet and let sit for 5-10 minutes if possible. This allows the bagels to puff up more.
- BRUSH AND SPRINKLE: On a clean plate, place one bagel, brush with the beaten egg white. Sprinkle with sesame seeds or bagel seasoning. Place the bagel on the baking sheet and repeat with the remaining bagels.
- BAKE: Place the pan in the oven and bake the bagels for 20-25 minutes or golden brown on top. Remove the bagels to a wire rack and let them rest for 10 minutes or until cooled so you can slice them. Toast if desired and spread with cream cheese. Store leftover bagels in an airtight container for up to 4 days.
- use self-rising/self-raising flour: you can also use self-rising flour if this is something you typically keep on hand. Replace the flour, baking powder, and most of the kosher salt with 2¼ cups self-rising flour. You’ll still need ¼ teaspoon of salt in addition to the flour!
- seasonings: You can use an array of seasoning for these bagels. Dehydrated garlic or onion would work too. If you use an everything bagel seasoning with salt, you might want to cut the salt back to ¾ teaspoon to keep the bagels from being too salty.
- Air fryer directions: Preheat the air fryer to 300ºF for at least 5 minutes. Then add the bagels and air fry them for 15-20 minutes or until golden brown on top and cooked through.
Amount Per Serving: Calories: 206Total Fat: 2gCarbohydrates: 35gFiber: 2gProtein: 10g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.