Introduction

These Protein Bagels are a simple, healthy twist on a classic favorite, made with Greek yogurt for extra protein and a tender texture. With minimal ingredients and easy preparation, they’re perfect for a quick homemade breakfast or snack.

Four golden-brown bagels are placed close together on a white marbled surface. Each bagel has a shiny, slightly crispy outer layer covered in a thick topping of mixed seeds, including black sesame seeds, white sesame seeds, poppy seeds, and bits of salt, creating a textured look. The bagels are round with a hole in the middle, showing a dense, soft inside. There are some scattered seeds on the surface around the bagels, adding a natural touch to the arrangement. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups self-raising flour or all-purpose flour (whole wheat or white)
2.5 teaspoons baking powder (only if using plain all-purpose flour)
1 cup Greek yogurt (non-fat works well)
Pinch of sea salt
Glaze: egg wash or olive oil spray (optional)
Seasoning: homemade everything bagel seasoning (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the self-raising flour with a pinch of salt and the Greek yogurt. If you are using plain all-purpose flour, add the baking powder. Stir with a spoon until the mixture forms a big ball. You may find it easier to use your hands to help form the dough.
Step 2: Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and free of clumps. If the dough feels too sticky or wet, sprinkle in a little more flour to improve handling.
Step 3: Shape the dough into a ball and divide it into 4 equal pieces. Roll each piece into a smaller ball.
Step 4: Form each dough ball into a bagel shape by poking a hole in the center and gently stretching the dough with your fingers to create an even ring. Make sure the hole is large enough, as it will shrink during baking. Alternatively, roll each ball into a thick rope and join the ends to form a ring, pressing to seal.
Step 5: Place the bagels on a baking tray lined with parchment paper. If desired, brush each one with egg wash or olive oil spray, then sprinkle with everything bagel seasoning. Press the seasoning gently to help it stick.
Step 6: Bake for 25 to 30 minutes until golden brown, adjusting the time based on your oven’s strength. Once baked, let the bagels rest on a cooling rack for 10 to 15 minutes before slicing. Toast and add your favorite toppings, then enjoy your homemade protein bagels!

Tips & Variations

For a gluten-free option, try using a gluten-free self-raising flour blend and adjust the baking powder accordingly.
Adding herbs like dried rosemary or garlic powder can enhance flavor if you like savory bagels.
If the dough is too sticky, adding flour gradually during kneading will make it easier to handle without drying out the bagels.
Experiment with different seasonings—sesame seeds, poppy seeds, or coarse salt all work well on top.

Storage

Store any leftover bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze the bagels in a sealed plastic bag for up to 3 months. To reheat, toast them directly from frozen or warm in an oven at 350°F (175°C) for 5–7 minutes.

How to Serve

Four golden brown bagels sit close together on a white marbled surface, each bagel topped with a thick, even layer of mixed seeds including white sesame seeds, black sesame seeds, and bits of coarse salt. The bagels have a slightly rough, toasted texture, with a smooth, shiny finish on top and a soft, dense interior visible through their large holes in the center. Small scattered seeds and crumbs surround them, enhancing their fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and helps give these bagels their chewy texture. Using regular yogurt may result in a softer dough and slightly different consistency, but it can still work in a pinch.

Why do I need to make the hole in the bagel so big?

The hole enlarges the surface area while baking and prevents it from closing up during cooking. If the hole is too small, it may shrink shut and lose the classic bagel shape.