Protein Bagels
I’ve been testing a few quick bread-style doughs lately, and this is the one I keep coming back to when I want something reliable and fast. These protein bagels come together in under 30 minutes, and they actually hold up—soft inside, lightly chewy on the outside, and not dry. But they aren’t traditional bagels. There’s no yeast, no rise time, and no boiling. Instead, this is a yogurt-based dough that bakes up quickly but still gives you that satisfying structure. I’ve found it’s a really good option for busy mornings or when I want something I can prep and have ready for the week.
They’re very different from my classic bagel or even my sourdough everything bagels, but that’s the point. This is what I make when I don’t want to commit to a full dough process but still want something that feels like a real bagel.
This recipe yields 8 bagels at only 150 calories each with 12g of protein!
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Why You’ll Love These Bagels
They’re simple, but they don’t feel like a shortcut.
- They hold up well for toasting, sandwiches, or even quick bagel toasts
- Made with just a few ingredients I almost always have on hand
- No rising or boiling, which saves a lot of time
- High in protein (12g per bagel), so they’re actually filling
- Easy to customize depending on what you’re in the mood for
- They hold up well for toasting or sandwiches
Key Ingredients & Why I Use Them
Greek Yogurt: This is what replaces yeast and hydration in the dough. I like using a thick Greek yogurt because it gives structure and keeps the bagels from spreading too much. It also adds protein, which is really the point of this recipe.
Flour: I typically use all-purpose flour here. It gives enough structure without making the dough tough. If the dough feels too sticky, I’ll add a little more while kneading, but I try not to overdo it.
Baking Powder: Since there’s no yeast, this is what gives the bagels their lift. I make sure it’s fresh—this matters more than people think.
Salt: Just enough to balance the yogurt and bring out flavor. I don’t skip it.
How I Make These Protein Bagels
Come along with me every step of the way as I make these protein bagels! The full recipe is below with ingredients!
Step 1: Mix the dough
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, combine the flour, baking powder, and salt, stirring to blend. Add the Greek yogurt to the dry ingredients and mix until a rough dough forms.
Don’t worry if it looks a bit shaggy—it will come together as you work with it. Transfer the dough to a floured surface and lightly knead for 1-2 minutes until smooth and just slightly sticky. Add a little flour if needed to prevent sticking.
Step 2: Shape the dough
Divide the dough into 8 equal portions and shape each portion into a smooth ball.
Step 3: Roll out the bagels
Roll each ball into a log about 8-9 inches long, then connect the ends to form a bagel shape.
Step 4: Prepare for Baking
Place the shaped bagels onto the prepared baking sheet. If you’d like a shiny, golden finish, brush the tops with an egg wash made from the egg white. Sprinkle your favorite savory toppings, like everything bagel seasoning, sesame seeds, poppy seeds, garlic flakes, onion flakes, sea salt, or grated cheese. Or go sweet with raisins and/or cinnamon-sugar. Anything that suits your taste!
Step 5: Bake the bagels
Bake in the preheated oven for about 25 minutes, or until the bagels are firm and slightly golden. For a chewier texture, broil the bagels for an additional 1-2 minutes at the end (optional).
Remove the bagels from the oven and let them cool for 10 minutes before slicing. Serve them plain, toasted, or topped with your favorite spreads, such as cream cheese, avocado, or a protein-rich option.
A Few Things That Make a Difference
This is where I see the biggest variation in results:
- Don’t over-knead — once the dough is smooth, stop
- Use thick yogurt — thinner yogurt makes the dough too sticky
- Watch your flour — too much will dry them out
- Broil at the end if you want texture — this gives a slightly chewier crust
Storage
I usually keep these in an airtight container at room temperature for up to 2 days, or in the fridge for about 5 days.
For longer storage, I slice them and freeze them. Then I just toast straight from frozen when I need them. This is what I do most often if I’m making a batch ahead.
A Quick Note on Nutrition
These come out to about 150 calories each with around 12g of protein.
They’re not trying to replace a traditional bagel like my yeast-based versions—they’re just a faster, more practical option that still feels satisfying and holds you over.
Ways I Change These Up
I keep the base the same, but I’ll adjust based on what I need:
- Turn them into open-faced bagel toasts with toppings after baking
- Swap in cottage cheese for a slightly different texture
- Go sweet with cinnamon sugar + raisins
- Add herbs or garlic for a savory version
If You Like These, You Might Also Like
If you’re in the mood for something more traditional, I’d go for my classic bagel recipe or the homemade sourdough bagels, which have a deeper flavor and that signature chew. And if you like sweeter variations, the Sourdough Cinnamon Raisin Bagels are a good next step.
Final Thoughts
This is one of those recipes I keep coming back to because it fits into real life. It’s quick, flexible, and doesn’t require much planning.
If you make them, let me know how you use them—I’m always curious how people adapt these kinds of recipes. And if you share them on Instagram, tag me so I can see.
Protein Bagels
Ingredients
- 2 cups all-purpose flour 255 grams
- 3 tsp baking powder
- 1/2 tsp salt
- 2 cups yogurt
- 1 egg white optional, for brushing
- Toppings optional: everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the flour, baking powder, and salt. Mix to combine.
- Add the greek yogurt.
- Mix until it forms a rough dough. It may look a bit shaggy, but don’t worry—it will come together.
- Lightly knead the dough on a floured surface for 1-2 minutes until smooth and just slightly sticky. Add a small amount of flour if it’s too sticky.
Shape the Bagels
- Divide the dough into 8 equal portions. Make each portion into a smooth ball.
- Roll each ball into a 8-9” log, then connect the ends to form a bagel shape.
Prepare for Baking
- Place the bagels on the prepared baking sheet.
- Brush the tops with egg white for a shiny, golden finish (optional).
- Add your favorite toppings, like everything bagel seasoning, sesame seeds, or shredded parmesan cheese.
Bake
- Bake for about 25 minutes, or until the bagels are firm and slightly golden.
- For a chewier texture, broil them for 1-2 minutes at the end (optional).
Cool and Serve:
- Let the bagels cool for 10 minutes before slicing.
- Enjoy them plain, toasted, or topped with cream cheese, avocado, or a protein-rich spread!
I love this recipe! Every batch turns out perfect. I’ve even experimented with a whole wheat flour and a gluten free flour.
Could I replace yogurt with coconut yogurt ? Dairy issues. But looks amazing!!