I finally cracked the formula for Homemade Protein Bagels made with only flour and Greek yogurt, each one packing over 13 g of protein without using yeast.

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I never thought bagels could be this simple until I tried mixing plain Greek yogurt with self rising flour to make a dense, chewy ring that actually holds up to schmears. They feel wrong in the best way because it skips the long rise yet still gets that soft, fluffy interior.

I bring them to weeknight breakfasts and pack them for lunches when I need something filling. People always ask if they taste homemade, and I smile, shrug, and say yes but maybe better.

This batch got me calling them Homemade Protein Bagels and I might never go back.

Ingredients

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Self-rising flour: Gives structure and chew, light texture, mostly carbs, little fiber or protein
Greek yogurt: Adds tang, moisture and creaminess, high in protein, helps keep crumb soft
Whey protein powder: Boosts protein, makes bagels denser, slightly sweet if vanilla, low carbs
Egg: Egg wash brings color and shine, adds a small protein boost and extra richness
Everything bagel seasoning: Crunchy, savory mix of sesame and poppy, big flavor without extra calories
Flaky sea salt: Sprinkled on top for bursts of salt, brightens the flavors and looks pretty
Fine sea salt: Used only if you swap self-rising for all purpose flour, balances taste, adds sodium

Ingredient Quantities

2 cups (240 g) self-rising flour

1 1/4 cups (300 g) plain Greek yogurt, thick (full-fat or 2% both work)

1 scoop (30 g) unflavored or vanilla whey protein powder, optional to boost protein

1 large egg, beaten, optional for egg wash

1 tsp fine sea salt, only if using all-purpose flour instead of self-rising

1 to 2 tbsp everything bagel seasoning or a mix of sesame seeds and poppy seeds, for topping

1 tbsp flaky sea salt, optional for sprinkling on top

How to Make this

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1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper; beat the egg in a small bowl now if you plan to use an egg wash.

2. In a large bowl whisk together 2 cups (240 g) self-rising flour and 1 scoop (30 g) whey protein powder if using; if you only have all-purpose flour add 1 tsp fine sea salt (and if you have it, 1 1/2 tsp baking powder for extra lift).

3. Add 1 1/4 cups (300 g) plain Greek yogurt to the dry mix, stir with a spatula until a shaggy dough forms, then use your hands to bring it together; if it looks too dry add a tablespoon of yogurt, if it’s super sticky sprinkle up to 1 or 2 tbsp more flour.

4. Turn the dough onto a lightly floured surface and knead for about 4 to 6 minutes until smooth and slightly springy but still a touch tacky, don’t over flour or the bagels get dense.

5. Let the dough rest for 5 minutes so the yogurt hydrates the flour, this makes them softer.

6. Divide the dough into 6 equal pieces (about golf ball size-ish), roll each into an 8 inch rope and press the ends together to form a ring, or roll into balls and poke a hole with your thumb then stretch into a bagel shape.

7. Place bagels on the prepared sheet, brush with the beaten egg if using, then sprinkle 1 to 2 tbsp everything bagel seasoning or your sesame/poppy mix and a little flaky sea salt if you like.

8. Bake in the preheated oven for 20 to 25 minutes, rotating the pan halfway, until tops are golden and bottoms sound a little hollow when tapped.

9. Cool on a wire rack at least 10 minutes before slicing; store in an airtight container for up to 3 days or freeze wrapped for up to 2 months, reheat by toasting straight from frozen.

Equipment Needed

1. Oven and a rimmed baking sheet, preheated to 375°F (190°C) — you need the oven, and a sheet to bake the bagels on.
2. Parchment paper to line the sheet, so the bagels wont stick.
3. Large mixing bowl for whisking the flour and folding in the yogurt.
4. Measuring cups and spoons plus a kitchen scale if you have one, for accurate dry and wet weights.
5. Rubber spatula or wooden spoon to stir the dough until shaggy.
6. Small bowl and a pastry brush or fork for the beaten egg wash (optional).
7. Lightly floured work surface and a bench scraper or your hands to divide, roll and shape the dough.
8. Wire cooling rack to cool the bagels before slicing or storing.

FAQ

Do I have to use the whey protein powder?
A: No, you dont have to. The scoop is optional to boost protein. If you add whey the dough can get a bit drier so add a tablespoon or two more yogurt or an extra egg yolk, or reduce the flour by about 1 to 2 tablespoons. Without protein powder the bagels will be a touch chewier, but still great.

I only have all purpose flour, what do I do?
A: Use 2 cups all purpose plus 1 tablespoon (3 teaspoons) baking powder and 1/2 teaspoon fine salt in place of self rising flour. Mix the baking powder into the flour first, then proceed. This mimics self rising flour so the texture stays right.

How long and at what temp should I bake them?
A: Bake at 375°F (190°C) for about 18 to 22 minutes, until golden and slightly firm to the touch. If you want extra shine brush with beaten egg before topping, or use a little milk or aquafaba for a vegan option.

My dough is too sticky or too dry, how do I fix it?
A: Sticky dough: dust hands and counter with a teaspoon of flour at a time and gently shape, or chill 15 minutes to firm it up. Dry dough: add 1 tablespoon yogurt or water at a time until it holds together. Dont overwork it, just enough to form rings.

Can I make these dairy free or vegan?
A: Yes, but results vary. Use a thick unsweetened plant yogurt and a plant based protein powder instead of whey. For egg wash use plant milk or aquafaba. Texture will be softer and a little different, so expect slight changes but still tasty.

Best way to store or freeze them?
A: Cool completely, then keep at room temp in an airtight bag for 2 days, refrigerate up to 5 days. For longer keep, freeze baked bagels up to 3 months. You can also freeze shaped raw bagels on a tray then bag them, bake from frozen adding a few extra minutes. Toast or warm in oven to revive.

Protein Bagels Recipe Substitutions and Variations

Self-rising flour: use 2 cups all-purpose + 3 tsp baking powder + 1/2 tsp salt, it gives the same lift.
Plain Greek yogurt: swap for the same amount of sour cream or skyr, both are thick and keep the dough moist.
Whey protein: replace 1 scoop with 30 g pea or soy protein powder, or omit and add 2 tbsp extra flour if you dont have any.
Egg (for wash): brush with milk or cream, melted butter, or use about 1 tbsp aquafaba for a vegan shiny top.

Pro Tips

1) If the dough feels way too sticky, resist the urge to keep adding flour. Chill it in the fridge for 20 to 30 minutes, that firms the dough up and makes shaping way easier without making the bagels dense.
2) Want a chewier, shinier crust? Briefly simmer each shaped bagel in hot water for 30 to 60 seconds per side before baking, add a teaspoon of sugar or a pinch of baking soda to the water for extra color. It gives that classic bagel texture.
3) For best color and even shine beat the egg with a tiny splash of water before brushing, and put the seeds on right after brushing so they stick. If you skip eggs, brushed milk or yogurt thinned with a little water will still brown nicely.
4) Make-ahead trick: freeze on a tray once shaped, then transfer to a bag. You can bake from frozen, just add a few minutes to the bake time, or bake now and freeze baked ones for quick toasting later. Reheat in a toaster oven or oven to bring back the crust, microwaving makes them gummy.

Protein Bagels Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally cracked the formula for Homemade Protein Bagels made with only flour and Greek yogurt, each one packing over 13 g of protein without using yeast.

Servings

servings

Calories

226

kcal

Equipment: 1. Oven and a rimmed baking sheet, preheated to 375°F (190°C) — you need the oven, and a sheet to bake the bagels on.
2. Parchment paper to line the sheet, so the bagels wont stick.
3. Large mixing bowl for whisking the flour and folding in the yogurt.
4. Measuring cups and spoons plus a kitchen scale if you have one, for accurate dry and wet weights.
5. Rubber spatula or wooden spoon to stir the dough until shaggy.
6. Small bowl and a pastry brush or fork for the beaten egg wash (optional).
7. Lightly floured work surface and a bench scraper or your hands to divide, roll and shape the dough.
8. Wire cooling rack to cool the bagels before slicing or storing.

Ingredients

2 cups (240 g) self-rising flour
1 1/4 cups (300 g) plain Greek yogurt, thick (full-fat or 2% both work)
1 scoop (30 g) unflavored or vanilla whey protein powder, optional to boost protein
1 large egg, beaten, optional for egg wash
1 tsp fine sea salt, only if using all-purpose flour instead of self-rising
1 to 2 tbsp everything bagel seasoning or a mix of sesame seeds and poppy seeds, for topping
1 tbsp flaky sea salt, optional for sprinkling on top

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper; beat the egg in a small bowl now if you plan to use an egg wash.
In a large bowl whisk together 2 cups (240 g) self-rising flour and 1 scoop (30 g) whey protein powder if using; if you only have all-purpose flour add 1 tsp fine sea salt (and if you have it, 1 1/2 tsp baking powder for extra lift).
Add 1 1/4 cups (300 g) plain Greek yogurt to the dry mix, stir with a spatula until a shaggy dough forms, then use your hands to bring it together; if it looks too dry add a tablespoon of yogurt, if it’s super sticky sprinkle up to 1 or 2 tbsp more flour.
Turn the dough onto a lightly floured surface and knead for about 4 to 6 minutes until smooth and slightly springy but still a touch tacky, don’t over flour or the bagels get dense.
Let the dough rest for 5 minutes so the yogurt hydrates the flour, this makes them softer.
Divide the dough into 6 equal pieces (about golf ball size-ish), roll each into an 8 inch rope and press the ends together to form a ring, or roll into balls and poke a hole with your thumb then stretch into a bagel shape.
Place bagels on the prepared sheet, brush with the beaten egg if using, then sprinkle 1 to 2 tbsp everything bagel seasoning or your sesame/poppy mix and a little flaky sea salt if you like.
Bake in the preheated oven for 20 to 25 minutes, rotating the pan halfway, until tops are golden and bottoms sound a little hollow when tapped.
Cool on a wire rack at least 10 minutes before slicing; store in an airtight container for up to 3 days or freeze wrapped for up to 2 months, reheat by toasting straight from frozen.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.