Deliciously Easy High Protein Bagel Recipe You’ll Love!
Ever get that “I just want a fresh bagel… but not the carb coma” feeling? Yeah, I’ve totally been there. The high protein bagel recipe totally changed my mornings. I used to buy those pricey “healthy” bagels from the store, but honestly, they always tasted kinda like cardboard. If you’re looking for bagels that taste just as good as the bakery ones—and, get this, actually help you hit your protein goals—this is for you. And if you want even more protein ideas, check out these high protein recipes or maybe an irresistible sourdough bagel recipe if you’re craving classic flavor.
Ingredients for protein bagels
Listen, don’t stress if you’re not a “fancy baker”—this high protein bagel recipe is about as simple as it gets. You’ll need just a handful of basics. For the bagels themselves, I go with:
- 1 cup self-rising flour (regular or gluten-free both work… I like Bob’s Red Mill)
- 1 cup Greek yogurt (thick, plain, nonfat or low fat—you pick)
- 1 egg white (for that shiny bagel top, but the whole egg is fine too)
- ½ teaspoon salt (I use kosher but table is fine)
- Cooking spray or a bit of oil
- Toppings: sesame, everything bagel seasoning, poppyseeds… the usual suspects
Bonus tip: Protein powder is totally optional. A scoop of unflavored or vanilla whey turns these into serious gym fuel. Otherwise, you’re good with just yogurt for that lovely protein punch.
How to make protein bagels
Here’s the part where I try (and sometimes fail) to not make a mess. Dump your flour and salt in a bowl. Add Greek yogurt, then stir it all together. Yep, it’s sticky. Just embrace the chaos. My first time, I got it all over my shirt. Worth it.
Next, use your hands to bring it into a dough. Don’t overthink this. A little sticking is normal—just flour your hands. Divide it into 4 chunks. Roll each into a thick rope and smoosh the ends to make a bagel shape.
Line a baking tray with parchment. Place the bagels on it, brush with egg white, then sprinkle your toppings. Pop into a hot oven (about 375°F or 190°C) for 22 minutes. Golden brown? That’s the dream. Sometimes I turn on the broiler at the end if I want that extra-crispy crust.
I love mine fresh out of the oven… seriously, try not to eat them all at once.
“These were so easy, my 8-year-old helped knead the dough and they still turned out like little five-star breakfast pillows!” — Sarah K.
Recipe variations
Okay, so you’re in a wild mood or just sick of plain bagels every day. Trust me, me too. You can mess with this high protein bagel recipe so many ways:
Add a scoop of protein powder to the dough for extra oomph. Just reduce your flour by 2 tablespoons so things don’t get too dry. Wanna go savory? Toss in chopped chives or garlic powder. For sweet tooth days, cinnamon and raisins are incredible (so good toasted with a smidge of butter… okay, sometimes I go a little overboard).
Here’s a fun trick: swap in whole wheat pastry flour for a fiber boost. Or mix up the toppings—sunflower seeds, dried herbs, or a little smoked paprika if you want some kick.
You really can’t mess this up. I once accidentally used a vanilla Greek yogurt, and honestly? Not bad at all. Don’t be afraid to experiment… this high protein bagel recipe is here for all your “ooh, what if I try that?” moments.
Freezing and storing tips
Confession: I make a double batch almost every Sunday. These store like a charm. Let them cool completely, then toss them in a zip-top bag. I keep them on the counter if I know they’ll get eaten in 2 days, otherwise, fridge or freezer is smarter.
For freezing, slice them first. That way you can go straight from freezer to toaster—no chisel required. Wrap in foil or use a freezer bag to keep ’em from drying out. They’ll stay lovely for about 2 months, honestly, but mine never last more than a week. Heating from the freezer? Just add an extra minute in the toaster.
If your bagel goes a little stale, don’t panic—just toast it up and it’s pretty much brand new.
Can you use cottage cheese instead of Greek yogurt?
People ask me this all the time. I get it: sometimes you just have a half tub of cottage cheese hanging out in the fridge, threatening to expire. So, yes—in short—cottage cheese works! Just blend it first so you don’t get weird curd bits in your dough.
It gives a slightly tangier flavor, but the texture, whoa, still chewy and honestly a little fluffier. If you use cottage cheese, reduce the salt a bit since cottage cheese can be a tad saltier. Oh, and the protein? Still a win.
I’ve done half cottage cheese, half Greek yogurt on those “uh-oh, I’m running out” days. Totally worked. Might even prefer it, sometimes. I did have to add an extra spoonful of flour because it made things wetter, just a heads up.
Serving Suggestions (quick ideas, because you gotta eat these)
- Toast and smear with whipped cream cheese, chives, and smoked salmon—like you’re at some swanky brunch spot.
- Slice and pile on turkey, tomato, and arugula for a post-workout sandwich.
- Make breakfast bagel pizzas: tomato, egg, a little cheese, then pop back in the oven.
- Go classic: hot out of the toaster with a pat of melty butter.
Common Questions
How much protein is actually in these bagels?
You’ll get about 10-13 grams of protein per bagel depending on your yogurt and whether you add protein powder. Pretty decent for a carby treat, right?
Can I make these with gluten-free flour?
Absolutely. I’ve done it many times—just make sure it’s a 1-to-1 baking blend. They taste a little different but still chewy and springy.
Any way to make them vegan?
I haven’t tried it, but dairy-free yogurt and an egg replacer for brushing should work. The results might be a tad softer.
Why is my dough so sticky?
Greek yogurt brands vary. Try adding another tablespoon of flour. And don’t be afraid to flour your hands well.
Are they good for meal prep?
Oh yes. These bagels keep well, especially if frozen. I make enough for the week and am always grateful on busy mornings.
You CAN Make Bakery-Perfect Protein Bagels at Home
If you’re sick of bland “healthy” store bagels and want something actually delicious, this high protein bagel recipe is your new BFF. It’s budget-friendly, easy as pie, and honestly, better than a lot of bakery bagels. Want even more inspiration? Dive into this killer Homemade High Protein Bagels Recipe or push your creative boundaries with these High Protein Cottage Cheese Bagels for another clever twist! Homemade, fresh, high protein—what’s not to love? Seriously, you’ve gotta try this just once.
High Protein Bagels
Ingredients
Method
- In a bowl, mix the self-rising flour and salt together.
- Add the Greek yogurt and stir until combined. Expect it to be sticky.
- Use your hands to bring the mixture into a dough. Flour your hands if necessary.
- Divide the dough into 4 equal chunks and roll each into a thick rope, then shape into bagels.
- Line a baking tray with parchment paper. Place the bagels on the tray, brush with egg white, and sprinkle toppings.
- Bake in a preheated oven at 375°F (190°C) for 22 minutes, or until golden brown.
- Optionally, use the broiler for an extra-crispy crust in the last few minutes.
