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These easy 3 ingredient Protein Bagels are made with Greek yogurt: no yeast or protein powder. They’re golden, soft and so fluffy that you won’t guess they’re homemade. Enjoy for breakfast, as a post workout after the gym, or for a macro-friendly lunch!
Being a good Italian, I love bread and baked goods. We go to the local bakery at least twice a week, but when I want something with more protein, I usually make my own at home. Protein bread, protein pizza, cottage cheese bagels and fluffy protein cinnamon rolls…You name it, I have the recipe. But today there’s a new sherif in town: High Protein Bagels with Greek Yogurt!
Why you will love this recipe
- Quick and easy – Making bagels high in protein is so simple, it just requires two main ingredients and less than 30 minutes of your day. No need for protein powder, no yeast.
- Soft and tasty – I said they’re simple, but this doesn’t mean they are any different from the ones you buy. My homemade protein bagels are soft, fluffy and golden outside with crunchy seeds on top.
- Healthy and high protein – Unlike store-bought buns full of sugar, oil and preservatives, these Greek yogurt bagels are rich in nutrients and high quality protein.
- Versatile and meal prep friendly – High protein everything bagel, everything goes well with bagels! They’re perfect for post-workout breakfasts with eggs and avocado, as a lunch on the go stuffed with salmon or turkey, and as a side for your meals. You will love that they are great for meal prepping too.
Ingredients and substitutes
This easy recipe for protein bagels requires just 3 ingredients: wholewheat flour, Greek yogurt and baking powder. There’s no need for yeast or protein powder, but you can also swap part of the flour for protein powder. Here are all ingredients with substitutes, the precise quantities can be found in the recipe card at the bottom.
- Greek yogurt – I recommend 2% fat or full-fat Greek yogurt, plain and unsweetened. Nonfat Greek yogurt works too, but it won’t give the same rich flavor and texture. Whipped cottage cheese can also be used. If vegan, swap it for nondairy alternatives like firm coconut yogurt or Greek-style soy yogurt.
- Wholewheat flour – Wholewheat flour is unprocessed and unrefined, containing more fiber and nutrients. If needed, substitute it with all-purpose or self-rising flour. Gluten-free baking flours work too, but the dough consistency may change slightly.
- Baking powder – This is the main leaving agent, ensuring the bagels rise without yeast. Skip baking powder, if using self-rising flour.
- Kosher salt – Optional but recommended, the salt gives taste and helps the dough rise. I recommend kosher salt, but you can replace it with regular sea salt.
- Egg or egg white – One egg or egg white is used for the egg wash to create that golden topping. Brushing the top with egg wash is not necessary, however. So, feel free to skip this ingredient.
- Optional toppings – Sprinkle the tops with sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, everything bagel seasoning, minced garlic or grated cheese.
How to make protein bagels from scratch
STEP 1 – Make the dough. In a large bowl combine wholewheat flour with baking powder and optionally salt. Add Greek yogurt, then quickly stir until it comes to form a dough. You may need more flour if the dough is sticky, or more Greek yogurt if it is too dry.
STEP 2- Shape the bagels. Transfer the dough over a clean floured surface and knead to form a soft ball. Divide into 4 equal size pieces. One at a time, roll each piece of dough into a log about 6 inches (15 cm) in length and shape into a ring. Brush the surface of each bagel with egg wash or egg white wash, then sprinkle your favorite seeds.
STEP 3 – Bake. Transfer the buns to a parchment paper-lined baking sheet and bake in hot oven at 375°F (190°C) for 25 to 30 minutes, or until the top is golden brown. Let cool for 15 to 20 minutes before serving.
Air fryer protein bagels
Place 2 to 3 buns in the basket of your air fryer, leaving enough space between each. Air fry them at 280°F (140°C) for 15 to 20 minutes, or until the top is golden brown. Let cool for at least 15 to 20 minutes before serving.
Recipe variations
- Dairy-free – Replace Greek yogurt with plant based alternatives such as soy or coconut yogurt. When choosing it, make sure it has a thick and firm consistency similar to Greek yogurt.
- Gluten-free – Swap whole-wheat flour for gluten-free baking flour, but keep in mind that the dough consistency may change slightly. Besides flour, check that your baking powder contains no gluten.
- Low calorie – Use low fat or 0% fat Greek yogurt. It has fewer calories and works great too, but it won’t provide the same rich taste.
- Low carb – Replace part of the flour with almond flour or unflavored protein powder. You may need to adjust the dough texture.
- Protein powder – Substitute ½ cup of flour with ½ cup of unflavored protein powder. My recommendations are casein or plant based protein powders.
- Cinnamon – Mix in the dough a sprinkle of ground cinnamon, and add raisins to make cinnamon raisin protein bagels at home. But with no sugar, no preservative and no oils!
Success tips
- Use full-fat Greek yogurt – Opt for full-fat Greek yogurt to add richness and moisture to your bagels. They’ll have more flavor and texture.
- Customize to your likings – Experiment with different toppings, mix-ins, and flavor combinations to match your preferences. If you have the sweet tooth, try making cinnamon raisin or blueberry protein bagels.
- Do not over-knead the dough – Avoid overworking the dough to prevent a tough and dense texture. You know it’s fine when it gets smooth and elastic.
- Monitor baking time – Keep an eye on your bagels while they’re baking to prevent them from becoming dry and burning. Adjust the baking time as needed, based on oven or air fryer power.
- Let cool before serving – I recommend letting them cool for about 15 to 20 minutes before eating. This makes them softer and easier to slice.
How to store and freeze
First, let the bagels cool completely to room temperature before storing. After they have cooled, place in an airtight container so that no humidity gets in. At room temperature, they will maintain taste and texture for up to 2 days. In the fridge, they will last for a maximum of 4 days. You can also freeze protein bagels in zipper bags for up to 3 months. Reheat in the oven or air fryer directly from frozen, or let thaw overnight in the fridge.
Frequently asked questions
One bagel provides approximately 13 grams of protein, mostly from the Greek yogurt. However, precise amounts of protein per bagel depends on sizes and ingredients used. Different brands of yogurt may have different nutritional values, and different types of flour have different protein contents.
Yes, these homemade protein bagels are healthier than the store-bought. First, they are higher in protein, lower in carbs and lower in fats. Second, they do not contain any sugar, oil or preservative. Third, they are made with Greek yogurt, which is a great source of complete protein, vitamin B12, and calcium.
This recipe is perfect for healthy breakfasts, lunches, or pre and post workout snacks. Slice and enjoy your bun with whipped cottage cheese or cottage cheese dip, a spread of cream cheese, avocado, smoked salmon, ham, or sunny side up eggs. And be sure to add vegetables such as lettuce or sliced tomatoes for more fiber and nutrients.
For the sweet tooth, try them with almond butter or peanut butter and banana, peanut butter and jelly, or your favorite jam. A great pre workout snack to eat 1.5 or 2 hours before the gym.
More high protein baked goods
- Protein bread
- Homemade protein pizza
- Cottage cheese pizza crust
- Cottage cheese bagels
- Cottage cheese bread
- Protein banana bread
- Protein muffins
- Protein cinnamon rolls
Protein Bagels
Ingredients
- 1 ⅔ cup (210 g) whole-wheat flour, or use self-rising flour and omit baking powder
- ⅔ cup (180 g) Greek yogurt, 5% or 2% fat recommended
- 1 ½ tsp baking powder
Optional ingredients
- ½ to 1 tsp Kosher salt, or sea salt, adjust to taste
- 1 egg, or one egg white
- seeds of choice, optional for topping
Instructions
- Preheat oven to 375°F (190°C) or preheat air fryer to 280°F (140°C).
- In a large bowl, combine flour with baking powder and salt. Add Greek yogurt, then quickly stir until it comes to form a dough. Add more flour if the dough is sticky, or add more yogurt if it's too dry.
- Transfer the protein dough over a clean floured surface and knead to form a soft ball. Divide into 4 equal size pieces.
- One at a time, roll each piece of dough into a log about 6 inches (15 cm) in length and shape into a ring. Optionally, brush the surface of each bagel with egg or egg white wash, then sprinkle your favorite seeds on top.
How to bake protein bagels in oven
- Transfer the bagels to a parchment paper-lined baking sheet. Bake in hot oven for 20 to 25 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.
How to air fry protein bagels
- Place 2 to 3 bagels in the basket of your air fryer, leaving enough space between each. Air fry at 280°F (140°C) for 15 to 20 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.
Notes
- Dairy-free – Swap Greek yogurt with a thick plant-based alternative like soy or coconut yogurt. Make sure it’s plain and unsweetened for the best result.
- Gluten-free – Use a 1:1 gluten-free baking flour blend. The dough might be a bit softer, so you may need to add a little extra flour.
- Low calorie – Use 0% fat Greek yogurt to cut down on calories. It still works great, but won’t have the same rich flavor.
- Low carb – Replace part of the flour with almond flour or unflavored protein powder. You may need to adjust the dough texture.
- Extra protein – Sub ½ cup of the flour with protein powder (I recommend casein or a good-quality plant-based one).
- To store at room temperature: Let cool, then place in airtight container and keep for up to 2 days.
- To store in the fridge: Let cool completely first, then place them in an airtight container and refrigerate for a maximum of 4 days.
- To freeze: Let cool, then wrap individually in zipper bags and freezer for up to 3 months.
- To reheat: Reheat directly from frozen in the oven or air fryer, or thaw overnight in the fridge.
- Nutrition facts are estimates. Precise nutritional values, calories and amount of protein per bagel depend on fat percentage of Greek yogurt used and protein content of flour chosen.
Love these and all your other recipes! They are all creative and delicious
Done and loved! A repeat choice for my breakfasts
Hey Valeria,
thanks a lot for your feedback! I’m so happy you like my protein bagels recipe.
Have a great day,
Matteo
Hi!
1/ can I use whole wheat pastry flour?
2/ I don’t de the temperature for the oven just the air fryer?
Hey Melina,
thanks a lot for your comment.
1) Yes, although I have not tried it personally, I think whole-wheat pastry flour will work!
2) You can find oven temperature in the recipe card: 390°F (200°C).
Hope I could help,
Matteo
It’s super easy and so fluffy on the inside! Absolutely love it but is there a egg substitute
Hey Katherine,
thanks a lot for your review. I’m so happy you enjoyed my protein bagels. As far as the egg replacement goes, for brushing the top you can use little milk brushed on top (dairy-free milk works too, if unsweetened).
Hope this helps!
Best,
Matteo
Only needed 16 minutes to bake. Very good recipe.
Hey Heather,
thanks a lot for your feedback!! I’m so happy you liked my protein bagels recipe 😉
Best,
Matteo
Hi. Can I use whole wheat flour
Hey Janet,
thanks a lot for your question. Absolutely, you can also make these protein bagels with whole wheat flour😉
Hope I could help!
Best,
Matteo
by far the best protein bagel with Greek yogurt I have tried… Yum Yum thanks!
Hey Debbi,
thanks a lot for your kind review! I am incredibly happy that you liked my homemade protein bagels 😉
Have a great week,
Matteo