Protein Bagels

5 from 14 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Lunch, Sides, Snack

Cuisine: Clean eating, High Protein, Low carb, Vegetarian

Keyword: Greek yogurt

Servings: 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

Dietary variations

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).

Storage Directions

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 Values

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.

Nutrition