These Protein Bagels are a total weeknight hero. No yeast, no long rise, no mixer—just quick dough, quick bake, and a warm bagel that’s crisp on the outside and fluffy on the inside.
The standout feature is the high-protein base: Greek yogurt adds moisture and tenderness, while self-rising flour plus protein powder keeps the dough easy and satisfying.
If you’ve been looking for a meal prep-friendly breakfast that feels better than takeout, these Protein Bagels are the one. You’ll want them in your freezer all the time.
Why You’ll Love This Protein Bagels
- High-protein & satisfying: Keeps you full longer for easy mornings.
- No-yeast recipe: Mix and bake without waiting around.
- One-bowl cleanup: Simple and fast.
- Customizable: Make everything, sesame, or cinnamon-sweet.
- Meal prep friendly: Freeze and toast when you need breakfast.
Ingredients for the Best Protein Bagels
- Self-rising flour (1/2 cup): The easy lift without yeast. If you don’t have it, use the quick substitute below.
- Unflavored protein powder (1/2 cup): Boosts protein. A blend-style powder works best.
- Plain Greek yogurt (1 cup): Adds moisture and a soft bite. Nonfat, 2%, or 4% all work.
- Egg white (1, for brushing): Shiny top and a little extra crisp.
- Toppings (as needed): Everything seasoning, sesame seeds, poppy seeds, flaky salt, garlic powder, onion powder.
Quick substitute if you don’t have self-rising flour:
- Mix 1/2 cup all-purpose flour + 3/4 teaspoon baking powder + a pinch of salt.
Protein Bagels Recipe Step-by-Step
- 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 2. Combine the flour, protein powder, and Greek yogurt in a bowl. Mix until a shaggy dough forms.
- 3. Knead on a lightly floured counter for 3–4 minutes until smooth. If sticky, dust with flour. If dry, add 1 teaspoon yogurt at a time.
- 4. Divide into 8 pieces. Roll each into a short log, form a ring, and pinch the ends together. Make the hole a little bigger than you think.
- 5. Brush with egg white and sprinkle toppings.
- 6. Bake 15–17 minutes until golden. Cool 5–10 minutes before slicing.
Tips for Perfect Protein Bagels
- Knead a few minutes: It helps the bagels bake up smooth.
- Fix the dough fast: Sticky = flour sprinkle; dry = tiny bit more yogurt.
- Bigger hole is better: It shrinks as it bakes.
- Cool before slicing: Keeps the crumb fluffy instead of tearing.
- Toast to serve: Makes them taste more like a classic bagel.
Variations & Substitutions
- Everything bagels: Top with everything seasoning.
- Sesame bagels: Sesame seeds + flaky salt.
- Cinnamon-sweet: Sprinkle cinnamon sugar after baking.
- Gluten-free: Use gluten-free self-rising flour (results vary by brand).
- Extra savory: Add 1/2 teaspoon garlic powder into the dough.
Storing & Reheating
- Room temp: Covered up to 3 days.
- Fridge: Up to 5 days (toast for best texture).
- Freezer: Slice first, freeze up to 6 months.
- Reheat: Toast from fresh or frozen.
Serving Suggestions & Pairings
- Avocado mash + flaky salt
- Cream cheese and tomatoes
- Egg and cheese breakfast sandwich
- Nut butter and bananas
- Hummus and cucumbers
Reader Review: I made them with everything seasoning and avocado and they were so filling. Best easy high-protein breakfast.
If you try these Protein Bagels, leave a rating and tell me your topping—everything, sesame, or sweet?