Can I use flavored Greek yogurt instead of plain?

Yes, but it will add sweetness and possibly artificial flavors. Vanilla Greek yogurt works well for sweet variations, but reduce any added sweeteners in the recipe.

Why are my bagels dense or heavy?

This could be from overmixing the dough or using yogurt with too much liquid. Make sure to use thick Greek yogurt and mix just until combined.

Can I make these bagels without protein powder?

Absolutely! The protein powder is optional for an extra protein boost. The bagels will still have good protein content from the Greek yogurt alone.

How can I make these bagels vegan?

Replace Greek yogurt with a thick dairy-free yogurt alternative (coconut or almond-based works well if strained). Use plant milk or aquafaba instead of egg wash.

Can I boil these bagels like traditional ones?

You can, but it's not necessary with this recipe. If you prefer the chewier texture of boiled bagels, boil for 1 minute per side in water with 1 tablespoon honey before baking.

Easy High Protein Bagels Recipe (20g Protein Each!)

Description

These homemade high-protein bagels made with Greek yogurt are soft, chewy, and perfect for a macro-friendly breakfast. With simple ingredients and no yeast required, they deliver satisfying flavor and impressive protein content in under an hour—ideal for meal prep and fitness-focused lifestyles.

Ingredients

Scale

2 cups self-rising flour (plus extra for dusting)
2 cups non-fat Greek yogurt
1 teaspoon salt
1 scoop (25g) unflavored protein powder (optional)
1 large egg
1 tablespoon water
2 tablespoons everything bagel seasoning (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine self-rising flour, salt, and protein powder (if using).
Add Greek yogurt and mix until a shaggy dough forms.
Knead on a lightly floured surface for 2–3 minutes until smooth and elastic. Adjust with small amounts of flour or yogurt if needed.
Divide dough into 6 equal portions.
Shape each portion into a ball, then press a thumb through the center and stretch gently to form a bagel shape with a 1.5-inch hole.
Place bagels on prepared baking sheet.
Whisk egg with water and brush over bagels. Sprinkle with seasoning if desired.
Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
Cool on a wire rack for at least 15 minutes before slicing.

Notes

Do not overmix the dough to avoid dense bagels.
Make the center hole larger than desired—it shrinks while baking.
Protein powder is optional; omit if preferred.
Store at room temperature for 2 days or refrigerate up to 5 days.
Freeze sliced bagels individually for up to 3 months.

Nutrition

Serving Size: 1 bagel
Calories: 175 kcal
Sugar: 3 g
Sodium: 310 mg
Fat: 1 g
Saturated Fat: 0.5 g
Unsaturated Fat: 0.3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 30 mg