I adore starting my day with a high protein bagel recipe that’s not just delicious, but also packed with muscle-building protein from Greek yogurt! Whether it’s for a quick weeknight dinner turned into bagel sandwiches or a protein-rich breakfast, this protein bagels recipe stands out for its soft, chewy texture and minimal guilt. With its tangy yogurt undertones and wholesome flour blend, this bagel recipe becomes your go-to for healthier, satisfying carbs.
Table of contents
Why This Recipe Totally Works
Here’s what makes this high protein bagel recipe shine:
- Greek yogurt magic: Adds extra protein, tang, and moisture, boosting each bagel’s protein punch.
- Minimal yeast time: Quick rise = faster baking with no compromise on that classic chew.
- Clean ingredients: We’re using whole-wheat or oat flour and Greek yogurt for fiber and nutrition.
- Versatile breed of bagel: Great for sweet or savory toppings, mix it and match it at will.
Want to customize?
- Use vegan Greek-style yogurt + aquafaba to make it dairy-free.
- Switch to gluten-free flour blend for a GF version, texture will mimic classic bagels beautifully.
- Add spices like onion powder, garlic, or dried herbs for savory vibes.
Recipe Card
High Protein Greek Yogurt Bagels
6
servings10
minutes25
minutes220
kcalSoft, chewy, and made with protein-packed Greek yogurt
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Ingredients
1 cup 1 Greek yogurt
1.5 cups 1.5 whole-wheat flour
0.5 cup 0.5 all-purpose flour
2 tsp 2 baking powder
0.5 tsp 0.5 salt
Optional: 1 tbsp honey or maple syrup
Toppings as desired (everything seasoning, sesame seeds, etc.)
Directions
- Preheat & Prep (5 mins) Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Mix Base (3 mins) In a bowl, whisk yogurt, flour, baking powder, salt, and sweetener until a thick dough forms.
- Knead & Shape (4 mins) Turn dough onto floured surface and knead lightly until smooth. Divide into 4–6 equal pieces. Shape into rounds, poke a hole in the center for that bagel look.
- Coat & Spring (2 mins) Brush with a little yogurt or water, then sprinkle toppings as desired.
- Bake (20–25 mins) Bake until golden brown and firm, usually around 22 minutes.
- Cool (10 mins) Let bagels cool 5–10 minutes before slicing.
Notes
- Use thick, strained Greek yogurt for best results.
- Adjust flour slightly based on yogurt consistency.
- Customize with sweet or savory flavors for variety.
Nutrition Facts
- Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 2mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 2g
- Protein: 12g
- Calcium: 900mg
- Iron: 2mg
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Little Secrets That Make These Bagels Amazing
I’ve made this high protein bagel recipe more times than I can count, early mornings, post-workout snacks, and even as a bread substitute for mini sandwiches. And over time, I’ve picked up a few little tricks that truly take these bagels from “pretty good” to “oh wow, you MADE these?!” moments. If you want the fluffiest, chewiest, most flavorful result, these tips will steer you right.
- Don’t overdo the flour: It’s tempting to keep adding flour if the dough feels sticky, but resist! A slightly tacky dough leads to that soft, chewy inside we all crave.
- Use thick Greek yogurt: Not all yogurts are created equal. Go for the thick, strained kind (like FAGE or Chobani). Runny yogurt = messy dough.
- Mix-ins = fun: Add chopped herbs, grated cheese, or spices directly into the dough for instant flavor elevation.
- Shape matters: Make sure your bagel holes are big enough. They shrink during baking and you want that classic shape to shine.
- Brush and sprinkle: For extra color and crunch, brush the tops with egg wash (or just water) and sprinkle seeds before baking.
Fun Twists to Make This Recipe Your Own
Once you’ve mastered the base dough of this protein bagels recipe, the real fun begins. These bagels are like a blank canvas, you can go sweet, savory, spicy, or even dairy-free depending on your mood or dietary needs. Below are a few of my favorite creative spins, plus a couple of amazing linked recipes if you’re up for more bagel adventures!
- Savory Everything Bagels: Add everything bagel seasoning into the dough and on top before baking. The crunch and flavor are unbeatable, especially when used for breakfast sandwiches or paired with a fried egg.
- Cinnamon Raisin Sweeties: Fold in 0.25 cup raisins and 1 tsp cinnamon right into the dough. These come out warm, fragrant, and perfect with cream cheese or even peanut butter for a post-workout treat.
- Jalapeño Cheddar Power Bagels: Mix in 0.5 cup shredded cheddar and 1 chopped jalapeño for a bold, savory punch. This version is fantastic toasted and layered with scrambled eggs or avocado.
- Vegan & Dairy-Free: Swap out the Greek yogurt for a thick vegan alternative, and use a flax egg (1 tbsp ground flax + 3 tbsp water) to help bind the dough. A pinch of baking soda helps it rise a bit more without the dairy. Still chewy, still delicious!
- Want a Cottage Cheese Twist? If you’re into ultra-high-protein bakes, check out this Cottage Cheese Bagel Recipe. It uses a different kind of creamy base that adds extra fluff and flavor.
- Craving That Sourdough Chew? For a more traditional, tangy variation, don’t miss my go-to Sourdough Bagel Recipe. It’s the ultimate guide to achieving that classic chewy bite.
Storage and Reheating Instructions
- Room temp: Store in a sealed bag for up to 2 days.
- Fridge: Keeps tasty and chewy up to 4 days.
- Freezer: Store individually wrapped for up to 3 months.
- Reheat from fridge: Toast lightly or microwave 15–20 seconds for that fresh-baked feel.
- Reheat from frozen: Thaw at room temperature, then toast or warm through.
FAQs About High Protein Bagel Recipe
Whole-wheat or oat flours add fiber and complement Greek yogurt’s protein. Feel free to experiment.
It’s best to stick with plain Greek yogurt. Flavored varieties usually contain added sugars and flavorings that can throw off the taste and texture of the bagels.
Let them cool completely, then wrap each bagel individually and store in a freezer-safe bag. Thaw at room temp, then toast or warm before eating.
Yes! Use a thick vegan Greek-style yogurt and bind with a flax egg. Add 0.25 tsp baking soda for a better rise. Texture and taste stay on point!
This often happens if you over-flour the dough or use a thinner yogurt. Stick with thick Greek yogurt and don’t overwork the dough.
You can, but it changes the method significantly. Baking powder keeps it quick and simple. Yeast will give more rise and classic bagel texture but requires proofing time.
Wrapping It Up and What’s Next
That’s all for the high protein bagel recipe, a simple, wholesome twist on the classic that’s become a staple in my kitchen! I hope these bagels bring as much joy and satisfaction to your mornings (or any time you crave a chewy, protein-packed bite) as they do to mine.
If you’re into similar healthy and fun homemade creations, you might love checking out my Healthy Pancakes Recipe for a protein-rich breakfast alternative, or dive into the chewy goodness of my Protein Muffin Recipe whenever you’re craving something sweet and nutritious. And for on-the-go fuel, my Protein Granola Recipe is a crunchy, wholesome snack you’ll adore.
Happy baking, and don’t forget, tag us in your bagel pics or drop a comment to share your favorite flavors. Can’t wait to see what you create next!
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