I never thought making bagels at home would be worth the effort until I tried this recipe. After one bite, I was totally sold. This simple oven-baked high protein bagel recipe has become my go-to weekend breakfast. They have 10g of protein each and actually keep me full until lunch. If you miss having bagels but want something more filling, give these a try.
Check out my recipe video below to see exactly how I make this high protein bagel recipe step by step. If you enjoyed this recipe, please like and subscribe for more protein-packed recipes that keep you full and satisfied!
Why Make These Protein Bagels?
The main reason I love these protein bagels is how filling they are. The Greek yogurt adds protein that regular bagels just don’t have. Plus, they’re ready in about 35 minutes – no waiting for dough to rise or messing with boiling water.
I make a batch on Sundays and have breakfast ready for several days. My kids even like them, which honestly surprised me since they usually turn their noses up at anything “healthy.”
Protein Bagel Ingredients
- 5 ounces all-purpose flour
- 1 cup plain non-fat Greek yogurt (Fage works best)
- 1 large egg
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon brown sugar
- Everything bagel seasoning (optional)
Top Tip: Make sure you use thick Greek yogurt for these bagels. I tried with regular yogurt once and ended up with a sticky mess that was impossible to shape.
What You’ll Need to Make This High Protein Bagel Recipe
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Spatula
- Dough cutter or knife
- Small bowl for egg wash
Making the Bagel Dough
Step 1: Crack one egg into a small bowl and beat it. Save about a tablespoon for brushing on top later.
Step 2: Mix the flour, salt, baking powder, and brown sugar in a bowl.
Step 3: Add the Greek yogurt and beaten egg (minus what you saved) to your flour mixture. Mix until no dry flour remains.
Kneading and Shaping the Bagels
Step 4: Dust your counter with flour. Put the dough on the floured surface and sprinkle some flour on top so it doesn’t stick to your hands.
Step 5: Knead the dough for about 5 minutes until it’s smoother. Add small amounts of flour if it sticks to your hands.
Step 6: Cut the dough into 4 equal pieces.
Step 7: Roll each piece into a rope about 6 inches long.
Step 8: Connect the ends to make a circle. Pinch them firmly so they stay together.
Top Tip: If the ends won’t stick together, wet your finger and dampen both ends before pinching them.
Baking Your Bagels
These bagels brown quickly because of the yogurt and egg in the dough, so watch them after the 15-minute mark. They should be golden on top but not too dark on the bottom.
Step 9: Heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Step 10: Put the bagels on a baking sheet lined with parchment paper and brush them with the egg you saved.
Step 11: Bake for 20 to 25 minutes until they’re golden brown on top.
Baking Tip: For even browning, use the top rack of your oven. The bottom of these bagels tends to darken too quickly on the middle rack before the tops are properly golden.
Related Recipe: Also check out my no-bake protein lemon bars recipe here – they cost just $1 per square with 7g of protein each!
Easy Oven-Baked Protein Bagels Recipe
4
servings10
minutes25
minutes180
kcal35
minutesHigh-protein, low-calorie bagels made with Greek yogurt, perfect for breakfast.
Keep the screen of your device on
Ingredients
5 oz (140g) all-purpose flour
1 cup (240g) non-fat Greek yogurt
1 piece large egg
1 teaspoon (5g) sea salt
2 teaspoons (10g) baking powder
1 teaspoon (5g) brown sugar
Everything bagel seasoning (optional)
Directions
- Crack one large egg into a mixing bowl, use a fork to give it a quick beat until the yolk and white are combined.
- In a separate bowl, mix 5 ounces of all-purpose flour, sea salt, brown sugar, and baking powder until well combined.
- Add a cup of plain non-fat Greek yogurt, then add the beaten egg mixture to your flour bowl. Mix everything with a spatula until no dry flour remains.
- Turn the sticky dough onto a floured surface, sprinkle flour on top, knead until smoother, then roll it into a ball.
- Divide the dough into 4 equal pieces using a dough cutter or sharp knife; each should be about the size of a small fist.
- Roll each piece into a rope about 6 inches long, connect the ends to form a circle, pinching firmly to secure.
- Preheat your oven to 350°F (175°C) while you shape the bagels, then place them on a parchment-lined baking sheet.
- Brush bagels with egg wash for even browning, and add toppings like sesame seeds if desired.
- Bake in the preheated oven for 20 to 25 minutes until golden. Avoid opening the door to prevent a temperature drop.
Recipe Video
Notes
- Greek Yogurt Matters: Use thick Greek yogurt like Fage for best results. If your yogurt seems watery, strain it in a coffee filter for 30 minutes before measuring.
- Flour Alternatives: You can substitute up to half the all-purpose flour with whole wheat flour for extra fiber. For gluten-free options, a 1:1 gluten-free flour blend works, but the texture will be slightly different.
- Make-Ahead Option: Prepare the dough up to 24 hours ahead and store covered in the refrigerator. Let it come to room temperature for 15 minutes before shaping.
- Sticky Dough Fix: If your dough is too sticky to handle, add flour 1 tablespoon at a time during kneading. Too much flour will make them dense, so add just enough to make the dough workable.
- Quick Flavor Boost: Brush bagels with egg wash, then sprinkle with everything bagel seasoning, sesame seeds, or dried herbs before baking for restaurant-quality flavor with minimal effort.
Nutrition Facts
- Total number of serves: 4
- Calories: 180kcal
- Fat: 2g
- Carbohydrates: 30g
- Protein: 10g
- Riboflavin: 4mg
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How They Compare to Regular Bagels
These bagels have a nice crisp outside and chewy inside – pretty close to the real deal. They taste slightly tangy from the yogurt, but the brown sugar balances it out.
The first time I made them, I wasn’t expecting much, but they really do satisfy my bagel cravings. The main difference is that they fill me up way better than regular bagels do.
Keeping Your Bagels Fresh
These bagels stay good on the counter in a sealed container for about 2 days. For longer storage, slice and freeze them.
When I want one from the freezer, I pop it straight into the toaster without thawing. They toast up great from frozen.
What to Put on Your Protein Bagels
I’ve tried tons of toppings on these. My favorites are:
- Folded egg with a slice of cheese
- Smoked salmon, cream cheese, and red onion
- Mashed avocado with salt and pepper
- Low-fat cream cheese with cucumber
- Greek yogurt mixed with herbs
- Tuna mixed with Greek yogurt instead of mayo
- Hummus with veggies
- Homemade margarine spread
Top Tip: These make great sandwich bases for lunch boxes. My husband takes them to work with different fillings, and they hold up well without getting soggy.
Ways to Change Up Your Bagels
Once you’ve made the basic recipe, try these variations:
Toppings to Add Before Baking
Before baking, brush with egg wash and add:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Garlic flakes
- Onion flakes
Flavors to Mix Into the Dough
Try mixing in:
- Cinnamon and honey (instead of brown sugar)
- Parmesan and Italian herbs
- Cheddar and garlic powder
- Jalapeños and cheddar
More Protein-Packed Recipes You’ll Love
If you like this high protein bagel recipe, then check out my other videos. I’ve got more high-protein baking recipes below that work great for breakfast or meal prep. Don’t forget to like and subscribe!
- Baked Protein Donuts – Over 13g of Protein Each! These taste just like regular donuts but keep you full for hours.
- Protein-Packed Cottage Cheese Cake Everyone Is Talking About. Don’t worry, you can’t taste the cottage cheese at all, just creamy deliciousness.
- I finally got the protein Rice Krispie treats right, you’ve got to try this! Took me five attempts, but these actually stay soft and don’t turn into a protein brick.
Let me know which one you try next, and don’t forget to subscribe for more protein-packed recipes!