The Best Protein Bagel Recipe—No Yeast, No Fuss

When your pantry is down to the basics but your cravings are screaming “bagel,” this protein bagel recipe steps in like a superhero in a flour-dusted cape. Forget kneading for hours or waiting on yeast to do its thing—these chewy, golden bagels come together in under 30 minutes with just a handful of ingredients and a little kitchen magic.

When I first made these, I was skeptical—Greek yogurt and baking powder replacing traditional yeast? But one bite in and I was sold. They’re soft inside, perfectly crisp on the outside, and loaded with satisfying protein thanks to that tangy, rich yogurt base. And yes, you can absolutely load them up with your favorite toppings—I’m team sesame seed all the way.

Quick & Easy Protein Bagels

These chewy, golden bagels are packed with protein and ready in under 30 minutes. Made with Greek yogurt and no yeast, they’re perfect for a quick, high-protein breakfast or snack—with endless topping options.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Rest Time 10 minutes mins

Total Time 32 minutes mins

Course Bread, Breakfast, Snack

Cuisine American

Servings 4 bagels

Calories 150 kcal

Equipment

• Mixing Bowl
• Baking Sheet

Ingredients

  

Dough

• 1 cup all-purpose or bread flour plus extra for dusting
• 2 tsp baking powder
• 1 tsp kosher salt adjust to taste
• 1 cup full-fat Greek yogurt Fage 5% recommended

Topping

• 1 egg white for egg wash
• seasoning of choice e.g., sesame seeds, everything bagel seasoning

Instructions

 

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
• In a mixing bowl, whisk together flour, baking powder, and salt.
• Add Greek yogurt and mix with a spatula or hands until a shaggy dough forms.
• Knead gently until smooth, about 1–2 minutes. Let dough rest for 5–10 minutes.
• Divide dough into 4 pieces. Roll each into a rope and form into a ring.
• Brush with egg white and sprinkle with your choice of seasoning.
• Bake for 20–22 minutes, or until golden brown and cooked through.
• Cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

For a vegan option, use thick plant-based yogurt and brush with plant milk instead of egg. Add shredded cheese or herbs for variation.

Keyword Bagel, Greek Yogurt, High-Protein, No Yeast, Protein, Quick

Why You’ll Love This Protein Bagel Recipe

• Quick and easy – No yeast, no rising, no wait time.
• High in protein – Greek yogurt delivers a protein punch and dreamy chewiness.
• Customizable – Use any topping you like: sesame, everything bagel seasoning, poppy seeds, you name it.
• Minimal ingredients – You probably have everything on hand already.
• No special tools – A mixing bowl and your hands are all you need.

Ingredients

How to Make Protein Bagels

1. Preheat your oven: Set it to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dough: In a bowl, combine flour, baking powder, and salt. Stir well to distribute the leavening.
3. Add the yogurt: Mix in the Greek yogurt using a spatula or your hands until a shaggy dough forms. Knead gently until smooth—about 1–2 minutes.
4. Let it rest: Let the dough sit for 5–10 minutes. This helps the baking powder activate and makes shaping easier.
5. Shape the bagels: Divide dough into 4 equal portions. Roll each into a rope, then connect the ends to form a ring.
6. Egg wash and season: Brush each bagel with egg white and sprinkle generously with your seasoning of choice.
7. Bake: Place bagels on the prepared baking sheet and bake for 20–22 minutes, or until golden brown.
8. Cool slightly: Let cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Chef Scarlett’s Tips

• Use full-fat yogurt: It gives the best texture and flavor. If you’re using 2% or 0%, expect a slightly drier dough.
• No self-rising flour? No worries. This version uses all-purpose flour and baking powder—you won’t miss the premixed stuff.
• Make them cheesy: Sprinkle shredded Asiago or parmesan on top before baking. It melts into golden, crispy bliss.
• Don’t overwork the dough: Mix until just combined for tender bagels. Too much kneading can toughen them up.

Nutrition Facts (Per Bagel, Makes 4)

Serving Suggestions

These protein bagels are as versatile as they come. Try them with:

• Breakfast sandwich: Add eggs, avocado, or smoked salmon for a satisfying morning meal.
• Snack plate: Slice and serve with hummus, Greek yogurt dip, or nut butter.
• Pizza bagel style: Top with marinara, mozzarella, and bake until melty for a quick lunch.

“These became my go-to weekday breakfast. I make a double batch Sunday night and just reheat in the toaster. It doesn’t get easier—or tastier.”

Perfect Pairings

• With coffee: A cappuccino or strong black brew complements their savory, chewy bite.

• With soup: Try with tomato basil or lentil soup for a cozy protein-packed meal.

Storage and Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days. Reheat in toaster or oven for best texture.
• Freezer: Wrap tightly and freeze for up to 2 months. Toast from frozen or thaw overnight.

Flavor Variations to Try

This base recipe is super versatile, and here are some delicious ways to change it up:

• Everything Bagel: Mix onion flakes, garlic flakes, sesame seeds, poppy seeds, and salt for that classic deli flavor.
• Cheddar Jalapeño: Add shredded cheddar to the dough and top with sliced jalapeños before baking.
• Cinnamon Raisin: Add 1/2 teaspoon cinnamon and a small handful of raisins to the dough for a slightly sweet twist.
• Italian Herb: Mix dried oregano, basil, and garlic powder into the dough and top with parmesan.

Frequently Asked Questions

Can I use self-rising flour?

Yes! If using self-rising flour, skip the baking powder and reduce the added salt slightly. It works great for this recipe.

Is there a vegan option?

Yes. Use a thick vegan Greek-style yogurt and skip the egg wash. Brush with plant-based milk instead to help the toppings stick.

Can I double the batch?

Definitely. Just double all ingredients and divide the dough evenly. You may need to bake in two batches depending on your oven size.

Do I need a stand mixer?

Nope. A mixing bowl and your hands are all you need. The dough comes together quickly and is easy to shape by hand.

How do I know when the bagels are done?

They’ll be golden brown and slightly firm to the touch. If you tap them gently, they should sound hollow and feel light.

A Bagel You’ll Make on Repeat

This protein bagel recipe has become a quiet staple in my kitchen. It’s the kind of recipe that doesn’t demand much but gives back everything—flavor, satisfaction, and that comforting feeling of homemade bread in your hands (without the long wait).

Whether you’re meal-prepping for the week, looking for a quick high-protein snack, or just want something cozy to bake on a Sunday, these bagels deliver. And once you see how easy they are to make, you might just skip the store-bought ones for good.