High Protein Bagels Recipe

High Protein Bagels with Greek Yogurt

I am a firm believer that you should be able to add protein to basically anything, and these high protein bagels are proof that it doesn’t have to be complicated. Seriously, if you’ve ever been intimidated by homemade bagels, this recipe is going to completely change that for you. 

There’s no yeast, no boiling, no waiting around, just a quick two-ingredient dough made with self-rising flour and thick Greek yogurt that comes together in minutes.

And despite how easy they are, these bagels genuinely surprise me every time. They bake up with a golden crust, a chewy interior, and just the right amount of density! I love taking them over the top with homemade strawberry cream cheese or scallion cream cheese (both come together in a food processor in under a minute!). 

If you love easy high-protein recipes like this, you have to check out my Cottage Cheese Blueberry Pancakes, Everything Bagel Breakfast Casserole, and Lemon Loaf. They are all easy to make and keep you full for hours!

Ingredients Needed

Here’s a little bit about everything that goes into these high protein bagels:

Bagels

• Self-rising flour: Self-rising already has baking powder and salt mixed in, making this recipe extra easy. In a pinch, you can make your own by combining 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt.
• Baking powder: A little extra lift to help the bagels puff up nicely in the oven.
• Greek yogurt: The protein powerhouse! Use a thick, full-fat Greek yogurt like Fage for the best texture. Thin or low-fat yogurt can make the dough too wet and sticky.
• Egg: Used as an egg wash to give the bagels that beautiful golden, glossy finish.
• Everything but the bagel seasoning / flakey salt: Optional but highly recommended. I did half and half!

Strawberry Cream Cheese

• Cream cheese: Use full-fat, softened cream cheese for the creamiest, most spreadable result.
• Strawberries: Ripe, in-season strawberries make all the difference here. The riper, the sweeter!
• Honey: Adds just a touch of natural sweetness to balance the tang of the cream cheese.

Scallion Cream Cheese

• Cream cheese: Same as above, softened and full-fat.
• Scallions: Use only the white and light green parts. Trim the ends and the dark green tops.
• Garlic powder: Adds a savory depth that makes this cream cheese totally addictive.

How to Make This High Protein Bagels Recipe

Step 1: Make the Dough. Preheat oven to 350F. In a large bowl, whisk together flour, baking soda, and salt. Add in Greek Yogurt and mix together with rubber spatula, eventually working to use your hands.

Step 2: Knead the Dough. Once just combined, gently form a ball. Dough should be slightly sticky but not wet. If it’s too wet, add more flour. Knead dough 15 times by folding within the bowl. Let rest 10 minutes.

Step 3: Shape the bagels. Divide dough into 6 equal parts. Using your hands, roll dough into long rope and seal together to form a donut shape. Smooth out as much as possible to give a smooth outer appearance once baked.

Step 4: Bake. Brush bagels with egg wash and add plenty of everything but the bagel seasoning or flakey salt. I did half of each. Bake bagels for 25-30 minutes or until slightly golden brown. Let bagels rest for 15 minutes before cutting into. In the meantime, prep your cream cheeses!

Frequently Asked Questions

Storing Leftovers

Let your bagels cool completely before storing. Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Both cream cheeses will keep refrigerated in sealed containers for up to 3–4 days.

Can I freeze high protein bagels?

Absolutely! Wrap each bagel individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 2 months. No need to thaw if you sliced them in half before freezing. Just pop them straight into the toaster straight from frozen and they’ll come out perfectly.