If you know me, you know I'm always looking for sneaky ways to pack more protein into my favorite foods, and these High Protein Bagels might just be my greatest hack yet. Made with just a handful of pantry staples and thick Greek yogurt, they're shockingly easy, surprisingly chewy, and absolutely delicious topped with flavored cream cheese!
You can also check out my Healthy Protein Pancakes and Berry Protein Smoothie for more easy high-protein breakfast ideas!
A Quick Look: High Protein Bagels
- ✅ Recipe Name: High Protein Bagels with Cream Cheese
- 🕒 Ready In: 55 minutes
- 👪 Serves: 6
- 🍽 Calories: ~238 per bagel (varies with toppings)
- 📋 Protein: ~12–15g per bagel
- 🥬 Main Ingredients: Self-rising flour, Greek yogurt, cream cheese, strawberries, scallions
- 📖 Dietary Info: Vegetarian
- 🥣 Best For: Breakfast, meal prep, brunch
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!
Why You'll Love Easy High Protein Bagels
- Seriously high in protein. Greek yogurt does the heavy lifting here, making these bagels a breakfast that actually keeps you full.
- Endlessly customizable. Everything bagel seasoning, flakey salt, sesame seeds, you name it. You can top them however you like!
- The cream cheeses are everything. Strawberry and scallion cream cheese take these from great to truly amazing.
- Perfect for meal prep. Make a batch on Sunday and you've got breakfast handled for the whole week.
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 teaspoon baking powder + ½ teaspoon 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!
Erin's Expert Recipe Tips
- Keep the hole big. It shrinks significantly during baking, so aim for larger than a quarter when shaping or you'll lose it entirely.
- Thick yogurt is non-negotiable. Watery yogurt = wet dough. I would stick to Fage 2% or full-fat.
- Rest before slicing. I know it's hard, but 15 minutes of cooling time makes a real difference in the chew and structure of the bagel.
- Make the cream cheese ahead. The longer it chills, the better the flavors meld together. Make it the night before if you can!
- Serve it with: These bagels are amazing alongside a Coffee Protein Smoothie or as part of a full brunch spread with my Freezer Breakfast Sandwiches and Blueberry Overnight Oats.
Frequently Asked Questions
Yes! These high protein bagels are a wholesome choice, made with simple ingredients like Greek yogurt and self-rising flour that deliver more protein and less processed ingredients than store-bought bagels.
Great options include cream cheese, smoked salmon, eggs, cottage cheese, nut butter, or turkey, all of which add a solid protein boost!
This usually means your Greek yogurt had too much liquid. Add flour one tablespoon at a time until the dough is workable. Slightly sticky is fine, wet is not.
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?
Yes! 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.
If you liked this recipe, you'll want to try these!
Find more high-protein, flavor-forward recipes that hit just as hard:
- Protein Banana Muffins
- Healthy Banana Bread
- Peanut Butter Banana Baked Oatmeal Cups
- Strawberry Banana Overnight Oats
- Freezer Breakfast Sandwiches
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
High Protein Bagels Recipe
Ingredients
- 2 cups self-rising flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1.5 cups thick greek yogurt I like Fage
- 1 egg beaten
- Optional: everything but the bagel seasoning flakey salt
- 8 oz cream cheese softened
- 5 ripe strawberries sliced into quarters
- 2 tablespoon honey
- 8 oz cream cheese softened
- 1 small bunch scallions ends chopped off and dark green part chopped off
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- 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. 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.
- 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. Keep the hole in the center larger than a quarter or else there will be no center hole. Repeat with remaining dough.
- 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.
- While baking, make cream cheeses. Add ingredients for each cream cheese to a food processor and pulse for 10-15 seconds or until just combined, chunks are okay! Scrape down sides as needed. Repeat with both cream cheeses. Place in fridge at least 30 minutes before spreading on bagels.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This Recipe
Linda says
As others have mentioned, these are very easy to make. I did not have self -rising flour so I made my own. I also added the additional salt and baking powder. My bagels did turn out great...nice and soft. Next time, I will use self-rising flour as there may be a slight difference in taste.
Erin says
Hi Linda, so happy you loved them and made them your own!!
Linda says
Follow up... using self-rising flour vs making your own... no difference in taste!
linda says
Adding another note...to some bagels I grated asiago cheese over them and for others I inserted dried blueberries throughout...rave reviews from my son!
Erin says
Hi Linda, so happy you all loved them and great ideas! 🙂
Bina C. says
Hello!!
I am looking forward to trying this recipe!
Quick question, I see that you say to use self rising flour (which already contains salt and baking soda). In the recipe you list self-rising flour, additional baking soda and additional salt. Did you mean to say All purpose flour? or are you adding more baking soda/salt on top of what is already in the self-rising flour? I am just confused.
Thank you!!
Erin says
Hi Bina, yes, it helps give it even more of a lift. Let me know how your bagels come out!
Bina says
Hey Erin,
My bagels turned out pretty good! I used Fage yogurt and it def makes a difference! The bagels retained their shape (didn't go flat like mine usually do when I use other greek yogurt that may have a little more water content than the Fage) and they had a nice chew to them. Next time, I will probably omit the salt as I found them to be too salty with the salt in the everything bagel seasoning and the salt in the dough.
Erin says
Hi Bina, so happy you loved them!!
Ali says
Made these bagels today they came out great. I will make them again.
Erin says
Hi Ali, so glad you loved them!!
Kelly says
These are my new favorite homemade bagel recipe!! So delicious!
Erin says
Hi Kelly, so happy you loved them! 🙂
Clare says
Made this after seeing Erin post the recipe to her stories. So easy and SO delicious! I had a little bit less than 1.5 cups and Greek yogurt and the bagels still turned out great. Will become a weekly staple in our household. Thanks!
Erin says
Hi Clare, so happy you loved them and thanks for sharing!!
Molly says
Hi! Can you make this with gluten free flour and add yeast?
Erin says
Hi Molly, you can definitely try! This recipe is meant to be quick and easy, and while I do think GF flour and yeast will work, it may result in a totally different bagel! Let me know how your bagels come out!
Lacey says
So soft and delicious! Very easy to make, too!
Erin says
Hi Lacey, so glad you loved them!! 🙂
Katie says
Who know homemade bagels were so easy to make?? I topped mine with sesame seeds. Delicious!
Erin says
Hi Katie, so happy you loved them and great idea!!
LuAnn Carson says
Hi. Can I use gf flour?