Are high protein bagels healthy?

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.

What can I put on a bagel to increase protein?

Great options include cream cheese, smoked salmon, eggs, cottage cheese, nut butter, or turkey, all of which add a solid protein boost!

Why is my dough too sticky?

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.

High Protein Bagels Recipe

Name: High Protein Bagels Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups self-rising flour; 3 tsp baking powder; 1/2 tsp salt; 1.5 cups thick greek yogurt (I like Fage); 1 egg, beaten; Optional: everything but the bagel seasoning, flakey salt; 8oz cream cheese, softened; 5 ripe strawberries, sliced into quarters; 2 tbsp honey; 8oz cream cheese, softened; 1 small bunch scallions (ends chopped off and dark green part chopped off); 1/2 tsp garlic powder

Ingredients

Bagels

2 cups self-rising flour
3 tsp baking powder
1/2 tsp salt
1.5 cups thick greek yogurt (I like Fage)
1 egg, beaten
Optional: everything but the bagel seasoning, flakey salt

Strawberry Cream Cheese

8oz cream cheese, softened
5 ripe strawberries, sliced into quarters
2 tbsp honey

Scallion Cream Cheese

8oz cream cheese, softened
1 small bunch scallions (ends chopped off and dark green part chopped off)
1/2 tsp 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.

Notes

🕳️ Keep the hole bigger than you think. It shrinks a lot during baking — aim for larger than a quarter when shaping or it will close up entirely in the oven.

🥛 Thick yogurt is non-negotiable. Watery or low-fat yogurt makes the dough too wet and sticky. Stick to Fage 2% or full-fat for the best texture every time.

⏱️ Rest before slicing. It’s hard to wait, but 15 minutes of cooling time makes a real difference in the chew and structure of the bagel — don’t skip it!

🧀 Make the cream cheese ahead. The longer it chills, the better the flavors meld together. Make it the night before if you can for the best results.

Author: Erin Antoniak Category: breakfast, kid-friendly Method: oven Cuisine: American