These high-protein bagels are soft, satisfying, and packed with protein from Greek yogurt – perfect for a quick, homemade bagel fix. With no yeast required, they come together fast for a delicious breakfast or post-workout snack. Enjoy them with cream cheese, as a breakfast sandwich, or toasted with avocado. Great for busy mornings, meal prep, or anytime you want wholesome and satisfying!
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There’s nothing quite like a fresh, homemade bagel, but let’s be honest – who has time for all the kneading, rising, and boiling? That’s exactly why I love this high-protein bagel recipe. It skips the yeast (and the hassle) while still delivering soft, hearty bagels packed with flavor.
Instead of traditional dough, these bagels get their structure from Greek yogurt, which not only makes them easier to prepare but also adds protein. They’re perfect for busy mornings, meal prep, or whenever you’re craving a homemade bagel without the wait.
With a golden crust, a hearty center, and a sprinkle of classic everything bagel seasoning (optional but highly recommended!) these no-yeast protein bagels are a game-changer. You’ll love how quick and satisfying they are whether you enjoy them fresh with cream cheese, as the base for a hearty breakfast sandwich, or toasted with avocado.
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
Here’s everything you need to make these high-protein bagels, plus some simple substitutions if you need them.
- All-Purpose Flour. All-purpose flour forms the base of the dough, giving structure and texture. You can also use white whole wheat flour (adds extra fiber while keeping a lighter texture) or gluten-free 1:1 baking flour if you’re on a gluten-free diet. The texture may be slightly different with gluten-free flour.
- Baking Powder. Since these bagels don’t use yeast, baking powder is the key leavening agent that helps them rise.
- Salt. Salt enhances flavor and balances the dough. We used regular table salt. If using kosher salt or sea salt, increase slightly.
- Greek Yogurt. Greek yogurt is what makes these bagels soft and high in protein! Full-fat Greek yogurt gives the best results, but you can also use low-fat or fat-free Greek yogurt. The bagels may be slightly less rich but will still work. For a dairy-free option, use a thick dairy-free yogurt like coconut or almond-based Greek-style yogurt for a dairy-free option.
- Egg White (for Egg Wash). Brushing an egg wash on top helps create a golden-brown crust. You can use the white or whole egg. If you can’t use egg, brush the bagels with milk or olive oil.
- Everything Bagel Seasoning (optional). This seasoning adds the classic everything bagel flavor with a mix of sesame seeds, garlic, onion, poppy seeds, and salt. You can buy it pre-made or make your own at home!
DIY Everything Bagel Seasoning
Mix together:
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds (or more white sesame)
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1 tablespoon poppy seeds
- ½ teaspoon coarse salt
Store in an airtight container and use as needed!
Step-by-Step Instructions With Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
Step 1: Preheat oven to 375 F (190 C) and line a baking pan with parchment paper.
Step 8: Transfer bagels to a cooling rack and let cool for a few minutes before serving with cream cheese, butter, or toppings.
Tips for Success
- Use Thick Greek Yogurt. Use a thick, full-fat Greek yogurt. If your yogurt is too runny, the dough may be sticky and harder to shape. If needed, strain the yogurt through a cheesecloth for 15-20 minutes to remove excess liquid.
- Adjust the Dough If Needed. The dough should be soft but manageable – not overly sticky or dry. If it’s too wet, knead in 1 tablespoon of flour at a time until it firms up. If too dry, add a small spoonful of Greek yogurt until it holds together.
- Don’t Over-Knead. Kneading for 1-2 minutes is enough. Over-kneading can make the bagels dense rather than soft and tender.
- Shape the Bagels Evenly. Try to keep each bagel the same size and thickness so they bake evenly. When forming the dough ropes, avoid stretching them too thin – about 6 inches long and 1-2 inches thick is ideal.
- Brush with an Egg Wash. A whole egg wash (egg + a splash of water) will give the bagels a golden, slightly glossy crust.
- Bake at the Right Temperature. Baking at 375 F (190 C) ensures the bagels cook through while developing a golden crust. If they look too pale after baking, broil them for 1-2 minutes for extra color.
- Let Them Cool Slightly Before Slicing. Fresh out of the oven, the bagels may feel slightly soft inside. Let them cool for at least 10 minutes before slicing to allow the texture to set properly.
Storage and Reheating
Store: Keep bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze: Slice the bagels and freeze them in a zip-top bag for up to 3 months.
Reheat: Toast in a toaster or warm in the oven at 350 F for a few minutes.
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High Protein Breakfast Recipes
Texture Note: These high-protein bagels are a quick, no-yeast alternative to traditional bagels. While they have a golden crust and a hearty center, they won’t have the exact chewiness of a classic yeast-risen, boiled bagel and will be denser. They’re perfect for those who want a homemade bagel option that’s easy, satisfying, and high in protein – without the long wait!
- 3 ¼ cups all-purpose flour plus more for dusting
- 2 teaspoons salt
- 4 teaspoons baking powder Note 1
- 2 ½ cups Greek yogurt start with 2 ½ cups and add more if needed up to 3 cups (Note 2)
- 1 large egg white for egg wash (Note 3)
- Everything bagel seasoning optional (Note 4)
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Preheat the oven to 375 F (190 C) (Note 5) and line a large baking pan with parchment paper.
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In a medium mixing bowl, lightly whisk together the 3 ¼ cups all-purpose flour, 2 teaspoons salt, and 4 teaspoons baking powder.
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In a large mixing bowl, combine the flour mixture with 2 ½ cups Greek yogurt, stirring until a dough forms. If the dough seems dry, add the remaining ¼ cup of yogurt 1 tablespoon at a time until the dough is firm and slightly sticky. (Note 6)
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Transfer the dough to a lightly floured surface and knead for 1-2 minutes until firm and slightly sticky. If the dough is too sticky to handle, knead in 1 tablespoon of flour at a time until manageable. (Note 7)
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Divide the dough into 8 equal parts. Roll each section into a ball, then roll into a rope about 6 inches long and 1-2 inches thick. Join the ends with a bit of water to form a ring. (Note 8)
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Transfer the bagels to the lined baking pan. In a small bowl, whisk 1 large egg white or whole egg with 1 teaspoon of water and brush each bagel with the mixture. Generously sprinkle Everything bagel seasoning on top, if using.
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Bake in the preheated oven for 22-25 minutes, or until the bagels have risen and turned golden brown. If necessary, broil for 1-2 minutes at the end to enhance browning. (Note 9)
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Remove from the oven and transfer to a cooling rack. Let them cool for a few minutes before serving with cream cheese, butter, or your favorite toppings.
- Baking powder helps give these bagels their rise, as this is a no-yeast dough. Be sure to use fresh baking powder for best results.
- Full-fat Greek yogurt works best, but 2% or fat-free Greek yogurt can also be used. Avoid regular yogurt, as it’s too runny for this dough.
- You can use egg white or a whole egg. Using a whole egg instead of an egg white gives the bagels a richer color and a shinier crust.
- Everything bagel seasoning is optional. You can use store bought or make your own! (It’s super easy.) To make your own seasoning blend: Mix together: 1 tablespoon white sesame seeds
1 tablespoon black sesame seeds (or more white sesame)
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon poppy seeds
½ teaspoon coarse salt Store in an airtight container and use as needed! - Baking at 375 F (instead of 350 F) ensures a better rise and golden-brown crust. If the bagels still look too pale after baking, broil them for 1-2 minutes for a deeper color.
- The dough will be thick and slightly sticky. If it’s too dry, add a tablespoon of Greek yogurt at a time. If too wet, knead in a bit more flour.
- Don’t over-knead! Kneading for more than 2 minutes can make the bagels too dense.
- If the dough cracks when shaping, wet your fingertips slightly and smooth out the surface before joining the ends.
- The bagels should be firm but still soft inside. If your oven runs hot, check them at 22 minutes.
Calories: 226kcal | Carbohydrates: 42g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 242mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Calcium: 195mg | Iron: 3mg
Servings: 8 servings
Calories: 226kcal