Introduction

These Everything Bagel Protein Bagels are an easy and delicious homemade alternative to store-bought bagels. Made with simple ingredients and no yeast required, they offer a chewy texture thanks to Greek yogurt, plus extra protein to power your morning. Perfect for a quick breakfast or snack, these bagels are flavorful and customizable.

Everything Bagel Protein Bagels Recipe - Recipe Image

Ingredients

3.25 cups all-purpose flour
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder
1 egg (beaten with a splash of water for egg wash)
2 cups everything bagel seasoning

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure even baking.
Step 2: In a large bowl, whisk together flour, baking powder, salt, and garlic powder until well combined. Add the Greek yogurt and stir until a shaggy, slightly sticky dough forms.
Step 3: Turn the dough onto a floured surface and knead gently for 2 minutes until it becomes smooth. Divide the dough into 9 to 12 equal pieces and roll each into a ball. Create a 2-inch hole in the center of each ball by poking through with your thumb or a wooden spoon handle, shaping them into bagels.
Step 4: Beat the egg with a splash of water. Place the bagels on the prepared baking sheet and brush them generously with the egg wash. Immediately sprinkle the everything bagel seasoning evenly over the tops to help it stick.
Step 5: Bake the bagels for 28–32 minutes until golden brown and firm on the bottom. If they brown too quickly, tent loosely with foil during the last 5 to 10 minutes. The bagels should sound hollow when tapped.
Step 6: Let the bagels cool on the baking sheet for 5–10 minutes before transferring to a wire rack or serving plate. Enjoy warm with your favorite toppings.

Tips & Variations

Use thick Greek yogurt or Icelandic skyr for the best dough texture and protein boost; avoid regular thin yogurt as it makes the dough too sticky.
If you don’t have everything bagel seasoning, mix sesame seeds, poppy seeds, dried minced garlic, minced onion, and coarse salt as a substitute.
For a golden crust without eggs, brush bagels with milk or melted butter before seasoning.
To make whole wheat bagels, replace up to half the flour with whole wheat flour but expect a denser texture.
Avoid over-kneading, as this creates tough bagels—knead just enough for the dough to come together smoothly.
Make the center holes at least 1 to 2 inches wide; they will shrink during baking.

Storage

Store bagels in an airtight container or zip-top bag at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, slice and freeze the bagels in a freezer bag for up to 3 months. Toast directly from frozen for best results, adding a minute or two extra for crispness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt is too thin and will make the dough sticky and difficult to work with. If you only have regular yogurt, strain it through cheesecloth for several hours to thicken it before using.

Why do my bagels turn out tough?

Over-kneading activates too much gluten and results in tough bagels. Knead gently for about 2 minutes only. Also, make sure not to make the dough too dense and avoid using flours other than all-purpose or a partial whole wheat substitution.

Everything Bagel Protein Bagels Recipe

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★★★★★

4.7 from 93 reviews

These Everything Bagel Protein Bagels are a quick and easy yeast-free recipe that delivers soft, chewy bagels packed with protein thanks to Greek yogurt. Perfect for a high-protein breakfast or snack, they feature a classic everything bagel seasoning topping and can be customized with your favorite seeds or plain. Without the usual waiting and boiling, these bagels bake in under an hour and are perfect toasted with your favorite spreads or sandwich fillings.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 10 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the dough:

3.25 cups all-purpose flour (preferably King Arthur)
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder

For the wash:

1 egg (beaten with a splash of water for a golden crust)

For the coating:

2 cups everything bagel seasoning (Trader Joe’s brand recommended)

Instructions

Prepare Your Workspace and Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even baking once you start.
Mix the Dough Base: In a large bowl, whisk together flour, baking powder, salt, and garlic powder for 30 seconds. Add Greek yogurt and stir with a wooden spoon or by hand until a shaggy dough forms, about 1-2 minutes. The dough will be rustic and slightly sticky, which is ideal.
Knead and Shape the Bagels: Turn dough onto a lightly floured surface and knead gently for 2 minutes until smooth but slightly tacky. Divide into 10 equal pieces and roll each into a ball. Use your thumb or a wooden spoon handle to poke a 2-inch hole through the center of each ball, stretching it gently to form a ring.
Apply Egg Wash and Seasoning: Beat the egg with a splash of water to make an egg wash. Place shaped bagels on the baking sheet and brush tops and sides generously with the egg wash. Immediately sprinkle everything bagel seasoning on top so it sticks well, working in sections to avoid the egg wash drying out.
Bake Until Golden: Bake in the preheated oven for 28-32 minutes until tops are golden brown and bottoms feel firm to the touch. Bagels should sound slightly hollow when tapped. If browning too quickly, tent loosely with foil for the last 5-10 minutes.
Cool and Serve: Remove from oven and let bagels cool on the baking sheet for 5-10 minutes before transferring to a rack or plate. This resting time helps the texture set. Serve warm with your favorite toppings or enjoy plain.

Notes

Use thick Greek yogurt for the best texture and protein content; avoid regular or drinkable yogurt.
Do not over-knead the dough; 2 minutes is sufficient to avoid tough bagels.
Make the center hole about 2 inches wide to prevent closing during baking.
If you don’t have everything bagel seasoning, mix sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt as a substitute.
If no egg is available for wash, use milk or melted butter for a lighter golden crust.
Store bagels at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Freeze sliced bagels for up to 3 months, and toast directly from frozen.
Let bagels cool before slicing to prevent gummy texture.

Keywords: protein bagels, everything bagel seasoning, Greek yogurt bagels, no yeast bagels, high protein breakfast, easy bagels, homemade bagels