Protein Bagels: Make Chewy No-Yeast Batch from Scratch

Most bagel recipes can feel intimidating if you’re new to baking. However, this version takes a different approach: it doesn't rely on yeast to rise. Despite the change in approach, the resulting bagels still deliver a good amount of protein in every bite. Let’s walk through what you’ll need to make your first batch of protein bagels.

What You’ll Need

Ingredients

• 1 cup plain, nonfat Greek yogurt
• 1 cup self-rising flour
• 1 large egg (for egg wash)
• (Optional) Everything bagel seasoning

Tools
• Mixing bowl
• Spoon or spatula
• Parchment paper
• Baking sheet
• Pastry brush or clean fingers

Substitutions
• No self-rising flour? Use 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.

Protein Bagels: Step-by-Step Instructions

Here’s how to make the dough and get it in the oven with as little mess as possible:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside.
2. Add the self-rising flour and Greek yogurt to a medium mixing bowl. Stir the mixture with a spoon until most of the flour is coated and small clumps start to form.
3. When the mixture looks shaggy and no dry flour remains at the bottom, use your hands to press and gather the clumps into a single ball of dough. The finished dough should feel thick and slightly sticky.
4. Lightly flour a clean surface. Then, place the dough on the floured area and divide it into four equal pieces.
5. Take a piece of dough and roll it into a short rope using your hands. Shape the rope into a circle and press the two ends together to seal. Repeat this step with the remaining pieces of dough.
6. Place all four shaped bagels onto the prepared baking sheet and leave space between each one so they don’t touch during baking.
7. Crack the egg into a small bowl and beat it with a fork until smooth. Use a pastry brush or your fingers to coat the tops of the raw bagels with the egg wash.
8. If you are adding toppings, sprinkle the seasoning onto the bagels now while the egg wash is still wet.
9. Transfer the baking sheet to the oven. Bake the bagels for 22 to 25 minutes, until the tops look golden and the surface feels firm when lightly tapped.
10. Remove the baking sheet from the oven. Let the bagels cool for at least 10 minutes before slicing or serving.

Tips for Success

Things won’t always look perfect on the first try, and that’s normal. These notes will help you spot areas that need a quick fix.

• If the dough feels too wet, add a bit more flour to help hold its shape.
• If the dough feels too dry, add yogurt one spoon at a time to make it easier to mix.
• Avoid over-mixing to prevent the bagels from turning dense or tough.
• Stop kneading once the dough holds together to keep the texture soft and workable.
• Seal the ends of each rope well so the bagels stay closed while they bake.
• Store leftover bagels in an airtight container to keep them from drying out.
• Freeze bagels if storing longer than two days to maintain freshness.

How to Serve Protein Bagels

Once the bagels are out of the oven, you’ve got a few good ways to serve them.

• Toast the bagels and spread with cream cheese or whipped cottage cheese for a creamy, tangy flavor.
• Slice the bagels and use as a sandwich base for eggs, turkey, or tofu for a high-protein meal.
• Top the bagels with mashed avocado and crushed red pepper for a savory, nutrient-rich option.
• Cut the bagels into halves and dip into soup or a yogurt-based dip for a softer bite.

Protein Bagels: Ready to Roll Out More?

There’s a kind of satisfaction that comes from pulling something warm out of the oven that you made yourself. If these protein bagels gave you a small win in the kitchen, there’s more where that came from. Visit homemaderecipes.com to get more ideas that fit the same mold.

What kind of easy bakes do you want to try next?

FAQs: Protein Bagels

• Can I use regular flour instead of self-rising flour?
  Yes, just add 1½ tsp baking powder and ¼ tsp salt to 1 cup of all-purpose flour.
• What kind of yogurt works best?
  Thick, nonfat Greek yogurt is ideal—avoid runny types.
• Do I need a mixer?
  No, a spoon and your hands are enough.
• How many bagels does this recipe make?
  Four medium-sized bagels.
• Can I freeze the bagels?
  Yes, freeze them once cooled to keep them fresh.
• How do I reheat frozen bagels?
  Toast or bake at 350°F for 8–10 minutes.
• Can I skip the egg wash?
  Yes, but the tops won’t be as shiny or golden.
• Are these chewy like regular bagels?
  Yes, they’re chewy with a soft bite.
• Can I double the recipe?
  Absolutely—just scale the ingredients evenly.
• How much protein is in each bagel?
  Roughly 10–12 grams, depending on yogurt brand.