Best High Protein Bagel

My protein bagels only need three simple ingredients and have more than 30 grams of protein in each one! Plus, they bake in only 15 minutes.

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Growing up, I used to eat bagels with cream cheese or peanut butter. But as I got older, I noticed they don’t keep me full the way they used to. That’s where my high-protein bagels come in!

I first thought the concept of protein-rich bagels was strange, but I upgraded my two-ingredient bagel recipe to make them protein-loaded. Just like most of you, I require a high-protein breakfast for satisfied, and these bagels taste as good as the regular ones.

Why I love this recipe

No yeast required: Unlike traditional bagels, these do not need yeast and are baked, not boiled!

Easy and fast: You can prepare this recipe from scratch to finish in under 15 minutes. The toughest part is just deciding what you will enjoy your bagels with.

High in protein: Each bagel packs over 30 grams of protein, and I’ve included many ways to further boost the protein!

No fancy equipment is required: Just one mixing bowl and a spoon-and that’s all.

Ingredients Needed

• Protein flour: Use self-raising flour with added protein. I used Vetta protein flour, which gives 21 grams of protein per serving. If you cannot find protein flour, use regular self-raising flour. For gluten-free bagels, try gluten-free flour with xanthan gum.
• Protein powder (optional): Replacing half the protein flour with unflavored protein powder can raise the protein content to 30 grams per bagel.
• Greek yogurt: Nonfat Greek yogurt has 21 grams of protein in one-half cup. We will use a full cup to get 42 grams in this recipe. Use vegan or coconut yogurt if using vegan bagels.
• Toppings: Sesame seeds, poppy seeds, sea salt, garlic powder, onion powder, everything bagel seasoning – anything you want.

To Make Protein Bagels

Step-by-step recipe:

For the full instructions and quantity of ingredients, check the recipe card below.

Step 1-Make a dough: Mix protein flour, protein powder, and Greek yogurt in a bowl. Keep stirring until a dough forms.

Step 2-Knead: Wet your hands a little and knead the dough until it becomes smooth.

Step 3 – Shape: On a floured surface, cut the dough into eight equal pieces and shape each one into a bagel.

Step 4 – Bake: Place the bagels on a lined baking sheet, sprinkle on your favorite toppings, and bake until the tops turn golden.

Tips for Perfect Bagels

Use the right protein powder: Use unflavored blended protein powder instead of plain whey since the whey protein might dry out the bagels.

• Knead well: Even without yeast, kneading helps to produce a smoother surface and helps shape the dough easily. Kneading for 3-4 minutes would be sufficient.
• Shape properly: When creating the hole of the bagel, stretch it out enough so that it won’t shrink too much while baking.
• Brush with butter or egg white: This will give the bagels their golden color and make toppings stick better.
• Make your own flour blend: If you don’t have self-rising flour, you can mix all-purpose flour, salt, and baking powder.
• Try the air fryer: Same steps but place the dough in an air fryer at 200°C/400°F for 12 minutes, flipping halfway.

How to Add More Protein

These bagels already contain a lot of protein, but here are a few ways to increase it:

Cheese: Add some cheddar, American or Pepper Jack cheese, offering 7-10 grams of protein per slice; cream cheese packs 2-3 grams per tablespoon.

Cottage cheese: Swap yogurt with blended cottage cheese.

Nut or seed butter: whether almond butter, peanut butter, or sunflower butter, contains at least 6 grams of protein for every two tablespoons.

Spread and dips: Hummus, tzatziki, and avocado contain 3-5 grams of protein per serving.

Eggs: Try egg salad, soft-boiled eggs, or an over-easy egg on top.

Use meat and seafood: consider using smoked salmon, grilled chicken, tuna salad, or turkey bacon.

Storage Instructions

Store: Store leftover bagels in an airtight container, room temperature for up to three days. Refrigerate for longer storage.

Freeze: Once cooled down, place bagels into a ziplock bag. Freeze for up to six months.

Reheat: Cut the bagels in half and toast before adding spreads or fillings.

Frequently Asked Questions

How much protein is in a bagel?

The classic bagels contain around 4-5 grams of protein. My bagels are near 30 grams a piece, and even using no protein powder each weighs in at around 13 grams.

Can I substitute almond flour or coconut flour?

You can replace the flour completely with almond flour. Do not use coconut flour; it will dry up bagels.