High-Protein Bagels
Per serving (1 bagel)
Full nutrition
| Calories | 170 |
|---|---|
| Protein | 11g |
| Carbs | 25g |
| Fat | 2g |
| Fiber | 1g |
I bake these instead of boiling them the way a traditional bagel gets made, which is most of what makes this a 30-minute recipe instead of a half-day one. Greek yogurt does the job yeast normally would, and the dough only needs two ingredients to come together. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Bagels
Ingredients
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the self-rising flour and Greek yogurt. Mix with a spatula, then your hands, until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, until smooth and no longer sticky. Add a little more flour if it's still tacky.
- Divide the dough into 4 equal pieces. Roll each into a rope about 8 inches long, then join the ends to form a ring.
- Place the bagels on the prepared baking sheet, brush with the egg wash, and top with everything seasoning if using.
- Bake for 20 to 22 minutes, until golden brown.
- Let the bagels rest for at least 15 minutes before slicing. They're still setting up structurally right out of the oven.
Notes
- I use a thick Greek yogurt, not a thin or watery one. A watery yogurt makes a wet dough that never fully firms up, no matter how much extra flour gets worked in.
- I let these rest a full 15 minutes before cutting into one. Sliced too early, the inside is gummy instead of set.
Nutrition (per serving)
| Calories | 170 |
|---|---|
| Protein | 11g |
| Carbs | 25g |
| Fat | 2g |
| Fiber | 1g |
Storage
Store at room temperature in an airtight container for up to 2 days, refrigerate for up to a week, or freeze for up to 2 months. Toast after freezing rather than thawing at room temperature.
FAQ
Why is my dough too sticky to shape?
Usually the yogurt. A thinner, more liquid Greek yogurt adds too much moisture. Look for a thick, scoopable variety, and add flour a tablespoon at a time if the dough won’t come together.
Do I have to boil these first like a traditional bagel?
No. Skipping the boil is what makes this a 30-minute recipe. The texture is a little denser and less chewy than a boiled-and-baked bagel, but it’s a real bagel, not a roll pretending to be one.
Can I make these ahead for the week?
Yes. They freeze well split in half, so you can pull two halves straight from the freezer into the toaster on a busy morning.
Looking for more breakfast ideas: the high-protein pizza uses the same no-yeast, two-ingredient dough approach, built on cottage cheese instead of Greek yogurt.