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The Best Protein Bagel

A cozy and wholesome bagel recipe packed with protein, perfect for breakfast or a quick dinner.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Bagel Dough Ingredients
  • 2 cups high-protein flour blend (or 1 cup whole wheat flour plus 1 cup vital wheat gluten) For extra protein and chew.
  • 1 cup plain Greek yogurt (full-fat or low-fat) Adds creaminess and boosts protein; swap with dairy-free high-protein yogurt if needed.
  • 1 whole egg (for the dough)
  • 1 whole beaten egg with 1 tablespoon of water for egg wash Gives shine and color; use a plant-based egg wash for vegan versions.
  • 1 teaspoon salt Balances the flavors.
  • 1 tablespoon baking powder Helps the bagels rise without yeast.
  • 1 tablespoon olive oil Keeps crumb tender; substitute with avocado oil.
Optional Mix-Ins
  • 1/4 cup chia seeds Optional.
  • 1/4 cup hemp seeds Optional.
  • 2 tablespoons nutritional yeast Optional for a savory lift.
  • 1/4 cup chopped sun-dried tomatoes Optional for brightness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust it with flour or cornmeal.
  2. In a large bowl, whisk together the high-protein flour, baking powder, and salt. Stir in any seeds or nutritional yeast if using.
  3. Make a well in the center and add the Greek yogurt, 1 egg, and olive oil. Mix with a spatula until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead 6 to 8 times until it comes together. It should be soft but not sticky.
  5. Divide the dough into 6 equal pieces. Roll each into a ball and create a hole through the center to form a bagel shape.
  6. Brush each bagel with the beaten egg wash and sprinkle with your choice of seeds.
Baking
  1. Bake for 18 to 22 minutes until golden, rotating halfway through.
  2. Transfer to a cooling rack for 10 minutes before serving.

Notes

Storage: Keep in an airtight container for up to 2 days, refrigerate for 5 days, or freeze for 3 months. Reheat by toasting or baking.