High Protein Bagels 4 Ways
I made these high protein bagels 4 ways to go along with any mood. They’re easy to make, perfect for busy mornings, and 10+ grams of protein per bagel!
After making the OG protein bagels more times than I can count, I’ve figured out the best tips and tricks to making sure your bagels turn out perfect every time. Here’s everything you’ll need + 4 different ways to make them!
What You’ll Need
Equipment
- Sheet pan: I love this quarter sheet pan with lid for easy storing.
- Parchment
Ingredients (Base)
- Bread flour: Bread flour has a higher protein content which helps with gluten development and overall structure of your bagels.
- Baking powder
- Salt
- Fage non-fat plain greek yogurt: Fage is my favorite yogurt for these bagels since it’s the thickest – makes the dough less sticky and much easier to work with.
- Egg: To make a quick egg wash.
Ingredients (Flavor combos)
- Everything bagel – everything bagel seasoning.
- Sesame – sesame seeds.
- Cinnamon raisin – cinnamon, raisins, and sugar free sweetener (or regular sugar).
- Jalapeño cheddar – jalapeño and cheddar cheese.
How To Make Them
- Preheat oven and prep pan: Preheat the oven to 375 F and line sheet pan with parchment.
- Mix dry ingredients: Whisk together the flour, baking powder, and salt so everything is evenly distributed.
- Add greek yogurt and flavor add-ins of choice: Add in the yogurt, plus mix-ins if making cinnamon raisin or jalapeño cheddar bagels, and stir until a dough forms.
- Form into bagels: Lightly grease or dust your counter surface with flour and knead dough a bit to make sure everything’s combined well. Divide dough into 4 pieces, roll each piece into a long cylinder, then connect the two ends and gently pinch together. Transfer to parchment lined pan.
- Egg wash, season, and bake: Beat the egg in a small bowl and brush onto the bagels. Sprinkle with everything bagel seasoning (or whatever seasoning/toppings you choose) and bake for 27-30 minutes or until risen and golden brown on top.
FAQs
- Can I use all purpose flour or self rising flour?: Yes, either works fine (but I still recommend bread flour for best results). Skip the baking powder if you use self-rising.
- Do I have to use Fage yogurt?: Fage greek yogurt is the thickest I’ve ever found – it will make these less sticky and much easier to work with so I highly recommend using this brand. Technically you can use any plain greek yogurt you’d like.
- What can I sub for the egg wash?: A brush of oil or butter works too.
- Do they taste like yogurt?: If eaten alone, they do have a slight tang from the yogurt, but after toasting and adding cream cheese or other breakfast toppings, I don’t notice it.
To Store
- Store leftover bagels in an airtight container at room temp up to 3 days, in the fridge around a week, or in the freezer up to 3 months. If freezing, pre-slice each bagel, individually wrap in plastic or parchment, and store in a freezer ziploc bag. I reheat in the toaster.
Lastly, be sure to a leave a rating and comment down below if you make these and let me know how they turned out. And don’t forget to tag me on Instagram. ♡
High Protein Bagels 4 Ways
High protein bagels made in 4 variations to go along with any mood. They're easy to make and pack 10+ grams of protein per bagel.
Equipment
Ingredients
Base
- 1 cup bread flour (124 g)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup Fage non fat plain greek yogurt (227 g)
- 1 large egg beaten
Everything Bagel
- everything bagel seasoning for topping
Sesame
- sesame seeds for topping
Jalapeño cheddar
- 1/4 cup jalapeño seeded, finely diced
- 1 oz cheddar cheese (28 g) grated
Cinnamon raisin
- 1 tsp cinnamon
- 1 oz raisins (28 g)
- sugar free sweetener see notes
Instructions
- Preheat oven to 375F and line baking sheet with parchment.
- Whisk together flour, baking powder and salt. Add greek yogurt (plus mix-ins for cinnamon raisin or jalapeño cheddar bagels) and stir until a dough forms.
- Lightly grease or dust counter surface with flour, then knead dough for a couple minutes to combine everything.
- To form the bagels, divide into 4 pieces, roll each into a long cylinder and connect the ends, gently pinching together. Place onto parchment lined baking sheet and brush with egg wash.
- Top with either everything bagel seasoning, sesame seeds, cinnamon + sweetener, or more jalapeño and cheese, based on the flavor you'd like. Bake for 27-30 minutes, until risen and golden brown.
Notes
- Nutrition: What’s listed is accurate for everything bagels and sesame bagels. Cinnamon raisin are 164cals/30.7C/10.2P/0F per bagel and jalapeño cheddar are 170cals/25.4C/11.6P/2.3F per bagel.
- Sweetener: For the cinnamon raisin bagels, I mix truvia with more cinnamon to dust the tops (can sub regular sugar). If you like sweeter cinnamon raisin bagels, mix 1-2 tsp sweetener into the yogurt as well before adding.
Nutrition
Serving: 1bagel | Calories: 149kcal | Carbohydrates: 24.7g | Protein: 10.8g | Fat: 0.6g
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Easy to make and the original recipe was delicious especially with the addition of the jalapeño and cheese making a crust at the bottom of the bagel.
I tried the boiled and bake method and the bagel dough still stays intact after boiling for a few seconds for the bagels to float to the top and baked. This version yields more of the traditional chewy texture.
Thank you!
Hi Jessica,
The cheesy crust is the best! Glad you enjoyed and that the boiling method worked as well!
These were so easy to make and so good!! My kids loved them as well. This morning I made them into little bagel bites and air fried them for 10 minutes at 350, and they were perfect to put in school lunches.
Hi Jane,
Bagel bites sound so yum! Glad to hear they worked well in the air fryer ♡
Just made plain bagels and this tasted great and was a super easy recipe to follow! I’ll definitely be making the other flavors!
Hi Tamie,
Yay! So glad to hear they turned out well.
My daughter sent this recipe to me and said I HAD to try it! I made the Everything & Cinnamon Raisin. Didn’t change a thing & they were so, SO GOOD! The same weight & texture of traditional bagels with extra protein… this one is a keeper for sure. Thank you!
Hi Courtney,
So glad you loved this recipe! Thanks for trying it out. ♡
My son said these are the best bagels he’s ever had, I did two versions. I did jalapeño & fresh grated asiago in one topped with everything but bagel seasoning. And jalapeño, topped with everything but the bagel seasoning. They were amazing. Mine didn’t grow as much and took a while more to bake but I have a feeling it’s because I didn’t use the same yogurt since I already had a different brand on hand but will be making these regularly and trying with the Fage next time. Fantastic recipe, thank you!!
Hi Danielle,
Happy to hear this!! ♡ The yogurt definitely makes a huge difference. Excited for you to try it with the Fage!
So easy and delicious!
Hi Lisa,
Thanks for making these! Glad they were tasty and easy to make. ♡
I recently made everything bagels using your recipe. They were awesome, and I had them with a bit of Irish butter. On my weight loss journey, these bagels are way better than the store/shop ones and less in calories with no preservatives. They’re going to be my go-to for bagels from now on. (One bagel was super filling.)
Thanks – I really appreciate your website and the recipes I’ve tried.
Hi Theresa,
So happy to hear this! Glad these turned out well for you and have kept you full during your weight loss journey! ♡
Could you use blueberries instead of raisins ?
Yes! I’d recommend fresh over frozen to keep the dough less sticky.
Hello, can this be made with whole wheat flour?
Hi Sarah,
Yes! They will just have slightly different texture, as whole wheat has less gluten than bread flour.
This is a great recipe! The bagels came out fantastic and taste just like a normal bagel from Walmart. My only complaint is that the calories in this recipe just don’t make sense.
Unbleached Bread Flour (King Arthur): 124g = 454 calories
Fage All-natural Nonfat Greek Yogurt: 227g = 120 calories
1 egg: 70 calories
The other ingredients essentially don’t have any calories. This comes out to 644 calories, or 161 per bagel. To be clear: that’s still really good! But why say they’re 149 calories when they’re clearly 12 calories higher?
Hi Paul,
Glad you enjoyed the bagels! In my nutrition calculator I have the Pillsbury enriched bread flour (440 cals – I use the King Arthur brand often as well), Fage yogurt (120 cals), 1/2 an egg (35 cals), baking powder and salt (0 cals). I don’t include the full egg since you only need some to brush the tops! I always have about 1/2 an egg leftover. These totals come out to 148.75 cals per bagel, rounded to 149. 😊
I love this recipe so much! It was so easy that I even made it while wearing a wrap holding my newborn.
Hi Megan,
Love this! They really are so simple!!
I made these for the first time today and can’t wait to make them again! They are so easy and sooo good! Thank you so much for sharing your recipes!
Hey Rebecca,
Oh good!! So glad you loved these, thanks for sharing. ♡
Can there be made with 1:1 gluten free flour or any other gluten free alternative?
Hey Sandra,
Yes! I’ve made these with the Pillsbury 1:1 gluten free flour substitute and they turn out great, just a tad on the drier side. I’d add 1 to 2 tablespoons of extra yogurt to help keep the moisture. I’ve also received comments from people who have made them with the Bob’s red mill gluten free flour and say it works as well. Hope this helps!
Could I substitute the nonfat Greek yogurt with full fat Greek yogurt?
Yes! As long as it’s the Fage brand it will still be much easier to work with than other Greek yogurts. ♡