High Protein Bagels
After seeing them everywhere, I finally tried the viral high protein bagels. Spoiler – they were 10/10. And each bagel is only 149 calories with 11 grams of protein!
I’ve made these many times and have some important tips that will help yours turn out perfect. Here’s everything you need to know!
What You’ll Need
Equipment
- Sheet pan: I love this quarter sheet pan with lid for easy storing.
- Parchment
Ingredients
- 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.
- Everything bagel seasoning: Optional.
How To Make Them
- Preheat oven and prep pan: Preheat the oven to 375 F and line your baking sheet with parchment. If you don’t have parchment, grease pan well so these don’t stick.
- Mix dry ingredients: In a mixing bowl, whisk together flour, baking powder and salt.
- Add greek yogurt: Add the yogurt and stir until a dough starts to form.
- Knead and form bagels: Lightly grease or dust your counter surface with flour and set down the dough. Knead for 1-2 minutes to make sure everything’s combined well. Divide the dough into 4 pieces, roll each piece into a long cylinder, then connect the two ends to make a circle. Transfer to the baking pan.
- Egg wash, season, and bake: Beat 1 egg in a small bowl and brush onto the bagels. Sprinkle with everything bagel seasoning (or seasoning of choice) and bake for 27-30 minutes, or until golden brown. Let cool completely.
Tips
- Parchment: DON’T FORGET to line your pan with parchment (or grease the pan well). The bagels will stick if you don’t.
- Weigh ingredients: For the most accurate measurements, I weigh the flour and yogurt. This is my favorite kitchen scale.
- Use a little water: Using a tiny bit of water or grease on you fingers can help them to not stick as much when you’re forming the bagels.
FAQs
- How do I store them?: Store leftover bagels in an airtight bag/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.
- Do they taste like yogurt?: By themselves, I do get a slight yogurt-y taste. However, when I toast and top them with cream cheese or make into a breakfast sandwich, I don’t notice yogurt at all.
- 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 found – it will make these less sticky and much easier to work with so I highly recommend. Technically, any plain greek yogurt will work.
- What can I sub for the egg wash?: Oil or butter works too.
- Can I make them gluten free?: Yes! I like the Pillsbury gluten free flour and use the same amount (1 cup).
You’ll Also Love
Lastly, be sure to a leave a rating and comment down below if you make these! And don’t forget to tag me on Instagram – I always love to hear from you guys and see see what you’re cooking up. ♡
High Protein Bagels
This is my tried and true method for perfect high protein bagels every time.
Equipment
Ingredients
- 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 egg beaten, for egg wash
- everything bagel seasoning optional
Instructions
- Preheat the oven to 375 F and line baking sheet with parchment.
- Whisk together flour, baking powder and salt. Add greek yogurt and stir until a dough forms.
- Lightly grease or dust a counter surface with flour and knead dough for 1-2 minutes to combine everything well.
- 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.
- Sprinkle with everything bagel seasoning and bake for 27-30 minutes, until risen and golden brown. Let cool completely.
Notes
- To store: Once cooled, store in an airtight bag/container at room temp up to 3 days, in the fridge around a week, or freezer up to 3 months. If freezing, pre-slice each bagel, individually wrap in plastic or parchment, and store in a freezer ziploc. I reheat in the toaster.
Nutrition
Serving: 1bagel | Calories: 149kcal | Carbohydrates: 24.7g | Protein: 10.8g | Fat: 0.6g
This post may contain affiliate links. See footer for privacy policy and terms of use.
I’ve not made these yet, but wondered if you’ve tried them using almond flour?
Hi Kate,
I haven’t tried these with almond flour so I’m not sure how they would turn out. The only other flour I know is great for these is bread flour. Sorry I’m not much help!
I’ve made these 3 times: the first as written, and the second and third time with shredded cheddar and Parmesan cheeses mixed in and sliced jalapeños on top. It worked really well! I find I need a higher heat than what you listed and bake a bit longer. The inside texture isn’t appealing to me until I slice and give it a hard toast. They’ve made delicious breakfast sandwiches!
Hey Aubrey,
Love this!! The parm and jalapeños is genius…YUM. Glad you could adjust the temp to find what you like best :)
These were the best and easiest protein bagels I’ve made! They came out perfectly, and tasted amazing! Even my 6 year old loved them! Thank you!!
Hi Kristen,
Happy to hear they turned out well! ♡
I just made these and they came out amazing! I’m wondering if they freeze okay? I’d like to prep a whole bunch and freeze them so I have them for longer! Also, mine came out a little doughy on the inside.. any tips for this? I cooked until they were brown and crispy on the outside. Thanks!
Hi Kendyl,
Awesome! I’ve never tried freezing these but if I did, I would make sure they were completely cooled, individually wrap each in plastic wrap or aluminum and store them all in a ziploc. Then I’d thaw overnight and pop in the toaster to reheat! As for the doughy-ness, I’d make sure to use bread flour and the Fage brand of greek yogurt. If they’re still doughy after that, even when browned on the outside, I’d toast them before eating to help cook the inside a bit more. Hope this helps! ♡
Delicious absolutely perfect. I forgot the egg wash but it still came out amazing
Hi Dominique,
So glad you loved them and they turned out even without the egg wash! 😊
This recipe is super simple and makes incredible bagels! It was my first time making bagels from scratch, but the texture and flavor were spot-on
Hi Keona,
Glad these turned out so well, even on your first batch!
This was my first time making bagels from scratch and they turned out so delicious! This was a super simple recipe and I highly reccomend it
Hey Tiffany,
Glad to hear you enjoyed and they were simple to make!
Love them!! So good and a great healthy option for replacing store made bagels.
Hi Tommi,
Thanks for trying these out! Glad you enjoyed ♡
These have been so nice to add to meal prep! We love them in our house, and they don’t go to waste! So yummy for breakfast – definitely a staple!
Hi Josie,
Yay! So happy to hear this ♡
These have been so great! It’s been a hard journey for me to lose weight but Im finally on the right track. Its also been even harder to get my family to taste things that are better for them but Im glad they are finally letting me feed them good things lol. This is one of them and from picky eaters, “these are pretty good!” Thank you!
Hi Suzy,
Thrilled to hear this! So glad even the picky eaters have enjoyed! Best of luck on your weight loss journey. ♡
I’ve not made these yet, but wondered if Bob’s, Red Mill Whole Wheat, Organic Flour would work just the same as Bread flour?
Hi Arie,
I haven’t tried that flour in this recipe but I bet it’d work fine!
Hi! Love these bagels. Can you double the recipe or do you have to make it in separate batches? Thank you!
Hey Hannah,
You could definitely double it! Might just take some extra kneading work to incorporate everything. ♡
Hi! I just saw this amazing recipe, and would like to make it, I just wonder if could I substitute the yogurt for sour cream.? 😅
Hey Melody,
I’ve never tried them with sour cream but I bet it could work! They’ll just be lower in protein and probably stickier to work with. I’d start with 3/4 cup and add more if you need. ☺️
These are thee best bagels ever. I don’t feel guilty eating them. Never buying bagels again ❤️
So glad you loved them! ♡