In This Recipe
Why This Protein Bagels Recipe Changed Everything
A Bagel Story From My Keto Kitchen
Before I found keto, mornings were my hardest time. I’d wake up sluggish, reach for a bagel, and crash before noon. Bagels were comfort food—but they didn’t return the favor. They spiked my blood sugar and left me drained. That changed the morning I decided to take back breakfast. I was experimenting with almond flour and Greek yogurt when something clicked. The result? A golden, chewy, protein-packed bagel that gave me energy instead of stealing it.
That single success turned into a weekly ritual. Every Sunday, I batch a dozen bagels for the week. It’s my way of making sure I start each day nourished, not chasing quick fixes. Sharing that recipe with neighbors turned into a passion—now it’s my go-to tip for anyone struggling to stay full and feel good without sacrificing flavor.
These days, I’m known in my Oregon neighborhood as the “protein bagel lady,” and honestly? I wear that title with pride.
For anyone who wants to bring that same satisfaction into their kitchen, this protein bagels recipe is the one I swear by. With just a handful of clean ingredients and no yeast required, it’s quick, flexible, and fits perfectly into low-carb, high-protein lifestyles.
Why Protein Bagels Are the Real Deal
The secret isn’t just in the flavor—it’s in what they do for you. Traditional bagels usually have about 2–4 grams of protein and a sky-high carb count. These deliver 19 to 35 grams of protein, depending on what you mix in. Whether you’re using whey, almond flour, or a vegan protein like pea or soy, the results are satisfying and supportive of blood sugar balance and lean muscle.
They’re not only healthier but more filling. I’ve even swapped out bread completely on busy mornings—these protein bagels do the trick with less than half the carbs.
And they’re versatile, too. You can shape them into mini bagels for snacks or double-size ones for sandwiches. I’ve even made a batch using keto almond bread dough —the crust came out crisp, and the center stayed soft.
If you’re someone who values low-carb mornings, you’ll also love pairing these with ideas from our keto breakfast recipes. It’s a clean, protein-packed way to wake up your body the right way.
How to Make This Easy Protein Bagels Recipe
Ingredients That Work Hard for You
This protein bagels recipe is as simple as it is powerful. With just five everyday ingredients, you’ll have chewy, golden bagels that rival anything from your favorite bakery—without the carb crash. The base of this recipe uses Greek yogurt and either self-rising flour or almond flour, depending on your goals.
Here’s what you’ll need for 4 bagels:
- 1 cup full-fat Greek yogurt (for richness and protein)
- 1 cup self-rising flour (or use 1 cup almond flour + 1 tsp baking powder)
- 1 scoop unflavored or vanilla whey protein powder (or plant-based protein)
- 1 large egg (for egg wash)
- Pinch of sea salt
- Optional: sesame seeds, everything bagel seasoning, or poppy seeds for topping
Want to go dairy-free? Swap in plain coconut yogurt or a thick cashew yogurt and choose a plant-based protein like pea or soy isolate. Vegan or not, the texture stays fluffy and chewy.
For a gluten-free version, almond flour works beautifully. Just make sure your protein powder isn’t sweetened—this is a savory bagel base, not dessert.
Step-by-Step: From Dough to Golden Bagels
Making your own protein bagels might sound intimidating, but trust me—it’s a no-fail method once you try it. You won’t need yeast, proofing time, or special tools.
Here’s the process:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the flour, protein powder, salt, and Greek yogurt in a mixing bowl. Stir until a sticky dough forms.
- Knead gently on a floured surface (or silicone mat) for about 1–2 minutes. Divide into 4 even pieces.
- Shape each piece into a bagel by rolling it into a log and pinching the ends together. Place on your baking sheet.
- Brush with egg wash and sprinkle your favorite toppings. I like using everything bagel seasoning or sesame seeds.
- Bake for 25–28 minutes or until golden brown on top and firm to the touch. Let cool slightly before slicing.
That’s it. Fresh, high-protein bagels, ready in under 30 minutes.
They store well in the fridge for up to 5 days and freeze beautifully. Just toast to reheat. I usually prep these along with other staples from my keto Greek yogurt recipes to keep breakfast stress-free and protein-packed all week long.
Whether you eat them warm with butter or turn them into a full sandwich (we’ll get there next), these protein bagels check every box: high protein, low carb, and full-on satisfying.
Protein Boosting Fillings and Toppings That Make It a Meal
Top Protein Fillers You’ll Crave
Once you’ve baked a batch of these protein bagels, the fun really begins. These aren’t just breakfast bread—they’re a blank canvas for flavor and macros. The right toppings can easily push your protein into the 30–40g range per meal, making them ideal for post-workout recovery or long-lasting fuel.
Here are some go-to protein-packed add-ons:
- Fried or poached eggs (6–8g each)
- Turkey bacon or chicken sausage
- Smoked salmon (a favorite in my house for brunch)
- Tofu cream cheese with chopped herbs (vegan and flavorful)
- Grilled chicken breast or deli turkey slices
- Cottage cheese mixed with chives and cracked pepper
- Nut butter + chia seeds (great for a filling snack)
If you’re tracking macros, pairing your bagel with a few slices of protein-rich turkey and avocado is a perfect keto-friendly combo.
Smart Pairings for Your Lifestyle Goals
Protein bagels are versatile enough to adapt to different goals. Whether you’re in a cutting phase, building muscle, or just need to stay full until lunch, here’s how I guide clients to pair their bagels smartly:
| Goal | Bagel Add-On | Macro Focus |
|---|---|---|
| Fat loss (keto) | Cream cheese + turkey | High fat, moderate protein |
| Muscle gain | Egg + avocado + chicken | High protein, balanced fat |
| Vegan option | Tofu cream cheese + sprouts | Plant-based protein & fiber |
| On-the-go meal | Nut butter + hemp seeds | Portable and dense in nutrients |
Pro tip: make a double batch and freeze individual bagels. You’ll never be without a clean, protein-packed base when hunger strikes.
With these combos, you’re no longer just grabbing a bite—you’re fueling your day intentionally.
Need more ideas? Visit our high-protein snacks collection for topping inspiration that fits your macros.
Protein Bagels FAQs and Nutrition Deep Dive
Are Protein Bagels Actually Healthy?
Yes—especially when you control what goes into them. Unlike traditional bagels made from refined wheat and sugar, a protein bagels recipe built on clean ingredients like Greek yogurt, almond flour, and protein powder can deliver serious nutritional value. These bagels provide high-quality protein, healthy fats (if using almond or coconut flour), and fewer net carbs—keeping blood sugar more stable.
They also support muscle maintenance, curb hunger longer, and contribute to a well-rounded keto or low-carb lifestyle. Many store-bought options contain fillers, gums, or added sugars, so homemade is the way to go.
What Can I Put in My Bagel for Protein?
This is where the fun starts. Boosting the protein in your bagel meal is easy with clean toppings. Go for:
Classic: Egg + avocado + turkey
Post-workout: Cottage cheese + lean beef strips
Vegan: Tofu cream cheese + sliced cucumbers + hemp seeds
On the go: Natural peanut butter + pumpkin seeds
Even a thick layer of homemade keto cream cheese adds extra fats and satisfaction.
What Is the Highest Protein Bagel?
While traditional bagels contain 2–4g of protein, a well-crafted protein bagel can pack anywhere from 19g (with Greek yogurt and almond flour) up to 35g (if made with egg whites and whey isolate). Our featured protein bagels recipe delivers 22–25g per serving depending on the ingredients used.
Want to go even higher? Try doubling the protein powder and using egg white instead of whole egg for the wash.
How Do You Make a Protein Bagel With Yogurt?
Here’s a quick breakdown of the protein bagels recipe using Greek yogurt:
Mix 1 cup full-fat Greek yogurt, 1 cup self-rising flour or almond flour, and 1 scoop protein powder in a bowl.
Add 1 tsp baking powder if using almond flour.
Knead, shape into rings, and brush with egg wash.
Top with seasoning and bake at 375°F for 25 minutes.
Conclusion
I never imagined I’d feel excited about breakfast again, but this protein bagels recipe changed everything. Now, I look forward to my morning meal. It keeps me energized, supports my keto lifestyle, and satisfies cravings without guilt. Whether you’re managing weight, building strength, or just love a good bagel, this recipe’s for you. Clean ingredients, quick prep, and high protein—it’s time to fall back in love with food.
PrintProtein Bagels Recipe That Transformed My Mornings (Easy, Healthy, and High Protein)
Learn how to make high protein bagels at home with just 5 ingredients! These bagels have a whopping 10 grams of protein per bagel and are made with greek yogurt and baking powder instead of yeast! So quick and easy to meal prep for breakfast throughout the week!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
2¼ cups all purpose flour (or bread flour)
4 teaspoons baking powder
1 teaspoon kosher salt
1½ cup greek yogurt
1 egg white, lightly beaten
Sesame seeds or everything bagel seasoning
Instructions
1. Position a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper; set aside.
2. In a bowl, whisk the dry ingredients until mixed. Then add the greek yogurt and mix together until a dough forms. You might want to use your hands to make this easier!
3. Turn the dough out onto a clean surface. Divide it out into 6 equal pieces. If the dough is sticky dust with flour, I didn’t need to.
4. Roll out the dough into a thick rope, about 7-8 inches in length. Join the ends and gently press. Place your hand through the hole and gently roll the joining part on the counter so that the ends fuse. Place the bagels on the prepared baking sheet and let sit for 5-10 minutes if possible. This allows the bagels to puff up more.
5. On a clean plate, place one bagel, brush with the beaten egg white. Sprinkle with sesame seeds or bagel seasoning. Place the bagel on the baking sheet and repeat with the remaining bagels.
6. Place the pan in the oven and bake the bagels for 20-25 minutes or until golden brown on top. Remove the bagels to a wire rack and let them rest for 10 minutes or until cooled so you can slice them. Toast if desired and spread with cream cheese. Store leftover bagels in an airtight container for up to 4 days.
Notes
Use self-rising/self-raising flour: you can also use self-rising flour if this is something you typically keep on hand. Replace the flour, baking powder, and most of the kosher salt with 2¼ cups self-rising flour. You’ll still need ¼ teaspoon of salt in addition to the flour!
Seasonings: You can use an array of seasoning for these bagels. Dehydrated garlic or onion would work too. If you use an everything bagel seasoning with salt, you might want to cut the salt back to ¾ teaspoon to keep the bagels from being too salty.
Air fryer directions: Preheat the air fryer to 300ºF for at least 5 minutes. Then add the bagels and air fry them for 15-20 minutes or until golden brown on top and cooked through.
Variations: If you want to try a variation on this recipe, try my Jalapeño and Cheddar Bagels! They’re made almost exactly the same way!