Protein Bagels with 19g Protein

These protein bagels are incredibly delicious, and you’d never guess they’re packed with 19g of protein! Ready in under 30 minutes with just a few key ingredients, they’ve become a weekend breakfast favorite.

The Magic of Two-Ingredient Dough

These bagels are my take on the popular “two-ingredient” dough, a blend of flour and Greek yogurt that magically transforms into dough for bagels, bread, pretzels, and more. The Greek yogurt provides the airiness usually achieved with yeast, making the process much faster. This technique has been used in many recipes, including my Bavarian Pretzel, Pita Bread, and Breakfast Bagel Bombs.

This combination allows us to create a protein bagel with the same calories as a regular bagel but double the protein! We have two versions: one with unflavored protein powder for an extra protein boost, and one without.

Ingredients

The traditional “two-ingredient dough” uses self-rising flour and Greek yogurt. Since self-rising flour isn’t a common pantry staple, we’re using all-purpose flour. However, the recipe includes directions for using self-rising flour if you prefer.

Protein Bagels Without Protein Powder

These are my go-to bagels due to their minimal ingredients. They have 180 calories and about 10g of protein each.

• All-Purpose Flour
• Baking Powder
• Salt
• Plain Nonfat Greek Yogurt

If you have self-rising flour, simply omit the baking powder.

Protein Bagels With Protein Powder

Adding unflavored protein powder boosts the protein content to 19g per bagel without affecting the taste!

The ingredients are the same as above, but we swap some all-purpose flour for unflavored protein powder. One scoop is the perfect amount; too much will dry out the bagels.

I originally used Quest Nutrition’s Multipurpose Protein, but now use PEScience’s unflavored protein powder (use code “Matt” for 10% off). Any unflavored protein powder should work, but whey & casein blends (like Quest and PEScience) may bake slightly differently than 100% whey.

Cottage Cheese Substitute

Cottage cheese works surprisingly well as a Greek yogurt substitute, creating an even fluffier bagel. Sour cream also works well. See my full experiment for the best replacements.

How to Make Protein Bagels

The process is the same for both versions:

1. Mix: Combine all ingredients until a dough forms. Use your hands to bring it together.
2. Divide: Divide the dough into 3 equal pieces.
3. Knead: Knead each ball for about 30 seconds until smooth.
4. Shape: Roll each piece into a rope and form a bagel shape, pinching the edges together.
5. Egg Wash & Season: Brush with egg wash and add your favorite bagel seasoning.
6. Air Fry: Air fry at 350 degrees for 10 minutes, flipping after 8 minutes.
7. Cool: Let the bagels cool for 10-15 minutes before slicing.

Baking in the Oven

Air frying creates a crispy exterior and fluffy interior, but the oven works too! Bake at 375 degrees F for about 15 minutes.

Toppings and Variations

• Lower Calorie: Make 4 smaller bagels instead of 3 for fewer calories (180 calories, 0g fat, 30g carbs, 14g protein each).
• Vegan: Use a plant-based yogurt alternative (protein content will be lower).
• Cinnamon Crunch/Raisin: Add raisins and cinnamon to the dough.
• Breakfast Sandwiches: Top with a fried egg and cheese.
• Pizza Bagel Bites: Create high-protein pizza bagels.