High Protein Bagel Recipe

This bagel is thick, chewy, and full of protein. It works well for breakfast or a quick meal.

introduction

This High Protein Bagel is simple and ready in about an hour. It uses Greek yogurt to add protein and keep the dough soft. If you want another easy protein snack, try the almond butter protein balls recipe for a no-bake option.

why make this recipe

• It gives more protein than a regular bagel.
• It uses simple ingredients you likely have.
• It is quick and cheap to make at home.
• You can top it how you like.

how to make High Protein Bagel Recipe

Follow the steps below. Work in small batches when boiling. Be gentle when shaping so the bagels stay smooth.

Ingredients :

• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 ½ cups Plain Non-Fat Greek Yogurt
• 1 large Egg
• 1 tablespoon Baking Soda
• 4-6 cups Water
• 1-2 tablespoons Everything Bagel Seasoning or other toppings

Directions :

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Create a well in the center, add the yogurt, and mix until a shaggy dough forms.
4. Turn the dough out onto a floured surface and knead for 5-8 minutes until smooth and elastic.
5. Divide the dough into 6 equal pieces and shape each into a smooth ball.
6. Form each ball into a bagel shape either by punching a hole in the center or rolling into a rope and joining the ends.
7. In a large pot, bring water mixed with baking soda to a rolling boil.
8. Boil 2-3 bagels at a time for 30 seconds on each side.
9. Remove boiled bagels, brush with egg wash, and sprinkle with toppings.
10. Bake for 20-25 minutes until golden brown.
11. Let cool slightly on a wire rack before serving.

how to serve High Protein Bagel Recipe

• Slice and toast, then add cream cheese, avocado, or smoked salmon.
• Use as a sandwich base with eggs, turkey, or hummus.
• Serve warm with butter or your favorite spread.

how to store High Protein Bagel Recipe

• Room temperature: keep in a bread bag for 1-2 days.
• Fridge: store in an airtight container for up to 5 days.
• Freezer: wrap each bagel in foil or plastic and freeze up to 3 months. Thaw and warm before eating.

tips to make High Protein Bagel Recipe

• Use room-temperature yogurt for easier mixing.
• Don’t over-flour the dough; it should be slightly tacky but not wet.
• Boil gently to keep the bagels from breaking.
• Brush with egg wash for a shiny crust.
• Cool on a rack so the bottom does not get soggy.

variation (if any)

• Whole wheat: replace half the flour with whole wheat flour.
• Seeds: add sesame, poppy, or pumpkin seeds on top.
• Cheese: sprinkle grated cheddar before baking for a cheesy crust.
• Sweet: add a little sugar and cinnamon, and top with raisins.

FAQs

Q: Can I use low-fat or full-fat Greek yogurt?
A: Yes. Both work. Full-fat gives a richer flavor.

Q: Do I need to boil the bagels?
A: Yes. Boiling creates the chewy crust classic to bagels.

Q: Can I make smaller or larger bagels?
A: Yes. Adjust baking time slightly for size. Smaller bagels bake faster.

Q: Can I skip the baking soda in the boiling water?
A: You can, but baking soda helps the crust brown and adds a classic bagel crust.

Q: How do I get a shinier top without egg?
A: Brush with milk or a little melted butter after baking for shine.

High Protein Bagel

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Boiling and Baking
• Cuisine: American
• Diet: High Protein

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Description

A thick, chewy bagel filled with protein, ideal for breakfast or a quick meal.

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Ingredients

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• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 ½ cups Plain Non-Fat Greek Yogurt
• 1 large Egg
• 1 tablespoon Baking Soda
• 4–6 cups Water
• 1–2 tablespoons Everything Bagel Seasoning or other toppings

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Create a well in the center, add the yogurt, and mix until a shaggy dough forms.
4. Turn the dough out onto a floured surface and knead for 5-8 minutes until smooth and elastic.
5. Divide the dough into 6 equal pieces and shape each into a smooth ball.
6. Form each ball into a bagel shape by either punching a hole in the center or rolling into a rope and joining the ends.
7. In a large pot, bring water mixed with baking soda to a rolling boil.
8. Boil 2-3 bagels at a time for 30 seconds on each side.
9. Remove boiled bagels, brush with egg wash, and sprinkle with toppings.
10. Bake for 20-25 minutes until golden brown.
11. Let cool slightly on a wire rack before serving.

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Notes

Use room-temperature yogurt for easier mixing and brush with egg wash for a shiny crust.

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Nutrition

• Serving Size: 1 bagel
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 30mg