High Protein Bagels

Mornings are busy, and finding a breakfast that’s both satisfying and nourishing can feel like a challenge. High protein bagels offer the perfect solution—they’re filling, flavorful, and versatile enough to pair with sweet or savory toppings. Imagine biting into a warm, slightly chewy bagel that packs a protein punch and keeps you fueled for hours.

Making homemade protein bagels isn’t as complicated as it sounds. With just a few wholesome ingredients, you can create simple homemade bagels that rival anything from a café. These bagels are soft on the inside, golden on the outside, and full of nutrients that support a balanced morning meal.

Beyond breakfast, protein bagels work wonderfully as part of healthy high protein meals throughout the day. Top them with avocado and smoked salmon for lunch, or spread almond butter for an energizing snack. They’re also ideal for anyone aiming to maintain muscle, stay full longer, or just enjoy a healthier version of a classic favorite.

What makes these healthy bagels even better is how customizable they are. You can experiment with seeds, spices, or even mix in flavors like cinnamon or pumpkin to suit your taste. Whether you’re a bagel enthusiast or just exploring healthy breakfast bagel options, this recipe will quickly become a staple in your kitchen.

Why You’ll Love It

• Packed with protein: Unlike traditional bagels, these homemade protein bagels give you a boost of protein that helps keep you full and energized all morning. Perfect for busy mornings or post-workout fuel.
• Customizable and versatile: You can enjoy them plain, toasted with your favorite nut butter, or loaded with savory toppings like avocado, eggs, or smoked salmon. They adapt to whatever mood or craving you have.
• Simple homemade bagels made easy: Even if you’ve never baked bagels before, this recipe is straightforward and approachable—no fancy equipment required.
• Healthier than store-bought options: These healthy bagels use wholesome ingredients, so you get the flavor and texture you love without excess sugar or refined flours.
• Perfect for meal prep: Make a batch ahead of time and freeze them for quick breakfasts or snacks throughout the week—delicious, convenient, and satisfying.

Ingredient List

For the Bagels:

• 2 ½ cups whole wheat flour
• 1 cup unflavored protein powder (I love whey or plant-based)
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp honey or maple syrup
• 1 cup Greek yogurt (plain, full-fat works best)
• 1 large egg

Optional Toppings:

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Sea salt flakes

Ingredient Notes

• I always use Greek yogurt for this—it keeps the bagels super soft and adds extra protein.
• Don’t skip the protein powder! It’s the key to turning your bagels into a true high-protein breakfast treat.
• Honey or maple syrup gives a subtle sweetness and helps the bagels brown beautifully.
• For toppings, everything bagel seasoning is my go-to—it adds that bakery vibe without any extra effort.

Kitchen Equipment Needed

• Mixing bowl – For combining all your ingredients; I like using a large glass bowl so nothing spills.
• Measuring cups and spoons – Accurate measurements make a big difference in baking.
• Wooden spoon or silicone spatula – For mixing the dough gently without overworking it.
• Baking sheet – For baking the bagels; I always line mine with parchment paper for easy cleanup.
• Parchment paper – Prevents sticking and helps the bagels bake evenly.
• Oven – For baking; preheating is key to getting that perfect golden crust.
• Cooling rack – Lets bagels cool properly so they stay chewy inside.

Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 375°F (190°C).
• Line a baking sheet with parchment paper. This keeps your bagels from sticking and makes cleanup a breeze.
• Pro tip: Make sure the oven is fully preheated before baking—this helps the bagels rise and brown evenly.

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Step 2: Mix Dry Ingredients

• In a large mixing bowl, combine 2 ½ cups whole wheat flour, 1 cup protein powder, 2 tsp baking powder, and ½ tsp salt.
• Whisk everything together until evenly mixed.
• Pro tip: Whisking thoroughly prevents clumps of protein powder and ensures a smooth dough.

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Step 3: Add Wet Ingredients

• In a separate bowl, whisk together 1 cup Greek yogurt, 1 tbsp honey (or maple syrup), and 1 large egg.
• Gradually fold the wet ingredients into the dry mixture using a wooden spoon or silicone spatula.
• Mix just until the dough comes together—avoid overmixing to keep bagels tender.

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Step 4: Shape the Bagels

• Divide the dough into 6–8 equal portions, depending on your preferred bagel size.
• Roll each portion into a ball, then poke a hole in the center with your finger and gently stretch to form a ring.
• Place each shaped bagel on the prepared baking sheet.
• Pro tip: If the dough feels sticky, lightly flour your hands—it makes shaping much easier.

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Step 5: Add Toppings (Optional)

• Brush the tops lightly with water or a beaten egg for extra shine.
• Sprinkle sesame seeds, poppy seeds, everything bagel seasoning, or sea salt flakes on top.
• Pro tip: Press the toppings gently so they stick while baking.

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Step 6: Bake

• Bake in the preheated oven for 18–22 minutes, or until the bagels are golden brown and firm to the touch.
• Let them cool slightly on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips and Tricks for Success

• Measure carefully: Baking is a science—accurate measurements help your bagels turn out perfectly every time.
• Don’t overmix: Mix the dough just until combined to keep the bagels soft and chewy.
• Use parchment paper: Prevents sticking and makes cleanup effortless.
• Cool before slicing: Bagels continue to firm up as they cool; slicing too early can make them crumbly.
• Customize toppings: Toasted seeds or spices add flavor and texture, so get creative!

Ingredient Substitutions and Variations

• Flour: Swap whole wheat for oat flour or all-purpose flour for a lighter texture.
• Protein powder: Use whey, plant-based, or even collagen powder depending on preference.
• Greek yogurt: Substitute with dairy-free yogurt to make the recipe vegan-friendly.
• Sweetener: Honey can be replaced with maple syrup, agave, or a sugar-free option.
• Toppings: Mix seeds, herbs, or even cinnamon sugar for a sweet twist.

Serving Suggestions

• I love slicing a warm protein bagel in half and spreading it with almond butter and fresh banana—it makes a quick, energizing breakfast.
• Top with avocado, a sprinkle of sea salt, and a fried egg for a satisfying, savory start to the day.
• Spread cream cheese and layer smoked salmon with capers for a classic, protein-packed brunch.
• Make a breakfast sandwich with turkey, spinach, and a slice of cheese—it’s perfect for on-the-go mornings.
• Toast lightly and drizzle with a touch of honey or peanut butter for a sweet, simple snack anytime.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to a week; brings convenience for meal prep.
• Freezer: Freeze individually in parchment or plastic wrap for up to 2 months; thaw at room temperature or overnight in the fridge.
• Reheating: Toast directly from frozen or warm in the oven at 350°F (175°C) for 5–7 minutes.
• Microwave option: Wrap in a damp paper towel and microwave for 20–30 seconds for a quick soft bagel.

Frequently Asked Questions

Can I make these bagels vegan?

Yes! Swap the Greek yogurt for a plant-based yogurt and use a flax or chia egg instead of a regular egg. They’ll still be soft and chewy.

Can I use all-purpose flour instead of whole wheat?

Absolutely. All-purpose flour will make the bagels slightly lighter in texture, but they’ll still be delicious and high in protein.

How do I prevent the bagels from being dry?

Avoid overmixing the dough and don’t slice them until they’ve cooled slightly. The Greek yogurt also helps keep them moist.

Can I add mix-ins like chocolate chips or berries?

Yes! Fold in about ¼ cup of mix-ins into the dough before shaping. Just be gentle to avoid overmixing.

How long do these bagels stay fresh?

At room temperature, they last about 2 days. Refrigerated, they can keep up to a week, and frozen bagels stay good for 2 months.

Can I double the recipe?

Definitely! Just make sure you have enough space to shape and bake all the bagels properly. You may need to bake in batches.

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Did you try this recipe? Let me know in the comments how your high protein bagels turned out!