3-Ingredient Protein Bagels

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4.18 from 50 votes

Soft, chewy, and made with Greek yogurt, these high-protein bagels are perfect for toddler lunches or snack time!

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: Bagel, Protein

Servings:

Ingredients

1 cup plain greek yogurt
1 cup self rising flour or 1 cup all purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt
1 egg for egg wash
toppings: cinnamon or everything bagel seasoning

US - Metric

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the Greek yogurt and self-rising flour. Stir until the mixture comes together to form a dough.
Knead the dough on a floured surface until it's smooth and elastic. Alternatively, you can let your KitchenAid do the kneading for you.
Section the dough into 4-5 pieces, depending on your preferred bagel size. Roll each section into a sausage shape and connect the ends to create a classic bagel shape. The dough will be sticky, so sprinkle some flour over the dough and onto your hands so it doesn't stick to you.
In a small bowl, separate the egg white and brush the egg white over the tops of the bagels. Then add cinnamon on top (or everything bagel seasoning).
Place your bagels on a baking sheet lined with parchment paper and bake for approximately 20-22 minutes, or until they're nicely browned.
Cool and enjoy with your favorite topping!

Notes

Topping tip: Brushing with egg white or oil before adding toppings gives a shiny finish and helps them stick.

Dough texture: Should be soft and slightly sticky. Dust hands and surface with flour for kneading. If too sticky, add flour; if dry, add yogurt.

Storage: Store bagels in an airtight container for up to 3 days at room temp, or freeze for up to a month. Reheat in a toaster or oven for best texture.

Nutrition