The Easy High-Protein Bagel Recipe You’ll Make Again and Again
If you want a fresh bagel without committing to an all-day project, this Instagram recipe hits the sweet spot. No need to boil, use a stand mixer, or let the dough rise. The dough comes together with pantry staples and nonfat Greek yogurt, then it goes straight into the air fryer or oven. You get a crispy outside, soft inside, and 10-grams of protein per bagel.
You don't need to be a baker to pull these off. If you can stir, knead for a couple of minutes, and flip halfway through cooking, you can make these. They toast well, hold up to breakfast sandwiches, and freeze better than you'd expect. Once you’ve tried them, store-bought won’t cut it anymore.
How to Make Protein Bagels Without Breaking a Sweat
With just a few ingredients, you’ll get chewy, golden bagels that taste fresh. Whisk flour, baking powder, and salt in a bowl, then fold in Greek yogurt until a rough dough forms. Turn it onto a floured surface and knead for a couple minutes until smooth. If it sticks, sprinkle in a bit more flour. Divide into four pieces, roll each into a rope, and join the ends into bagels. Brush with a quick egg wash and coat in everything seasoning—or keep them plain if you prefer.
Cook them in the air fryer at 350°F for about 20 minutes, flipping halfway, or bake them in the oven at the same temperature for 30 minutes. They’re ready when the tops are golden brown and the centers feel set. Let them cool briefly before slicing so they don’t go gummy.
This recipe leaves plenty of room to experiment. Add in half whole wheat flour for more fiber and a nuttier flavor, or use a gluten-free 1:1 blend for a softer chew. Just be careful with protein powder replacements—replace no more than a quarter cup of flour, or you’ll lose its shape. Once cooled, keep them in a sealed bag in the fridge for up to three days, or freeze for quick toasting later.
Related: Pop-Tarts Just Got a Big Protein Boost—with 3 New Flavors Hitting Shelves Soon
How to Eat Them All Week (And Never Get Bored)
With the right toppings, these bagels go from breakfast to dinner without missing a beat. Toast one, add a folded egg and sharp cheddar, and you’ve got a fast, filling breakfast sandwich. For post-workout fuel, go heartier with turkey sausage or bacon and a smear of light cream cheese. Want something lighter? Try whipped cottage cheese blended with lemon and pepper, topped with smoked salmon and dill.
They go with sweet ingredients just as well. Toast one, then add peanut butter, banana, and cinnamon—or spread cottage cheese and drizzle hot honey for a high-protein snack. They also make quick pizza bagels: toast, add sauce and cheese, and broil for a few minutes until bubbling. For a snack board, slice and toast them into quarters, then top with hummus, whipped feta, or avocado with chili flakes.
If one ever turns out dense, it’s usually underbaked—just go a few minutes longer next time. But that’s rare. Most of the time, they come out perfectly golden, ready to fuel your morning or carry you through a long afternoon. For something this easy, it’s surprising how often you’ll find yourself making another batch.
Related: The No-Bake Protein Cookie Dough You’ll Actually Want to Eat