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High Protein Bagels

Fluffy High Protein Bagels: A Healthy Breakfast Delight

Discover how to make High Protein Bagels that are fluffy, delicious, and packed with protein for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 bagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bagels
  • 2 cups all-purpose flour Bread flour can substitute for added chewiness.
  • 1 tablespoon baking powder No substitutes recommended for a good rise.
  • 1 teaspoon kosher salt You can use regular salt if necessary.
  • 1 cup Greek yogurt Consider strained or thick dairy-free yogurt as alternatives.
  • 1 egg white Omit or use a plant-based egg wash for vegan options.
For Toppings
  • sesame seeds or everything bagel seasoning Customize toppings to your liking.

Equipment

  • mixing bowl
  • whisk
  • Baking sheet
  • Parchment paper
  • Spoon or spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions for High Protein Bagels
  1. Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt until well combined.
  3. Gradually mix in 1 cup of Greek yogurt until a shaggy dough forms, then knead for 1-2 minutes.
  4. Transfer dough to a floured surface, divide into 6 equal portions, and shape into bagels with a 1-inch hole in the center.
  5. Let shaped bagels rest on the baking sheet for 5-10 minutes.
  6. Beat one egg white until frothy and brush over bagels, then sprinkle with toppings.
  7. Bake for 20-25 minutes until golden brown.
  8. Cool on a wire rack for at least 10 minutes before slicing.

Nutrition

Serving: 1bagelCalories: 150kcalCarbohydrates: 30gProtein: 10gFat: 1.5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 210mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 2mgIron: 5mg

Notes

Store leftover bagels in an airtight container for up to 4 days, or freeze individually for quick meals later.

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