Protein Bagels
Protein bagels are pure present-day me, a high-protein, no-fuss creation I came up with to fit how I actually want to eat, without giving up the chewy, satisfying bagel I love. They are not traditional, but they are honest, the work of a daughter of restaurant cooks raised on the idea that you can make almost anything from scratch if you are willing to try. The first time these came out of my oven golden and chewy, I felt like I had gotten away with something. Make a batch, prep your week, and enjoy a breakfast you can feel good about.
These soft, chewy protein bagels are made with just four simple ingredients, Greek yogurt, flour, baking powder, and salt, for a high-protein, no-yeast alternative to traditional bagels. Ready in under 30 minutes, they’re perfect for a quick breakfast, healthy snack, or post-workout fuel.
Ingredients
- 1 cup all purpose flour
- 1 cup greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, Greek yogurt, baking powder, and salt. Stir until a dough forms.
- Knead the dough for about 1–2 minutes on a floured surface until it comes together.
- Divide the dough into 4 equal portions. Roll each into a ball, then poke a hole through the center to form a bagel shape.
- Place the bagels on the prepared baking sheet.
- Bake for 25–30 minutes, or until golden brown and firm to the touch.
- Let cool for a few minutes before serving. Enjoy them warm or toasted!