Made with just 2 key ingredients, these Greek Yogurt Protein Bagels are soft, chewy, high in protein, and incredibly quick and easy to make. They're also yeast-free, so no waiting around for the dough to rise!
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Why You'll Love This Recipe
These protein bagels are perfect if you're looking for a simple, yeast-free bagel option that’s super easy to make, and both nutritious and satisfying:
- Made with just 2 key ingredients
- Packed with 11 grams of protein in each bagel
- No yeast or long rise times required
- Comes together in under 30 minutes
- Easily customizable with your choice of sweet or savoury toppings
Ingredients
- Self-rising flour – The base of the dough. If you don’t have it, you can make your own with 1.5 cups of all-purpose flour, 2 teaspoon of baking powder, and ½ teaspoon of salt.
- Greek yogurt (plain, 0% or 2%) – Adds protein and moisture, and helps create a tender, slightly tangy dough. Use thick Greek yogurt for best results, or coconut yogurt for a vegan option.
- Egg (for egg wash) – Gives the bagels a glossy, golden finish when brushed on top, and also helps the toppings stick onto the bagel surface. Instead of the egg, you can also use egg white, butter, milk or water.
- Toppings (optional) – Use whatever you like! Sesame seeds, poppy seeds, everything bagel seasoning, shredded cheese, or leave them plain.
See recipe card for exact quantities.
Instructions
STEP 1: In a mixing bowl, combine the flour and Greek yogurt. Mix the ingredients using a spatula until a dough forms, before using your hands to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
STEP 2: Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
STEP 3: Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
STEP 4: Place each bagel onto a lined or greased baking sheet.
STEP 5: Whisk 1 egg in a bowl, and brush the top and sides of each bagel with the egg wash using a pastry brush. Alternatively, you can use melted butter, milk, or water instead of the egg wash.
STEP 6: Add your toppings of choice onto each bagel. I'm using Everything Bagel seasoning here.
STEP 7: Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or in the air fryer at 350°F/177°C for 10-12 minutes, or until the bagels turn golden brown.
STEP 8: When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Storage and Equipment
You’ll need a mixing bowl and spatula, a good clean surface like a cutting board, and either a baking sheet for the oven or an air fryer basket. In my kitchen, I use my Breville Mini Smart Oven or Cosori Air Fryer all the time - they're both a huge time saver, pre-heat super quickly, and work perfectly for most of my baking needs, including these bagels!
Store leftover bagels in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. You can also freeze them for up to 3 months - just thaw and toast them up whenever you're ready to enjoy them!
Toasty's Tips
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Use plain, unsweetened Greek yogurt for best texture, any fat percentage will work. If your yogurt is too watery, strain it or reduce slightly. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Want more flavour? Mix in dried herbs, grated cheese, or garlic powder directly into the dough.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
Other Recipes to Try
Looking for other Protein Bagel recipes like this? Try these:
📖 Recipe
Greek Yogurt Protein Bagels (No Yeast!)
Suggested Equipment
Ingredients
Dough
- 1.5 cups self-rising flour - or make your own with all-purpose flour, baking powder & salt
- 1 cup Greek yogurt - use plain unsweetened (any fat % is fine)
Egg wash
- 1 egg - or use butter, milk, or water instead
Toppings
- 2 tablespoon Everything bagel seasoning - or your toppings of choice
Instructions
- In a mixing bowl, combine the flour and Greek yogurt. Mix the ingredients using a spatula until a dough forms, before using your hands to form and pack the dough together - sprinkle more flour as needed if it's too sticky.
- Lightly dust a clean surface or cutting board with flour, and knead the dough for 1-2 minutes using your hands. Again, sprinkle more flour as needed if it's too sticky. The dough should be soft and a little springy when you gently press on it with your fingers.
- Divide the dough into 4 equal portions. Roll and shape each portion into a bagel, either by rolling into a rope and pinching the ends together, or rolling it into a ball and making a hole in the middle.
- Place each bagel onto a lined or greased baking sheet.
- Whisk 1 egg in a bowl, and brush the top and sides of each bagel with the egg wash using a pastry brush. Alternatively, you can use melted butter, milk, or water instead of the egg wash.
- Add your toppings of choice onto each bagel. I'm using Everything Bagel seasoning here.
- Bake in a preheated oven at 375°F/190°C for 20-25 minutes, or in the air fryer at 350°F/177°C for 10-12 minutes, or until the bagels turn golden brown.
- When done, take the bagels out and let them cool for 10 minutes on a cooling rack. Slice them up and add your favourite filings and spreads, and enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Use a spatula first when combining the flour and Greek yogurt until a dough forms, then switch to using your hands to pack the dough together. I find this is the best way to create a workable dough.
- Knead the dough by pushing the dough forward with the palm of your hands.
- For best results, avoid over-kneading - just knead until the dough comes together smoothly, 1-2 minutes will be fine. Gently press your fingers into the dough, it should be soft but slightly springy.
- Brush the bagels using an egg wash! This is super key to a golden brown crust, and helping the toppings stick to the surface.
- Use plain, unsweetened Greek yogurt for best texture, any fat percentage will work. If your yogurt is too watery, strain it or reduce slightly. Regular yogurt won't work here as it's too watery - make sure to use either Greek yogurt or coconut yogurt for a plant-based option.
- If the dough is too sticky, add a little extra flour, 1 teaspoon at a time. Different yogurt brands will have different moisture levels so you'll have to adjust based on the brand you use.
- Make a big hole in the middle of the bagel, as the dough will expand during baking. Either roll it into a rope shape and pinch the ends, or roll into a ball and create a hole in the middle with your thumbs, stretching it out.
- Want more flavour? Mix in dried herbs, grated cheese, or garlic powder directly into the dough.
- Let the bagels cool for 10 minutes before slicing to let them settle - this is super important, so don't skip this!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
Mary says
Hello
Found you on YouTube. I’ve been making the 2 ingredient bagels for a while now, but your recipe was the bomb. The bagels came out so good and when I toasted one the next day, I had the perfect crunch on the outside and still soft on the inside. Thank you for sharing it!
Toasty says
Thanks so much for the kind comment! I'm so glad you enjoyed these and that they turned out amazing for you! I'm a huge fan of this recipe too 🙂
Amy Cain says
Would these freeze well?
Toasty says
Yes! I've found that they freeze well. Just let them cool completely, then store in a freezer bag or airtight container for up to 3 months, and then just reheat/toast them up when you're ready to enjoy them!
Melissa says
Highly impressed by these bagels (and I was skeptical) They looked beautiful, tasted better than a store bought, and my kids loved them too!
I doubled the recipe and made 8 perfect size bagels. I did 3 with Everything bagel seasoning, 2 with cheddar, garlic salt and some bacon crumbles, and 3 with cinnamon streusel topping! OMG make them!
Toasty says
Hey there! Thanks so much for the comment 🙂 So glad you enjoyed these protein bagels, love the way you customized them with bacon crumble and cinnamon streusel topping!
KL says
I was surprised by how well these came out. I love them! Thank you for an excellent recipe. I’m really enjoying your YouTube channel.
I’m not an experienced baker. Do you think whole wheat flour would work ok here in place of regular? If I use it instead, should I make any other changes for the bagels to still turn out well?
Toasty says
Thank you so much! I’m really glad you enjoyed the recipe 😊
You can certainly use whole wheat flour, but the bagels may come out a bit denser. I’d recommend replacing about half the flour with whole wheat for the best texture. If you use 100% whole wheat, you may need to add an extra tablespoon or two of Greek yogurt if the dough feels dry! Hope that helps!
Diana says
So easy and they came out delicious!!!!!!
Toasty says
So glad you enjoyed these! Thanks for sharing how they turned out for you!
Riley says
Delicious.!
Toasty says
So glad you enjoyed these bagels!