Homemade High Protein Bagels (Yeast-Free)

Introduction

Doughnuts, meet their healthier cousin! These Homemade High Protein Bagels are a revelation for anyone seeking a quick, satisfying, and nutrient-dense breakfast option. Unlike traditional recipes that require hours of proofing yeast and a messy boiling step, these “two-ingredient” bagels utilize the power of Greek yogurt to provide structure and a massive protein boost, making them ready from mixing bowl to oven in under 30 minutes. They are chewy, perfectly portioned, and an ideal staple for healthy meal preparation.

Ingredients

2 cups (240g) Self-Rising Flour (or all-purpose flour mixed with 3 tsp baking powder and 1 tsp salt)
1.5 cups (360g) Plain Non-Fat Greek Yogurt
1 tsp (5g) Salt (optional, if using plain flour)
1 large Egg (for egg wash)
1 tbsp (15ml) Water (for egg wash)
Toppings: Everything Bagel seasoning, poppy seeds, or sesame seeds

Step-by-step Preparation

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the self-rising flour, salt (if using), and Greek yogurt.
Tip: If the mixture seems too sticky, add flour one tablespoon at a time. If it’s too dry, add a splash of milk or water.
Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead for 5 to 8 minutes until the dough is smooth, elastic, and no longer sticky. It should form a smooth ball.
Shape the Bagels: Divide the dough into 6 equal pieces. Roll each piece into a rope about 6 inches (15 cm) long. Connect the two ends of the rope, pressing firmly to seal the seam and forming a classic bagel shape. Alternatively, roll into balls and poke a hole in the center, stretching gently.
Apply Egg Wash and Season: Whisk the egg and water together in a small bowl to create the egg wash. Brush the top and sides of each bagel generously with the wash—this helps create a golden color and allows the seasonings to stick. Sprinkle your desired toppings over the wet surface.
Bake: Transfer the bagels to the prepared baking sheet. Bake for 20 to 25 minutes, or until they are puffed up, deeply golden brown, and sound hollow when tapped on the bottom.
Cool: Allow the bagels to cool completely on a wire rack before slicing and serving.
Tip: Baking at a slightly higher temperature ensures a crispy crust without drying out the interior.

Nutritional Information

These bagels offer a significant nutritional advantage over traditional white flour bagels. Each serving (approximately 1 bagel) contains around 200-220 calories and provides 15-20g of protein, depending on the yogurt used. They are low in saturated fat and a great source of complex carbohydrates, making them ideal for sustained energy and muscle support.

Storage

Store leftover bagels in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, slice the cooled bagels in half, place them in a freezer-safe bag, and freeze for up to 3 months. Reheat by toasting directly from the freezer until crispy.

Conclusion

These high-protein yogurt bagels are incredibly versatile. Serve them toasted with cream cheese and chives for a classic snack, or elevate them into a full meal with smoked salmon, capers, and red onion. For a sweet treat, replace the savory toppings with cinnamon-sugar before baking, or add raisins directly into the dough during the kneading stage. Enjoy your guilt-free, homemade bakery staple!