There’s something about the smell of warm bagels baking that brings me right back to lazy Sunday mornings with my family. Back then, I’d grab the fluffiest one, slather it with cream cheese, and enjoy every bite without thinking twice.
These days, I try to balance comfort food with healthier choices—and that’s how my obsession with crafting the perfect high protein bagels recipe began. I wanted that same satisfying chew, but with enough protein to actually power me through the day.
After lots of trial and error (and flour-covered counters), I found a few foolproof methods using ingredients like Greek yogurt and cottage cheese.
Whether I’m stacking one with turkey and eggs or just enjoying it with peanut butter, these bagels are now a weekly ritual in my kitchen.
If you’re looking for a protein-packed twist on a breakfast favorite, this is the recipe you’ll come back to again and again.
High Protein Bagels Recipe
Equipment
- large mixing bowl
- spoon or spatula
- baking sheet
- parchment paper
- oven
Ingredients
- 1 cup self-rising flour (or all-purpose + baking powder + salt)
- 1 cup Greek yogurt or blended cottage cheese
- 1 egg (for egg wash)
- optional toppings: everything seasoning, sesame seeds, fresh herbs
Instructions
- Preheat your oven to 425 °F (220 °C). In a large bowl, combine 1 cup of self‑rising flour with 1 cup of thick Greek yogurt or blended cottage cheese.
- Stir until a shaggy dough forms. Turn out onto a floured surface and knead gently until smooth.
- Divide the dough into 4 equal portions. Roll each into a 6-inch rope and shape into bagels.
- Brush each bagel with beaten egg or milk. Add toppings like seeds or seasoning if desired.
- Place on a parchment-lined baking sheet. Bake for 15–18 minutes until golden brown.
- Let cool completely before slicing. Enjoy fresh or freeze for later.
Notes
Nutrition
Table of Contents
Table of Contents
The Story & Intro
From My First Kitchen Experiment to a High Protein Bagels Recipe I Love
I first tried making a high protein bagels recipe when I stumbled across a Greek yogurt-based version online. It seemed almost too easy—just mix Greek yogurt with self-rising flour, shape into bagels, and bake. I remember pulling my first batch from the oven and thinking, “Wait, that’s it?” They were chewy, golden, and packed with protein—each one had over 10 grams! It didn’t take long for this to become a regular thing in my kitchen.
Later, I got curious and tried using cottage cheese in place of yogurt. It made the dough slightly stickier but yielded bagels that were even softer and richer. My kids couldn’t tell the difference, and I loved the extra protein boost. These days, whether I’m in the mood for the tang of yogurt or the creaminess of cottage cheese, I know this recipe will deliver.
Why This High Protein Bagels Recipe Works So Well
What makes this high protein bagels recipe a staple is how quick and adaptable it is. There’s no yeast involved, no waiting for the dough to rise. Whether you’re using Greek yogurt or cottage cheese, the dough comes together fast and bakes in under 25 minutes. Plus, each bagel has a hearty 10 to 12 grams of protein, depending on the ingredients you use.
They also freeze beautifully, so I often make a double batch on Sunday and freeze extras for busy weekdays. A quick toast and they’re ready for any topping—avocado, eggs, or peanut butter. These bagels make breakfast more satisfying and pair perfectly with our easy breakfast recipes or something hearty from the brunch section. Whether you’re meal-prepping or just craving a chewy bagel, this recipe has you covered.
Recipe Variations for a High Protein Bagels Recipe
Greek Yogurt: The Fastest High Protein Bagels Recipe
If you’re short on time, the Greek yogurt version of this high protein bagels recipe is the easiest one to try. With just two core ingredients—self-rising flour and Greek yogurt—you’ll get a dough that comes together in minutes. I use a 1:1 ratio, knead lightly, then shape into rings. A quick brush with egg wash gives them a shiny finish, and your oven takes care of the rest. They come out chewy and satisfying, with about 10 grams of protein per bagel.
This version is also super versatile. I love topping mine with everything seasoning or mixing in fresh herbs. These bagels are perfect for breakfast sandwiches, especially if you’re pairing them with something from our 30-minute meal ideas or grabbing a quick side from our easy baking category. It’s a high protein bagels recipe that fits perfectly into a busy schedule.
Cottage Cheese: A Creamier High Protein Bagels Recipe
The cottage cheese version of this high protein bagels recipe gives you a richer texture and even more protein per bite. I blend the cottage cheese until smooth to keep the dough uniform. Then I combine it with self-rising flour, adjusting slightly depending on the moisture level. The dough tends to be softer and slightly stickier, but the result is worth it—soft, moist bagels that reheat beautifully and hold up to any topping.
I prefer this variation when I want something extra tender. It pairs well with both sweet toppings like jam or nut butter and savory ones like smoked salmon or eggs. Because of the higher protein content, these bagels are great for keeping you full longer. This version of the high protein bagels recipe has quickly become a freezer staple in my house, ideal for meal prep or grab-and-go breakfasts.
How to Make This High Protein Bagels Recipe Step by Step
Step‑by‑Step Instructions for a High Protein Bagels Recipe
First, preheat your oven to 425 °F (220 °C). Then choose the Greek yogurt or cottage cheese version for your high protein bagels recipe. In a large bowl, mix 1 cup of self‑rising flour with 1 cup of thick Greek yogurt or blended cottage cheese. Stir until a shaggy dough forms. Turn it out onto a lightly floured surface, knead gently until smooth, then divide into four equal portions. Roll each into a rope about 6 inches long, then connect the ends to form bagels. Brush them with egg wash or milk for shine and sprinkle with seeds or seasoning.
Place the shaped bagels on a parchment-lined baking sheet. Bake for 15–18 minutes, or until the tops turn golden brown. Let them cool completely before slicing to maintain their texture. This method makes it easy to whip up a high protein bagels recipe in under 30 minutes, with minimal fuss and maximum flavor.
Pro Tips for a Perfect High Protein Bagels Recipe
To make the best high protein bagels recipe, here are a few tips I always rely on:
- Use full-fat Greek yogurt or well-drained cottage cheese for richer taste and better dough structure.
- If the dough feels too sticky, dust it with a bit more flour to shape smoothly.
- For extra chew, press down lightly on each bagel before baking so they puff and flatten slightly.
- To freeze, completely cool the bagels, then store them in a sealed bag. Reheat directly from frozen by toasting or warming in the oven.
These adjustments help your high protein bagels recipe shine—whether you want a crisp exterior or moist, tender inside. These steps help you achieve consistent results with every batch.
Toppings, Serving Ideas & FAQs for Your High Protein Bagels Recipe
Delicious Toppings & Serving Ideas
Once your high protein bagels recipe is ready, the fun continues with delicious topping options. For a savory breakfast, try sliced avocado, poached eggs, and smoked salmon. If you prefer sweet, spread peanut butter and banana or honey and cream cheese. I love layering turkey breast, tomato, and baby spinach for a protein-rich lunch option. These bagels pair nicely with our simple homemade spreads or dishes in our healthy snack ideas category. Whether you’re craving sweet or savory, this high protein bagels recipe gives you a satisfying base.
Tips for Serving & Storing
Serving these bagels fresh is ideal—they offer maximum chewiness right out of the oven. If you’re prepping ahead, let them cool completely before freezing in an airtight bag. Reheat frozen bagels by cutting them in half and toasting directly, or warming in a 350 °F (175 °C) oven for 5–7 minutes. You can also slice and store them in the fridge for up to three days; toast just before serving. This method keeps the protein and texture intact—whether you use yogurt or cottage cheese version of the high protein bagels recipe.
FAQs for High Protein Bagels Recipe
Can I make the bagels vegan or dairy‑free?
You can experiment with plant-based yogurt, but texture and protein content change significantly. This recipe works best with Greek yogurt or cottage cheese for optimal structure and taste.
How much protein is in each bagel?
Each bagel delivers about 10 to 12 grams of protein, depending on your base—Greek yogurt versions tend to hit 10 g, while cottage cheese can reach up to 12 g per bagel.
Can I use regular flour instead of self-rising?
Yes. If using all-purpose flour, add 1½ teaspoons baking powder and a pinch of salt per cup to mimic self‑rising flour. Mix in the same ratio with yogurt or cottage cheese.
Is it okay to freeze these bagels?
Definitely. Store fully cooled bagels in a sealed bag and freeze. Reheat by toasting or warming in the oven. They hold flavor and texture well and make quick breakfasts any morning.
Conclusion
This high protein bagels recipe offers a quick, satisfying way to enjoy homemade bagels with a protein boost. Whether you choose Greek yogurt or cottage cheese, you’ll end up with chewy, flavorful bagels ready in under 30 minutes. Mix and match toppings—from savory egg sandwiches to sweet nut butter spreads—for endless variety. Freezing and reheating keeps them fresh all week. Try this recipe and discover why it’s become a breakfast staple in my kitchen. Let me know which variation you prefer!
