High Protein Bagels Without Yeast

Name: High Protein Bagels Without Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt; 1 cup self-rising flour; 1/4 cup protein powder (unflavored or vanilla); 1/2 tsp salt; 1 tsp garlic powder (optional); 1 egg (for egg wash, optional)

Highlighted under: Vital & Delicious

I absolutely love making these High Protein Bagels Without Yeast because they are so simple yet incredibly satisfying. The texture is delightfully chewy, reminiscent of traditional bagels, but without the long rising time that yeast requires. With just a few ingredients, I can whip them up in no time for a delicious breakfast or snack. These bagels are perfect for anyone seeking a quick high-protein option that keeps well throughout the week. Trust me, once you try them, you'll want to make them again and again!

Created by

Perrie Lawson

Last updated on 2026-01-22T10:22:13.238Z

When I first decided to make High Protein Bagels Without Yeast, I wasn't sure how they would turn out. To my surprise, they were fluffy on the inside and perfectly chewy on the outside, just like the real deal. I experimented with different combinations of protein powders and found a mix that worked wonderfully, balancing flavor and texture.

One tip I discovered is to shape the bagels firmly and ensure they are evenly baked, as this enhances their chewiness. Using a baking stone or preheated pan makes a significant difference in creating that traditional bagel crust. My family devoured them in no time!

Why You'll Love This Recipe
Packed with protein to fuel your day
Quick and easy to make, no waiting for dough to rise
Perfectly chewy texture that satisfies your cravings

The Importance of Proper Ingredients

Choosing high-quality Greek yogurt is crucial for achieving the right texture in these bagels. Its dense consistency contributes to a chewy bagel that mimics traditional recipes. Look for full-fat or low-fat varieties; however, avoid non-fat yogurt as it may result in a drier texture. Similarly, using self-rising flour ensures that the bagels rise well during baking, giving them a lightness that balances the protein density from the added powder.

When selecting your protein powder, consider your dietary preferences and flavor profile. Unflavored protein powder blends seamlessly into the dough without altering the bagel's taste. On the other hand, vanilla powder can add a subtle sweetness that pairs nicely with toppings like cream cheese or almond butter. Just be cautious with flavored powders, as some may introduce unwanted flavors.

Techniques for Perfect Bagels

Kneading the dough for just 2-3 minutes is essential for developing gluten, which creates that satisfying chewiness. Avoid over-kneading, as it can lead to a tough texture. Instead, aim for a smooth and elastic dough that springs back when pressed lightly with your finger. If you find the dough too sticky, don’t hesitate to add a touch more self-rising flour, but keep it minimal to maintain the intended texture.

Creating evenly shaped bagels is another key step. When forming the bagels, roll each piece into a ball before gently pushing your finger through the center. Make sure the hole is substantial—about an inch wide—because it will shrink during the baking process. Uniform sizes help with even cooking and an appealing presentation, making your bagels look as good as they taste.

Ingredients

1 cup Greek yogurt
1 cup self-rising flour
1/4 cup protein powder (unflavored or vanilla)
1/2 tsp salt
1 tsp garlic powder (optional)
1 egg (for egg wash, optional)

Instructions

Prepare the Dough

In a mixing bowl, combine Greek yogurt, self-rising flour, protein powder, salt, and garlic powder. Mix until a dough forms. Knead on a floured surface for about 2-3 minutes until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then use your finger to create a hole in the center, forming the bagel shape. Ensure the hole is large enough, as it will shrink during baking.

Preheat the Oven

Preheat your oven to 375°F (190°C). If using an egg wash, beat the egg in a small bowl.

Bake the Bagels

Place the bagels on a parchment-lined baking sheet. Brush with the egg wash if using. Bake for 20 minutes or until golden brown and cooked through.

Cool and Serve

Remove from the oven and let them cool for a few minutes before slicing. Enjoy your protein-packed bagels plain, or with your favorite spread!

Pro Tips

For added flavor, consider mixing in herbs or cheese into the dough. These bagels are freezable, so make a double batch and store some for future breakfasts!

Storage and Make-Ahead Tips

These High Protein Bagels are perfect for meal prep and can be stored for up to a week in an airtight container at room temperature. For longer storage, freeze them individually wrapped in plastic wrap or placed in a zip-top bag. When ready to enjoy, simply thaw them overnight in the refrigerator, or pop them in the toaster directly from the freezer for a quick heating solution without sacrificing quality.

If you plan to make a larger batch, consider doubling or tripling the recipe. Just be mindful of your mixing bowl size, as larger quantities may require more kneading space. Remember that the baking time might remain the same, but keep an eye on them in the oven, as larger or smaller bagels may cook at slightly different rates.

Serving Suggestions and Variations

Enjoy these bagels plain, or elevate their appeal by adding your favorite toppings. Cream cheese, smoked salmon, or avocado create a satisfying meal any time of day. If you're feeling adventurous, try spreading peanut or almond butter, then top with banana slices or a drizzle of honey for a sweet and savory breakfast treat.

For a flavor twist, experiment by adding herbs and spices directly into the dough. Ingredients like onion powder, rosemary, or even sun-dried tomatoes can inject variety into your bagels. If you’re looking for a savory option, incorporating finely grated cheese into the dough can yield delicious cheesy bagels that pair wonderfully with soups or salads.

Questions About Recipes

→ Can I use all-purpose flour instead of self-rising flour?

Yes, but you will need to add baking powder to the all-purpose flour to achieve the same rise.

→ What kind of protein powder should I use?

Any unflavored or vanilla protein powder works well. Just avoid overly sweetened varieties.

→ How do I store leftover bagels?

Store them in an airtight container in the refrigerator for up to a week or freeze them for longer storage.

→ Can I add toppings to the bagels?

Absolutely! Sesame seeds, poppy seeds, or everything bagel seasoning make great toppings.