2-Ingredient Protein Bagels

These chewy homemade protein bagels make mornings and snack times extra easy and satisfying. With just two main ingredients and no yeast, they come together quickly—perfect for busy families or anyone craving a wholesome breakfast twist. Their soft texture and higher protein content make them a healthier choice you can feel good about.

I started making these on busy school mornings when my kids wanted something grab and go and hearty. Now we keep the ingredients on hand and whip up a batch whenever we need fresh bagels in a flash.

Ingredients

• Greek yogurt: Gives these bagels their protein boost and makes the dough tender, plus its tang pairs well with savory flavors. Look for thick, non fat Greek yogurt with minimal added sugar for best results.
• Self rising flour: Lifts the dough and yields a light texture. Check your flour for freshness. Self rising flour should have a mild aroma and no clumps. For gluten free bagels, a quality gluten free blend works.
• Egg for egg wash: Gives the bagels that golden bakery shine. Use a fresh egg and beat thoroughly for smooth application.
• Everything bagel seasoning or sesame seeds: Add crunch and classic flavor. Choose a seasoning blend free from stale seeds or excess salt.

Instructions

Prepare the Oven and Baking Sheet:

Set your oven to 375°F or 190°C and give it plenty of time to reach temperature for even baking. Line a baking sheet with parchment paper for easy release and cleanup.

Mix the Dough:

In a large mixing bowl, combine the non fat Greek yogurt and self rising flour. Stir with a spatula until a shaggy dough forms. It will look a bit sticky but should hold together easily.

Knead for Texture:

Lightly dust your work surface with flour to prevent sticking. Turn the dough out and knead for about two to three minutes using the heel of your hand. It should become smooth and elastic, not sticky or dry.

Shape the Bagels:

Divide the dough into four equal pieces, shaping each by rolling into a rope about six inches long. Gently bring the ends together and pinch closed to create a classic bagel shape. Handle the dough gently to keep a soft texture.

Dress and Arrange:

Lay the bagels evenly spaced on the prepared baking sheet. For a glossy finish, brush each lightly with the beaten egg using a pastry brush. Sprinkle with everything bagel seasoning or sesame seeds, pressing lightly so toppings adhere.

Bake to Golden Perfection:

Place the baking sheet on the center rack and bake for twenty two to twenty five minutes. The bagels will puff and turn a warm golden brown. Transfer to a wire rack and let cool fully before slicing or serving for best texture.

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My favorite part of these bagels is the chewy center you get from kneading the dough just right. I remember my son trying to shape his own bagel for the first time—his wonky ring was the tastiest one that morning. Adding everything bagel seasoning makes the kitchen smell incredible as they bake.

Storage Tips

Store cooled bagels in an airtight container for up to two days at room temperature. For longer freshness, refrigerate in a zip top bag for up to five days. Freeze individually wrapped bagels and reheat in the oven or toaster for a quick breakfast.

Ingredient Substitutions

Swap in full fat Greek yogurt for a richer taste, or plant based yogurt if you are dairy free. For gluten free diets, use a gluten free self rising flour blend. The egg wash is optional, so skip it for a vegan version and use oat milk for brushing if desired.

Serving Suggestions

These bagels are wonderful spread with whipped cream cheese, mashed avocado, or smoked salmon. Slice and toast for a crunchy snack, or pile on sliced tomato and cucumber for a refreshing lunch. You can even make a breakfast sandwich by splitting one and filling with scrambled eggs.

Cultural Note

Bagels have a rich history in Eastern European Jewish communities and are now a classic American breakfast. The protein twist lets you enjoy traditional flavor with a modern healthy upgrade.

Seasonal Adaptations

Add chopped fresh herbs to the dough for spring flavor. Try pumpkin puree and pumpkin spice seasoning in fall. Top with sun dried tomatoes and feta for a Mediterranean vibe.

Success Stories

Friends tell me they whip up batches before busy work weeks and always end up making double because the bagels disappear so fast. The kids love creating silly shapes and loading on toppings. Every time I pack them in lunch boxes, they come home with rave reviews.

Freezer Meal Conversion

Freeze cooled bagels in a single layer on a baking sheet, then transfer to a resealable bag. Thaw in the fridge overnight or warm in a toaster for a speedy breakfast on the go. They hold up beautifully and taste just baked.

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Once you try this recipe you will keep coming back for the speed and simplicity. These bagels give you all the chewy goodness with none of the fuss.

Recipe FAQs

→ Can I make these bagels gluten-free?

Yes; substitute regular self-rising flour with a gluten-free blend to maintain texture and rise.

→ Should the dough be kneaded for a long time?

Only 2–3 minutes of light kneading is needed to achieve a smooth, elastic dough.

→ What toppings work well for these bagels?

Try everything bagel seasoning, sesame seeds, or your preferred toppings. Skip egg wash for an egg-free option.

→ Can these bagels be served warm or cold?

Serve them warm straight from the oven, or cool and enjoy later. Both options taste delicious.

→ How much protein is in each serving?

Each bagel provides approximately 9 grams of protein, supporting high-protein dietary needs.

→ What spreads pair best with these bagels?

Cream cheese, smoked salmon, nut butters, or avocado are great choices for added flavor.