Everything Protein Bagels (Printable Version)

Fluffy protein-packed bagels with savory everything seasoning, ideal for quick nutritious meals or snacks.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/4 cup unflavored whey protein powder
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine salt

→ Wet Ingredients

05 - 1 cup nonfat Greek yogurt

→ Topping

06 - 2 tablespoons everything bagel seasoning
07 - 1 large egg, beaten for egg wash (optional)

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir with a spatula until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead gently for 1-2 minutes until smooth and cohesive.
05 - Divide dough into 4 equal portions. Roll each piece into a rope shape, then form into a bagel by connecting the ends and pinching to seal.
06 - Place bagels on prepared baking sheet. Brush tops with beaten egg for glossy finish if desired. Sprinkle generously with everything bagel seasoning.
07 - Bake for 22-25 minutes until golden brown and cooked through.
08 - Transfer bagels to a wire rack and cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • They're ready in 35 minutes total, which means warm bagels before your day fully kicks in.
  • Twelve grams of protein per bagel keeps you satisfied past mid-morning, no crash.
  • Everything seasoning does the heavy lifting so you don't need cream cheese or toppings to make them taste complete.
02 -
  • If your dough feels too wet, add flour by the tablespoon—every yogurt brand has slightly different moisture content, so adjust as needed rather than fighting a sticky dough.
  • Skipping the egg wash is fine, but it really does make the final bagel look like it came from somewhere fancy, which feels good.
03 -
  • Weigh your ingredients if you can; it removes the guesswork and makes these turn out the same way every single time.
  • The bagel shape doesn't have to be perfect—they'll still taste amazing even if they're slightly wonky, and homemade always looks better than uniform anyway.
Go Back