2 Ingredient Protein Bagels: Amazing 30-Minute Homemade Delight

Name: 2 Ingredient Protein Bagels
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 300g (2 cups) self-raising flour or plain flour + 2 tsp baking powder; 280g (1 cup + 2 tbsp) thick Greek yogurt (e.g., Fage); 1 tsp salt

2 ingredient protein bagels have completely changed my breakfast game! These fluffy, chewy circles of joy pack a protein punch while keeping things simple. I’ve been making these in my kitchen for months now, and honestly, they’ve become my go-to when I need something satisfying but don’t want to spend hours baking.

One chilly Sunday morning, I was standing in my Grandma’s kitchen watching her knead dough for her famous dinner rolls. The way she transformed simple ingredients into something magical always fascinated me. Years later, when I discovered these 2 ingredient protein bagels, that same feeling of kitchen magic came rushing back! The first time I pulled these bagels from my oven, that familiar aroma of freshly baked bread filled my kitchen, and I was instantly transported back to those special moments.

What makes these bagels so wonderful is their simplicity. No yeast, no waiting for dough to rise, no complicated techniques—just mix, shape, and bake! The Greek yogurt gives them a tender crumb and that lovely protein boost we all need to start our day right. I love seeing my family’s faces light up when I serve these warm from the oven, topped with whatever goodies we’re craving that day.

Ready to try these protein-packed miracles yourself? Let’s get baking!

Why You’ll Love These 2 Ingredient Protein Bagels

These bagels were born from my desperate love for fresh bakery treats combined with my need for quick, protein-rich breakfast options. The traditional bagel-making process always intimidated me until I discovered this miraculous shortcut using Greek yogurt!

Ready in just 30 minutes from start to finish—perfect for busy mornings or weekend meal prep
Packed with protein (nearly 15g per bagel!) to keep you satisfied longer
No yeast or rising time needed—skip the wait without sacrificing flavor
Incredibly versatile—customize with your favorite sweet or savory toppings
Freezer-friendly for quick grab-and-go breakfasts all week long
Made with just two simple ingredients you probably already have

These bagels have become my family’s weekend tradition, and I can’t wait for them to become yours too! There’s something so joyful about biting into a warm, homemade bagel that you whipped up in less time than it takes to watch your favorite TV show.

Two ingredients for protein-packed bagels

Ingredient Notes

Self-raising flour: I always reach for self-raising flour in this recipe because it gives these bagels their perfect rise without needing yeast. The combination of flour and leavening agents already mixed in makes this truly a 2-ingredient wonder!

Greek yogurt: This is the secret star of our 2 ingredient protein bagels! I prefer using thick, full-fat Greek yogurt (like Fage) because it creates a more tender texture and richer flavor, plus it adds that wonderful protein boost.

Salt: Though technically a third ingredient, a little salt enhances all the flavors in these bagels. I’ve found that without it, the bagels taste a bit flat—just like my Grandma always said, “a pinch of salt makes everything sing!”

Topping ideas: My family loves everything bagel seasoning, but sesame seeds hold a special place in my heart because they remind me of Sunday morning bagels from my childhood. Feel free to get creative with whatever makes your heart happy!

Plain flour + baking powder option: If you don’t have self-raising flour on hand, don’t worry! Regular plain flour with baking powder works beautifully too—I’ve done this many times when my pantry wasn’t perfectly stocked.

How to Make 2 Ingredient Protein Bagels

Step 1. I always start by preheating my oven to 400°F (200°C fan) and lining a baking tray with parchment paper. My Grandma taught me that a hot oven from the start gives the best rise and that gorgeous golden color.

Step 2. In my favorite large mixing bowl, I combine the flour, Greek yogurt, and salt. I’ve found that mixing with a spoon until crumbly and then switching to my hands creates the perfect dough consistency.

Step 3. When kneading the dough, I work it just until it comes together—about 30 seconds in the bowl is all it needs. My first time making these, I over-kneaded and ended up with tough bagels, so a light touch is key!

Step 4. I lightly dust my countertop with flour before dividing the dough into 4 equal portions. Each time I make these, I’m amazed at how easily the dough handles.

Step 5. For shaping, I prefer rolling each portion into a rope and pinching the ends together—it gives me that authentic bagel look that makes my heart happy. The first time my daughter helped me shape these, she was thrilled to see them puff up in the oven!

Step 6. If I’m feeling particularly traditional, I’ll boil the bagels for that classic chewy crust. But honestly, on busy mornings, I often skip this step and they’re still absolutely delicious.

Step 7. Before baking, I brush the tops with milk (or egg wash if I’m feeling fancy) and sprinkle on my toppings. This creates that beautiful shine and helps everything stick.

Step 8. I bake them for 20-25 minutes, rotating the tray halfway through. The aroma that fills my kitchen during this time is pure comfort—warm, yeasty, and homey despite there being no yeast!

Step 9. My husband always tries to grab one straight from the oven, but I’ve learned that letting them cool slightly gives the best texture. That five-minute wait is the hardest part of the whole recipe!

Mixing bowl with 2 ingredient protein bagel dough being prepared

How to Store & Reheat

I usually store any leftover bagels in an airtight container on the counter for up to 3 days. In our house, they rarely last that long, but when they do, they stay fresh and delicious. Just make sure they’re completely cool before storing to prevent any moisture build-up.

In my experience, freezing works wonderfully for meal prep. I slice the cooled bagels first, then place them in a zip-lock freezer bag with a piece of parchment between each one to prevent sticking. They’ll keep their quality for up to 3 months this way, and I love having them ready to go for busy mornings.

For the best reheating results

I pop frozen bagels straight into the toaster—no need to thaw first! If you’re using the oven, a quick 5 minutes at 350°F brings back that fresh-baked taste. When I’m really in a hurry, 30 seconds in the microwave works too, though you’ll miss out on that crispy exterior.

What to Serve with 2 Ingredient Protein Bagels

Classic Cream Cheese: There’s something so comforting about the simplicity of cream cheese on a warm bagel. I love watching it melt slightly into all the nooks and crannies—pure breakfast bliss!

Avocado and Egg: My family’s weekend favorite! The creamy avocado and protein-rich egg pair perfectly with these already protein-packed bagels, creating a breakfast that keeps us satisfied until lunchtime.

Greek Yogurt Spread: For an extra protein boost, I mix Greek yogurt with herbs and a touch of lemon juice. It’s refreshingly tangy and complements the bagel’s texture beautifully.

Homemade Jalapeño Spread: When I’m craving something with a kick, I mix cream cheese with pickled jalapeños, crispy bacon bits, and a sprinkle of cheddar. This transforms breakfast into something extraordinary!

Fresh Fruit Platter: The sweetness of seasonal fresh fruit balances the savory notes of the bagel. In my kitchen, we often serve these with strawberries and blueberries for a pop of color and nutrition—especially nice with our diet-specific protein bagels.

FAQs

How much protein is in 2-ingredient bagels?

Each of these homemade 2 ingredient protein bagels contains approximately 15 grams of protein, which is significantly more than traditional bagels. I love knowing I’m starting my day with such a nutritious option!

What is a 2-ingredient bagel?

A 2-ingredient bagel is simply made with self-raising flour and Greek yogurt (plus a pinch of salt if you count that). The Greek yogurt provides moisture, tangy flavor, and protein, while the self-raising flour contains the leavening agents needed for the bagels to rise.

Is 2-ingredient dough healthier?

I’ve found that 2-ingredient dough is generally healthier than traditional bagel dough because it contains no added sugar, less fat, and more protein from the Greek yogurt. Plus, you can control exactly what goes into them—I love knowing every ingredient in my family’s food!

What is the best protein for bagels?

Greek yogurt is absolutely the best protein source for homemade bagels. I’ve experimented with different brands and fat percentages, and thick Greek yogurt (like Fage) consistently produces the best texture and protein content while keeping the recipe simple.