Protein-Packed Bagels You Can Actually Make at Home

A high protein bagel is a chewy, bakery-style bagel made with protein-rich ingredients like Greek yogurt, cottage cheese, or added protein blends. This ultimate high-protein bagel guide includes the best recipes, variations, and nutrition tips so you can bake protein-packed bagels at home.

I’ve baked so many high-protein bagels over the years, from simple yogurt dough to hearty sourdough and even keto-friendly versions. Every batch taught me something new, and this guide brings together the best recipes, variations, and nutrition tips so you can enjoy chewy, protein-packed bagels that truly fuel your mornings.

Why Choose High Protein Bagels?

When I started baking high protein bagels, I discovered they weren’t just a tasty twist on the classic. They kept me full longer, gave me steady energy, and aligned perfectly with my fitness goals. If you’ve ever polished off a plain bagel only to feel hungry an hour later, you’ll understand why these protein-packed versions are a total game changer.

Muscle Recovery and Nourishment

Protein is your body’s go-to for repairing and building strength. Swapping your regular bagel for a high protein bagel means you’re fueling recovery right from breakfast. According to the International Society of Sports Nutrition, optimal protein intake supports muscle protein synthesis and recovery in active individuals. I especially love topping mine with eggs or smoked salmon. It transforms it into a muscle-rebuilding power breakfast that keeps me energized all day.

Better Satiety and More Even Energy

A high protein bagel stays with you far longer than a traditional bagel. Most classic bagels load you with refined carbs that spike your blood sugar, and then crash. But when you bake yours using protein-rich ingredients like cottage cheese, Greek yogurt, or protein blends, digestion slows, and energy remains balanced without the mid-morning slump.

Supports Weight Management Goals

If you’re tracking calories or trying to feel satisfied throughout the morning, high protein bagels can help. Protein curbs cravings naturally and keeps overeating in check. Research published in the American Journal of Clinical Nutrition shows that protein increases satiety more effectively than carbohydrates or fats, helping reduce overall energy consumption. For example, instead of grabbing a refill snack, a single bagel paired with wholesome toppings, like a dollop of cottage cheese or smashed avocado, can be enough to see you through until lunch.

Nutrition Breakdown: Classic vs. High Protein

Bagel Type	Protein	Carbs	Notes
Classic Plain Bagel	~8–10 g	~50 g	Mostly refined carbs, low protein
Homemade High Protein Bagel	~15–20 g	Lower net carbs	Protein-rich ingredients boost nutrition and satisfaction

By substituting refined flour with Greek yogurt, cottage cheese, or protein blends, and sometimes using keto or almond flour options, you’re giving your body more fuel and less filler. That’s why I love my 3-Ingredient Cottage Cheese Bagels, Quick Protein Bagels, or keto High Protein Bagels, they’re simplicity and nutrition rolled into one.

What Is a High Protein Bagel?

A high protein bagel is a bagel recipe designed to deliver the same chewy texture and golden crust you expect, but with added protein that makes it more satisfying and nutritious. Instead of relying only on refined flour, these bagels include ingredients like Greek yogurt, cottage cheese, protein powders, almond flour, or even seeds that naturally increase the protein content.

When I first experimented with high protein bagels, I was surprised at how simple swaps could double the protein per serving without losing that bakery-style bite. A regular bagel may only give you 8 to 10 grams of protein, while a homemade high protein version can easily provide 15 to 20 grams or more depending on the recipe.

There isn’t just one way to make a high protein bagel. Some versions are as simple as combining self-rising flour and Greek yogurt, while others use sourdough discard, cottage cheese, or keto-friendly flours. The method may change, but the goal is the same: to enjoy a bagel that fuels your day with longer lasting energy and better nutrition.

That’s what makes this guide exciting. Whether you’re curious about quick 2 ingredient bagels, protein packed cottage cheese recipes, or creative flavors like blueberry and jalapeño cheddar, each variation builds on the same idea. A high protein bagel should taste just as good as the classic version, while giving your body more of what it really needs.

How to Store and Meal Prep High Protein Bagels?

One of the best parts about baking high protein bagels at home is that they store and reheat beautifully. I often make a double batch on the weekend so we have a quick, protein rich breakfast ready for busy mornings.

Counter Storage
Keep bagels in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before storing to prevent moisture from making them soggy.

Freezer-Friendly Method
High protein bagels freeze really well. Slice them in half first, then wrap each half individually in plastic wrap or parchment paper before placing them in a freezer bag. This makes it easy to grab one at a time, and they’ll stay fresh for up to 3 months.

Reheating Tips
I usually toast frozen bagels straight from the freezer. Two to three minutes in the toaster brings back that chewy, fresh baked texture. If you prefer the oven, place frozen bagels on a baking sheet and warm them at 300°F for 6–8 minutes. For softer bagels, wrap them in foil before reheating.

My 16 Best High Protein Bagel Recipes

1- Easy 4 Ingredient Blueberry Bagels (No Yeast)

If you love a bagel that’s soft, chewy, and bursting with fresh fruit, this recipe is for you. These high protein blueberry bagels come together in just 35 minutes with no yeast and no kneading. Perfect for a quick breakfast or weekend treat. Get the complete recipe here.

Easy 4 Ingredient Blueberry Bagel Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5–6 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredient

• 1 cup Greek yogurt
• 1/4 cup buttermilk (or kefir)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup blueberries (fresh or frozen, unthawed)
• 1 egg, lightly beaten (optional, for egg wash)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the Greek yogurt and buttermilk.
3. Sift in the flour, baking powder, and salt. Mix until a dough forms. If too dry, add a splash of buttermilk; if too wet, add a little more flour.
4. Gently fold in the blueberries.
5. Divide dough into 5–6 equal pieces. Roll into balls, then poke a hole in the center and shape into bagels.
6. Brush with egg wash for a glossy finish, if using.
7. Bake 20–25 minutes until golden. For extra color, broil 1–2 minutes while watching closely.
8. Cool on a wire rack before slicing.

Notes

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• For longer storage, freeze sliced bagels up to 3 months.
• Gluten-free flour works as a substitute.
• Frozen blueberries are fine; do not thaw before using.

Nutrition (per bagel)

• Calories: 180 kcal
• Protein: 6 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Sugar: 6 g
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Sodium: 280 mg
• Cholesterol: 15 mg

2- My Homemade Thomas’ New High Protein Bagels Recipe

These homemade high protein everything bagels are inspired by Thomas’ recipe. They deliver a chewy texture, golden crust, and a complete plant-based protein blend that makes them a powerhouse breakfast option. Read the full step-by-step recipe here.

Homemade Thomas’ High Protein Bagels Recipe

Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 8 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

• 3 cups bread flour
• 1 cup vital wheat gluten
• 1/2 cup soy protein isolate
• 1/4 cup pea protein isolate
• 1/4 cup fava bean protein
• 1 packet (2¼ teaspoons) active dry yeast
• 1½ cups warm water
• 2 tablespoons sugar
• 1½ teaspoons salt
• 1 tablespoon vegetable oil
• 8 cups water (for boiling)
• 2 tablespoons sugar (for boiling)
• 1 tablespoon salt (for boiling)
• 2 tablespoons sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon chia seeds
• 1 tablespoon dried garlic flakes
• 1 tablespoon dried onion flakes
• 1 teaspoon coarse salt

Instructions

1. Whisk the soy, pea, and fava bean protein powders together in a small bowl.
2. In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until foamy.
3. Stir in 2 cups of bread flour, the vital wheat gluten, and the protein mixture. Mix until combined.
4. Add the remaining flour, salt, and oil. Knead into a firm dough.
5. Transfer to a floured surface and knead for 10–12 minutes until smooth and elastic.
6. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
7. Punch down the dough, divide into 8 pieces, shape into bagels, and let rise for 30–45 minutes.
8. Mix the sesame seeds, chia seeds, garlic flakes, onion flakes, and coarse salt for the topping.
9. Bring 8 cups of water to a boil, add sugar and salt, then boil bagels 1–2 minutes per side.
10. Place bagels on a parchment-lined baking sheet, brush lightly with water, and sprinkle with seasoning.
11. Bake at 425°F for 22–25 minutes until golden brown.
12. Cool on a wire rack before slicing and serving.

Notes

• Allow longer rising time since added proteins slow fermentation.
• Dough will be firmer than standard bagel dough, avoid over-kneading.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.
• Toast before serving for best flavor and texture.

Nutrition (per bagel)

• Cholesterol: 0 mg
• Calories: 280 kcal
• Protein: 20 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Sugar: 2 g
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Sodium: 390 mg

3- Homemade Egg Bagels

Intermediate-level homemade egg bagels with a chewy texture, rich flavor, and golden shine. Made in under 3 hours with basic baking tools. See the full bagel recipe here.

Homemade Egg Bagel Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Yield: 8 bagels
Category: Breakfast
Method: Baking
Cuisine: Jewish
Diet: Vegetarian

Ingredient

• 4 cups (480 g) bread or high-gluten flour
• 1 tablespoon (12 g) non-diastatic malt
• 2¼ teaspoons instant yeast
• 2 teaspoons sea salt
• 2 teaspoons granulated sugar
• 6 large eggs, room temperature
• 2/3–3/4 cup (160–180 g) warm water
• 2 quarts (1920 g) water for boiling
• 2 tablespoons (24 g) non-diastatic malt for boiling
• 1 tablespoon (12 g) dark brown sugar
• 1 reserved egg white
• 1 teaspoon water (for egg wash)

Instructions

1. Separate 5 eggs, reserving 1 egg white. Whisk together the 5 yolks with 1 whole egg until blended.
2. In a stand mixer bowl, combine flour, malt, yeast, sugar, salt, egg mixture, and 2/3 cup warm water. Add more water 1 teaspoon at a time if dough feels too dry. Mix on low until smooth and elastic.
3. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled.
4. Punch down the dough and divide into 8 equal pieces.
5. Shape each piece into a bagel using either the ball or rope method. Place on a parchment-lined baking sheet, cover, and let rest 15–20 minutes.
6. Preheat oven to 425°F. In a large pot, bring 2 quarts of water, 2 tablespoons of malt, and 1 tablespoon of brown sugar to a low boil.
7. Boil bagels 30–45 seconds per side, then return to the baking sheet.
8. Mix the reserved egg white with 1 teaspoon water and brush over each bagel.
9. Bake for 20 minutes until golden brown. Cool for 20 minutes on a wire rack before serving.

Notes

• High-gluten flour gives authentic chewiness.
• Non-diastatic malt can be replaced with honey or brown sugar.
• Boiling is essential for proper texture, do not skip this step.
• Store at room temperature for 2–3 days or freeze up to 3 months.

Nutrition (per bagel)

• Cholesterol: 115 mg
• Calories: 350 kcal
• Protein: 12 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Sugar: 4 g
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Sodium: 380 mg

4- Green Chile Cheese Bagel

Savory, cheesy bagels with a hint of spice from green chiles. Perfect for breakfast or as a snack any time of the day. Discover the full recipe in detail here.

Green Chile Cheese Bagel Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes
Yield: 8 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredient

• 1 cup warm water
• 1 packet active dry yeast
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup diced green chile
• 1½ cups shredded cheddar cheese

Instructions

1. In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes until foamy.
2. Add flour, diced green chile, and salt. Mix with a dough hook until a dough forms, then knead for 5 minutes.
3. Cover the bowl with a towel and let the dough rise for 1 hour.
4. Divide dough into 8 balls and place on a greased baking sheet. Let rest for 15 minutes while you bring a pot of water to a boil.
5. Form bagel holes in the center of each ball, then let rest another 15 minutes. Preheat oven to 415°F.
6. Boil bagels 2 minutes per side. Drain and return to the baking sheet.
7. Top each bagel with extra diced chile and shredded cheese.
8. Bake for 25 minutes until cheese is bubbling and golden brown.
9. Cool on a wire rack before slicing and serving.

Notes

• Both fresh and frozen green chiles work well.
• Store in an airtight container for up to 3 days.
• Freeze up to 3 months for longer storage; reheat in the oven for best results.

Nutrition (per bagel)

• Cholesterol: 25 mg
• Calories: 280 kcal
• Protein: 9 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Sugar: 2 g
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Sodium: 450 mg

5- High Protein Bagel Recipe

An easy, homemade high protein bagel made with Greek yogurt. Just a few simple ingredients and naturally gluten-free friendly. Find the complete instructions here.

High Protein Bagel Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

• 1 cup all-purpose flour (or gluten-free alternative)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup Greek yogurt (any variety)
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper or a Silpat.
2. In a medium bowl, mix together the flour, baking powder, and salt.
3. Add the Greek yogurt and stir until a crumbly dough forms.
4. Lightly flour a surface and knead the dough a few times until tacky but workable.
5. Divide into 4 equal portions. Roll each into a rope and shape into a bagel.
6. Place on the baking sheet, brush with egg wash, and add toppings if desired.
7. Bake for 20–25 minutes on the top rack until golden brown.
8. Cool for at least 15 minutes before slicing.

Notes

• Store in an airtight container for freshness.
• Reheat in the toaster for the best chewy texture.
• Sprinkle with everything seasoning, sesame seeds, or cinnamon sugar depending on your preference.

Nutrition (per bagel)

• Cholesterol: 40 mg
• Calories: 180 kcal
• Protein: 10 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Sugar: 2 g
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Sodium: 420 mg

6- Quick Protein Bagels

Soft, chewy bagels packed with up to 19 g of protein. Ready in just 30 minutes with no yeast or boiling required. View the full recipe guide here.

Quick Protein Bagels Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 bagels
Category: Breakfast
Method: Air Fryer
Cuisine: American

Ingredient

• 1¼ cups all-purpose flour (or self-rising)
• 1 scoop (1 oz) unflavored protein powder
• 2/3 cup plain nonfat Greek yogurt
• 2 teaspoons baking powder (omit if using self-rising flour)
• 1/2 teaspoon salt
• 1 large egg, for egg wash
• Seasoning of choice (everything bagel, sesame, etc.)

Instructions

1. In a bowl, whisk together the flour, protein powder, baking powder, and salt.
2. Add the Greek yogurt and stir until a dough forms, then knead into a smooth ball.
3. Divide the dough into 3 equal pieces. Roll each into a rope, then shape into a bagel by joining the ends.
4. Preheat air fryer to 350°F. Place the bagels in the basket, brush with egg wash, and sprinkle with your favorite seasoning.
5. Air fry for 10 minutes, flipping after 8 minutes.
6. Let rest for 10–15 minutes before slicing and serving.

Notes

• Oven Option: Bake at 375°F for 15 minutes until golden brown.
• Dairy-Free Option: Use a thick plant-based protein yogurt as a substitute.
• Best served fresh but can be stored in the refrigerator for up to 3 days.

Nutrition (per bagel)

• Cholesterol: 55 mg
• Calories: 190 kcal
• Protein: 19 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Sugar: 2 g
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Sodium: 350 mg

7- Protein-Packed Cottage Cheese Bagels

These high protein cottage cheese bagels are crispy on the outside, fluffy on the inside, and made with just five simple ingredients. Perfect for breakfast or lunch. Check out the full recipe here.

Protein-Packed Cottage Cheese Bagel Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1¼ cups low-fat cottage cheese (drained if watery)
• 1 large egg (for egg wash)
• Everything bagel seasoning or alternatives like sesame, poppy seeds, onion flakes, or sea salt

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour and baking powder.
3. Add the cottage cheese and stir with a rubber spatula until crumbly.
4. Knead the dough briefly by hand until a soft ball forms.
5. Divide into 4 equal portions and shape each into a bagel with a central hole.
6. Brush each bagel with egg wash, then dip or sprinkle with seasoning.
7. Bake for 25–30 minutes until golden brown and cooked through.
8. Cool slightly before serving.

Notes

• Store in an airtight container with parchment between layers for up to 5 days in the refrigerator.
• Freeze individually wrapped in a freezer bag for up to 3 months.
• For extra flavor, mix seasoning directly into the dough before baking.

Nutrition (per bagel)

• Cholesterol: 45 mg
• Calories: 190 kcal
• Protein: 13 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Sugar: 2 g
• Fat: 4 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Sodium: 310 mg

8- Three Ingredient Cottage Cheese Bagels

Soft, chewy, and protein-rich bagels made with only three ingredients. Perfect for a quick, healthy breakfast or snack. Go to the complete recipe here.

3 Ingredient Cottage Cheese Bagel Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredient

• 1 cup self-rising flour
• 16 oz full-fat cottage cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Blend the cottage cheese until smooth.
3. In a large bowl, combine the blended cottage cheese with self-rising flour and mix until a dough forms.
4. Transfer to a floured surface and knead 8–10 times until tacky but not sticky. Add more flour if needed.
5. Divide the dough into 4 pieces. Roll each into a rope and shape into a bagel.
6. Place on the prepared baking sheet. Brush with egg wash and sprinkle with seasoning if desired.
7. Bake for 25–30 minutes until golden brown. Let cool slightly before serving.
8. Alternative: Air fry at 350°F for 9–11 minutes after shaping and brushing.

Notes

• Dough should feel tacky but not sticky. Add flour if needed.
• Top with sesame seeds, poppy seeds, or everything bagel seasoning.
• Use gluten-free self-rising flour for a gluten-free version.

Nutrition (per bagel)

• Cholesterol: 55 mg
• Calories: 240 kcal
• Protein: 18 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Sugar: 3 g
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Sodium: 373 mg

9- Cottage Cheese Bagels Gluten-Free

These high protein, gluten-free bagels are soft, chewy, and made with just cottage cheese and self-raising flour. No yeast needed and ready in under an hour. Read the recipe in full here.

Cottage Cheese Bagels Gluten-Free Recipe

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredient

• 225 g full-fat cottage cheese
• 180 g gluten-free self-raising flour
• 1 beaten egg (for topping, optional)
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon poppy seeds (optional)

Instructions

1. Preheat oven to 200°C (fan 180°C / Gas Mark 6). Line a baking tray with parchment paper.
2. Blend the cottage cheese until smooth, then transfer to a mixing bowl.
3. Add the flour and mix until a dough forms. Knead into a smooth, slightly sticky ball.
4. Divide into 4 parts. Roll each into a sausage shape about 2.5 cm thick and 15–18 cm long.
5. Form each piece into a ring, pressing the ends together firmly. Place on the prepared tray.
6. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if using.
7. Bake for 35–40 minutes until golden brown.
8. Cool at least 15 minutes before slicing.

Notes

• If using plain gluten-free flour, add 1 teaspoon baking powder per 100 g flour.
• For better structure, add 1/4 teaspoon xanthan gum if needed.
• Store in an airtight container for 2–3 days or freeze for up to 3 months.
• Reheat in the oven or toaster before serving.

Nutrition (per bagel)

• Cholesterol: 30 mg
• Calories: 211 kcal
• Protein: 11 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Sugar: 2 g
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Sodium: 290 mg

10- Sourdough Discard Protein Bagels

Beginner-friendly sourdough discard protein bagels with 11 g of protein each. Soft, chewy, and boosted with Greek yogurt for extra protein. Follow the full recipe instructions here.

Sourdough Discard Protein Bagel Recipe

Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 2 hours 30 minutes
Yield: 8–10 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

• 1/2 cup + 2 tablespoons warm water
• 3 tablespoons granulated sugar (divided)
• 1 teaspoon active dry yeast
• 4 cups bread flour
• 1 cup Greek yogurt (room temperature)
• 200 g (about 3/4 cup) sourdough discard (room temperature)
• 2 teaspoons kosher salt

For Topping

• 1 egg white
• 1 tablespoon water
• Everything bagel seasoning (optional)

Instructions

1. In a mixing bowl, combine warm water and 1 tablespoon sugar. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.
2. Add bread flour, Greek yogurt, sourdough discard, remaining sugar, and salt. Mix until a rough dough forms.
3. Knead for 4–5 minutes until smooth.
4. Transfer to a greased bowl, cover, and let rise for 90 minutes until doubled in size.
5. Divide dough into 8–10 equal pieces. Shape into balls, poke a hole in the center, and stretch into rings. Cover and rest 20 minutes.
6. Preheat oven to 425°F and line two baking sheets with parchment. Bring 2 quarts of water to a boil and add 2 tablespoons sugar.
7. Boil bagels for 20–30 seconds per side, then remove and place on the prepared baking sheet.
8. Whisk the egg white and water. Brush over bagels and sprinkle with seasoning if desired.
9. Bake for 18–22 minutes until golden brown.
10. Cool on a wire rack before slicing and serving.

Notes

• Use room temperature sourdough discard and yogurt for best results.
• Bagels should float during boiling—if they sink, proof longer.
• Shape holes larger than desired, as they shrink during baking.
• Substitute Greek yogurt with cottage cheese or sour cream if preferred.
• To use an active starter, omit yeast and increase rise time.

Nutrition (per bagel)

• Cholesterol: 10 mg
• Calories: 240 kcal
• Protein: 11 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Sugar: 3 g
• Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Sodium: 350 mg

11- Keto High Protein Bagels

Thick, chewy keto bagels with just 5 g net carbs each. Made with almond or coconut flour and only 5 main ingredients. Explore the complete recipe here.

Keto High Protein Bagel Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

Almond Flour Version

• 1 1/2 cups blanched almond flour
• 1 tablespoon baking powder
• 2 large eggs
• 2 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese, cubed

Coconut Flour Version

• 1/2 cup coconut flour
• 1 tablespoon baking powder
• 3 large eggs
• 2 1/2 cups shredded mozzarella cheese
• 2 oz cream cheese, cubed

Optional

• Cooking spray
• Sesame seeds or everything bagel seasoning

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a food processor, combine flour and baking powder. Pulse until evenly mixed.
3. Add the eggs and process until a smooth mixture forms. Set aside.
4. In a microwave-safe bowl, melt mozzarella and cream cheese together for about 2 minutes, stirring halfway.
5. Transfer the melted cheese mixture into the food processor and pulse until a sticky dough forms.
6. Divide dough into 6 equal portions. Roll into logs and shape into bagels. Place on the prepared baking sheet.
7. Lightly spray with cooking spray and sprinkle with sesame seeds or seasoning if desired.
8. Bake for 15 minutes until golden brown and firm.
9. Cool for at least 15 minutes before slicing and serving.

Notes

• Store in the refrigerator for up to 1 week in an airtight container.
• Freeze up to 6 months with parchment between bagels.
• Toast for a crispy texture or microwave for a softer bite.

Nutrition (per bagel)

• Cholesterol: 90 mg
• Calories: 360 kcal
• Protein: 21 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Sodium: 350 mg

12- Hero Bagel: My Homemade High Protein Recipe

A high protein, low carb bagel made with wheat gluten, fiber, and healthy fats. Perfect for fitness goals and low sugar diets. See the full recipe with timings here.

Hero Bagel Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 4–6 bagels
Category: Breakfast
Method: Baking
Cuisine: American

Ingredient

• 1 cup vital wheat gluten
• 1/4 cup oat fiber or psyllium husk
• 1/4 cup almond flour or sesame flour
• 2 tablespoons fava bean or pea protein powder
• 1 tablespoon olive oil
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 teaspoon vinegar or apple cider vinegar
• 1 tablespoon inulin or allulose
• 3/4 cup warm water

Instructions

1. In a small bowl, mix warm water, vinegar, and inulin or allulose. Add yeast and let foam for 5 minutes.
2. In a large bowl, whisk together the wheat gluten, fiber, flour, protein powder, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Knead for 8–10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.
5. Divide dough into 4–6 pieces. Shape each into a ball, poke a hole in the center, and stretch into rings.
6. Optional: Boil bagels for 30 seconds per side in simmering water with baking soda or salt for a chewier crust.
7. Bake at 390°F (200°C) for 15–20 minutes until golden brown and firm.
8. Cool on a wire rack before slicing and serving.

Notes

• Inulin or allulose gives mild sweetness and helps yeast activation.
• Oat fiber keeps texture light, while psyllium husk creates denser chew.
• Store in an airtight container up to 3 days or freeze up to 3 months.
• Toast for best flavor and crunch.

Nutrition (per bagel, based on 6 bagels)

• Cholesterol: 0 mg
• Calories: 170 kcal
• Protein: 18 g
• Carbohydrates: 10 g
• Fiber: 7 g
• Sugar: 1 g
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Sodium: 280 mg

13- Two Ingredient Protein Bagels

These 2 ingredient protein bagels are quick, easy, and yeast-free. Ready in just 30 minutes, they’re perfect for meal prep or a healthy breakfast. Find the recipe details here.

2 Ingredient Protein Bagel Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 bagels
Category: Breakfast
Method: Oven
Cuisine: American
Diet: Low Calorie

Ingredient

• 300 g (2 cups) self-raising flour, or plain flour + 2 teaspoons baking powder
• 280 g (1 cup + 2 tablespoons) thick Greek yogurt (e.g., Fage)
• 1 teaspoon salt

Instructions

1. Preheat oven to 400°F (200°C fan). Line a baking tray with parchment paper.
2. In a large bowl, combine flour, yogurt, and salt. Mix until crumbly, then knead until a soft dough forms.
3. Divide dough into 4 equal parts. Shape each into a bagel using either the ball-and-hole method or the rope method.
4. Optional: For a chewier crust, boil bagels for 1 minute per side before baking.
5. Add toppings: sprinkle directly on boiled bagels, or brush unboiled bagels with egg wash or milk before topping.
6. Bake for 20–25 minutes until golden brown.
7. Cool slightly before serving.

Notes

• Use thick, strained Greek yogurt for the best texture.
• Store at room temperature in an airtight container for up to 3 days.
• Freeze sliced bagels in zip-top bags and toast straight from frozen.

Nutrition (per bagel)

• Cholesterol: 8 mg
• Calories: 320 kcal
• Protein: 14.9 g
• Carbohydrates: 58.7 g
• Fiber: 2.3 g
• Sugar: 2.4 g
• Fat: 2.1 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 0.9 g
• Trans Fat: 0 g
• Sodium: 608 mg

14- Jalapeño Cheddar Greek Yogurt Bagels

Protein-rich bagels made with Greek yogurt, jalapeños, and cheddar cheese. Ready in under 30 minutes for a spicy, savory treat. View the step-by-step recipe here.

Jalapeño Cheddar Greek Yogurt Bagel Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 small bagels or 2 large bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredient

• 1 cup all-purpose flour (plus extra for kneading)
• 1 cup low-fat or non-fat Greek yogurt
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 small jalapeño peppers (1 diced, 1 sliced for topping)
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 1 egg, whisked (for brushing)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Dice one jalapeño for the dough and slice the other for topping.
3. In a mixing bowl, whisk together flour, baking powder, and salt.
4. Add Greek yogurt and mix with a spatula until combined, then knead by hand until a dough forms.
5. Fold in the diced jalapeño and shredded cheddar cheese.
6. Knead briefly on a floured surface for 1–2 minutes. Add more flour if the dough feels sticky.
7. Divide into 4 small or 2 large pieces. Roll each into a strand about 6 inches long and shape into bagels.
8. Place bagels on the prepared sheet. Brush with egg wash.
9. Top with sliced jalapeños, extra cheddar, and flakey salt if desired.
10. Bake for 18–22 minutes until golden brown and bubbly.
11. Cool for 5–10 minutes before slicing. Toast lightly for best flavor.

Notes

• Use non-fat or low-fat Greek yogurt for the best dough texture.
• Substitute a 1:1 gluten-free flour blend if needed.
• If dough feels tacky, add extra flour during kneading.
• Store in the refrigerator up to 5 days or freeze for up to 3 months.

Nutrition (per small bagel)

• Cholesterol: 35 mg
• Calories: 180 kcal
• Protein: 10 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Sugar: 1 g
• Fat: 7 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Sodium: 300 mg

15- Jalapeño Cheddar Protein Bagels Ready Fast

High protein bagels made with jalapeños and cheddar, paired with a creamy, tangy jalapeño Greek yogurt smear. A spicy, satisfying breakfast in just 35 minutes. Full recipe in detail here.

Jalapeño Cheddar Protein Bagel Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredient

• 2 cups King Arthur unbleached bread flour
• 16 oz Fage fat free plain Greek yogurt
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 large fresh jalapeño, finely diced
• 1/3 cup pickled jalapeños, finely diced
• 4 oz sharp cheddar cheese, shredded
• 1 egg (optional, for egg wash)

For Smear

• 16 oz hung Greek yogurt
• 1/2 cup picante sauce
• 1/2 teaspoon salt
• 1/2 fresh jalapeño, finely chopped
• 1/4 cup pickled jalapeños, finely chopped

Instructions

1. In a bowl, whisk together flour, salt, baking powder, and baking soda.
2. Add Greek yogurt and mix until a crumbly dough forms.
3. Stir in 2/3 of the diced jalapeños and 2/3 of the shredded cheddar, reserving the rest for topping.
4. Knead lightly on a floured surface until the dough comes together.
5. Divide into 8 equal portions. With oiled hands, shape into bagels.
6. Place on a lined baking sheet. Top with reserved jalapeños and cheddar. Brush with egg wash if using.
7. Bake at 375°F for 20–25 minutes until golden brown. Let cool for 15 minutes before slicing.
8. For smear: Hang yogurt for 4–5 hours to drain. Mix with picante sauce, salt, fresh jalapeño, and pickled jalapeños. Chill 30 minutes before serving.

Notes

• Do not overmix the dough to avoid toughness.
• Oil hands while shaping to prevent sticking.
• Leave space between bagels on the baking sheet as they expand while baking.
• The jalapeño smear can be made ahead and chilled.

Nutrition (per bagel)

• Cholesterol: 35 mg
• Calories: 200 kcal
• Protein: 13 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Sugar: 2 g
• Fat: 6 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Sodium: 360 mg

16- Cottage Cheese Bagels with Almond Flour

These cottage cheese bagels with almond flour are gluten-free, grain-free, and diabetic-friendly. Perfect for a high protein breakfast or snack, with only 5 net carbs and 13 g of protein per serving. View complete recipe here.

Cottage Cheese Bagels with Almond Flour Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 bagels
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Diabetic

Ingredient

• 2 cups almond flour
• 1 cup full-fat cottage cheese
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon everything bagel seasoning
• 1 egg yolk (for egg wash, optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Blend cottage cheese until smooth.
3. Add almond flour, egg, baking powder, salt, and seasoning to the blender. Mix until well combined into a dough.
4. Roll dough into a log about 8 inches long and 2 inches wide.
5. Cut into 6 equal pieces and shape each into a bagel with a hole in the center.
6. Optional: Brush each bagel with egg yolk for shine.
7. Sprinkle additional seasoning on top.
8. Bake at 350°F for 12–15 minutes until golden brown.
9. Cool slightly before serving.

Notes

• Store in an airtight container for up to 3 days at room temperature.
• For longer storage, refrigerate or freeze.
• Always use parchment paper to prevent sticking.
• Adjust dough texture:
  • If too sticky, add 1–2 tablespoons almond flour.
  • If too dry or crumbly, add 1–2 teaspoons cottage cheese.
• Customize toppings with sesame, poppy seeds, or sunflower seeds.

Nutrition (per bagel)

• Cholesterol: 55 mg
• Calories: 255.7 kcal
• Protein: 13 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Sugar: 2.3 g
• Fat: 20.7 g
• Saturated Fat: 2.1 g
• Unsaturated Fat: 18.6 g
• Trans Fat: 0 g
• Sodium: 320 mg

Now it’s your turn, pick one of the recipes above, preheat your oven, and enjoy a high protein bagel that’s homemade, healthy, and packed with flavor.