High Protein Bagels With Greek Yogurt (Ready in 20 Minutes!)

These high protein bagels with Greek yogurt are ready in 20 minutes with just 5 ingredients. No yeast, no boiling — just chewy, fluffy bagels with 18g protein each.

High protein bagels with Greek yogurt are chewy, fluffy homemade bagels made with just 5 simple ingredients — no yeast, no boiling, and no rise time required. Each bagel delivers 18 grams of protein and comes together in under 20 minutes. That’s faster than the drive-through, and approximately 1,000 times more satisfying.

Here’s the thing about regular bagels: they’re delicious, they’re iconic, and they will absolutely leave you hungry again by 10am. These ones won’t.

Greek yogurt does the heavy lifting — it replaces the yeast, adds protein, and creates a dough that’s genuinely chewy and not sad. No fancy techniques, no waiting for dough to rise, no boiling a giant pot of water at 7am like some kind of carb-obsessed medieval baker.

Just mix, shape, bake, and devour.

If you love high-protein breakfasts, also check out my High Protein French Toast and Healthy Oatmeal Protein Cookies.

Why You’ll Love These High Protein Bagels

• 18 grams of protein per bagel — Greek yogurt does more work in this recipe than most people do on a Monday morning.
• No yeast, no boiling, no drama — you skip every annoying step traditional bagels require.
• Ready in 20 minutes — 10 minutes of prep, 10 minutes in the air fryer (or 25 in the oven if you’re old school).
• Gluten-free friendly — works beautifully with gluten-free all-purpose flour (Bob’s Red Mill is my go-to).
• Endlessly customizable — everything bagel, cinnamon raisin, jalapeño cheddar… the variations are genuinely dangerous.
• Meal prep approved — make a batch on Sunday, freeze them, and feel like a very functional adult all week.

Ingredients You’ll Need

(Full measurements are in the recipe card below — I promise it’s short.)

• Gluten-free all-purpose flour — Bob’s Red Mill is what I use. Regular all-purpose, whole wheat, or self-rising flour all work too. If you use self-rising, skip the baking powder.
• Baking powder — this is what makes them puff up since we have zero yeast happening here.
• Salt — please don’t skip this. Saltless bagels taste like sadness.
• Plain Greek yogurt — must be plain and unsweetened. Full-fat or 2% gives the best texture. Do NOT use regular yogurt — it’s too watery and your dough will become a soggy, unshaped mess.
• Egg wash — one beaten egg brushed on top for that golden-brown finish and to make your toppings actually stick.
• Everything But the Bagel seasoning — or sesame seeds, poppy seeds, or whatever your bagel heart desires.

Optional: Unflavored protein powder or whey protein if you want to push the protein even higher.

How to Make High Protein Bagels With Greek Yogurt

1. Mix the dough. Whisk the flour, baking powder, and salt together in a large bowl. Add the Greek yogurt and stir with a spatula until a shaggy dough forms, then get your hands in there and bring it into a smooth ball. It’ll come together — trust the process.
2. Shape the bagels. Divide the dough into 4 equal pieces on a lightly floured surface. Roll each piece into a rope about 6–7 inches long, join the ends, and press firmly to seal. Make the hole noticeably bigger than you think it needs to be — it will shrink while cooking and you’ll end up with round bread instead of a bagel. Learn from the mistakes of those who came before you.
3. Add egg wash and toppings. Brush each bagel with beaten egg and pile on the seasoning.
4. Cook. Air fryer: Preheat to 350°F for 5 minutes, air fry for 8 minutes, flip, then 2–3 more minutes until golden. Oven: 375°F on a parchment-lined baking sheet for 22–25 minutes.
5. Wait (the hardest step). Let them rest 5–10 minutes before slicing. Cutting in too early = gummy inside. You can do this.

Pro Tips & Common Mistakes to Avoid

Don’t add water if the dough seems dry. This is the number one mistake and I say it with love: step away from the tap. Keep mixing — the yogurt needs a minute to fully absorb into the flour. If you add water, the dough gets soggy and the bagels turn out dense. Just keep going.

Use Greek yogurt, not regular yogurt. Regular yogurt is too watery. The dough won’t hold its shape and you’ll end up frustrated. Greek yogurt only.

Make the hole bigger than feels reasonable. Bagels puff up a lot during cooking. Aim for a hole the size of a ping pong ball when you’re shaping — by the time they’re done, it’ll be perfect.

Don’t skip the egg wash. It’s the difference between “homemade bakery vibes” and “pale dough blob.” If you need egg-free, a brush of olive oil works as a substitute.

Rest before slicing. Five to ten minutes. That’s all. The inside needs to finish setting or it’ll be gummy. Put them on the counter, walk away, make your coffee, come back.

Flavor Variations to Try

1. Everything Bagel — the classic, the OG, the one true answer.
2. Cinnamon Raisin — mix in 1 tsp cinnamon, 1 tbsp brown sugar, and ¼ cup raisins.
3. Jalapeño Cheddar — fold in ½ cup shredded cheddar and 1–2 diced jalapeños. Dangerous in the best way.
4. Asiago Cheese — chunks of Asiago baked right in. Fancy enough to impress guests, easy enough to make in pajamas.
5. Blueberry — fold in ¼ cup fresh or dried blueberries for a sweet option.
6. Garlic Herb — add 1 tsp garlic powder and ½ tsp Italian seasoning to the dry mix.
7. Plain — egg wash only. Respect.

How to Store Leftover Bagels

• Room temperature: Airtight container, up to 2 days.
• Fridge: Up to 5 days — they toast up beautifully.
• Freezer: Slice first, wrap individually, freeze for up to 3 months. Future-you will be so grateful.
• Reheating: Air fryer at 350°F for 2–3 minutes is the move. Toaster also works great. Microwave is fine in a pinch but expect a softer texture.

FAQs

Can I bake these in the oven instead of the air fryer?

Yes! Preheat to 375°F and bake on a parchment-lined baking sheet for 22–25 minutes until golden and puffed. For a crispier crust, crank the oven to 500°F for the last 1–2 minutes.

Can I use cottage cheese instead of Greek yogurt?

You can! Blend it smooth first so it matches the thick consistency of Greek yogurt. You may need a touch more flour if the dough feels too wet.

Can I use self-rising flour?

Yes — just omit the baking powder and salt since self-rising flour already contains both.

What are the best toppings and fillings for these bagels?

Classic cream cheese is always right. For more protein, use cottage cheese as your spread, add smoked salmon and capers, or build a breakfast sandwich with eggs and avocado. Almond butter and honey if you’re going sweet. Honestly, the bagel is a vehicle — fill it with whatever makes you happy.

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Easy High Protein Bagels Recipe (With Greek Yogurt)

This Protein Bagels Recipe is a healthy breakfast option with a clean ingredient list. It's the ultimate power breakfast with 20 g protein per bagel, and the best part is it's a 5 ingredient dough mixture.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: High Protein

Cuisine: American

Servings: 4 bagels

Calories: 262kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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• 2 cups all-purpose gluten free all-purpose flour I used Bob’s Red Mill
• 2 tsp baking powder
• Pinch of salt
• 2 cups plain greek yogurt
• Everything But The Bagel Seasoning

Instructions

• In a large bowl mix together the gluten-free all purpose flour, baking powder, and salt until well combined. Add in the greek yogurt and stir until bagel dough forms.
• Divide the dough into 4 equal pieces and shape each piece into a smooth dough ball on a lightly floured work surface.
• Roll each ball of dough until it becomes a rope, making it as smooth and even as possible. Pinch the ends together to form a circular shape, creating a bagel shape.
• Preheat air fryer for 5 minutes at 350 degrees F. Then spray the greek yogurt bagels with non-stick spray or olive oil (or brush with egg wash with egg whites or a beaten egg) and air fry for 8 minutes.
• Flip them over and air fry for another 2-3 minutes, or until golden brown. Serve warm with toppings of your choice.

Nutrition

Serving: 1bagel | Calories: 262kcal | Carbohydrates: 48g | Protein: 18g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 248mg | Potassium: 141mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4IU | Calcium: 269mg | Iron: 2mg

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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Other Healthy Breakfast Recipes!

• Easy 3 Ingredient Mini Gluten Free Bagel Bites
• Mexican Veggie Breakfast Skillet
• Microwave Egg White Oatmeal
• Air Fryer Cottage Cheese Toast
• Air Fryer Frittata Recipe

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