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Sunday mornings have a way of feeling extra special when the smell of warm, fresh bagels fills the air. I still remember the first time I realized you could whip up perfectly chewy, golden Easy 2-Ingredient Protein Bagels using only Greek yogurt and flour. I was doubtful how could just two ingredients compete with the bakery classics I’d cherished for years? But one bite of that soft, tender bagel completely won me over. This recipe has soul, proving that the simplest ingredients can create the most delightful results.
What began as a search for a healthier breakfast quickly turned into one of my most beloved recipes. These bagels are more than a quick fix they’re a little celebration in your kitchen. Whether you’re a baking pro or have never tackled yeast before, this recipe invites you in with open arms. Let’s embark on this delicious journey together.
Table talk
with Emma!
Weekend mornings just got easier with Easy 2-Ingredient Protein Bagels! They’re quick to make, endlessly versatile, and taste like they came straight from a bakery. Perfect for meal prep, family breakfasts, or a cozy snack—you’ll find yourself baking them again and again.
Emma
Why You’ll Love These Easy 2-Ingredient Protein Bagels
3 Reasons These 2-Ingredient Bagels Will Win You Over
Trust me when I say these protein bagels will become your new obsession. First, they’re incredibly beginner-friendly no rising time, no complicated techniques, just mix and bake. You’ve got this, I promise!
Second, the texture is absolutely divine. These bagels have that perfect chewy exterior with a tender, slightly sweet interior that tastes like pure joy. The Greek yogurt adds a subtle tang while boosting the protein content, making them both satisfying and nutritious.
Third, they’re endlessly customizable. From sweet cinnamon sugar to savory everything seasoning, these homemade bagels become whatever your heart desires. Most importantly, they’re ready in under an hour, making them perfect for those spontaneous baking moments when you need something comforting and delicious.
What You’ll Need
Simple Ingredients, Big Flavor
The beauty of this Easy 2-Ingredient Protein Bagels lies in its simplicity. I always keep these pantry staples on hand because you never know when the bagel craving will strike!
- Self-raising flour (or all-purpose flour with baking powder) – This creates the perfect texture. I’ve used whole wheat flour for a nuttier flavor, but white flour works beautifully too.
- Greek yogurt – The star of the show! I prefer non-fat, but any variety works. This adds protein, moisture, and that signature tangy flavor.
- Sea salt – Just a pinch enhances all the flavors and balances the slight sweetness.
- Baking powder – Only needed if you’re using plain flour. This gives our bagels that lovely rise.
- Egg wash or oil spray – For that gorgeous golden finish that makes them look bakery-perfect.
- Everything bagel seasoning – My personal favorite topping, but feel free to get creative!
Let’s Bake It Together
Step-by-Step Guide to Perfect Protein Bagels
Ready to create some magic? These easy Easy 2-Ingredient Protein Bagels come together so quickly, you’ll be amazed.
- Preheat your oven to 350°F (175°C). In a large bowl, combine the self-raising flour with a pinch of salt and Greek yogurt. If you’re using plain flour, add the baking powder now. Don’t stress if it looks messy at first – that’s perfectly normal!
- Mix with a spoon until it forms a shaggy ball, then use your hands to bring it together. The dough should feel slightly sticky but manageable. You’ll know it’s perfect when it holds together without being too wet.
- Transfer the dough to a lightly floured counter and knead gently for 2-3 minutes. If it’s too sticky, sprinkle a little more flour. The goal is a smooth, cohesive dough that’s pleasant to work with.
- Divide into 4 equal pieces and roll each into a ball. Here’s where the fun begins – poke a hole in the center of each ball and gently stretch with your fingers. Make the hole generous because these beauties will puff up!
- Place on a parchment-lined baking tray. Brush with egg wash or spray with oil, then sprinkle with your chosen seasoning. Press gently to help it stick.
- Bake for 25-30 minutes until golden brown. Let them rest on a cooling rack for 10-15 minutes before slicing. The anticipation is worth it!
Serving Suggestions
These protein-packed bagels are incredibly versatile. I love them toasted with cream cheese and fresh berries for a sweet breakfast treat. For something savory, try them with avocado, tomato, and a sprinkle of everything seasoning.
They’re also fantastic for breakfast sandwiches add scrambled eggs, cheese, and your favorite veggies. During the holidays, I like to serve them with flavored cream cheese spreads at brunch gatherings. The possibilities are endless, and each variation brings its own special joy to the table.
Make It Your Own
One of my favorite things about this Easy 2-Ingredient Protein Bagels is how adaptable it is to different dietary needs and flavor preferences.
- Gluten-free version – Substitute with your favorite gluten-free flour blend. You might need to adjust the liquid slightly.
- Sweet variations – Add a tablespoon of honey to the dough and top with cinnamon sugar for a dessert-like treat.
- Dairy-free option – Use coconut yogurt or another plant-based alternative. The texture will be slightly different but still delicious.
- Flavor mix-ins – Try adding dried herbs, garlic powder, or even mini chocolate chips to the dough for exciting variations.
Kitchen Tips & Tricks
After making countless batches of these homemade protein bagels, I’ve learned a few secrets that make all the difference. First, don’t overwork the dough – gentle handling keeps them tender. I learned this the hard way when my first batch turned out tough!
Second, make those holes bigger than you think you need. These bagels puff beautifully in the oven, and you don’t want the holes to disappear completely. Trust me on this one – I’ve had my share of bagel-shaped rolls!
Finally, the egg wash really does make a difference for that bakery-quality appearance. If you’re avoiding eggs, olive oil spray works wonderfully too.
Storage & Make-Ahead Tips
These easy 2-ingredient bagels stay fresh for 2-3 days when stored in an airtight container at room temperature. For longer storage, slice and freeze them for up to 3 months. They toast beautifully straight from the freezer!
You can also prepare the dough the night before, shape the bagels, and refrigerate them covered. Just add a few extra minutes to the baking time if they’re cold from the fridge. This makes weekend mornings even more special when you can pop them straight into the oven.
Frequently Asked Questions
While Greek yogurt works best because of its thickness and protein content, you can use regular yogurt. Just drain some of the excess liquid first, or you might need to add a bit more flour to achieve the right consistency.
This usually happens from overmixing or using too much flour. Keep the mixing gentle and only add flour if the dough is truly too sticky to handle. Remember, a slightly sticky dough creates tender bagels!
Absolutely! Divide the dough into 6-8 pieces instead of 4, and reduce the baking time to 18-22 minutes. Mini protein bagels are perfect for kids or portion control.
Final Thoughts
These Easy 2-Ingredient Protein Bagels prove that incredible flavor doesn’t require complicated techniques or endless ingredients. Every time I make them, I’m reminded that some of the best recipes are born from simplicity and creativity. They’re sweet, simple, and oh-so-satisfying everything a perfect bagel should be.
I encourage you to make this recipe your own. Try different toppings, experiment with flavors, and most importantly, bake with love, not just precision. These bagels have brought so much joy to my kitchen, and I know they’ll do the same for yours.
Thanks for baking with me today! I’d love to hear about your protein bagel adventures in the comments below.


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Easy 2-Ingredient Protein Bagels
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Protein Bagels, made with Greek yogurt, are a high-protein, easy-to-make breakfast option. With a chewy texture and customizable toppings like everything bagel seasoning, they’re perfect for a healthy, satisfying meal!
Ingredients
- 1 ½ cups self-raising flour or all-purpose flour (whole wheat or white)
- 2.5 teaspoons baking powder (only add if using plain all-purpose flour)
- 1 cup Greek yogurt (non-fat works well)
- Pinch of sea salt
- Glaze: egg wash or oil spray
- Seasoning: homemade everything bagel seasoning (optional)
Instructions
- Preheat oven to 350°F (175°C). In a large bowl, add the self-raising flour with a pinch of salt along with the yogurt (if using plain flour, add the baking powder). Mix together with a spoon until it forms a big ball. Use your hands to help form the ball if needed.
- Transfer dough to a clean kitchen counter lightly dusted with flour and knead for a few minutes until a smooth consistency is achieved with no clumps. If it’s too wet or sticky, sprinkle a little more flour until it’s easier to knead.
- Roll dough into a ball and cut into 4 equal pieces. Then roll these into balls.
- Make them into bagel shape by poking a hole in the middle and gently stretching the dough using your fingers to shape it evenly – it should look like a donut. Ensure the hole is big enough as the bagels will rise and the hole may close up. Alternatively, roll each ball into a thick rope shape and join the two ends together, pressing to seal.
- Place bagels onto a baking tray lined with parchment paper. Optional: brush each bagel with egg wash or olive oil spray and sprinkle with everything bagel seasoning. Gently press seasoning into the dough to stick.
- Bake for 25-30 minutes until golden brown, depending on your oven strength. Rest bagels for 10-15 minutes on a cooling rack before slicing in half. Toast the insides if preferred, add your favorite toppings, and enjoy!
Notes
Ensure the bagel holes are large enough to prevent closing during baking. For a vegan option, use non-dairy yogurt and oil spray instead of egg wash. Store in an airtight container for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 4
- Calories: 185 kcal
- Sugar: 2 g
- Sodium: 241 mg
- Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 11 g