Can I use regular yogurt instead of Greek yogurt?

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.

Why are my bagels too dense?

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!

Can I make mini 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.

Easy 2-Ingredient Protein Bagels

Name: Easy 2-Ingredient Protein Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
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)

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)

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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