Homemade Protein Bagels Step By Step

Name: Homemade Protein Bagels Step By Step
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup protein powder (unflavored); 1 tablespoon baking powder; 1 teaspoon salt; 1 cup Greek yogurt; 1 tablespoon honey or agave syrup (optional)

Highlighted under: Healthy & Light

I have always loved the chewy, satisfying texture of bagels, but finding a healthy version that doesn't compromise on flavor was a challenge. That's why I started making my own protein bagels at home, and let me tell you, it has been a game changer! These homemade protein bagels are not only easy to make, but they are also packed with nutrients and flavor, making them a perfect breakfast or snack option. With just a few ingredients and simple steps, I can whip up a batch that keeps me feeling full and energized throughout the day.

Created by

Rowan Tate

Last updated on 2026-01-22T08:52:17.352Z

Creating these protein bagels was an experiment that turned into a staple in our kitchen. I loved the concept of adding protein to a traditionally carb-heavy item without sacrificing taste. The first batch came out a little dense, but after adjusting the flour-to-whey protein ratio, I found the perfect balance. It turns out, a bit of Greek yogurt adds moisture without making the dough too sticky.

What I appreciate most about these bagels is their versatility. You can easily customize them with your favorite herbs or toppings, from everything seasoning to cinnamon and raisins. The best part? They freeze beautifully! Just pop them in the toaster when you need a quick breakfast, and you’re set!

        Why You Will Love These Bagels
        High in protein to keep you satisfied longer
Chewy texture that rivals your favorite bagel shop
Easy to customize with different flavors and toppings

      

Understanding the Texture

The chewy texture of these protein bagels is one of their standout features, making them reminiscent of traditional bagels you’d find at a bakery. Achieving that same bite requires using a combination of protein powder and Greek yogurt, which also contributes to their moisture. The balance of these ingredients is crucial; using too much flour can create a dense bagel, while too little can lead to a mushy texture. Aim for a dough that's soft but not overly sticky—add flour gradually until it feels just right.

When shaping the bagels, ensure the hole in the center is large enough, as they will puff up during baking. I recommend using your thumb to create the hole, and then gently stretching it to about one inch in diameter. This technique helps to maintain the bagel shape and prevents them from closing up during baking, resulting in that ideal bagel appearance.

Customizing Your Bagels

One of the best aspects of homemade bagels is the ability to customize flavors to suit your preferences or dietary needs. Consider incorporating ingredients like herbs, spices, or grated cheese into the dough for savory variations. For a sweet twist, try adding cinnamon and raisins or a pinch of cocoa powder for a chocolatey treat. When adding flavorings, consider that wet ingredients like yogurt can affect dough consistency—balance any additions by adjusting the flour slightly.

Toppings are another area where creativity can shine! Before baking, brush the bagels with a little olive oil and sprinkle on poppy seeds, sesame seeds, or everything bagel seasoning for added flavor and texture. You can also opt for a light sprinkle of coarse sea salt right before baking to enhance the overall taste.

Ingredients

Gather these ingredients before you get started:

For the Bagels

2 cups all-purpose flour
1 cup protein powder (unflavored)
1 tablespoon baking powder
1 teaspoon salt
1 cup Greek yogurt
1 tablespoon honey or agave syrup (optional)

Once you have everything ready, you're just a few steps away from delicious homemade bagels!

Instructions

Follow these steps to make your homemade protein bagels:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl, combine the flour, protein powder, baking powder, and salt until well mixed.

Add Wet Ingredients

Add the Greek yogurt and honey/agave syrup to the dry mixture. Stir until a dough forms. If the dough is too sticky, add a little more flour.

Shape the Bagels

Divide the dough into 8 equal portions and roll each portion into a ball. Use your thumb to poke a hole through each ball, and shape it into a bagel.

Bake the Bagels

Place the bagels on the prepared baking sheet and bake for 25 minutes or until golden brown.

Cool and Enjoy

Remove the bagels from the oven and let them cool on a wire rack before slicing and enjoying!

Enjoy your freshly baked protein bagels!

Pro Tips

For added flavor, try sprinkling everything bagel seasoning on top before baking or add chopped herbs directly into the dough.

Storage and Freezing

These protein bagels are best enjoyed fresh, but you can easily store leftovers for later. Once cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Simply wrap each bagel tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, simply pop them in the toaster or oven, and they’ll regain their delicious chewy texture.

If you're meal-prepping, consider making a double batch. The dough can also be prepared ahead of time and stored in the refrigerator for up to a day before baking. Just remember to let it come to room temperature for about 30 minutes before shaping.

Troubleshooting Common Issues

If your bagels come out too dense, it may be that you’ve added too much flour or not enough leavening agent. Ensure to correctly measure both your flour and protein powder, as overpacking can result in a dry bagel. On the flip side, if they were too wet, try adding flour gradually until a manageable dough forms and avoid overworking it, which can toughen the bagels.

Another common issue is the hole closing during baking. To prevent this, make sure to create and maintain a substantial hole before the bagels are placed in the oven. If you’re still facing trouble, consider using a bagel mold to help shape them consistently and keep those holes open.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture slightly. Consider adding a bit more Greek yogurt for moisture.

→ How do I store leftover bagels?

Store them in an airtight container in the refrigerator for up to a week or freeze them for longer storage.

→ Can I make these bagels gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary.

→ How can I customize the flavors?

You can add herbs, spices, or even cheese to the dough. Try everything seasoning, cinnamon, or your favorite cheese for different flavor profiles.