What to put on a bagel to make it high in protein?

One of the best things about this 2-Ingredient High-Protein Bagel Recipe is how easy it is to boost the protein content even more with your toppings. Try adding soft- or hard-boiled eggs, Greek yogurt-based spreads, hummus, smoked salmon, or cottage cheese. Personally, I love topping mine with mashed avocado, a sprinkle of za’atar, and a soft-boiled egg for a savory, satisfying combo. Prefer something sweet? Nut butter paired with hemp seeds adds a delicious crunch and an extra protein punch—perfect for a balanced breakfast or snack.

How much protein is in 2-ingredient bagels?

Each Greek yogurt bagel has about 10–12 grams of protein , depending on the yogurt brand. For example, Fage is higher in protein, so your bagels will be more filling. If you’re looking for more protein-packed ideas, try my Easy Ground Beef Meal Prep Recipes which also focus on high-protein meals.

Do these bagels taste like regular bagels?

They have a slightly different texture—chewier and denser—but still satisfy that bagel craving. Many people prefer them because this high-protein bagel recipe is lighter, more filling, and quicker to make than traditional boiled bagels. Plus, the flavor can be adjusted easily with toppings and mix-ins.

How do you make 3-ingredient high-protein bagels?

To turn your 2-Ingredient High-Protein Bagel Recipe into a 3-ingredient version, simply add one egg to the dough. The egg not only boosts the protein content but also helps bind the dough—especially useful if you’re adding mix-ins like seeds or cheese. Just reduce the amount of Greek yogurt slightly to keep the texture just right. From there, it’s the same process: mix, shape, boil (if you’d like that classic chewy crust), bake, and enjoy!

How do I store homemade protein bagels?

Store your 2-Ingredient High-Protein Bagels in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days. For longer storage, freeze them individually and reheat in a toaster or oven for a fresh-baked taste. This makes them a perfect option for weekly meal prep.

Do these bagels freeze well?

Absolutely. Let them cool completely, then store in a freezer-safe bag for up to 3 months. When you’re ready, toast them straight from frozen. Freezer-friendly breads like this pair perfectly with soups, such as my Cheap Retro Soups , for cozy meal prep.

2-Ingredient High-Protein Bagel Recipe

Description

This 2-Ingredient High-Protein Bagel Recipe is soft, chewy, and loaded with protein thanks to thick Greek yogurt. No yeast, no rise time—just mix, shape, and bake! Perfect for busy mornings, easy meal prep, or a healthier breakfast alternative that still satisfies.

Ingredients

Scale

300g (2 cups) self-raising flour
(or use plain flour and add 2 teaspoons of baking powder)
280g (1 cup + 2 tablespoons) thick Greek yogurt
(I use Fage for high protein content)
1 teaspoon salt

Topping ideas (optional):

Everything bagel seasoning
Za’atar
Dukkah (try my easy dukkah recipe)
Sesame seeds
Poppy seeds
Grated cheddar and pickled jalapeños
Flaky sea salt
Cinnamon and sugar

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Instructions

Preheat the oven to 400°F (200°C fan). Line a baking tray with parchment paper.
Make the dough: In a large bowl, combine self-raising flour, Greek yogurt, and salt. Mix with a wooden spoon until crumbly. Use your hands to knead into a soft, slightly tacky dough (about 30 seconds). Add a little extra flour if it feels too sticky.
Shape the bagels: Divide the dough into 4 equal pieces. Roll each into a rope and connect the ends to form a ring. Alternatively, shape into discs and poke a hole in the center.
(Optional) Boil the bagels: For a chewier, more authentic bagel texture, boil each bagel for 1 minute per side in a large pot of boiling water. Remove with a slotted spoon and return to the tray.
Add toppings: Sprinkle toppings onto boiled bagels while still wet. If skipping the boil, brush tops with whisked egg or milk and then add toppings.
Bake: Transfer tray to oven. Bake for 20–25 minutes until golden brown. Rotate tray halfway through for even cooking.
Cool and serve. Let cool slightly before slicing and enjoying warm!

Notes

Make ahead: Freeze sliced bagels for up to 3 months. Toast straight from frozen.

Extra protein? Add 1 egg to the dough or top with hemp seeds.

No self-raising flour? Use all-purpose flour + 2 tsp baking powder.

Use full-fat yogurt for best texture. Nonfat or thinner yogurts may yield wetter dough.

Boiling step is optional, but gives that classic bagel crust.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 190
Sugar: 1g
Sodium: 460mg
Fat: 1.5g
Saturated Fat: 1g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 10g
Cholesterol: 5mg