High-Protein Egg Bagels

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High-Protein Egg Bagels – Fluffy, Easy, and Packed with Protein

If you’ve ever wished your morning bagel could be as healthy as it is satisfying, these High-Protein Egg Bagels are exactly what you’ve been looking for. Light, fluffy, and rich in flavor, they’re made with Greek yogurt and egg yolks — no yeast or boiling required. Perfectly golden, these bagels deliver all the chewy comfort of a bakery-style bagel but with a wholesome, protein-packed twist that keeps you energized for hours.

Whether you bake them in the oven or crisp them up in the air fryer, these homemade bagels come together effortlessly in under an hour. Pair them with your favorite toppings for breakfast, brunch, or even a light lunch — they’re that versatile.

Why You’ll Love This Recipe

  • High in protein: Each bagel packs around 10 grams of protein from Greek yogurt and eggs.
  • No yeast, no boiling: Skip the complicated steps — these bagels bake beautifully with minimal effort.
  • Customizable: Add your favorite toppings, from sesame seeds to everything bagel seasoning.
  • Perfect texture: Fluffy inside, lightly crisp on the outside, and naturally golden from egg yolks.
  • Great for meal prep: They store and freeze well, so you can enjoy fresh bagels anytime.

Ingredients You’ll Need

  • 1 ¼ cups unbleached all-purpose flour (or substitute whole wheat or gluten-free mix, about 6.25 oz)
  • 2 teaspoons baking powder – make sure it’s fresh for proper rise
  • ¾ teaspoon kosher salt – reduce slightly if using fine table salt
  • ¾ cup non-fat Greek yogurt – thick yogurt works best (such as Fage or Stonyfield); avoid runny brands
  • 2 large eggs, separated (you’ll use the yolks for the dough and the whites for brushing)
  • Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, garlic flakes, onion flakes, or a touch of cinnamon sugar

Step-by-Step Instructions

1. Prepare Your Equipment

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat mat. If using parchment, lightly spray it with oil to prevent sticking.

2. Combine the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed.

3. Add the Wet Ingredients

Mix in the Greek yogurt and egg yolks using a fork. The dough will begin to form small, crumbly pieces — this is normal.

4. Knead the Dough

Lightly dust your countertop or work surface with flour. Transfer the dough and knead gently about 15 to 20 times, until it becomes smooth, tacky, and elastic but not sticky. The dough shouldn’t stick to your hands.

5. Shape the Bagels

Divide the dough into 4 equal portions. Roll each into a rope about ¾ inch thick, then join the ends to form a ring. Alternatively, shape each piece into a ball, poke a hole in the center, and gently stretch it into a bagel shape.

6. Add the Toppings

Brush each bagel with beaten egg whites on both sides. Sprinkle your preferred toppings generously.

7. Bake

Place the bagels on the prepared baking sheet and bake on the top rack for 25 minutes, or until golden brown.
Allow them to cool for at least 15 minutes before slicing.

Air Fryer Method

To make them even faster, cook the bagels in your air fryer at 280°F (140°C) for 15–16 minutes, until golden. There’s no need to flip them during cooking. Cool for at least 15 minutes before slicing.

Tips and Variations

  • Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend, such as Bob’s Red Mill Gluten-Free Baking Flour.
  • Dairy-Free: Use a thick, unsweetened dairy-free Greek-style yogurt such as Kite Hill’s plain yogurt.
  • Sticky dough? Add 1–2 tablespoons of extra flour until manageable.
  • Flavor twist: Mix a pinch of garlic powder or herbs directly into the dough for a savory version.
  • Sweet variation: Skip the seasoning and add a touch of vanilla extract and cinnamon sugar for a breakfast treat.

Storage and Meal Prep

  • Room Temperature: Store bagels in an airtight container on the counter for up to 1 day.
  • Refrigerator: Keep them in the fridge for up to 3 days. Reheat in the toaster or air fryer for a fresh-from-the-oven texture.
  • Freezer: Slice the bagels in half, wrap each in foil or plastic wrap, and freeze for up to 3 months. Reheat straight from frozen or thaw overnight.

How to Serve Your Protein Bagels

These high-protein bagels are delicious on their own, but you can easily turn them into a complete meal. Try them with:

  • Scrambled eggs and cheese for a hearty breakfast sandwich.
  • Smoked salmon, capers, and cream cheese for a classic bagel brunch.
  • Egg salad or chicken salad for a protein-packed lunch.
  • Peanut butter or almond butter topped with banana slices for a sweet post-workout snack.

Nutrition Information (Per Bagel)

  • Calories: 184
  • Protein: 10 g
  • Carbohydrates: 30 g
  • Fat: 2.5 g
  • Fiber: 1 g

Final Thoughts

These High-Protein Egg Bagels prove that eating healthy doesn’t mean giving up your favorite comfort foods. With their soft, airy texture and rich golden color, they make a nutritious addition to your breakfast or snack routine. Once you try them, you may never go back to store-bought bagels again.

 

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