Everything Seasoning Protein Bagels (Printable Version)

Fluffy bagels enriched with Greek yogurt and topped with flavorful everything seasoning. Quick and nutritious.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/4 cup unflavored whey protein powder
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine salt

→ Wet Ingredients

05 - 1 cup nonfat Greek yogurt

→ Topping

06 - 2 tablespoons everything bagel seasoning
07 - 1 large egg, beaten for egg wash

# Cooking Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir with a spatula until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead gently for 1 to 2 minutes until the texture becomes smooth.
05 - Divide dough into 4 equal portions. Roll each piece into a rope, then form into a bagel shape by joining the ends and pinching firmly to seal.
06 - Place bagels on the prepared baking sheet. Brush the top of each bagel with beaten egg to create a glossy finish.
07 - Sprinkle everything bagel seasoning generously over the top of each bagel.
08 - Bake for 22 to 25 minutes, or until bagels are golden brown and cooked through.
09 - Transfer bagels to a wire rack and cool for 10 minutes before serving.

# Expert Advice:

01 -
  • Twelve grams of protein per bagel means you're actually full until lunch, not hunting through the pantry by mid-morning.
  • They bake in under half an hour, which is perfect for someone who wants homemade bagels but refuses to wake up at 4 a.m.
  • Everything seasoning hides the fact that there's zero added fat, so these taste indulgent without the guilt.
02 -
  • Greek yogurt brands vary dramatically in thickness, so if your dough feels too wet, add flour one tablespoon at a time—you need a dough that's stretchy but not sticky enough to stick to your hands.
  • Skipping the rest period before eating is tempting but wrong; those ten minutes matter more than you think, allowing the crumb to set and the exterior to firm up.
03 -
  • Measure your Greek yogurt by weight if you have a scale—it's more reliable than volume, since yogurt density varies between brands and even between batches.
  • Don't knead this dough aggressively like you would bread dough; these bagels need tenderness over strength, so treat them gently and stop as soon as they feel smooth.
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