Everything Seasoning Protein Bagels

My gym buddy wouldn't stop talking about protein bagels until I actually tried making them, and now I'm the one sending photos to the group chat. What struck me most was how simple the ingredient list felt—just Greek yogurt, flour, and protein powder—yet somehow they came out fluffy and real, not dense like some protein experiments tend to be. The everything seasoning on top made my kitchen smell like a proper bagel shop, which felt like cheating given how easy they were to pull together.

I made a batch on a random Tuesday morning and my roommate emerged from their bedroom asking what smelled so good—that doesn't usually happen with my cooking projects. When I told them it was a high-protein bagel experiment, they were skeptical until they actually bit into one and immediately asked if I could make them regularly. That moment when someone gets genuinely excited about your food instead of just being polite is exactly why I keep coming back to this recipe.

Ingredients

• All-purpose flour (1 cup / 120 g): This gives your bagels structure and helps them hold their shape; don't skip the measuring cup and level it off, overpacking flour is the silent killer of tender baked goods.
• Unflavored whey protein powder (1/4 cup / 30 g): The magic ingredient that boosts protein without adding flavor or requiring special equipment, though you can swap it for plant-based powder if that's your preference.
• Baking powder (2 teaspoons): This creates lift and those tender crumbs you want; make sure yours isn't expired or your bagels will turn out dense and disappointing.
• Fine salt (1/2 teaspoon): Use fine salt rather than kosher because it distributes more evenly through the dry ingredients.
• Nonfat Greek yogurt (1 cup / 240 g): This is your binder and what makes the dough moist and pillowy; don't use flavored yogurt or you'll throw off the balance.
• Everything bagel seasoning (2 tablespoons): The star topping that does all the seasoning work for you, packed with sesame, poppy seeds, garlic, and onion.
• Large egg, beaten (optional): The egg wash gives them a gorgeous golden sheen and helps the seasoning stick, but skip it if you're keeping things dairy-free.

Instructions

Heat Your Oven:

Preheat to 375°F (190°C) and line a baking sheet with parchment paper so your bagels won't stick and cleanup is effortless.

Mix the Dry Team:

Whisk together flour, protein powder, baking powder, and salt in a large bowl, making sure there are no lumps of protein powder hiding in the flour. This step matters because lumpy protein powder will create weird pockets in your final bagels.

Bring the Dough Together:

Add the Greek yogurt to your dry ingredients and use a spatula to mix until a shaggy, rough dough forms—you're not looking for smooth and perfect yet, just everything starting to hold together. This should take about a minute of mixing, and don't overmix or you'll develop too much gluten and end up with tough bagels.

Knead Gently on the Counter:

Lightly flour your work surface and transfer the dough, then knead for just 1-2 minutes until it smooths out and feels cohesive. You'll feel the transformation happen—the dough goes from shaggy to silky, and that's when you know you're done.

Shape Into Bagels:

Divide the dough into 4 equal pieces by eye (or use a scale if you want to be precise), roll each piece into a rope about 8 inches long, then form it into a circle and pinch the ends together to seal. The pinching is important because if you don't seal the ends, your bagel shape will kind of fall apart during baking.

Prepare for the Oven:

Place your bagels on the prepared baking sheet, then brush the tops with beaten egg wash if you're using it for that beautiful golden finish. The egg wash is optional but honestly, it's worth the extra 30 seconds.

Season Generously:

Sprinkle everything bagel seasoning all over the tops, being a bit generous because some will fall off during baking and you want plenty of flavor.

Bake Until Golden:

Bake for 22-25 minutes, keeping an eye on them starting at the 20-minute mark because oven temperatures vary; they're done when they're golden brown on top and sound hollow when you tap the bottom. The smell at this point is going to make you impatient.

Cool Before Eating:

Transfer to a wire rack and let them cool for at least 10 minutes before slicing, even though you'll want to tear into one immediately. The cooling time lets them set up properly so they don't fall apart.

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There's something genuinely satisfying about pulling these warm bagels out of the oven and watching someone slice into one to find a tender, protein-packed interior—it's the kind of small win that makes you feel like you're actually taking care of yourself. Plus, knowing you can make a legitimate bagel breakfast in under 40 minutes total changes your weekend morning game completely.

Storage and Keeping Them Fresh

These bagels are honestly best eaten fresh from the cooling rack, but real life means you'll probably make a batch and eat them over a couple days. Store leftovers in an airtight container at room temperature for up to 2 days, and they toast beautifully if you need to revive them—actually, day-old toasted with cream cheese tastes almost better than fresh because the toasting brings back that bagel texture.

Customizing Your Bagels

The base recipe is honestly perfect as-is, but I've played around with it enough to know where you can flex. If you want them slightly sweeter, add 1 tablespoon of honey or maple syrup to the yogurt before mixing, which makes them less savory but still totally balanced. You can also swap the everything seasoning for plain sesame seeds, poppy seeds, or even everything bagel seasoning mixed with a pinch of garlic powder if you want more control over the flavor.

Dietary Swaps and Variations

The vegetarian aspect is already locked in, but if you're going dairy-free, use a plant-based yogurt instead—just know that the texture might be slightly less fluffy because regular Greek yogurt has specific protein structures that non-dairy versions sometimes don't replicate exactly. For gluten-free, substitute a 1:1 gluten-free baking flour and you're good to go, though the bagels will be marginally less chewy. You can also skip the egg wash entirely if you're vegan; they'll still brown but won't have quite that glossy finish, which honestly doesn't affect the taste at all.

• Plant-based protein powder works, though unflavored is essential to avoid weird flavor combinations.
• You can make a bigger batch and freeze the unbaked shaped bagels, then bake them straight from frozen by adding 3-4 minutes to the bake time.
• If you forget to divide evenly, your bagels will bake at slightly different rates, so keep an eye on the smaller ones.

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These bagels have genuinely become my go-to protein breakfast because they taste like an actual treat but deliver real nutrition. Once you nail the technique, you'll be making them every week.

Recipe FAQs

→ Can I make these bagels gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour to maintain texture and flavor.

→ Is it necessary to use the egg wash?

The egg wash is optional but adds a glossy finish and helps the seasoning stick better.

→ How can I make the bagels sweeter?

Add one tablespoon of honey or maple syrup to the dough for a subtle sweetness.

→ What is the best way to store leftover bagels?

Store in an airtight container at room temperature for up to two days to maintain freshness.

→ Can I use dairy-free yogurt instead of Greek yogurt?

Dairy-free yogurt can be used, but note that texture and rise may vary slightly.