Everything Seasoning Protein Bagels (Print Version)

Fluffy, high-protein bagels topped with savory everything seasoning. Perfect for a quick, healthy breakfast or snack.

# 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 (optional)

# Step-by-Step:

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

# Expert Tips:

01 -
  • They taste indulgent but pack 12 grams of protein per bagel, so breakfast actually keeps you full.
  • Minimal cleanup since you're mixing in one bowl and baking on one sheet.
  • The dough comes together in minutes, no yeast rising or complicated timing to worry about.
  • Everything seasoning does all the flavor work, so you don't need to think too hard about seasoning.
02 -
  • Don't skip the parchment paper or your beautiful bagels will stick to the sheet and lose their bottoms, which I learned the hard way my first batch.
  • The Greek yogurt amount is exact—too much and your dough becomes sticky soup, too little and they turn out dense, so measure it properly.
  • If your kitchen is warm, work quickly with the dough or it gets sticky and hard to shape; cold dough is actually your friend here.
03 -
  • Room temperature Greek yogurt mixes into the dry ingredients way more easily than cold yogurt, so pull it out of the fridge 10 minutes before you start cooking.
  • The dough should feel slightly sticky but not wet; if it's too wet, dust in a tiny bit more flour, but resist the urge to overdo it because even slightly too much flour ruins the texture.
  • Everything bagel seasoning varies by brand in terms of salt content, so taste one bagel before deciding if you need more seasoning on the next batch.
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