Go Back
Healthy bagel sandwich with turkey and avocado

Name: High Protein Bagels

Summary: These homemade high protein bagels are soft, chewy, and packed with 20–25g of protein each. Made with Greek yogurt, almond flour, and whey protein, they’re the perfect healthy breakfast or snack option — great for fitness lovers, weight watchers, and busy families.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • Dry Ingredients:
  • 1 cup whole wheat flour
  • ½ cup almond flour
  • 1 scoop 30g unflavored or vanilla whey protein powder
  • 2 tsp baking powder
  • ½ tsp salt
  • Wet Ingredients:
  • 1 cup non-fat plain Greek yogurt
  • 1 egg for egg wash
  • Optional: 1 tbsp honey or maple syrup
  • Toppings Optional:
  • Chia seeds
  • Flaxseeds
  • Sesame seeds
  • Everything bagel seasoning

Equipment

  • Equipment:
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Whisk
  • Small pot (for boiling, optional)
  • Slotted spoon
  • Wire cooling rack
  • Pastry brush (for egg wash)

Method
 

  1. Instructions:
  2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. Combine dry ingredients in a large bowl: whole wheat flour, almond flour, protein powder, baking powder, and salt.
  4. Stir in the Greek yogurt (and optional honey or syrup) to form a dough. Mix until combined and sticky.
  5. Knead the dough on a floured surface for 2–3 minutes until smooth and elastic.
  6. Divide into 4 portions and shape each into a ring (bagel shape).
  7. (Optional) Bring a pot of water to a light simmer. Boil each bagel for 30–45 seconds, flipping halfway, then place on the baking sheet.
  8. Brush with egg wash and sprinkle with seeds or seasoning of choice.
  9. Bake for 20–25 minutes or until golden brown and firm.
  10. Cool on a wire rack before slicing or storing.

Notes

Notes:
For a vegan version, substitute Greek yogurt with dairy-free yogurt and use a flax egg for the egg wash.
Skip boiling if you prefer a softer texture — baking alone still produces great results.
Store in the fridge for up to 5 days or freeze for up to 2 months. Toast before serving.