Although, I try keep up with my sourdough baking, I love to use quick recipes for the days when time is running out, or someone ate the last piece of sourdough bread (it happens more often than you think around here…) These simple protein bagels are one of those recipes that are almost too easy for how well they work. Minimal ingredients, quick to make, and a simple way to increase protein intake—especially at breakfast or as a snack.

They’re soft on the inside, slightly crisp on the outside, and flexible depending on what flour you use. A good option when you want something more balanced than a typical bagel without overcomplicating things.

Ingredients

• 1 ½ cups flour of choice (all-purpose, bread flour, or whole wheat)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup Greek yogurt
• 1 egg (for egg wash)
• Optional: sesame seeds, everything bagel seasoning, etc.

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt.
3. Add the Greek yogurt and stir until it comes together into a dough. You may need to use your hands to fully combine.
4. Divide into 4 equal pieces. Roll each into a rope and connect the ends to form a bagel.
5. Place on the baking sheet. Brush with egg wash and add toppings if using.
6. Bake for about 25–30 minutes, until golden.
7. Let cool slightly before slicing.

Nutrition (Approximate, per bagel)

Makes: 4 bagels

• Protein: ~10–12 g
• Fiber: ~1–3 g (depends on flour used)

Note: Values will vary based on yogurt and flour used.

When to use these

• Quick breakfast option
• Pre/post workout with added protein (eggs, cottage cheese, smoked salmon)
• Easy way to make a more balanced sandwich

Simple, repeatable, and easy to keep in rotation.

Goes very well with the Simple Beet Soup