High Protein Bagels (Greek Yogurt, No Yeast) — Ritta Eats
Ritta Bennani2-Ingredient High Protein Bagels 🥯
No yeast. No waiting. Just real food that actually keeps you full.
If you've been following along on Instagram, you already know I am obsessed with finding ways to sneak more protein into the foods we actually want to eat. These bagels are exactly that. Two main ingredients, no fancy equipment, no yeast, and no rising time — just a simple dough you mix by hand and bake until golden.
The secret? Greek yogurt (or the cottage cheese swap) gives you that chewy, satisfying texture while loading each bagel with protein. The everything bagel seasoning on top? Chef's kiss. These are perfect for meal prep Sunday, a quick breakfast, or a post-workout snack that doesn't feel like a chore to make.
Comment "BAGELS" on my latest Instagram reel for more easy high-protein recipes like this ✨
🛒 What You'll Need
- 1 cup all-purpose flour (or self-rising flour)
- 1 cup plain Greek yogurt — full fat works best
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp chili flakes
- 1 egg (for egg wash)
- Everything bagel seasoning + sesame seeds, to top
👩🍳 How to Make Them
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
- In a large bowl, whisk together flour, baking powder, salt, garlic powder, oregano, and chili flakes until evenly combined.
- Add the Greek yogurt (or yogurt + cottage cheese blend) to the dry mix. Stir with a fork until a shaggy dough forms, then use your hands to bring it together into a smooth ball. If it's sticky, dust lightly with flour.
- Divide the dough into 4 equal portions. Roll each into a rope about 8–9 inches long and pinch the ends together to form a ring.
- Place the bagels on your prepared baking sheet. Brush each one generously with beaten egg wash — this is what gives them that golden, glossy crust.
- Sprinkle everything bagel seasoning and sesame seeds over the top, pressing gently so they stick.
- Bake for 20–25 minutes, until golden brown on top. Let cool for 5 minutes before slicing.
Want more like this?
Get 30 High Protein Breakfasts 🍳
Real food, simple ingredients, and macros included — my most popular eBook.
Grab the eBook →🧊 Storage Instructions
Up to 1 day in an airtight container or bag
Up to 5 days. Reheat in air fryer or toaster
Up to 3 months. Slice before freezing for easy toasting
❓ Frequently Asked Questions
Can I make these gluten-free?
Yes! Swap the all-purpose flour 1:1 for a gluten-free all-purpose blend (like Bob's Red Mill). The texture may be slightly denser but they still taste great.
What if I don't have self-rising flour?
Use all-purpose flour + baking powder + salt — which is exactly what this recipe already does! You're covered.
How much protein is actually in each bagel?
Using full-fat Greek yogurt, each bagel has approximately 18–22g of protein depending on the brand. Using the cottage cheese swap bumps it up slightly. Add cream cheese or egg for even more at serving.
Can I use flavored Greek yogurt?
Stick to plain, unflavored Greek yogurt. Flavored varieties have added sugars that affect the dough texture and will make your bagels taste off.
Why is my dough too sticky?
Different yogurt brands have different water contents. If your dough is very sticky, add flour one tablespoon at a time until it's workable. Don't over-flour — a little tackiness is normal and fine.
What can I top these with?
The everything bagel + sesame combo is 🔥, but try: smashed avocado + chili flakes, cream cheese + smoked salmon, almond butter + honey, or a fried egg for extra protein.
