🥯 3-Ingredient Protein Bagels

My sister, who is the biggest hater of “protein-ified” recipes I know, swears these taste better than regular bagels…

Yup. That’s how I know these are THAT good.

Also, if you’re coming from my WIEIAD video, I’ll link the lunch + dinner recipes at the bottom too!

She is the first person to tell me when a “healthier” version of something is not worth making, which honestly has made her the best recipe taste-tester. The bar is HIGH because if it tastes like a downgrade, she will absolutely tell me😆

But these? She is obsessed.

And I get why. The texture is unbelievably soft and fluffy on the inside, golden on the outside, and actually bagel-y. Not dense. Not dry. Not one of those healthy swaps you have to convince yourself to like. Which is crazy because they are made with just 3 main ingredients: nonfat Greek yogurt, flour, and baking powder.

No protein powder. No yeast. No complicated steps.

Just a shockingly good homemade bagel with extra protein snuck in.

My original video for these got over 8 million views, and once you make them, you will understand why🙂‍↕️

Makes: 4 bagels | Total Time: ~45 minutes | Active Time: ~10 minutes

• 1 1/4 cups all-purpose flour

• 2 tsp baking powder

• 1 cup nonfat Greek yogurt

• Optional: 1 beaten egg + any toppings you love

Sparky’s Easy Scallion Cream Cheese (mix together):

• 8 oz cream cheese, softened (leave at room temperature for 30 to 60 minutes, until easy to mix)

• 4 to 5 scallions, finely chopped

• 1/2 tsp garlic powder

• Salt, to taste

Before you start, make sure to read through the helpful notes below the recipe. They include my best tips for getting the dough texture right, shaping the bagels, and storing/freezing extras!

1. Preheat the oven: Preheat your oven to 375°F.

2. Make the dough: In a large bowl, mix together the flour and baking powder. Add the Greek yogurt (if your Greek yogurt looks more wet or watery, start with 3/4 cup and add more as needed). Mix with a spoon until the dough starts to come together in clumps. Then knead by hand until a dough forms. It may feel dry at first, but keep kneading so the Greek yogurt can fully blend into the dry ingredients.

3. Shape the bagels: Divide the dough into 4 equal pieces. Roll each piece into a rope, then connect the ends to form a bagel shape.

4. Add toppings (optional): For a golden top, brush each bagel with beaten egg. Add your favorite toppings.

5. Keep the hole open: Place a small rolled-up strip of parchment paper in the center of each bagel to help keep the hole from closing as they bake.

6. Bake: Bake at 375°F for 20 minutes. I prefer using the second-to-top rack for these. Then increase the oven temperature to 400°F and continue baking for another 5 to 7 minutes, starting the timer as soon as you increase the temperature, not when the oven reaches 400°F. Bake until the tops are golden.

7. Cool: Let the bagels cool for a few minutes before slicing.

8. Serve: Slice and enjoy with cream cheese, butter, avocado, eggs, jam, or whatever spread you love.

• Dough too wet? Add a little more flour, ~1 tbsp at a time, until the dough is easier to handle. After mixing, I also like to wash my hands, dry them, and lightly dust them with flour before shaping. It makes rolling the dough so much easier.

• Dough too dry? Keep kneading first! The dough usually looks dry in the beginning, but as the Greek yogurt blends into the flour, it starts coming together. If it still feels too dry after kneading for a couple minutes, add a little more Greek yogurt, 1 tbsp at a time.

• Can I use full fat Greek yogurt? Yes, but I recommend nonfat Greek yogurt for this recipe because that’s what gives these bagels more protein and the texture I love. Full fat Greek yogurt can still work, but the bagels may come out a little richer and softer. I would avoid regular yogurt because it’s usually thinner and can make the dough too wet.

• Can I use whole wheat flour? Yes, but the bagels will be a little denser. If you want to add more fiber while keeping the texture closer to the original, I would try half all-purpose flour and half whole wheat flour.

• Can I make these sweet? Yes! You can add blueberries, cinnamon, raisins, or a little cinnamon sugar on top. If adding blueberries into the dough, just be gentle when shaping so they do not burst too much.

• Can I make these savory? Yes! Everything bagel seasoning is my favorite, but sesame seeds, poppy seeds, shredded cheese, garlic powder, or scallions would also be so good.

• Do I need the egg wash? No, but it helps the tops get more golden and helps the toppings stick better. If you skip it, they will still work.

Make sure to let the bagels cool completely before storing so they do not get soggy.

• Counter: Store in an airtight container for up to 2 days.

• Fridge: Store in an airtight container in the fridge for 5 to 7 days, but the texture is best within the first few days.

• Freezer: Slice the bagels before freezing, then store in a freezer-safe bag or container. This makes it easy to pop them straight into the toaster from frozen.

• To reheat: Toast until warmed through and lightly crisp. No need to thaw first if reheating from frozen.

Hope you love these as much as my sister does hehe <3

With love,

Sparky