These bagels are a shortcut dream: high in protein, no yeast, and no rising time. You mix, shape, and bake—done. The texture lands somewhere between a classic bagel and a soft roll, with a pleasantly chewy bite.

They’re perfect for quick breakfasts, meal prep, or post-workout snacks. If you want fresh, warm bagels without waiting around, this recipe delivers.

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What Makes This Recipe So Good

Overhead shot of freshly baked Greek yogurt protein bagels on a parchment-lined baking sheet, golden

No yeast, no rise: Ready for the oven in minutes. Great for busy mornings.
High protein: Greek yogurt adds a boost of protein and moisture.
Simple ingredients: Pantry staples do the heavy lifting.
Customizable: Change the toppings and flavors to match your mood.
Meal-prep friendly: Keeps well and toasts up like a dream.

Ingredients

1 cup (120g) self-rising flour (or see note below)
1 cup (240g) plain nonfat or 2% Greek yogurt (thick, not runny)
1 large egg, beaten (for egg wash; optional but recommended)
1–2 teaspoons water (to loosen egg wash if needed)
1/2 teaspoon fine salt (plus a pinch for topping if you like)
Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt

No self-rising flour? Make your own: for every 1 cup all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

Step-by-Step Instructions

Close-up, 45-degree angle of a toasted Greek yogurt protein bagel sliced and assembled as a breakfas

Preheat and prep: Heat oven to 375°F (190°C).
Line a baking sheet with parchment and lightly spray with oil to prevent sticking.
Mix the dry base: In a bowl, add self-rising flour and salt. Whisk to combine and break up any clumps.
Add yogurt: Stir in Greek yogurt with a spoon until a shaggy dough forms. If it’s too sticky, sprinkle in 1–2 tablespoons extra flour.
Knead briefly: Turn dough onto a lightly floured surface.
Knead 6–8 gentle turns until smooth. Don’t overwork or the bagels will be tough.
Divide and shape: Cut dough into 4 equal pieces. Roll each into a rope about 6–7 inches long, then pinch ends together to form a ring.
Smooth the seam well.
Egg wash and top: Place rings on the sheet. Brush with beaten egg (thinned with a teaspoon of water if thick). Sprinkle generously with your chosen toppings.
Bake: Bake 18–22 minutes until puffed and golden on top.
For a deeper color, switch to broil for the last 1–2 minutes, watching closely.
Cool slightly: Let bagels rest on the tray 5 minutes, then move to a rack. Slice once warm but not hot for clean cuts.

Keeping It Fresh

Room temperature: Store in an airtight bag up to 24 hours.
Refrigerate: Up to 4 days. Toast before serving to revive texture.
Freeze: Slice, wrap individually, and freeze up to 2 months.
Toast straight from frozen.

Why This is Good for You

Protein-packed: Greek yogurt adds satiating protein that keeps you full longer.
Lower fat option: Using nonfat or 2% yogurt keeps calories in check without losing moisture.
Simple carbs, smarter balance: Pairing carbs with protein helps steady energy.
No added sugar: All the flavor, none of the sweetness you don’t need.

Common Mistakes to Avoid

Using runny yogurt: If the yogurt is watery, the dough gets sticky. Strain it or use a thicker brand.
Over-kneading: This tightens the dough and makes dense bagels. Be gentle and brief.
Skipping the egg wash: You’ll miss that golden color and toppings may fall off.
Brush lightly for best results.
Not sealing the seam: The rings can open while baking. Pinch and smooth the ends together well.
Underbaking: Pale bagels taste doughy. Bake until golden and set; a quick broil helps color.

Recipe Variations

Cheddar-Jalapeño: Fold 1/3 cup shredded cheddar and 1 tablespoon minced jalapeño into the dough; top with more cheddar.
Cinnamon “Sugar”: Add 1 teaspoon cinnamon to the dough.
After baking, brush with a touch of melted butter and dust with cinnamon-sugar or a low-sugar alternative.
Garlic-Herb: Mix 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the flour; top with sesame and a pinch of flaky salt.
Whole-Wheat Boost: Use half whole-wheat, half all-purpose flour. Add 1–2 teaspoons extra water if dough feels dry.
Gluten-Free: Use a 1:1 gluten-free flour blend plus baking powder and salt (if not self-rising). Dough may be stickier; dust hands and surface well.

FAQ

Do these taste like traditional boiled bagels?

They’re similar but not identical.

These bake up soft-chewy without the classic boil, so expect a lighter crumb and less glossy crust. Still satisfying and great toasted.

Can I skip the egg wash?

Yes, but the bagels will be paler and toppings won’t stick as well. For an egg-free option, brush with milk or a little oil.

Which yogurt works best?

Thick Greek yogurt—nonfat or 2%—works best.

If it’s very thick, that’s good. If it’s loose or has whey pooling on top, drain it first.

How do I make them higher in protein?

Use nonfat Greek yogurt and top with seeds like hemp, sesame, or poppy. You can also add 1–2 tablespoons unflavored whey or milk protein powder to the flour and adjust with a teaspoon or two of water if dry.

Why is my dough so sticky?

Likely runny yogurt or humidity.

Dust with a little more flour and work quickly. Slight stickiness is normal; avoid adding too much flour or the bagels will be tough.

Can I air-fry these?

Yes. Air-fry at 330–340°F (165–170°C) for 10–14 minutes, flipping halfway if your model browns unevenly.

Check early to prevent over-browning.

In Conclusion

These no-yeast, no-rise Greek yogurt bagels are fast, protein-rich, and customizable. With a handful of ingredients and about 30 minutes, you’ll have warm bagels ready for butter, avocado, or a breakfast sandwich. Keep a batch on hand, toast as needed, and enjoy a simple win any day of the week.