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Homemade High-Protein Egg Bagel photo

High-Protein Egg Bagel

These High-Protein Egg Bagels are a deliciously chewy breakfast treat packed with protein!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/4 cups unbleached all-purpose flour (6.25 oz in weight)
  • 2 teaspoons baking powder Ensure it’s fresh for optimal rise.
  • 3/4 teaspoon kosher salt Adjust if using table salt.
  • 3/4 cup non-fat Greek yogurt Brands like Stonyfield or Fage work best.
  • 2 large eggs Whites and yolks separated and beaten.
  • Everything bagel seasoning For that classic flavor.
  • Optional toppings Get creative with your favorites!

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Oven
  • Baking sheet
  • Rolling Pin

Method
 

Instructions
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 375°F (190°C) for even baking.
  2. Step 2: Combine the Dry Ingredients - In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  3. Step 3: Mix the Wet Ingredients - In another bowl, combine Greek yogurt and egg whites. Beat until smooth and creamy.
  4. Step 4: Bring it All Together - Pour the wet mixture into the dry ingredients and stir gently until a dough forms. Knead slightly until smooth.
  5. Step 5: Shape the Bagels - Divide the dough into 4-6 portions, shape into balls, and poke a hole through the center to form bagels.
  6. Step 6: Egg Wash and Season - Beat the reserved egg yolks, brush the tops of bagels, and sprinkle with everything bagel seasoning.
  7. Step 7: Bake! - Place bagels on a baking sheet and bake for 20-25 minutes until golden brown.
  8. Step 8: Cool and Enjoy - Let the bagels cool on a wire rack for a few minutes before enjoying!

Notes

  • These bagels can be made ahead and stored in an airtight container for up to a week.
  • Freeze bagels in a single layer, then transfer to a freezer-safe bag for longer storage.
  • For a gluten-free option, use a gluten-free flour blend.