High Protein Bagels Without Yeast

Name: High Protein Bagels Without Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 2 cups almond flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 1 egg (for egg wash); Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Highlighted under: Easy Meals

I love starting my day with a wholesome bagel that’s packed with protein but without the hassle of yeast. Making these High Protein Bagels Without Yeast feels like a game-changer in the kitchen! They’re not only quick to whip up but also offer a fantastic chewy texture that is often missing from traditional bagels. These bagels are perfect for a nutritious breakfast or a midday snack, and you can customize them with your favorite toppings. Join me in enjoying a delicious yet healthy twist on a classic breakfast staple.

Created by

Yvette Harrington

Last updated on 2026-01-24T12:55:34.706Z

When I first experimented with high-protein recipes, I never expected the bagels to turn out this well. I chose to skip the yeast to keep things simple and found that baking powder does an amazing job of delivering the perfect rise. Each bite is not only satisfying but also filling, making it a great choice for busy mornings.

One important tip I learned is to let the dough rest for a few minutes before shaping it into bagels. This allows the gluten to relax, which results in a better texture. You can enjoy these versatile bagels with cream cheese, avocado, or even a simple dab of butter for a delightfully tasty meal.

Why You Will Love This Recipe
Pack a protein punch in every bite
No waiting for dough to rise – ready in just 30 minutes
Endless topping possibilities for each bagel
Perfect guilt-free snack for any time of day

The Role of Ingredients

In this high protein bagel recipe, almond flour plays a crucial role as the primary base, providing a nutty flavor and a tender crumb. Its high protein and healthy fat content not only contribute to the nutritional value but also enhance the bagel's moisture and chewiness, delivering a satisfying texture that's often missing from traditional bagels. If you're looking for a nut-free alternative, you could use oat flour; however, this may alter the final texture slightly.

Greek yogurt is the star ingredient here, serving as both a binder and a source of protein. The live cultures in yogurt can contribute to a slight tang, similar to that of fermented doughs, while adding moisture. Ensure you use a thick yogurt for best results; if you have a thinner variety, consider straining it a bit through cheesecloth to eliminate excess liquid, preventing a too-wet dough.

Baking Tips for Perfect Bagels

When shaping your bagels, aim to keep the hole in the center wide enough to avoid closing up during baking, as the dough will rise slightly. I recommend using your thumb to create the hole, then gently stretching it out to about 1-2 inches in diameter. This little step ensures your bagels maintain their classic shape and texture, providing that chewy center.

Baking time can vary slightly based on your oven’s nuances, so keep an eye on your bagels as they cook. You're looking for a golden brown color on top—this indicates that they’re cooked through and will have a pleasing crunch on the outside. If you're unsure, you can tap the bottom of a bagel; it should sound hollow when fully baked.

Ingredients

Bagel Ingredients

2 cups almond flour
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
1 egg (for egg wash)
Toppings (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dough

In a mixing bowl, combine almond flour, Greek yogurt, baking powder, and salt. Mix until well combined and a dough forms.

Shape the Bagels

Once the dough is ready, divide it into 8 equal portions. Roll each portion into a ball and then poke a hole in the center to form the bagel shape.

Prepare for Baking

Place each shaped bagel on the prepared baking sheet. Brush them with the beaten egg and sprinkle your desired toppings on top.

Bake

Bake the bagels in the preheated oven for 20 minutes or until golden brown. Let them cool slightly before serving.

Pro Tips

For a different flavor, try adding spices to the dough such as garlic powder or onion powder, or mix in shredded cheese for an extra cheesy delight.

Serving Suggestions

These high protein bagels are incredibly versatile, allowing you to top them with a variety of spreads or fillings. For breakfast, try them with avocado and a sprinkle of salt and pepper, or cream cheese paired with smoked salmon for a classic New York experience. They also work wonderfully as a base for savory sandwiches—think turkey and hummus or a Mediterranean-inspired medley with cucumber and feta.

If you want to elevate your snacking game, consider slicing these bagels in half and toasting them until crispy. A light smear of butter or olive oil followed by your favorite savory toppings can turn these bagels into a satisfying snack option at any time of day.

Storage and Make-Ahead Tips

These bagels can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, consider freezing them. To freeze, let the bagels cool completely, then wrap individually in plastic wrap followed by aluminum foil to avoid freezer burn. They can be stored for up to 3 months; simply thaw at room temperature before toasting.

If you plan on making a batch for meal prep, consider doubling the recipe and freezing half. You’ll have delicious, protein-packed bagels ready whenever a craving strikes, making breakfast and snacks effortless and quick. Just pop them in the toaster or bake them straight from frozen for a convenient bite any time!

Questions About Recipes

→ Can I use a different type of flour?

You can experiment with other flours, but almond flour provides the best texture and protein content in this recipe.

→ How should I store the bagels?

Store them in an airtight container in the refrigerator for up to a week, or freeze them for longer shelf life.

→ Can I make these bagels vegan?

Yes! Swap the Greek yogurt for a plant-based yogurt and use a flax egg instead of the regular egg.

→ What toppings work best?

Feel free to get creative with toppings! Classic options include sesame seeds, garlic flakes, or everything seasoning.