High Protein Bagels Without Yeast

Name: High Protein Bagels Without Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 2 cups almond flour; 1 cup Greek yogurt; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon olive oil; 1 tablespoon honey (optional); Sesame seeds or poppy seeds (for topping)

Highlighted under: Simple Planning

I’m excited to share my recipe for High Protein Bagels Without Yeast that has transformed my mornings! These bagels are not only quick to make but also pack a punch of protein, making them an excellent choice for breakfast or a snack. The best part is that they come together in under an hour, which means I can enjoy a fresh, warm bagel without the long wait. They are perfect for satisfying cravings and keeping me fueled for the day ahead!

Created by

Francesca Holt

Last updated on 2026-01-24T12:59:34.819Z

I remember the first time I decided to make these High Protein Bagels Without Yeast. I was on a quest for a quick and healthy breakfast option that wouldn’t compromise on taste. After experimenting with several recipes, I found a combination of ingredients that not only saved time but also offered great nutritional value.

The secret is in the ingredient ratio, particularly the blend of Greek yogurt and almond flour, which elevates the protein content. Baking them at a high temperature ensures they develop a nice crust while staying soft inside. Trust me, once you try these, you'll never go back to store-bought bagels!

Why You'll Love This Recipe
Rich in protein to keep you satisfied longer
Quick and easy to make with minimal ingredients
Perfectly chewy texture that rivals traditional bagels

The Role of Ingredients

Each ingredient in this High Protein Bagels recipe plays a significant role in both flavor and texture. Almond flour not only adds a nutty taste but also keeps the bagels gluten-free and rich in healthy fats. Greek yogurt is the star of the show; its moisture content brings the dough together while adding a creamy tang. The combination of these two ingredients allows for a chewy texture that closely mimics traditional bagels, ensuring you won't miss the yeast.

Baking powder acts as a leavening agent even in the absence of yeast, creating a light and airy structure. It’s critical to ensure you use fresh baking powder, as expired powder may not provide the lift you need. If you’re out of baking powder, a homemade substitute can be made using cream of tartar and baking soda, though the rise won't be as pronounced. Each measurement must be spot on to achieve the perfect bagel.

Adding a tablespoon of honey is optional but highly recommended. It adds a touch of sweetness that balances the savory notes from the sesame or poppy seed toppings. If you're looking for a sugar-free option, consider using a sugar substitute or simply omitting it entirely; the bagels will still taste delightful. Experimenting with different seeds can also enhance flavor; chia seeds or flaxseeds can add an extra nutritional boost.

Shaping the Bagels

Shaping the dough into bagels can be a fun and rewarding process. Once you've rolled each portion into a ball, gently poke a hole in the center with your finger to form the classic bagel shape. A tip I find useful is to shape the dough slightly larger than desired since it will puff up during baking. Make sure to rotate the dough while you shape it to ensure an even hole size—this prevents the bagel from becoming uneven while baking.

To maintain uniformity, you might consider using a kitchen scale to divide the dough into equal portions. This will ensure that each bagel bakes uniformly, providing a consistent texture and taste. Each bagel should be around five inches in diameter once shaped. Don't worry if they aren't perfect at first; practice makes perfect, and every unique shape adds character to your breakfast.

If you're looking to add more flavor to your bagels, consider creating a seasoning mix to incorporate into the dough or sprinkle on top along with the seeds. Ingredients like garlic powder, onion flakes, or dried herbs can elevate your bagels, making them even more delicious. I love using a garlic-herb blend, and the messy hands blending the seasonings can be worth the burst of flavor!

Ingredients

For the Bagels

2 cups almond flour
1 cup Greek yogurt
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon honey (optional)
Sesame seeds or poppy seeds (for topping)

Mix the dry and wet ingredients in a large bowl until combined. Form the dough into bagel shapes and place on a baking tray.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix the Ingredients

In a bowl, combine the almond flour, baking powder, and salt. Stir in the Greek yogurt and mix until a dough forms.

Shape the Bagels

Divide the dough into four equal portions. Roll each portion into a ball and then poke a hole in the middle to shape it like a bagel.

Add Toppings

Brush the bagels with olive oil, then sprinkle sesame or poppy seeds on top, if desired.

Bake

Place the bagels on the prepared baking sheet and bake in the preheated oven for 20 minutes or until golden brown.

Cool and Serve

Let the bagels cool for a few minutes on a wire rack before enjoying them warm.

Enjoy your homemade bagels fresh out of the oven, or store them in an airtight container for later!

Pro Tips

For an extra flavor boost, add herbs or garlic powder to the dough before baking. You can also experiment with different toppings to suit your taste!

Storing and Reheating Your Bagels

Once baked, allow the bagels to cool completely on a wire rack to prevent steaming, which can make them soggy. If you’re not planning to eat them right away, they can be stored in an airtight container at room temperature for up to two days. For longer storage, consider freezing them—simply wrap each bagel in plastic wrap followed by aluminum foil to keep them fresh. They can last up to three months in the freezer.

When you’re ready to enjoy your frozen bagels, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes. Toasting them will not only reheat them but also restore that enjoyable chewy texture. An excellent method I use is slicing them before freezing, which allows for quicker thawing and makes them easy to pop into a toaster directly.

Alternatively, if you find yourself with excess bagels, they can be transformed into delightful bagel chips! Simply slice the bagels thinly, brush with olive oil and seasoning, and bake them in the oven at 350°F (175°C) until crispy. This is a great way to repurpose any leftover bagels into a crunchy snack for dipping, adding versatility to your recipe!

Variations and Serving Suggestions

These High Protein Bagels can be easily customized! Try mixing in ingredients like shredded cheese, chopped herbs, or even diced vegetables like bell peppers into the dough for added flavor. A sprinkle of everything bagel seasoning on top can take them to the next level as well. You can play around with different flavor combinations to suit your palate, keeping breakfast exciting!

For a satisfying breakfast, serve your bagels with a spread of cream cheese, avocado, or your favorite nut butter. Top with sliced tomatoes, cucumbers, or even a fried egg for a complete meal that's packed with protein. I love using a herbed cream cheese, which complements the chewy texture of the bagels beautifully and adds a creamy richness that’s hard to resist.

If you're feeling adventurous, consider creating a bagel sandwich with your favorite fillings. Smoked salmon with capers and dill, turkey with spicy mustard, or even a classic PB&J can all work beautifully. The base of these bagels makes them hearty enough to handle substantial fillings without falling apart, ensuring that every bite is deliciously satisfying.

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute almond flour with coconut flour, but you may need to adjust the quantity since coconut flour is more absorbent.

→ Can I freeze the bagels?

Absolutely! Once cooled, wrap the bagels tightly and place them in a freezer bag. They can be frozen for up to 3 months.

→ What can I serve with these bagels?

They pair wonderfully with cream cheese, avocado, or your favorite spread for a delicious snack or meal.

→ How do I store the bagels?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.