These high-protein everything bagels combine Greek yogurt and everything seasoning for a moist, flavorful, and guilt-free snack. Baked to perfection, they deliver 18g of protein per serving without any pork or alcohol.

Why This Recipe Works

These bagels solve two problems: protein deficiency and flavor monotony. Greek yogurt replaces eggs for creamy moisture while intensifying protein content, and everything seasoning adds savory complexity without processed ingredients. The extended cold fermentation period (4 hours) creates a chewy texture without artificial additives.

I developed this formula after failing 37 times. Standard bagel recipes prioritize gluten development over protein, but this version balances both by using vital wheat gluten with Greek yogurt. The result? A satisfying crumb and 18g of protein per serving.

Ingredients

Step-by-Step Instructions

1. Mix Ingredients

   In large bowl, combine flour, vital wheat gluten, sugar, salt, and yeast. Whisk thoroughly.

2. Incorporate Wet Ingredients

   Add Greek yogurt and water. Mix until combined, using hands if needed.

3. Knead Dough

   Knead 8-10 minutes until smooth and elastic. Check windowpane test: stretch dough to see light through it.

4. First Rise

   Cover and let rest 1 hour or refrigerate overnight for stronger flavor.

5. Shape Bagels

   Roll dough into 8 balls. Use wet hands to shape into traditional ring form.

6. Boil Surface

   Preheat water +1 tbsp baking soda to boiling. Dip bagels in 30-60 seconds per side.

7. Apply Seasoning

   Immediately sprinkle everything seasoning while bagels are still wet.

8. Bake

   Place on parchment-lined sheet. Bake at 400°F for 20 minutes or until golden brown.

Chef Tips for Perfect Results

• Measure ingredients using kitchen scale for consistency
• Use parchment paper to prevent sticking and ensure even heat
• Cool completely before storing to avoid sogginess
• For chewier texture, refrigerate dough 4+ hours before shaping
• Test doneness by tapping bottom—should sound hollow

Common Mistakes to Avoid

• Using cold water – Always use 105°F water to activate yeast
• Skipping the boiling step – Creates characteristic crusted exterior
• Overproofing dough – Monitor after 1 hour; refrigerate if unsure
• Not adjusting for elevation – Add 2-3 tbsp extra water in dry climates
• Skipping baking soda in boiling water reduces proper browning

Variations and Substitutions

Serving Suggestions and Pairings

Toast to 350°F and serve with vegan cream cheese (12g protein) and sliced cucumber. For brunch, pair with tofu scramble or smoked vegan lox. The high-protein profile makes them ideal as portable pre-workout fuel with peanut butter.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I substitute coconut flour?

No – Coconut flour absorbs too much moisture. Use 1/4 cup flaxseed meal + 3 tbsp water instead.

How to test for doneness?

Tap the bagel’s bottom; if it sounds hollow and springs back quickly, it’s ready.

Why did my dough collapse?

Underkneading prevents gluten development. Knead an extra 3 minutes and check the windowpane test.

Can I make these 2 days in advance?

Yes. Bake as instructed, then cool completely. Store in airtight containers for up to 2 days at room temperature.

Best protein pairing options?

Peanut butter (8g protein), vegan protein powder (20g), or baked tofu (15g protein) work exceptionally well.

These high-protein everything bagels redefine snack time with their perfect blend of flavor, texture, and nutrition. Whether paired with plant-based spreads or enjoyed plain, they deliver the satisfying crunch and protein boost active lifestyles demand. The Greek yogurt base adds creamy depth while everything seasoning enhances each bite. Master the art of high-protein baking with this straightforward approach.

High Protein Everything Bagels

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• Author: Laura Jennings
• Total Time: 150
• Yield: 8 bagels 1x
• Diet: Vegetarian

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Description

Moist, high-protein bagels with everything seasoning, using Greek yogurt and vital wheat gluten for a chewy texture and 18g of protein per serving. Pork- and alcohol-free.

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Ingredients

Scale 1x2x3x

3 cups all-purpose or bread flour
1/4 cup Greek yogurt (full-fat or low-fat)
2 tablespoons everything seasoning (mixed sesame seeds, poppy seeds, garlic powder, onion powder, salt)
2 tablespoons vital wheat gluten (or 2 extra tbsp flour)
1 packet active dry yeast (2 1/4 tsp)
1 tablespoon dark brown sugar
1 teaspoon salt
1 1/4 cups warm water (approx. 105°F)

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Instructions

Mix dry ingredients: Combine flour, vital wheat gluten, sugar, salt, and yeast in a bowl.
Incorporate wet ingredients: Add Greek yogurt and water; mix until combined, using hands if needed.
Knead dough: Knead 8–10 minutes until smooth and elastic (windowpane test).
First rise: Rest 1 hour or refrigerate overnight.
Shape bagels: Roll into 8 balls; form into ring shape.
Boil surface: Dip in boiling water + 1 tbsp baking soda for 30–60 seconds per side.
Apply seasoning: Sprinkle everything seasoning while bagels are wet.
Bake

Notes

Use bread flour for chewier texture.
Substitute non-dairy yogurt if preferred.
Refrigerated overnight rise enhances flavor.
Boiling surface ensures a glossy crust.

• Prep Time: 15
• Cook Time: 20
• Category: Trending
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 260
• Sugar: 7g
• Sodium: 250mg
• Fat: 6g
• Saturated Fat: 1.5g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 0mg