High Protein Bagel Recipe

Yes, some homemade and commercial high protein bagels do contain noticeably more protein, but not all “high protein” claims are dramatic. Swaps like Greek yogurt, cottage cheese or added protein powder can push a bagel from ~10–12 g protein up toward 15–30 g depending on the recipe and toppings, but some viral versions only improve protein a little versus store bought.

Use Greek yogurt or cottage cheese in the dough (the viral 2- or 3-ingredient bagels) or replace a small portion of flour with high-protein flours like bread flour, chickpea or soy flour for a natural boost. A modest swap of about 10–15 percent of the flour weight for a protein powder or higher protein flour gives extra protein without wrecking texture. Users praise Greek yogurt and cottage cheese for ease and a good protein bump.

You can add protein powder, but less is more. Too much powder often makes dough dry, chalky or gummy. Most experienced bakers who add powder recommend swapping only about 10–15 percent of total flour for powder and balancing with extra liquid, egg, or a yogurt/cottage cheese boost so the bagel stays moist and chewy. Several home bakers report good results when they keep powder modest and tweak hydration.

They are an easy, fast, higher protein option people love for convenience and flavour. Expect a different texture than classic boiled yeast bagels, often softer and more roll like, but many cooks find them perfectly satisfying and useful for sandwiches. If you want the traditional chew and shine, include an egg wash and consider a short boil or a recipe designed to mimic the classic method.

Go for lean proteins and high protein, low calorie spreads: smoked salmon, plain Greek yogurt based spreads or thinned Greek yogurt “cream cheese,” cottage cheese, egg or egg white sandwiches, turkey breast, or tuna made with yogurt instead of mayo. These choices add solid protein while keeping calories reasonable; seeds and hemp add protein and healthy fats if you want a little extra. User feedback strongly favours Greek yogurt spreads and smoked salmon as both tasty and protein efficient.

Yes. Use higher protein plant flours like chickpea or soy, add pea protein powder modestly, and include starchy binders like cooked potato, sweet potato or a little flax + water to hold the crumb together. Many home cooks report success with a combined strategy: using part chickpea or soy flour, adding seeds, and keeping moisture up so the bagel stays tender instead of dry.