Everything Seasoning Protein Bagels

My kitchen smelled like a New York deli on the morning I decided protein powder didn't have to mean sad, chalky shakes. I'd just stared at a container of Greek yogurt and wondered what would happen if I treated it like dough instead of a topping. Twenty minutes later, these bagels emerged from the oven golden and somehow fluffy, and my roommate demanded the recipe before even tasting one. That's when I realized I'd accidentally created something that tasted indulgent while quietly packing 12 grams of protein into breakfast.

I made these one Saturday for a friend who'd just started strength training and was tired of the same boring chicken and rice routine. She bit into one still warm from the cooling rack, closed her eyes, and said, "This is what I'm eating every morning now." By the next week, she'd made three batches and was asking if she could add mozzarella inside. Sometimes the best recipes are the ones that make people feel taken care of, not restricted.

Ingredients

• All-purpose flour (1 cup, 120 g): The structure keeper that gives your bagels that tender crumb while staying light enough that the yogurt can work its magic without fighting you.
• Unflavored whey protein powder (1/4 cup, 30 g): Choose a neutral brand without artificial sweeteners or weird aftertaste, because it will show up in every bite, and you want it whispering in the background, not shouting.
• Baking powder (2 teaspoons): Your leavening agent that lifts the dough, creating that airy bagel texture without any of the complexity of yeast.
• Fine salt (1/2 teaspoon): The tiny detail that awakens all the other flavors and prevents these from tasting one-dimensional.
• Nonfat Greek yogurt (1 cup, 240 g): This is your binding miracle, turning a protein-forward mixture into actual dough that's somehow both tender and substantial.
• Everything bagel seasoning (2 tablespoons): The whole reason you're here, honestly, delivering onion, garlic, sesame, and poppy seeds in one blessed shake.
• Egg wash (1 large egg, beaten, optional): A brush of this gives you that bakery-quality shine, but if you skip it, your bagels won't judge you.

Instructions

Get your oven ready and set the stage:

Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper so nothing sticks and cleanup becomes someone else's problem, ideally.

Mix your dry ensemble:

Whisk flour, protein powder, baking powder, and salt together in a large bowl until everything is evenly distributed and you don't see any white streaks of protein powder hiding in corners. This even mixing is what prevents dense pockets later.

Introduce the yogurt:

Add your Greek yogurt and stir with a spatula, watching as the mixture transforms from powder to something that actually looks like it could become food. Stop when you have a shaggy, slightly sticky dough.

Knead gently into submission:

Turn the dough onto a lightly floured surface and knead for just 1-2 minutes until it feels smooth and cohesive, resisting the urge to overwork it like you're training it for a boxing match. Overworking creates tough bagels, and nobody came here for that.

Divide and shape your bagels:

Split the dough into 4 equal pieces, then roll each piece into a rope about 6 inches long before forming it into a bagel shape by connecting the ends and pinching them firmly to seal. This is the moment where your bagels actually look like bagels instead of mysterious blobs.

Apply the glossy finish (if you're feeling fancy):

Brush the tops of your bagels with beaten egg for that golden, shiny finish that makes people think you went to culinary school. If you're skipping this step, your bagels will still taste great, just less photogenic.

Shower them with seasoning:

Sprinkle everything bagel seasoning generously across the tops, pressing it gently so the seeds and bits actually stick rather than falling off the second someone picks one up.

Bake until they're golden and cooked through:

Pop them into the oven for 22-25 minutes, watching through the window as they puff up and turn golden brown, filling your kitchen with a savory aroma that will make everyone wonder what you're doing. They're ready when they sound hollow if you tap the bottom gently.

Cool before you devour:

Transfer to a wire rack for at least 10 minutes so the insides set and you don't burn the roof of your mouth, which ruins the whole experience and your dignity.

Save

There's something weirdly grounding about the moment you pick up a still-warm bagel and realize you've created something that feels both wholesome and indulgent at the same time. It's the kind of breakfast that doesn't apologize for being good for you.

What Makes These Different From Regular Bagels

Traditional bagels require boiling in a pot of water infused with baking soda, which creates that characteristic chewy exterior and dense crumb. These protein bagels skip that whole step entirely, baking straight on a sheet like regular bread, which gives them a lighter, more bread-like texture that's honestly more forgiving if you're new to bagel-making. The Greek yogurt does the heavy lifting here, replacing some of the water and eggs while adding that tangy protein element that makes them feel more substantial than plain bagels without the heaviness. You're trading that traditional chew for something that's actually easier to make, still delicious, and significantly more useful for your fitness goals.

Storage and Make-Ahead Strategy

These bagels are best the same day you make them, when they're still tender and the everything seasoning tastes fresh, but they'll hang around in an airtight container for two days without completely falling apart. If you're thinking ahead, you can freeze them unbaked, shape and all, then bake directly from frozen for about 30-32 minutes, adding a few minutes to account for the cold start. Toasting leftover bagels actually revives them better than eating them cold from the container, bringing back some of that texture and making the seasoning taste less like an afterthought.

Customizations That Actually Work

The base recipe is solid, but it loves being tinkered with if you know what you're doing. Dairy-free yogurt works if that's your situation, though the texture gets a bit less forgiving and sometimes slightly grainier, so start by mixing with a fork instead of a spatula to feel what you're working with. Add a tablespoon of honey or maple syrup to the wet ingredients if you want a subtle sweetness that doesn't compete with the savory seasoning, or go gluten-free with a 1:1 baking flour blend if that matters to your body. You could even swap the everything bagel seasoning for everything but the bagel if you're trying to reduce sodium, or use za'atar for something completely different that shouldn't work but actually does.

• Try adding a tablespoon of chopped fresh dill to the dough for a subtle herbal note that pairs weirdly well with the everything seasoning.
• Brush the bagels with a little melted butter mixed with garlic powder right when they come out of the oven for an extra savory moment.
• Make these on a Sunday morning when you have time to enjoy the process and the kitchen smells incredible.

Save

These bagels turned my weekday mornings into something I actually looked forward to instead of something I endured. They're proof that food that's good for you doesn't have to taste like punishment.

Kitchen Tips & Answers

→ What gives these bagels a high protein content?

Using Greek yogurt and unflavored whey protein powder in the dough boosts the protein while keeping the texture fluffy and moist.

→ Can I make these bagels gluten-free?

Yes, substituting all-purpose flour with a 1:1 gluten-free baking flour works, though texture may vary slightly.

→ Is the egg wash necessary for baking?

The egg wash is optional but it adds a nice glossy finish and helps the seasoning adhere better.

→ How should I store leftover bagels?

Store cooled bagels in an airtight container at room temperature for up to two days to maintain freshness.

→ Can I add sweetness to the dough?

Yes, adding a tablespoon of honey or maple syrup to the dough will add a touch of sweetness without altering texture.

→ What allergens are present in these bagels?

They contain wheat gluten, dairy from Greek yogurt and protein powder, egg if using the wash, and sesame seeds in the seasoning.