High Protein Bagels Without Yeast

Name: High Protein Bagels Without Yeast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 1 cup almond flour; 1 cup Greek yogurt; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 egg (for egg wash); Optional: sesame seeds or everything bagel seasoning for topping

Highlighted under: Vital Meals

I’ve always craved the satisfying chew of a bagel but wanted a healthier twist. That's why I created these High Protein Bagels Without Yeast, which are not only easy to make but also packed with protein! You won’t believe that they’re so simple to whip up. Perfect for breakfast or as a snack, these bagels maintain all the texture and flavor you love, but with a boost of nutrients. Making them from scratch is a rewarding experience that I’m excited to share with you!

Created by

Hallie Foster

Last updated on 2026-01-22T09:19:13.864Z

When I first experimented with these High Protein Bagels Without Yeast, I was skeptical about their texture. However, I was pleasantly surprised by how fluffy and chewy they turned out. By using high-protein Greek yogurt mixed with almond flour, I created a perfect foundation that mimics traditional bagels while keeping them light and satisfying. I recommend letting them cool slightly before slicing, as this enhances their texture.

This recipe was inspired by my quest for a quick, nutritious breakfast option that wouldn’t require hours of kneading and waiting. The absence of yeast means no rise time, and they come together in just about 35 minutes. I can’t wait for you to experience the effortless joy of making bagels at home!

Why You Will Love This Recipe
High protein content keeps you fuller for longer
No yeast means quick preparation
Perfectly chewy texture and customizable toppings

Ingredient Breakdown

The cornerstone of these High Protein Bagels Without Yeast is almond flour, which not only offers a rich nutty flavor but also packs a significant protein punch. Almond flour is lower in carbs and higher in healthy fats compared to traditional flour, making these bagels a great option for those on a low-carb or ketogenic diet. If you don’t have almond flour on hand, you can try using coconut flour, but be aware that you will need to adjust the amounts since coconut flour absorbs more liquid.

Greek yogurt is another key ingredient that contributes to both the protein content and the moistness of the bagels. It binds the dough together and adds a slight tanginess that balances out the flavors. For a dairy-free alternative, consider using a plant-based yogurt. Just ensure that it's thick and unsweetened to maintain the integrity of the dough.

Technique Tips for Perfect Bagels

When shaping your bagels, be sure to roll the dough pieces evenly to avoid inconsistencies. The size of your bagels will affect baking time; larger bagels may need an extra minute or two in the oven. After poking a hole in the middle, gently stretch the bagel to achieve that classic shape—this prevents them from puffing up too much while baking.

To achieve a golden-brown top that’s visually appealing and delicious, don't skip the egg wash before baking. This step also helps any toppings adhere well. If you prefer a vegan version, you can brush the tops with a mix of unsweetened almond milk and a dash of turmeric for color.

Ingredients

For the Bagels

1 cup almond flour
1 cup Greek yogurt
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg (for egg wash)
Optional: sesame seeds or everything bagel seasoning for topping

Instructions

Preheat the Oven

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

Mix the Ingredients

In a bowl, combine the almond flour, Greek yogurt, baking powder, and salt. Mix until a dough forms. It should be slightly sticky but manageable.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then use your fingers to poke a hole through the middle, shaping it like a bagel.

Prepare for Baking

Place the shaped bagels on the prepared baking sheet. Brush the tops with a beaten egg and sprinkle with sesame seeds or everything bagel seasoning if desired.

Bake

Bake in the preheated oven for 15 minutes or until golden brown. Allow cooling before slicing.

Pro Tips

For an extra punch of flavor, add your favorite herbs or spices directly to the dough before baking. You can also experiment with different toppings to suit your taste!

Serving Suggestions

These High Protein Bagels Without Yeast can be enjoyed in numerous ways. For a classic breakfast, top them with cream cheese and smoked salmon, or create an avocado toast variation with smashed avocado, salt, and pepper. They also pair wonderfully with nut butter and sliced bananas for a post-workout snack, offering a satisfying combination of protein and healthy fats.

If you’d like to mix things up, consider stuffing the bagels before baking. Adding ingredients like shredded cheese, sautéed veggies, or even deli meats can elevate the flavor profile and make for a more filling meal. Just be mindful of the amount you incorporate, as excessive fillings can affect baking time.

Storing and Reheating

To keep your bagels at their best, store any leftovers in an airtight container at room temperature for up to two days. If you want to extend their shelf life, I recommend freezing them. Wrap each bagel individually in plastic wrap and place them in a freezer bag—this will help prevent freezer burn. They can last frozen for up to three months.

When you're ready to enjoy your frozen bagels, simply remove them from the freezer and allow them to thaw at room temperature or pop them in the toaster straight from the freezer. If reheating, aim for a few minutes at 350°F (175°C) until warmed through. This will restore their delightful chewiness.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

Yes, but this will change the protein content and overall texture of the bagels.

→ How do I store leftover bagels?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these bagels?

Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 2 months.

→ What can I add to the dough?

Feel free to add ingredients like minced garlic, onion powder, or herbs for added flavor.