Let me guess: you love bagels, but you’re also trying to, you know, not inhale your body weight in carbs every morning? Same. That’s exactly why I’m obsessed with these simple 3-ingredient protein bagels — they’re soft, chewy, and actually good for you.
The first time I made them, I fully expected a kitchen disaster (because how could just three ingredients not end up a hot mess?). But nope — these came out looking like they belonged in a bakery window. And they’re packed with protein, so you don’t crash an hour later. Win-win, right?
FYI, these bagels don’t taste like cardboard either — which, IMO, is important unless you enjoy chewing on gym mats. 😉
So if you’re ready for a bagel that’s ridiculously easy, healthy, and Instagram-worthy, let’s roll (pun absolutely intended).
🛒 What Are These Magical 3 Ingredients?
Alright, let’s get to the star players. You don’t need a pantry full of fancy flours and seeds you’ll never use again. You need:
- Self-Rising Flour – This is your all-in-one hero. It already has baking powder and salt mixed in. If you only have regular flour, no worries — I’ll tell you how to fake it in a minute.
- Greek Yogurt – Yep, plain, thick, non-fat or low-fat Greek yogurt. This adds protein and moisture while keeping things light.
- Egg – For brushing on top to get that golden, shiny bagel crust. Technically, the bagel itself only has two ingredients, but IMO, the egg is mandatory unless you like your bagels looking pale and sad.
That’s it. No yeast. No hours of proofing. No voodoo magic.
👩🍳 How To Make 3-Ingredient Protein Bagels
Ever wondered why so many “healthy” recipes take forever? Well, this one doesn’t. You’ll have warm, fresh bagels in about 30 minutes, start to finish.
Step-By-Step Directions
Step 1: Mix It Up
In a big bowl, combine:
- 1 cup self-rising flour
- 1 cup plain Greek yogurt
Use a fork to mix until it starts coming together. Then ditch the fork and get in there with your hands. Knead lightly for a couple of minutes until you’ve got a smooth dough.
Step 2: Shape Your Bagels
Divide the dough into 4 equal balls. Roll each ball into a rope about 6–8 inches long and connect the ends to form a circle. Congratulations — you just made bagel shapes!
Step 3: Egg Wash & Bake
Whisk an egg and brush it over each bagel. This gives them that shiny, bakery finish.
Bake at 375°F (190°C) for about 20–25 minutes or until they’re golden and cooked through.
Optional: Toss them under the broiler for the last 2–3 minutes to really get that golden color.
🌟 Tips & Tricks For Bagel Success
Ever wondered why your “easy” recipes sometimes flop? (Oh just me? Cool.) Here’s what I learned making these about a dozen times:
- If you don’t have self-rising flour, just mix 1 cup of all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt. Boom — self-rising.
- Don’t over-knead the dough, or your bagels will be tougher than your grandma’s meatloaf.
- Use full-fat Greek yogurt for extra flavor and richness.
- Top with everything bagel seasoning, sesame seeds, or even cinnamon sugar if you’re feeling fancy.
- If the dough feels too sticky, add a tiny bit more flour.
🍳 Why These Bagels Are Actually Healthy
Okay, let’s be real: traditional bagels are basically dense rings of regret. One bagel can pack 300–400 calories and basically zero protein.
Here’s why these protein bagels win at life:
- High protein thanks to the Greek yogurt (about 10–12g protein per bagel).
- Lower in carbs than regular bagels.
- No added sugar or oil
- Only around 150–200 calories per bagel.
So you can have your bagel and eat it too — without that carb coma afterward.
🙋♀️ But Do They Actually Taste Like Real Bagels?
Short answer: YES.
Long answer: Well, they’re a little different — more like a cross between a bagel and a soft pretzel. Chewy, slightly tangy from the yogurt, and downright addictive when warm out of the oven.
If you’re expecting a New York City deli-style bagel that’s been boiled, baked, and blessed by the bagel gods, you might be a little disappointed. But for a bagel you can whip up in half an hour without needing a culinary degree? These are ridiculously good.
📝 How To Store & Reheat
Made a batch and somehow didn’t inhale them all at once? (Who are you?) Here’s how to keep them fresh:
- Store in an airtight container at room temp for up to 2 days.
- For longer storage, wrap them individually and freeze. They’ll keep for about 3 months.
- Reheat in the toaster oven or microwave when ready to eat.
Pro tip: Slice them before freezing, so you can pop one straight into the toaster.
🔥 Fun Variations To Try
Because plain bagels are great, but why stop there? Ever wondered how creative you can get? Let me help:
- Everything Bagels: Sprinkle with everything bagel seasoning before baking.
- Cheddar Jalapeño: Mix shredded cheese and chopped jalapeños into the dough.
- Sweet Cinnamon Raisin: Add a tablespoon of honey, some cinnamon, and raisins to the dough.
- Garlic Parmesan: Brush with garlic butter instead of egg and sprinkle with Parmesan.
Honestly, the hardest part is choosing which one to make first.
📋 Quick Nutrition Facts (per bagel, approx.)
Because some of us like to know what we’re putting into our bodies:
- Calories: 150–200
- Protein: 10–12g
- Carbs: 25–30g
- Fat: 1–2g
Not bad for a bagel that actually fills you up without wrecking your macros.
💬 Common Questions People Ask (AKA FAQ Time)
Can I use non-Greek yogurt?
You can, but your dough might be too runny since Greek yogurt is thicker. If you must, drain regular yogurt in a coffee filter first.
Do I have to use self-rising flour?
Nope. Just mix all-purpose flour with baking powder and salt (see above).
Can I make these gluten-free?
Yes, but you’ll need a good 1:1 gluten-free flour blend. The texture may be a bit different though.
Are they good cold?
They’re fine cold… but they’re amazing toasted. IMO, life’s too short for cold bagels anyway.
🥯 Why You Should Try This Today
Look, you could keep spending $5 at the bagel shop every morning, or you could make these at home, save money, and feel like a kitchen wizard while you’re at it.
They’re:
- Ridiculously easy.
- Packed with protein.
- Customizable AF.
- Done in 30 minutes.
Plus, you get bragging rights when someone asks, “Did you make these?” and you casually say, “Oh yeah, no biggie. Just something I threw together.” 😉
Related Recipes
- Blueberry Oatmeal Breakfast Bars Recipe
- Banana Blueberry Breakfast Cookies Recipe
- Blueberry Buttermilk Breakfast Cake Recipe
🧡 Final Thoughts: Are You Ready To Bake?
So there you have it — simple 3-ingredient protein bagels that are as easy to make as they are to eat. Whether you’re meal prepping, impressing your brunch guests, or just trying not to eat cereal for dinner again (we’ve all been there), these bagels have got your back.
So go ahead — preheat that oven, grab your yogurt, and show those store-bought bagels who’s boss. You’ll wonder why you didn’t try this sooner.
And hey, if you come up with an epic flavor combo, don’t be selfish — share it with me, okay? 😉
Happy baking! 🥯✨
Simple 3-Ingredient Protein Bagels Recipe
Ingredients
- 1 cup self-rising flour or all-purpose flour + 1½ tsp baking powder + pinch salt
- 1 cup plain Greek yogurt non-fat for fewer calories
- 1 scoop unflavored or vanilla protein powder
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, protein powder, and Greek yogurt until a dough forms.
- Knead lightly on a floured surface until smooth.
- Divide dough into 4 equal pieces and shape each into a bagel ring.
- Place bagels on the prepared baking sheet.
- Brush with egg wash for a golden finish (optional).
- Bake for 18–20 minutes until golden brown.
- Cool slightly before serving.
Notes
- For gluten-free, use gluten-free self-rising flour.
- Top with sesame seeds, poppy seeds, or everything bagel seasoning before baking.
- Store in an airtight container for up to 3 days or freeze for longer freshness.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made 🙂
