Two-Ingredient Protein Bagels

By Jenna Ruiz, RDN · Updated July 1, 2026

Self-rising flour and Greek yogurt make chewy bagels with 17 grams of protein and no yeast or proofing.

Prep

12 min

Cook

25 min

Total

37 min

Servings

4

Calories

290

Protein

17g

Carbs

46g

Fat

4g

Ingredients

• •1.5 cups self-rising flour plus more for dusting
• •1 cup (227g) nonfat Greek yogurt
• •1 egg, beaten, for the wash
• •2 tablespoons everything bagel seasoning
• •1/2 teaspoon salt

Instructions

1. 1

   Heat the oven to 375°F and line a sheet pan with parchment.

2. 2

   Mix the flour, salt, and yogurt until a shaggy dough forms, then knead on a floured surface for 3 minutes.

3. 3

   Divide into four pieces, roll each into a rope, and pinch into a ring.

4. 4

   Brush with egg wash and sprinkle generously with seasoning.

5. 5

   Bake 22 to 25 minutes, until deep golden. Cool 10 minutes before slicing.

Nutrition Facts

Nutrition is an estimate per serving based on USDA data. Values vary by brand and portion.

Recipe Notes

• Weigh your protein raw for the most accurate macros.
• Season in layers: a little salt at each stage beats a lot at the end.

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, covered, until warmed through.

Meal Prep Tips

Double the batch and portion into single-serve containers while everything is still warm. Cool uncovered for 15 minutes before sealing so condensation does not water down the sauce.

Recipe Variations

• Swap the protein one-for-one with chicken, turkey, shrimp, or extra-firm tofu.
• Add a cup of chopped vegetables to raise the fiber without changing the cook time.

Frequently Asked Questions