Simple Bagels with Protein Powder

I’m always looking for ways to sneak more protein into my breakfast without feeling like I’m eating a protein bar. Don’t get me wrong, I love a good bagel, but the regular ones leave me hungry an hour later. That’s when I started playing around with adding protein powder to my bagel dough.

These bagels are made with just five ingredients and come together way faster than you’d think. No yeast, no waiting around for dough to rise, and no special equipment needed. Just mix, shape, boil, and bake. They’ve got that chewy texture you want from a bagel, plus enough protein to actually keep you full until lunch.

Want plain? Go for it. Feeling fancy? Add everything bagel seasoning on top. I make a batch on Sunday and we eat them all week long. Toast them, top them with cream cheese, or use them for breakfast sandwiches. They work for whatever you’re in the mood for.

What Kind of Protein Powder Should I Use?

For these bagels, you’ll want to stick with unflavored or vanilla protein powder to keep the taste neutral and bagel-like. Whey protein isolate tends to work best because it has a finer texture and blends more smoothly into the dough, but casein protein can also work in a pinch. Avoid using heavily flavored protein powders like chocolate or strawberry unless you’re going for a sweet bagel situation. If your protein powder tends to be chalky or gritty, you might want to sift it before adding it to your dough to help create a smoother texture in your final bagels.

Options for Substitutions

This simple bagel recipe is pretty forgiving when it comes to swaps:

• Protein powder: You can use any flavor of protein powder you like – vanilla, chocolate, or unflavored all work. Just keep in mind that whey protein tends to work best for baking. If using plant-based protein powder, your bagels might turn out slightly denser.
• Yogurt: Greek yogurt is ideal here for its thick texture, but regular yogurt works too – just drain off any excess liquid first. You can also use plain, vanilla, or flavored yogurt depending on what taste you’re going for.
• Flour: All-purpose flour is standard, but you can try whole wheat flour for a heartier texture. If you go this route, you might need to add a tablespoon or two of extra yogurt since whole wheat absorbs more liquid.
• Egg white: Don’t want to waste the yolk? You can use a whole egg instead – it’ll make the bagels slightly richer. Or skip the egg wash altogether if you don’t mind a less shiny top.

Watch Out for These Mistakes While Baking

The biggest mistake when making protein powder bagels is over-kneading the dough, which can make your bagels tough and dense instead of soft and chewy – knead just until the dough comes together and feels smooth, usually about 3-4 minutes.

Since protein powder absorbs liquid differently than regular flour, your dough might seem too sticky or too dry at first, so add a teaspoon of water or flour at a time until you get a workable consistency that’s slightly tacky but not sticking to your hands.

Another common error is skipping the egg white wash, which not only helps toppings stick but also gives your bagels that golden, slightly shiny finish you’re looking for.

Finally, don’t pull them out of the oven too early – they should feel firm to the touch and have a light golden color, and letting them rest for at least 5 minutes after baking helps them firm up and makes them easier to slice without squishing.

What to Serve With Protein Powder Bagels?

These protein-packed bagels are perfect for breakfast or a post-workout snack, and they pair really well with your favorite bagel toppings. I love spreading cream cheese on mine – either plain or flavored with chives, everything seasoning, or even a little honey for something sweet. You can also go the savory route with sliced avocado, a fried egg, and some hot sauce, or keep it simple with peanut butter and sliced banana. If you’re meal prepping, these bagels work great alongside scrambled eggs and fresh fruit for a complete breakfast that’ll keep you full for hours.

Storage Instructions

Store: Keep your protein bagels in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for about 5 days. They’re great to make on Sunday for quick breakfasts throughout the week!

Freeze: These bagels freeze really well for up to 3 months. Just slice them in half before freezing so you can pop them straight into the toaster when you need them. I like to wrap each one individually in plastic wrap, then store them all together in a freezer bag.

Toast: Whether fresh or frozen, these bagels taste best when toasted. If frozen, you can toast them directly from the freezer on a medium setting. They’ll crisp up nicely on the outside while staying soft inside, perfect for spreading with cream cheese or your favorite topping.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-420
• Protein: 37-45 g
• Fat: 1-3 g
• Carbohydrates: 39-47 g

Ingredients

• 3/4 cup King Arthur all-purpose flour
• 1/2 cup protein powder
• 1 cup + 2 tablespoons Fage 0% Greek yogurt
• 1 egg white
• 1/4 teaspoon salt

Step 1: Prepare the Oven and Mise en Place

• Parchment paper for baking sheet

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

This gives the oven time to reach the proper temperature while you prepare the dough.

Have all your ingredients measured and ready before you start mixing, as this dough comes together quickly and benefits from immediate kneading.

Step 2: Combine Dry Ingredients and Mix the Dough

• 3/4 cup King Arthur all-purpose flour
• 1/2 cup protein powder
• 1/4 teaspoon salt
• 1 cup + 2 tablespoons Fage 0% Greek yogurt
• 1 egg white

In a medium bowl, combine the all-purpose flour, protein powder, and salt.

Add the Greek yogurt and egg white to the dry mixture, then stir until a shaggy dough begins to form.

The yogurt provides moisture and structure while the protein powder adds nutrition without requiring additional liquid.

Transfer the mixture to a clean work surface and knead for 3-5 minutes until the dough becomes smooth and cohesive.

I find the dough comes together best when you work it firmly but gently—if it feels sticky, a light dusting of flour helps without drying it out.

Step 3: Shape the Bagels

• Dough from Step 2

Divide the dough from Step 2 into 8 equal pieces.

Roll each piece into a ball, then use your thumb to poke a hole in the center and gently stretch it into a bagel shape with a hole roughly 1.5 inches in diameter.

The hole should go almost all the way through but not completely—this allows the bagel to cook evenly.

I like to make the rings slightly thicker around the edges so they hold their shape well during baking.

Step 4: Prepare Bagels for Baking

• Bagels from Step 3
• Egg white

Place the shaped bagels on the prepared baking sheet, spacing them about 2 inches apart.

Brush the top and sides of each bagel with the reserved egg white using a pastry brush or your fingertip—this creates a light egg wash that helps them brown slightly and gives them a subtle sheen.

Add any desired toppings (such as sesame seeds, poppy seeds, everything seasoning, or cinnamon) while the egg white is still wet so they adhere properly.

Step 5: Bake and Cool the Bagels

• Bagels from Step 4

Bake the bagels in the preheated 180°C (350°F) oven for 15-17 minutes, until they’re lightly golden on top and firm to the touch.

Remove from the oven and let them rest on the baking sheet for 3-5 minutes before transferring to a cooling rack.

This resting period allows the interior to set slightly while they’re still warm, ensuring a better texture when you eventually slice and eat them.

Simple Bagels with Protein Powder

Delicious Simple Bagels with Protein Powder recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 bagels

Calories 385 kcal

Ingredients

  

• 3/4 cup King Arthur all-purpose flour
• 1/2 cup protein powder
• 1 cup + 2 tablespoons Fage 0% Greek yogurt
• 1 egg white
• 1/4 teaspoon salt

Instructions

 

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This gives the oven time to reach the proper temperature while you prepare the dough. Have all your ingredients measured and ready before you start mixing, as this dough comes together quickly and benefits from immediate kneading.
• In a medium bowl, combine the all-purpose flour, protein powder, and salt. Add the Greek yogurt and egg white to the dry mixture, then stir until a shaggy dough begins to form. The yogurt provides moisture and structure while the protein powder adds nutrition without requiring additional liquid. Transfer the mixture to a clean work surface and knead for 3-5 minutes until the dough becomes smooth and cohesive. I find the dough comes together best when you work it firmly but gently—if it feels sticky, a light dusting of flour helps without drying it out.
• Divide the dough from Step 2 into 8 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole in the center and gently stretch it into a bagel shape with a hole roughly 1.5 inches in diameter. The hole should go almost all the way through but not completely—this allows the bagel to cook evenly. I like to make the rings slightly thicker around the edges so they hold their shape well during baking.
• Place the shaped bagels on the prepared baking sheet, spacing them about 2 inches apart. Brush the top and sides of each bagel with the reserved egg white using a pastry brush or your fingertip—this creates a light egg wash that helps them brown slightly and gives them a subtle sheen. Add any desired toppings (such as sesame seeds, poppy seeds, everything seasoning, or cinnamon) while the egg white is still wet so they adhere properly.
• Bake the bagels in the preheated 180°C (350°F) oven for 15-17 minutes, until they're lightly golden on top and firm to the touch. Remove from the oven and let them rest on the baking sheet for 3-5 minutes before transferring to a cooling rack. This resting period allows the interior to set slightly while they're still warm, ensuring a better texture when you eventually slice and eat them.