Protein-Packed Bagels with Skyr

I’m always looking for ways to sneak more protein into breakfast without having to cook eggs again. Don’t get me wrong, I love a good scramble, but some mornings I just want to grab something and go. That’s when these high protein bagels save the day.

The secret is skyr, that thick Icelandic yogurt that packs way more protein than regular yogurt. Mix it with some self-rising flour, and you’ve got chewy, filling bagels without any yeast or waiting around for dough to rise. I’m talking about bagels you can make on a Tuesday morning before work.

Want them plain? Go for it. Prefer everything seasoning or sesame seeds? Load them up. These bagels are totally customizable, and they’ll keep you full until lunch without the mid-morning snack attack.

What Kind of Skyr Should I Use?

Any plain Skyr will work great for these high protein bagels, whether you go with full-fat, low-fat, or non-fat versions. The main thing is to avoid flavored varieties since you want a neutral base that won’t add unwanted sweetness to your bagels. If you can’t find Skyr at your local store, Greek yogurt makes an excellent substitute and will give you nearly identical results. Just make sure whatever you choose is thick and not runny – if there’s excess liquid sitting on top of your yogurt, drain it off before measuring to keep your dough from getting too wet.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Skyr yogurt: If you can’t find Skyr, Greek yogurt works just as well – just make sure it’s the thick, full-fat kind. Regular yogurt is too watery and won’t give you the right dough consistency.
• Self-rising flour: Don’t have self-rising flour? Make your own by mixing 1 cup all-purpose flour with 1.5 teaspoons baking powder and 0.25 teaspoon salt. Just remember to skip the additional salt in the recipe since it’s already in your flour mix.
• Egg: The egg wash gives these bagels their golden color, but if you’re out of eggs, you can brush the tops with a bit of milk or melted butter instead. The color won’t be quite as deep, but they’ll still taste great.
• Toppings: Feel free to get creative with toppings. Try poppy seeds, dried onion flakes, coarse salt, or even a mix of garlic powder and dried herbs. Whatever you have in your pantry will work.

Watch Out for These Mistakes While Baking

The biggest mistake when making two-ingredient dough bagels is overmixing, which can make your bagels dense and tough – stop kneading as soon as the dough comes together and feels smooth, usually after just 3-4 minutes.

Another common error is making the center hole too small, since it will close up during cooking and you’ll end up with round rolls instead of bagels, so aim for a hole that’s about 1.5 inches wide.

Skipping the egg wash might seem like no big deal, but it’s what gives your bagels that golden, shiny exterior and helps the toppings stick, so don’t leave it out.

Finally, resist the urge to eat them straight from the air fryer – those 5 minutes of cooling time let the inside finish setting so you don’t end up with a gummy texture.

What to Serve With High Protein Bagels?

These high protein bagels are perfect for breakfast or lunch, and they pair well with just about any topping you’d put on a regular bagel. I love spreading cream cheese on mine and adding smoked salmon, red onion, and capers for a classic bagel shop experience at home. If you’re looking for something simpler, try them with butter and jam, or go savory with avocado, a fried egg, and a sprinkle of salt and pepper. They also make great sandwich bases – pile on some turkey, lettuce, tomato, and mustard for an easy lunch that’ll keep you full for hours.

Storage Instructions

Store: Keep your bagels in an airtight container or zip-top bag at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days. They might lose a bit of their chewiness, but they’ll still taste great toasted with your favorite spread.

Freeze: These bagels are perfect for freezing! Once they’re completely cool, wrap each one individually in plastic wrap or foil, then place them all in a freezer bag. They’ll keep for up to 3 months, so you can always have fresh bagels ready to go.

Toast: To enjoy a frozen bagel, you can slice it in half while still frozen and pop it straight into the toaster. If you’re reheating from the fridge, a quick toast brings back that nice crispy outside. No need to thaw first, which makes breakfast super easy on busy mornings!

Estimated Nutrition

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

• Calories: 400-460
• Protein: 26-32 g
• Fat: 4-8 g
• Carbohydrates: 65-75 g

Ingredients

• 1 1/4 cups skyr (I use Siggi’s Plain for its thick consistency)
• 1 1/4 cups self-rising flour (I always use King Arthur for better rise)
• 1/4 tsp + pinch salt
• 1/2 teaspoon baking powder
• 1 large egg (beaten well for an even golden wash)
• 2 tablespoons sesame seeds
• 2 tablespoons everything bagel seasoning

Step 1: Prepare Mise en Place and Preheat

• 1 large egg
• 2 tablespoons sesame seeds
• 2 tablespoons everything bagel seasoning
• self-rising flour

Heat your air fryer to 350°F so it reaches temperature while you prep.

In a small bowl, beat the egg well until completely uniform—this ensures an even golden wash on all bagels.

Combine the sesame seeds and everything bagel seasoning in a shallow dish for easy coating.

Have a clean work surface ready and lightly dust it with self-rising flour.

Step 2: Mix and Knead the Dough

• 1 1/4 cups skyr
• 1 1/4 cups self-rising flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

In a medium bowl, combine the skyr, self-rising flour, 1/4 teaspoon salt, and baking powder.

Stir until a shaggy dough forms, then turn it out onto your floured work surface and knead for about 1-2 minutes until smooth and cohesive.

The dough should feel slightly sticky but manageable—this high-protein combination creates a tender bagel, so don’t overwork it.

I find that skyr’s thickness is key here; thinner yogurts will make the dough too wet, which is why I always use Siggi’s.

Step 3: Shape the Bagels

• dough from Step 2

Divide the dough from Step 2 into 4 equal pieces.

Flatten each piece into a disk about 1/2-inch thick, then use your thumb or finger to poke a hole in the center of each one.

Gently stretch and widen the hole to create a bagel shape with a ring about 1 1/2 inches thick—this ensures even cooking throughout.

Step 4: Coat with Egg Wash and Toppings

• 4 shaped bagels from Step 3
• beaten egg from Step 1
• seed mixture from Step 1

Brush each bagel generously with the beaten egg wash from Step 1, then immediately dip or sprinkle the seed mixture onto the top and sides of each bagel, pressing gently so the toppings adhere.

I like to coat the top surface most heavily for a rustic, appealing look.

Step 5: Air Fry the Bagels

• coated bagels from Step 4
• parchment paper

Place the coated bagels from Step 4 on a piece of parchment paper in the air fryer basket, spacing them so they don’t touch.

Air fry at 350°F for 8 minutes, then carefully flip each bagel over and air fry for another 8 minutes until golden brown on both sides.

Step 6: Cool and Serve

• air-fried bagels from Step 5

Remove the bagels from the air fryer and let them cool on a wire rack or plate for about 5 minutes before serving.

This brief rest allows them to set up slightly while still remaining warm and tender.

Protein-Packed Bagels with Skyr

Delicious Protein-Packed Bagels with Skyr 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 4 bagels

Calories 430 kcal

Ingredients

  

• 1 1/4 cups skyr (I use Siggi's Plain for its thick consistency)
• 1 1/4 cups self-rising flour (I always use King Arthur for better rise)
• 1/4 tsp + pinch salt
• 1/2 teaspoon baking powder
• 1 large egg (beaten well for an even golden wash)
• 2 tablespoons sesame seeds
• 2 tablespoons everything bagel seasoning

Instructions

 

• Heat your air fryer to 350°F so it reaches temperature while you prep. In a small bowl, beat the egg well until completely uniform—this ensures an even golden wash on all bagels. Combine the sesame seeds and everything bagel seasoning in a shallow dish for easy coating. Have a clean work surface ready and lightly dust it with self-rising flour.
• In a medium bowl, combine the skyr, self-rising flour, 1/4 teaspoon salt, and baking powder. Stir until a shaggy dough forms, then turn it out onto your floured work surface and knead for about 1-2 minutes until smooth and cohesive. The dough should feel slightly sticky but manageable—this high-protein combination creates a tender bagel, so don't overwork it. I find that skyr's thickness is key here; thinner yogurts will make the dough too wet, which is why I always use Siggi's.
• Divide the dough from Step 2 into 4 equal pieces. Flatten each piece into a disk about 1/2-inch thick, then use your thumb or finger to poke a hole in the center of each one. Gently stretch and widen the hole to create a bagel shape with a ring about 1 1/2 inches thick—this ensures even cooking throughout.
• Brush each bagel generously with the beaten egg wash from Step 1, then immediately dip or sprinkle the seed mixture onto the top and sides of each bagel, pressing gently so the toppings adhere. I like to coat the top surface most heavily for a rustic, appealing look.
• Place the coated bagels from Step 4 on a piece of parchment paper in the air fryer basket, spacing them so they don't touch. Air fry at 350°F for 8 minutes, then carefully flip each bagel over and air fry for another 8 minutes until golden brown on both sides.
• Remove the bagels from the air fryer and let them cool on a wire rack or plate for about 5 minutes before serving. This brief rest allows them to set up slightly while still remaining warm and tender.