Quick Vegan High Protein Bagels

I’ll be honest—I used to think high-protein bagels were always going to taste like cardboard. The ones I tried at the store were dense and flavorless, nothing like the chewy, satisfying bagels I actually craved.

Then I discovered lupini flour. It’s a game-changer because it packs in way more protein than regular flour without that weird chalky taste. Mix it with some yogurt and a handful of other simple ingredients, and you’ve got yourself bagels that actually taste good while still hitting your protein goals. No fancy equipment needed, and you definitely don’t have to spend an hour boiling and baking like traditional bagels require.

What Kind of Yogurt Should I Use?

For these vegan high protein bagels, you’ll want to use a plant-based yogurt since this is a vegan recipe. Thick, Greek-style vegan yogurts work best because they have less moisture and will give you a better dough consistency. Coconut, almond, or soy-based yogurts all work well, so just pick whichever one you prefer or have on hand. If your yogurt seems really watery, you might want to strain it through a cheesecloth for a few minutes to remove excess liquid, which will help your bagels hold their shape better.

Options for Substitutions

While these bagels are pretty straightforward, here are some swaps you can make:

• Lupini flour: This is the key ingredient that gives these bagels their high protein content, so I’d recommend sticking with it if possible. If you absolutely can’t find it, you could try chickpea flour or a blend of almond flour and vital wheat gluten, though the texture and protein content will be different.
• Yogurt: Since this is a vegan recipe, make sure you’re using plant-based yogurt like coconut, almond, or soy yogurt. Greek-style vegan yogurt works best for a thicker consistency. Different brands have different moisture levels, so you might need to adjust slightly.
• Baking powder: If you’re out of baking powder, you can make your own by mixing 1/2 teaspoon baking soda with 1 teaspoon cream of tartar.
• Everything bagel seasoning: Feel free to get creative here! Try sesame seeds, poppy seeds, dried onion flakes, or garlic powder on their own. You could also go sweet with cinnamon and sugar, or keep them plain.

Watch Out for These Mistakes While Baking

The biggest mistake with these bagels is adding too much flour while shaping, which can make them dense and dry – keep your hands wet instead of flouring them, and the dough won’t stick.

Since lupini flour behaves differently than regular flour, overmixing the dough can lead to tough bagels, so stop mixing as soon as everything comes together into a shaggy ball.

Don’t skip the cooling time after baking, as cutting into hot bagels will give you a gummy texture inside – those 10-15 minutes allow the interior to set properly.

If your bagels spread too much during baking, try refrigerating the shaped dough for 10 minutes before putting them in the oven, which helps them hold their shape better.

What to Serve With Vegan High Protein Bagels?

These bagels are perfect for breakfast or lunch and pair well with all your favorite bagel toppings. I love spreading them with vegan cream cheese, avocado slices, and a sprinkle of red pepper flakes for a quick and filling meal. You can also go the classic route with peanut butter and banana, or try hummus with cucumber and tomato for a savory option. If you’re making these for brunch, serve them alongside a tofu scramble or some fresh fruit for a complete high-protein meal.

Storage Instructions

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

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 without waiting for them to thaw. 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, just like a regular bagel.

Estimated Nutrition

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

• Calories: 230-270
• Protein: 20-23 g
• Fat: 5-7 g
• Carbohydrates: 25-29 g

Ingredients

For the bagel dough:

• 3/4 cup lupini flour (I use Carrington Farms for the highest protein content)
• 1/2 cup yogurt (I prefer Forager Project unsweetened cashew yogurt for a neutral taste)
• 1 1/4 tsp baking powder
• 3/4 tsp salt
• 1/8 tsp garlic powder

For the topping:

• everything bagel seasoning (press firmly into the dough to ensure it sticks during baking)

Step 1: Prepare Your Workspace and Preheat

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Have a small bowl of water nearby for wetting your hands—this will prevent the sticky dough from sticking to your fingers when shaping.

I find that keeping your hands consistently moist throughout the shaping process makes it much easier to create a smooth, uniform bagel.

Step 2: Mix the Dry Ingredients and Combine with Yogurt

• 3/4 cup lupini flour
• 1 1/4 tsp baking powder
• 3/4 tsp salt
• 1/8 tsp garlic powder
• 1/2 cup yogurt

In a medium bowl, whisk together the lupini flour, baking powder, salt, and garlic powder.

Add the yogurt to the dry mixture and stir with a spatula or wooden spoon until a thick, shaggy dough forms.

The dough will be quite dense and slightly sticky—this is normal for a high-protein bagel.

Mix until all the dry ingredients are fully incorporated and no flour pockets remain.

Step 3: Shape the Dough into a Bagel

• dough mixture from Step 2

Wet your hands with water and gather the dough from Step 2 into a ball.

Form it into a bagel shape by creating a hole in the center using your thumbs and gently stretching the dough into a ring approximately 3-4 inches in diameter.

The dough should be roughly 1/2 inch thick.

I recommend working quickly but gently—the dough is more forgiving than traditional bagel dough, so don’t worry if it’s not perfectly even.

Step 4: Season and Prepare for Baking

• shaped bagel from Step 3
• everything bagel seasoning

Place the shaped bagel from Step 3 onto your prepared baking sheet.

Generously sprinkle the everything bagel seasoning over the top and sides of the bagel, then press it firmly into the dough with your wet fingers to ensure the seasoning adheres during baking.

This firm pressing is crucial—it keeps the seasonings from sliding off as the bagel rises and bakes.

Step 5: Bake Until Golden and Set

• seasoned bagel from Step 4

Bake the seasoned bagel for 20-25 minutes, until the top is golden brown and the bagel feels firm when lightly pressed.

The bagel should have risen slightly and developed a light crust.

Since lupini flour is different from wheat flour, it won’t brown as deeply, so look for a light golden color rather than a dark brown.

Step 6: Cool and Serve

• baked bagel from Step 5

Remove the bagel from the oven and let it cool on the baking sheet for 10-15 minutes before slicing.

This cooling period allows the crumb structure to set and makes slicing cleaner.

Once cooled, slice horizontally and enjoy your high-protein bagel with your favorite toppings.

Quick Vegan High Protein Bagels

Delicious Quick Vegan High Protein Bagels recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 1 bagel

Calories 250 kcal

Ingredients

  

For the bagel dough::

• 3/4 cup lupini flour (I use Carrington Farms for the highest protein content)
• 1/2 cup yogurt (I prefer Forager Project unsweetened cashew yogurt for a neutral taste)
• 1 1/4 tsp baking powder
• 3/4 tsp salt
• 1/8 tsp garlic powder

For the topping::

• everything bagel seasoning (press firmly into the dough to ensure it sticks during baking)

Instructions

 

• Preheat your oven to 425°F and line a baking sheet with parchment paper. Have a small bowl of water nearby for wetting your hands—this will prevent the sticky dough from sticking to your fingers when shaping. I find that keeping your hands consistently moist throughout the shaping process makes it much easier to create a smooth, uniform bagel.
• In a medium bowl, whisk together the lupini flour, baking powder, salt, and garlic powder. Add the yogurt to the dry mixture and stir with a spatula or wooden spoon until a thick, shaggy dough forms. The dough will be quite dense and slightly sticky—this is normal for a high-protein bagel. Mix until all the dry ingredients are fully incorporated and no flour pockets remain.
• Wet your hands with water and gather the dough from Step 2 into a ball. Form it into a bagel shape by creating a hole in the center using your thumbs and gently stretching the dough into a ring approximately 3-4 inches in diameter. The dough should be roughly 1/2 inch thick. I recommend working quickly but gently—the dough is more forgiving than traditional bagel dough, so don't worry if it's not perfectly even.
• Place the shaped bagel from Step 3 onto your prepared baking sheet. Generously sprinkle the everything bagel seasoning over the top and sides of the bagel, then press it firmly into the dough with your wet fingers to ensure the seasoning adheres during baking. This firm pressing is crucial—it keeps the seasonings from sliding off as the bagel rises and bakes.
• Bake the seasoned bagel for 20-25 minutes, until the top is golden brown and the bagel feels firm when lightly pressed. The bagel should have risen slightly and developed a light crust. Since lupini flour is different from wheat flour, it won't brown as deeply, so look for a light golden color rather than a dark brown.
• Remove the bagel from the oven and let it cool on the baking sheet for 10-15 minutes before slicing. This cooling period allows the crumb structure to set and makes slicing cleaner. Once cooled, slice horizontally and enjoy your high-protein bagel with your favorite toppings.