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.