Whole Grain Protein Bagels
- naturallynatalierdn
- Apr 3
- 3 min read
Written by Natalie Pirolli, MS, RDN, LDN, RYT | April 2025
As a bagel lover, I had to hop on this protein bagel trend I've been seeing all over social media, and I have to say, I am loving them! They've been a nice way to switch up my usual sourdough bread and have definitely been keeping me fuller for longer.
I've been enjoying these topped with avocado, cottage cheese, cream cheese and smoked salmon, or used to make a turkey sandwich. One bagel provides 12g of protein and about 8 grams of fiber—two nutrients that we often don't get enough of and that boost satiety.
But as a bagel lover (I felt the need to declare that twice), I will be honest that protein bagels are not regular bagels. This isn't a New York or Brookline bagel, the texture is a little softer on the outside and more dense on the inside, they're smaller, and I'm not a nice deli owner with that magic bagel touch. I'm not making these bagels to replace intake of my favorite bagels (shout out to Cafe International- Cranston, Bubbie's- Providence, and Kupel's- Brookline!) and I'm not suggesting you do either. I've been making these more so for variety and to add an extra boost of protein to my breakfast or lunch. Just because this higher protein and fiber option exists, doesn't mean these are the bagels we always have to choose!
I played around with the ratios of different recipes and included a change to the common 1:1 Greek yogurt to flour ratio, adding some psyllium husk for additional fiber and texture. You can technically skip this step if you don't have it on hand and it won't impact the amount of other ingredients needed. I've also made these with gluten free 1:1 flour and they can be made with white flour instead of wheat as well!
I also usually double this recipe making 8 bagels at a time. This is just helpful for meal prep and using up more of that egg wash.
Here's the recipe!
Makes: 4 Bagels
Ingredients
1 Cup Whole Wheat Flour (I like Bob's Red Mill Stone Ground Flour)
1 Cup Nonfat Greek Yogurt (I've used full fat too- they were a little softer but don't make too much of a difference)
2 Tbsp Psyllium Husk (this is the brand I've been using)
2 tsp Baking Powder
3/4 tsp Salt
1 Egg (for the egg wash- I use the whole egg, you could also just use the whites)
Everything Bagel Seasoning
Instructions
Preheat the oven to 375°F
In a large add your Greek yogurt, spreading it out along the bottom of the bowl (see video).
In a separate small bowl, combine flour, psyllium husk, baking powder, and salt.
Add flour mixture to Greek yogurt and combine until well incorporated. Dough will be somewhat crumbly- press and form into a ball with your spatula and hands.
On parchment paper, knead the dough into a ball and then split the ball of dough into 4 even sections.
Knead and roll each section into a tube like shape. Bring the ends together and form into a bagel shape.
Transfer parchment paper and bagels onto a baking sheet.
In a small bowl whisk 1 egg or egg white. Use a baking brush to coat the bagels with the egg wash.
Sprinkle Everything Bagel Seasoning on top of each bagel
Put parchment lined baking sheet of bagels into the oven and bake for 25 minutes
Let bagels cool on a cooling wrack for 15 minutes
Keep bagels wrapped in tinfoil or in a ziplock bag in the fridge for up to one week or in the freezer for up to 3 months.
Toast and enjoy bagels with your favorite toppings!
Check out this video summary of the process!
And some tasty ways I've enjoyed them:
Turkey, avocado, and dijon sandwich
Simple avocado toast
Avocado toast with eggs, spinach and mushrooms
Toast with cottage cheese and microgreens!
If you try this recipe, I hope you enjoy it as much as I do! Let me know what you think and stay tuned for more recipes by signing up for my newsletter.
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