If you’re looking for a fast, wholesome breakfast or snack, these simple 2 ingredient protein bagels are about to become your new favorite. Made with thick Greek yogurt and flour, this no-yeast recipe delivers soft, chewy bagels with a lightly crisp, golden crust—without boiling, proofing, or complicated steps. They’re perfect for busy mornings, weekly meal prep, or anytime you want homemade bagels with extra protein and minimal effort.
Why You’ll Love These Simple 2 Ingredient Protein Bagels
- Quick & beginner-friendly: No yeast, no rising, no stress.
- Protein-boosted: Greek yogurt adds structure, chew, and protein.
- Versatile: Go savory with everything seasoning or sweet with cinnamon sugar.
- Meal-prep friendly: Bake once, enjoy all week.
- Family-approved: Simple ingredients and comforting flavor everyone loves.
Ingredients You’ll Need
For the Bagel Dough
- 1¾ cups all-purpose flour
- 3 teaspoons baking powder, sifted
- 1 cup plain Greek yogurt (thick works best)
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
For the Topping
- 1 egg, well beaten (for egg wash)
- Everything bagel seasoning
Tip: The thicker your yogurt, the better the dough structure and chew.
How to Make Simple 2 Ingredient Protein Bagels
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Sifting the baking powder with the flour helps ensure light, fluffy bagels.
Step 2: Make the Dough
In a large bowl, combine the sifted flour and baking powder with the Greek yogurt, salt, and sugar. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth and elastic. The dough should hold together without sticking. If it feels too wet, dust with a little more flour.
Step 3: Shape the Bagels
Divide the dough into 4 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb. Gently stretch until the hole is about 2–3 inches wide—it will shrink slightly during baking.
Step 4: Egg Wash & Season
Place the shaped bagels on the prepared baking sheet. Brush generously with beaten egg, then sprinkle with everything bagel seasoning, pressing lightly so it sticks.
Step 5: Bake
Bake for 25–30 minutes, until puffed and golden brown. The bagels should sound slightly hollow when tapped on the bottom.
Let cool for 10–15 minutes before slicing so the interior can set properly.
Tips & Variations
- Whole wheat option: Swap half the flour for whole wheat flour for extra fiber.
- No egg wash: Use milk or olive oil for a softer, matte finish.
- Cheesy bagels: Sprinkle shredded cheddar or mozzarella on top before baking.
- Sweet version: Skip the seasoning and add cinnamon + an extra teaspoon of sugar.
- Mini bagels: Divide the dough into 6 pieces and reduce bake time slightly.
Serving Ideas & Storage
Slice and toast your protein bagels, then top with cream cheese, avocado, nut butter, or a breakfast sandwich filling. They’re great alongside eggs or as a mid-day snack.
Storage:
- Room temperature: 1 day
- Refrigerator: Up to 5 days (airtight container)
- Freezer: Up to 2 months—slice before freezing for easy toasting
Easy 2 Ingredient Protein Bagels (No Yeast!)
- Total Time: 45 minutes
- Yield: 4 bagels 1x
- Diet: Vegetarian
Description
Simple 2 Ingredient Protein Bagels are quick, no-yeast, and made with thick Greek yogurt for a higher-protein, chewy bagel. Finished with an egg wash and everything seasoning for a shiny, golden crust—perfect for busy mornings and meal prep.
Ingredients
For the dough
1¾ cups all-purpose flour (King Arthur recommended)
3 tsp baking powder (sifted)
1 cup plain Greek yogurt (thick; Fage 0% works well)
¼ tsp salt
1 tsp granulated sugar
For the topping
1 egg (well-beaten, for egg wash)
Everything bagel seasoning (to taste)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Sift together the flour and baking powder to remove lumps and incorporate air.
3. In a large bowl, combine sifted flour mixture, Greek yogurt, salt, and sugar. Mix until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead 2–3 minutes until smooth and elastic. If sticky, dust with a little more flour.
5. Divide dough into 4 equal portions. Roll each into a ball, poke a hole through the center, and gently stretch to a 2–3 inch opening.
6. Place shaped bagels on the prepared baking sheet, spaced apart.
7. Beat the egg until smooth, then brush over tops and sides of bagels.
8. Sprinkle everything bagel seasoning generously over the egg-washed bagels, pressing lightly to help it stick.
9. Bake 25–30 minutes until puffed and golden brown. Bagels should sound slightly hollow when tapped on the bottom.
10. Cool on the baking sheet 10–15 minutes before slicing to let the interior set.
Notes
Yogurt thickness matters: thick Greek yogurt creates a stronger, less-sticky dough and better chew.
If your dough feels too wet, add flour 1 tablespoon at a time—avoid over-flouring to keep bagels tender.
Make the center hole wide (2–3 inches) because it shrinks during baking.
No egg wash? Brush with milk or olive oil for a softer, less shiny finish.
Storage: airtight container in the fridge up to 5 days, or freeze up to 2 months (slice before freezing for easy toasting).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | ~9g |
| Carbs | ~35g |
| Fat | ~3g |
| Fiber | ~1g |
| Sodium | ~320mg |
Values are estimates and may vary by ingredients used.
Final Thoughts
These simple 2 ingredient protein bagels prove that homemade doesn’t have to be complicated. With just a few pantry staples and one bowl, you’ll have warm, satisfying bagels that fit perfectly into busy, health-conscious routines. Once you try them, you’ll want to keep a batch on hand every week.