3 Ingredient High Protein Bagels | No Yeast, Easy Greek Yogurt Bagels
The easiest bagels you'll ever make — just 3 main ingredients, no yeast, no proofing and no water. Greek yogurt, flour and baking powder come together into a soft dough that bakes up chewy and golden. High in protein, vegetarian and ready in under an hour.
3 ingredient high protein bagels — soft, chewy and golden, made with just Greek yogurt, flour and baking powder
Why You'll Love This Recipe
If you've been looking for a high protein bagel that's genuinely easy — no yeast, no proofing, no boiling and no water — this is the one to save. Just three main ingredients in one bowl, and the Greek yogurt does all the work: it gives the dough its moisture, its chew and a real protein boost. They're soft, golden and endlessly customisable with your favourite toppings.
Ingredients You'll Need
(Full measurements in the recipe card below)
- All-purpose flour — the structure of the bagel. Self-rising flour works too (skip the baking powder if you use it).
- High-protein Greek yogurt — the star. Use thick, strained Greek yogurt for the best dough and the highest protein. Thin or runny yogurt will make the dough sticky.
- Baking powder — gives the bagels their lift without yeast.
- Oil or egg — brushed on top for colour and shine. Oil keeps them fully vegetarian.
- Bagel seasoning — everything-bagel blend, sesame, or your own mix.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| All-purpose flour | Self-rising flour (skip the baking powder), whole wheat flour, or a 1:1 gluten free blend. Wholemeal will need a touch more yogurt |
| Greek yogurt | Thick hung curd works beautifully and keeps the protein high. Avoid runny yogurt — the dough will be too wet to shape |
| Baking powder | Not needed if you use self-rising flour, which already contains a raising agent |
| Egg wash | Oil or a little plant milk for a vegetarian or vegan-friendly finish. Egg gives a shinier, deeper golden crust |
| Bagel seasoning | Sesame seeds, poppy seeds, everything blend, flaky salt, or leave plain |
How to Make It — Step by Step
Make the Dough
Add the flour, Greek yogurt and baking powder to a mixing bowl and bring everything together into a dough. Do not add water — the yogurt provides all the moisture the dough needs.
Weigh & Portion
Once a nice dough forms, weigh it and divide into 8 equal portions. Weighing the portions keeps them the same size so they bake evenly.
Shape the Bagels
Lightly dust your surface with flour. Take each portion, roll it into a rope and join the ends to give it a bagel shape.
Brush & Season
Once all the bagels are shaped, brush each one with oil or egg. I use oil so even vegetarians can enjoy them. Sprinkle over your bagel seasoning.
Bake
Bake in a preheated oven at 450°F for 20–25 minutes, or until the bagels turn light golden brown.
Cool & Enjoy
Let the bagels cool for about 10 minutes so they finish cooking through on the inside. Add your favourite toppings and enjoy.
More High Protein Recipes
Tips for the Best Result
Strained, thick Greek yogurt gives a dough you can actually shape and the highest protein. Runny yogurt makes it sticky and hard to work with.
Dividing the dough by weight into 8 equal pieces means every bagel bakes evenly — no small ones burning while big ones stay raw.
The yogurt carries all the moisture. If the dough feels sticky, add a dusting of flour instead of water — extra water makes the bagels dense.
Resist cutting in straight away. Ten minutes of cooling lets the inside finish setting so the crumb isn't gummy.
How to Store
Frequently Asked Questions
It depends on the yogurt you use. With a thick, high-protein Greek yogurt these come in around 8–10g of protein per bagel. Choosing a higher-protein yogurt brand pushes each bagel closer to (or over) 10g.
No. There's no yeast and no proofing time — the baking powder gives the lift, so you go straight from dough to oven.
Usually the yogurt is too thin. Use thick, strained Greek yogurt, and if it's still sticky, dust in a little extra flour — never add water.
Yes — that's exactly why I brush mine with oil instead of egg, so they stay vegetarian. A little plant milk also works for the top.
Use a good 1:1 gluten free flour blend in place of the all-purpose flour. The texture will be a little different but they still bake up well.
Nutrition Per Serving
| Nutrient | Per Bagel (1 of 8) |
|---|---|
| Calories | ~165 kcal |
| Protein | ~8–10g |
| Carbohydrates | ~26g |
| Fat | ~2g |
| Sugar | ~2g |
Calculated for 8 bagels using all-purpose flour and thick high-protein Greek yogurt. Protein will vary noticeably with the yogurt brand — a higher-protein yogurt pushes each bagel to 10g or more. Values are estimates.
Ingredients
Instructions
- Add flour, Greek yogurt and baking powder to a bowl and form a dough. Do not add water.
- Weigh the dough and divide into 8 equal portions so they bake evenly.
- Lightly dust the surface with flour. Roll each portion and shape into a bagel.
- Brush with oil (or egg) and sprinkle with bagel seasoning.
- Bake in a preheated oven at 450°F for 20–25 min, until light golden brown.
- Cool 10 min so they cook through inside. Add toppings and enjoy.
▶ Watch Me Make It
See every step in action — how to bring the dough together with just Greek yogurt, flour and baking powder, shape the bagels and bake them golden, with no yeast, no proofing and no water.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and high protein recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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