Everything Seasoning Protein Bagels

One Tuesday morning, my gym buddy texted asking if I could make something protein-packed that didn't taste like punishment. I was standing in my kitchen staring at a container of Greek yogurt, wondering if it could do more than just sit in smoothies, when it hit me: what if bagels didn't have to be heavy, doughy things loaded with butter and cream cheese? What if they could be light, fluffy, and actually help you hit your macros without any guilt?

My neighbor knocked on my door mid-bake, drawn by the smell of toasted sesame and garlic wafting through the hallway. She watched me pull these golden, puffy bagels from the oven and demanded the recipe before I'd even finished cooling them. That's when I knew I'd stumbled onto something special, something that bridges the gap between nutritious and actually crave-worthy.

Ingredients

• All-purpose flour (1 cup / 120 g): This is your structure, the thing that gives these bagels their characteristic chew and crumb. Don't skip the measuring spoons; eyeballing here leads to dense, heavy results.
• Unflavored whey protein powder (1/4 cup / 30 g): The magic ingredient that keeps these light while boosting protein content. Unflavored is non-negotiable because anything flavored will compete with the everything seasoning.
• Baking powder (2 teaspoons): This creates the lift and fluffiness that makes these feel like actual bagels instead of dense protein bars. Make sure yours is fresh; old baking powder loses its rise.
• Fine salt (1/2 teaspoon): Don't use coarse salt here because it won't distribute evenly and you'll end up with bitter pockets. Fine salt dissolves into the dough and seasons everything uniformly.
• Nonfat Greek yogurt (1 cup / 240 g): This is what binds everything together while keeping the fat content down. The yogurt creates moisture without heaviness, and its tang subtly complements the everything seasoning.
• Everything bagel seasoning (2 tablespoons): This blend of sesame seeds, poppy seeds, garlic, onion, and salt is the entire flavor story. Buy a good quality version because cheap blends taste metallic and dusty.
• Egg wash (1 large egg, beaten, optional): This gives you that glossy, bakery-quality finish if you want it, but honestly, the seasoning holds just fine without it.

Instructions

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Get your oven ready and prep your space:

Preheat your oven to 375°F and line a baking sheet with parchment paper while you work. This small step prevents your shaped bagels from sticking and ensures even browning on the bottom.

Combine all the dry ingredients:

Whisk together your flour, protein powder, baking powder, and salt in a large bowl, breaking up any lumps in the protein powder. This whisking distributes the baking powder evenly so you get consistent rise across all four bagels.

Bring the dough together:

Pour in the Greek yogurt and stir with a spatula until a shaggy, rough dough forms. It should look almost cottage cheese-like at this point, not smooth or polished.

Knead gently on a floured surface:

Turn your dough out onto a lightly floured work surface and knead for just 1 to 2 minutes until it becomes smooth and slightly elastic. Over-kneading makes these tough, so resist the urge to work it too much; you're going for tender, not chewy.

Divide and shape your bagels:

Cut the dough into 4 equal pieces using a bench scraper or knife. Roll each piece into a rope about 8 inches long, then form it into a ring by wrapping it around your thumb and pinching the ends together firmly.

Add your finishing touch:

Place your bagels on the prepared baking sheet and brush the tops lightly with beaten egg if you're using it. Immediately sprinkle generously with everything bagel seasoning while the egg wash is still slightly wet so it adheres.

Bake until golden:

Bake for 22 to 25 minutes, watching for a deep golden-brown color that tells you they're cooked through. They should sound slightly hollow when you tap the bottom.

Cool before serving:

Transfer your bagels to a wire rack and let them rest for about 10 minutes so the interior sets properly. This cooling time prevents them from being gummy in the middle.

Save It

I brought these to my office potluck expecting them to sit among the store-bought pastries, practically invisible. Instead, people were asking for seconds before the meeting even started, and someone actually asked if I was opening a bagel shop. That's when I realized nutrition doesn't have to taste like self-punishment.

Storage and Keeping Them Fresh

These bagels are best enjoyed fresh out of the oven or within a few hours of baking when they're still tender and the seasoning is at its most vibrant. If you're making them ahead, store them in an airtight container at room temperature for up to 2 days, though they'll gradually firm up. You can refresh them by warming gently in a 300°F oven for about 5 minutes, which brings back some of that original softness without drying them out further.

Customizing Your Bagels

While everything seasoning is the star, these bagels are wonderfully adaptable to your mood and pantry. Some mornings I add a tablespoon of honey or maple syrup to the dough for a subtle sweetness that plays against the savory seasoning, or I swap in za'atar for the everything seasoning when I want something with more herbaceous depth. You can also brush them with a little melted butter mixed with garlic powder before baking if you want an extra savory kick, though this does bump up the fat slightly.

Dietary Swaps and Accessibility

These bagels are naturally vegetarian, and you have flexibility if you need to adapt for different diets. For gluten-free versions, use a 1:1 gluten-free baking flour, though you may need to add just a touch more Greek yogurt since gluten-free flour absorbs differently. Dairy-free eaters can substitute a coconut or almond-based Greek yogurt alternative, keeping in mind that the texture will be slightly less dense but still delicious.

• Always check your everything bagel seasoning label because some brands include sesame allergens, and others may have different ingredients.
• If you're making these for someone dairy-free, use a plant-based yogurt and skip the egg wash, or use a flax egg instead.
• Leftovers can be frozen in an airtight container for up to a week and toasted directly from frozen for a quick breakfast.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Save It

These bagels changed how I think about healthy breakfast foods, turning nutrition into something I actually look forward to instead of something I have to tolerate. They're proof that you don't have to choose between what tastes good and what's good for you.

Common Questions About Recipes

→ Can I make these bagels gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking flour for gluten-free bagels. Texture may vary slightly.

→ Is it necessary to use the egg wash?

The egg wash is optional but adds a glossy finish and helps the seasoning stick better to the bagels.

→ Can dairy-free yogurt be used?

Dairy-free yogurts can be used, but the texture and rise might differ from the original version.

→ How should I store leftover bagels?

Store leftovers in an airtight container for up to two days to maintain freshness.

→ Can I add sweetness to the dough?

Yes, adding a tablespoon of honey or maple syrup can provide a subtle sweetness to the bagels.