Protein Bagels Without Yeast

Name: Protein Bagels Without Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt; 1 cup almond flour; 1 egg; 1 tsp baking powder; 1/2 tsp salt; Optional toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Easy Inspiration

I love experimenting with different bagel recipes, and this version without yeast has become a favorite in my kitchen. Not only are these bagels high in protein, but they are also quick to make, taking just about 30 minutes from start to finish. The best part is that they have a chewy texture that rivals traditional bagels, making them perfect for breakfast or a satisfying snack throughout the day. Additionally, they're incredibly versatile and can be topped with various spreads or enjoyed on their own.

Created by

Tamsyn Calder

Last updated on 2026-02-06T18:13:36.061Z

When I first tried making bagels without yeast, I was skeptical. However, this method not only simplified the process but also delivered a delightful texture and taste. After many trials, I found that combining Greek yogurt with almond flour creates the ideal dough consistency, resulting in a chewy, satisfying bite. Plus, they are perfect for those who might be sensitive to yeast!

One of my favorite ways to enjoy these bagels is to slice them in half and toast them. A little cream cheese or avocado spread makes for a delicious breakfast treat. I also love experimenting with different seasonings in the dough, like garlic powder or everything bagel seasoning, to switch things up.

Why You'll Love These Bagels
High in protein for a filling snack or meal
Quick and easy to make without the wait for dough to rise
Perfectly chewy texture that satisfies cravings
Versatile and customizable for any topping

The Role of Greek Yogurt

Using Greek yogurt in this recipe not only provides a creamy texture, but it also adds a significant protein boost. The tanginess of the yogurt balances beautifully with the mild almond flavor, resulting in a delightful taste. If you're in a pinch, regular plain yogurt can be used, but the higher protein content of Greek yogurt makes these bagels more filling and satisfying.

When mixing the dough, aim for a consistency that is slightly sticky but holds together well. If you find the dough too wet, feel free to sprinkle in a bit more almond flour. This will help you achieve the perfect bagel shape without compromising the overall texture. Remember, the key is to avoid adding too much flour, which can make the bagels dense.

Perfecting the Bagel Shape

Shaping the bagels can be a fun and creative process. To achieve a uniform size, consider using a kitchen scale to portion out 1/4 of the dough for each bagel. This will help them bake evenly and ensure that they all have the same chewy texture. Roll the dough between your palms before forming it into a ring to keep a smooth surface.

If you encounter any cracks in the dough while shaping, gently press them together to smoothen them out. This will not only improve the appearance but also prevent any uncontrolled spreading during baking. A well-formed bagel will have a better rise and showcase that satisfying chew when you bite into it.

Toppings and Variations

The customizable nature of these bagels means you can get creative with toppings. Classic options like sesame seeds or everything bagel seasoning add crunch and flavor, while a sprinkle of sea salt can enhance the overall taste. For a sweet twist, consider adding cinnamon and a touch of sugar to the dough for a cinnamon bagel variation, perfect for breakfast.

Additionally, these bagels can be enjoyed in various ways. Slice them in half and spread your favorite nut butter or cream cheese for a delicious breakfast treat. If you're feeling adventurous, try making a bagel sandwich with smoked salmon, avocado, or fresh veggies for a satisfying meal. These bagels are excellent for meal prep; just freeze them after baking and toast them when needed.

Ingredients

Gather these ingredients to make your protein-packed bagels.

Ingredients

1 cup Greek yogurt
1 cup almond flour
1 egg
1 tsp baking powder
1/2 tsp salt
Optional toppings (sesame seeds, poppy seeds, etc.)

Make sure to have all your ingredients ready before you start!

Instructions

Follow these simple steps to create your homemade protein bagels.

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Combine Ingredients

In a bowl, mix Greek yogurt, almond flour, baking powder, and salt until a dough forms.

Shape the Bagels

Divide the dough into four equal parts and shape each into a bagel by forming a ring with your hands.

Add Toppings

If desired, sprinkle your choice of toppings on the bagels before baking.

Bake

Bake in the preheated oven for 20 minutes or until golden brown.

Cool and Serve

Allow the bagels to cool slightly before slicing and serving with your favorite toppings.

Now you’re ready to enjoy your homemade protein bagels!

Pro Tips

For extra flavor, try adding herbs or spices directly into the dough before baking. Experiment with different toppings to keep things exciting!

Storage Tips

After baking, allow the bagels to cool completely on a wire rack to prevent them from becoming soggy. Once cooled, you can store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider wrapping them individually in plastic wrap and placing them in a freezer bag for up to a month.

To reheat the frozen bagels, simply pop them in the toaster or a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will restore their chewy texture and make them delightful once again, sealing in the fresh taste.

Scaling the Recipe

This bagel recipe can easily be scaled up if you're feeding a crowd or want to prepare several batches for the week. Simply multiply the ingredients by the number of bagels you wish to make. Just be sure to use a large enough bowl for mixing to accommodate your increased dough volume.

When scaling, keep an eye on the baking time. Larger batches may require a slightly longer bake time, so check for that golden-brown exterior after the initial 20 minutes. A good indicator that they're done is when they sound hollow when tapped on the bottom.

Troubleshooting Common Issues

If your bagels are coming out too dense, it may be due to overmixing the dough or using too much almond flour. Aim for a gentle mix until just combined, which helps retain the airy quality. If they're too wet and hard to shape, gradually add a small amount of almond flour until you reach the right consistency.

Another common issue is uneven baking. To ensure all bagels bake evenly, leave enough space between each one on the baking sheet. If you notice some are browning faster, you can rotate the baking sheet halfway through the process for an even bake on all sides.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

Yes, but keep in mind that it will change the nutritional content and texture of the bagels.

→ How should I store the bagels?

Store them in an airtight container in the fridge for up to 3 days or freeze them for longer storage.

→ Can I make these bagels vegan?

You can substitute Greek yogurt with a plant-based yogurt and use a flax egg instead of a regular egg.

→ What can I serve with these bagels?

They go great with cream cheese, avocado, smoked salmon, or even almond butter!