Easy 2 Ingredient Protein Bagels

These easy 2 ingredient protein bagels are a fast, satisfying twist on a bakery classic. Though bagels trace back centuries to the Jewish communities of Eastern Europe, home cooks now make quick, flour-and-yogurt versions that capture the chewy bite and toasty crust we love. When these bagels bake, your kitchen fills with warm, rich aromas of browned dough and toasted seeds. The crust gives a light crackle as you slice, while the inside stays dense, slightly chewy, and soft. A bite gives a mild tang from the yogurt, a faint eggy richness, and the savory pop of everything bagel seasoning on top. They pair beautifully with cream cheese, smoked salmon, or a simple egg and greens.

This recipe keeps things simple without losing flavor. You need only common pantry items and one bowl for the wet mix. No yeast, no long rise time, and the dough is forgiving for beginners. Kids like shaping the rounds, and the bagels freeze well for busy weeks. If you want a savory meal to go with these bagels, try my collection of lemon blueberry protein bites for a sweet bite later. Come cook these bagels now — the smell will draw the house together, and the result is a firm, tasty bread you can make any day. Serve warm with butter or a thick spread. They work for breakfast, lunch, or snacks, and you can top them to fit your mood. In short, these bagels deliver big taste with little work. Try them this week and enjoy. Now

Why make this recipe

1. Fast and low effort – You can make dough and shape bagels in under 15 minutes. No waiting for yeast to rise.
2. Pantry friendly – The ingredients are common and cheap: flour, yogurt, egg, and baking powder.
3. High in protein – Yogurt and egg add protein, so these bagels fill you up longer than plain white bread.
4. Great for beginners – The dough is forgiving. If you overwork it a little, the bagels still turn out well.
5. Freezer friendly – Make a batch and freeze extras for busy mornings.
6. Customizable – You can change toppings and mix-ins to suit your taste.
7. Kid friendly – Kids can help shape the bagels, which makes baking fun.

This version beats many other quick bagel recipes because it adds baking powder and an egg to give better lift and structure. It skips yeast, so you save time and avoid the risk of under-proofed dough. The result is a bagel with a firm crumb and a pleasant chew, and the yogurt brings a subtle tang and extra protein.

How to make Easy 2 Ingredient Protein Bagels

Overview:
This method uses yogurt, egg, flour, and baking powder to build structure without yeast. Baking powder gives a quick lift when heat hits the dough. The egg helps bind the mix and adds richness. Yogurt adds moisture, tang, and protein. We mix wet and dry separately to make even dough and avoid overmixing. The goal is a smooth, slightly firm dough that holds a round shape and bakes to a golden crust.

Science and logic behind steps:

• Mixing dry ingredients first ensures the baking powder spreads evenly. If baking powder sits uneven, bagels will have irregular rise and holes.
• Combining egg and yogurt creates a uniform wet base. The liquid coats flour proteins and hydrates starch.
• Adding dry to wet gradually lets you see the dough texture and avoid a dry or sticky mess.
• Kneading briefly develops some gluten. We do not want strong gluten like bread; we want a tender chew.
• Shaping into bagels and creating a hole lets heat reach the center. The hole helps even baking and creates the classic bagel look.
• Topping with everything seasoning adds crunch, salt, and flavor and makes them taste finished.
• Baking at 375°F gives steady heat to set the outside and cook the inside without burning the topping.

If you like one-bowl comfort food to serve with these bagels, you might also enjoy this list of easy potato soup recipes for a warm bowl on the side.

Ingredients

• 1 Egg
• 3 tsp Baking powder
• 1 Everything bagel seasoning
• 1 3/4 cups Flour
• 1 tsp Granulated sugar
• 1/4 tsp Salt
• 1 cup Yogurt

How to choose quality and substitutions:

• Flour: Use plain all-purpose flour for the best texture. If you want whole grain flavor, try half whole wheat but expect a denser bite.
• Yogurt: Choose thick Greek yogurt for the best structure and tang. Full-fat yogurt makes richer bagels; low-fat works but may be drier.
• Egg: Use a fresh large egg. Fresh eggs help bind and add volume.
• Baking powder: Make sure it is fresh. Old baking powder can give flat results.
• Everything seasoning: Use a good blend that has sesame, poppy, garlic, and onion. You can buy it or make your own.

Common substitutions:

• Dairy-free: Use a thick plant-based yogurt (unsweetened soy or coconut) and skip the egg or use a flax egg (1 tbsp ground flax + 2.5 tbsp water). Texture will be slightly different.
• Gluten-free: Use a 1-to-1 gluten-free flour blend that already includes xanthan gum. The result can be crumbly, so handle gently.
• Egg-free: Use a commercial egg replacer or flax egg, but reduce kneading and handle carefully.

Directions

1. Preheat and prepare:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. The oven should be fully hot before you bake so the bagels get an immediate lift. The parchment prevents sticking and makes the bottom brown evenly. You should feel warm heat if you hover your hand at the oven door for a moment.

2. Mix dry ingredients:
   In a bowl, mix together the flour, baking powder, salt, and sugar. Stir until the baking powder looks evenly distributed and the mixture has one color. The flour should feel light and powdery and not clump. You may notice a faint, clean smell from the baking powder and flour.

3. Mix wet ingredients:
   In a separate bowl, combine the yogurt and egg until well mixed. Beat with a fork or small whisk for 20–30 seconds until smooth and uniform. The wet mix should look creamy and pale, with no streaks of white yogurt or separate egg white.

4. Combine dry into wet:
   Gradually add the dry ingredients to the wet ingredients until a dough forms. Add in parts and mix with a spoon. At first the dough will look shaggy and sticky. Keep adding dry until it pulls away from the sides and forms a mass. It should not be wet like batter nor rock-hard. You want a soft, slightly tacky dough.

5. Knead briefly:
   Turn the dough onto a lightly floured surface. Knead the dough for a couple of minutes until smooth. Push with the heel of your hand, fold, and turn. You will feel the dough become elastic and smoother. Do not over-knead. When done, it should spring back slowly when pressed.

6. Divide and shape:
   Divide the dough into equal portions (4–6 pieces depending on size). Roll each portion into a ball, then press your thumb through the middle and stretch to form a hole. Aim for a hole about 1–1.5 inches so it stays visible after baking. The bagel should look even and not ragged.

7. Arrange on sheet:
   Place the bagels on the prepared baking sheet with space between them. Press them gently to flatten a bit—about 1/2 to 3/4 inch high. You will see a clean round shape with a clear hole in the center.

8. Add seasoning:
   Sprinkle everything bagel seasoning on top. Press gently so the seeds stick. You should see a speckled top of black and white seeds, garlic, and onion bits—this adds aroma and crunch.

9. Bake:
   Bake in the preheated oven for about 25–30 minutes or until golden brown. The tops should look dry and golden and the bottom should sound hollow if you tap it lightly. The kitchen will smell toasty and warm. If the tops brown too fast, reduce the oven temperature by 10–15°F.

10. Cool and serve:
    Allow to cool slightly before serving. Cool on a rack for 10 minutes. The crumb will set during this time. When you slice, the crust should be firm and the inside slightly dense and chewy, not gooey.

How to serve Easy 2 Ingredient Protein Bagels

1. Classic:
   Slice and toast, then spread cream cheese and add smoked salmon, capers, thin red onion, and a squeeze of lemon. Plate on a clean white dish with lemon wedges for a bright look.

2. Breakfast sandwich:
   Fill with a fried or scrambled egg, a slice of cheese, and baby spinach. Serve with fresh fruit and a small cup of coffee. Stack neatly and serve on a wooden board for a cafe feel.

3. Light lunch:
   Top with hummus, sliced cucumber, tomato, and sprouts. Pair with a green salad and iced tea. Cut the bagel in half and skew with a toothpick to keep it tidy.

4. Snack plate:
   Cut into small wedges, serve with dips like tzatziki, pesto, or whipped feta. Add olives and sliced veggies to make a shared platter.

Drink pairings:

• Coffee or espresso for breakfast.
• Iced tea or lemonade for a light lunch.
• Sparkling water with lemon for a simple snack.

How to store Easy 2 Ingredient Protein Bagels

Short-term (fridge):

• Place cooled bagels in an airtight container or zip bag. Store in the refrigerator for up to 4 days.
• To prevent sogginess, place a paper towel in the container to absorb moisture.

Long-term (freezer):

• Wrap cooled bagels individually in plastic wrap or foil, then place in a freezer bag. Freeze for up to 3 months.
• To thaw, move a bagel to the fridge overnight or leave at room temperature for 1–2 hours.

Best way to reheat:

• For a fresh texture, slice and toast from thawed or room temperature. If frozen, toast straight from frozen on low-medium heat until warm and golden.
• To avoid drying, wrap a thawed bagel in a damp paper towel and microwave 15–25 seconds, then toast lightly to restore crust.
• For oven reheat, bake at 325°F (160°C) for 8–10 minutes wrapped in foil to keep moisture, then open foil for 2 minutes to crisp.

Tips to make Easy 2 Ingredient Protein Bagels

1. Use thick Greek yogurt for best texture; thin yogurt makes loose dough.
2. Check your baking powder date. Old powder gives poor rise.
3. Do not over-knead. A quick 2-minute knead gives the right chew.
4. Press seasoning gently so it sticks before baking.
5. If dough is too sticky, add 1 tablespoon flour at a time until manageable.
6. Shape with wet hands if dough sticks to your fingers.
7. Cool briefly before slicing to avoid a gummy center.

Variation

1. Make it spicy:
   Add 1/2 tsp chili flakes to the dough and top with everything seasoning mixed with crushed red pepper. Serve with pepper jack cheese.

2. The healthy version:
   Replace half the flour with whole wheat flour and use low-fat Greek yogurt. Add 1 tbsp ground flax for fiber.

3. The deluxe version:
   Fold in 1/4 cup shredded cheddar or chopped scallions into the dough. Top with sesame seeds and a light egg wash for glossy color.

4. Sweet twist:
   Add 1 tbsp sugar to the dough and replace everything seasoning with cinnamon sugar. Serve with cream cheese and jam.

FAQs

Q: Can I make this without an oven?
A: You can try a skillet method. Cook on low heat with a lid for about 8–10 minutes per side. Texture will be more like a thick pancake than a true bagel.

Q: Why are my bagels dense?
A: Dense bagels can come from too much flour or not enough moisture. Start with the given amounts and add flour slowly. Also check that your baking powder is fresh.

Q: Can I add seeds inside the dough?
A: Yes. Fold in up to 2 tablespoons of seeds or herbs when you finish kneading. This adds texture and flavor.

Q: Can I make the dough ahead of time?
A: You can refrigerate shaped bagels for up to 24 hours before baking. Bring to room temperature first and then bake. Do not refrigerate raw dough for longer than 24 hours.

Q: Why did the seasoning burn?
A: Strong oven heat or long bake time can burn seeds and garlic bits. Reduce temperature by 10–15°F or tent with foil for the last 10 minutes.

Q: Can children help shape the bagels?
A: Yes. The dough is safe and fun for kids to roll and shape. Guide them to make even portions.

Q: How do I make mini bagels?
A: Divide the dough into smaller portions and bake 12–18 minutes. Watch closely so they do not overbake.

Conclusion

These Easy 2 Ingredient Protein Bagels give quick, tasty results with simple steps and common ingredients. For another no-yeast yogurt bagel method, see 2 Ingredient Greek Yogurt Bagels (No Yeast) – Dished by Kate. For more protein bagel ideas and tips, check out Protein Bagels (Greek Yogurt Bagels) – Cooking With Ayeh.

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