High-Protein Egg Bagels

This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!

High-Protein Egg Bagel

If you’ve never had an egg bagel, you’re in for a treat. They’re my favorite—the texture is light, fluffy, and they’re packed with protein (10 grams)! Egg bagels have always been my favorite when I order a bagel out, so I added egg yolks to my Greek Yogurt Bagel recipe and loved the results. If you want a delicious high protein breakfast that almost feels like you’re cheating, add some bacon, scrambled eggs and cheese for the ultimate, high protein bacon egg and cheese bagel sandwich. For another high-protein bagel recipe that doesn’t use yogurt, try my Cottage Cheese Bagels.

What is the difference between egg bagels and regular bagels?

Unlike regular bagels, egg bagels have egg yolks in the dough. The eggs make them fluffier and softer and give them a yellow color.

What is an egg bagel made of?

Ingredients for these no-yeast, no-boil bagels:

• Flour: This egg bagel recipe will work with unbleached all-purpose, whole wheat, or gluten-free flour. For gluten-free bagels, I tested them with Bob’s Red Mill 1-to-1 Baking Flour.
• Baking Powder: Using fresh, unexpired baking powder is critical so the bagels rise.
• Salt: When making bagels, I always use kosher salt, which has bigger crystals, but if you use table salt, you’ll need to reduce the amount.
• Greek Yogurt adds protein to these bagels. To ensure the dough isn’t too sticky, use a thick, nonfat Greek yogurt, like Stonyfield or Fage, and drain any liquid off the top.
• Eggs: Separate the whites and yolks from two large eggs.
• Bagel Seasoning: Everything bagel seasoning, sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper

How to Make Egg Bagels

1. Prep: Preheat the oven to 375°F. Place parchment paper or a Silpat on a baking sheet. If using parchment, spray it with oil to prevent the bagels from sticking.
2. Dry Ingredients: Whisk the flour, baking powder, and salt in a medium bowl.
3. Wet Ingredients: Mix in the yogurt and egg yolks with a fork. It’ll look like small crumbs when it’s combined.
4. Knead the Bagel Dough: Lightly dust a work surface with flour and remove the dough from the bowl. Knead the dough 15 to 20 times until it’s smooth and tacky but not sticky. There should be no dough on your hands when you pull them away.
5. Form the Bagels: Divide the dough into four equal balls, roll each into ¾-inch thick ropes, and join the ends to form bagels. You can also poke a hole in the center of the ball to make a bagel hole and stretch it slightly so it doesn’t close when baking.
6. Bagel Toppings: Brush the bagels with egg whites on both sides and sprinkle them with your preferred seasoning.
7. Bake the bagels on the top rack of the oven for 25 minutes and let cool for at least 15 minutes before slicing.

Air Fryer Egg Bagels

You can also cook these egg bagels in the air fryer in less time than in the oven. Air fry them at 280°F for 15 to 16 minutes until golden.

Variations and Substitutes

• Dairy-Free: Replace the Greek yogurt with a thick, dairy-free Greek yogurt, like Kite Hill’s plain unsweetened yogurt. Since they have egg yolks they can’t be made vegan.
• Sticky dough? Add more flour.
• Meal Prep: Double or triple this easy egg bagel recipe and freeze the leftovers for later.

How do you get more protein in a bagel?

These egg bagels have 10 grams of protein from the Greek yogurt and eggs. You can add even more protein with healthy bagel toppings. Here are some ideas:

• Bagel Egg Sandwich: Use scrambled eggs or egg whites with cheddar, havarti or gouda and a slice of bacon. You can also use ham instead of bacon. Or make a steak egg and cheese bagel for lunch.
• Lox Sandwich: Top your bagel with smoked salmon, capers, and red onion.
• Add salad: Egg salad and chicken salad are my favorite on a bagel.
• Spread peanut butter or cream cheese on your bagel.
• Seeds: Sprinkle ground flax or chia seeds in your nut butter or cream cheese for more protein and fiber.

Storage

• Store bagels on the counter for 1 day or in the refrigerator for 3 days. Eat them at room temperature or toast them in the oven, air fryer, or toaster.
• Slice bagels in half and wrap them individually in foil or plastic wrap to freeze for up to 3 months. Reheat them from frozen or thaw them in the fridge.

More Bagel Recipes You’ll Love

High-Protein Egg Bagel

4.91 from 10 votes 4 Cals:184 Protein:10 Carbs:30 Fat:2.5 This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry! Course: Breakfast Cuisine: American

Prep: 10 minutes minsCook: 25 minutes minscooling time: 15 minutes minsTotal: 50 minutes mins Print Rate Pin Save Saved! WW Points Yield: 4 servings Serving Size: 1 bagel 1x2x3x

Ingredients

• 1 1/4 cups unbleached all purpose flour, whole wheat or gluten-free mix* (5 oz in weight)
• 2 teaspoons baking powder, make sure it’s not expired or it won’t rise
• 3/4 teaspoon kosher salt, use less if using table salt
• 3/4 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (Stonyfield or Fage work best)**
• 2 large eggs, whites and yolks separated, and beaten
• everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc, optional toppings

Instructions

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
• In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.
• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).
• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
• Brush the top with egg whites and sprinkle both sides with seasoning of your choice.
• Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

• Air fryer at 280°F for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Notes

*To make them gluten-free I tested them with Bob’s Redmill 1 to 1 Gluten Free flour mix, see notes above for oven temp and bake time. The points are 4 SP each with this flour. ** Chobani does not work, it’s not thick enough. The greek yogurt should not pour out of the container if tilted, if it does it won’t work.
***Toppings may add calories and points.  

Nutrition

Serving: 1 bagel, Calories: 184 kcal, Carbohydrates: 30 g, Protein: 10 g, Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 93.5 mg, Sodium: 487 mg, Fiber: 1 g, Sugar: 1.5 g