Homemade High Protein Bagels

I believe bagels should do more than hold shmear — they should flex. Also: carbs can lift. That’s a hill I will die on (or at least bring to brunch). If you like heavy, protein-forward comfort foods, try pairing this with my take on a high-protein Philly cheesesteak mac for a weekend that refuses to be boring.

A Doughy Disaster I Can’t Stop Cringing About

Once I overworked a batch so badly the bagels sounded sad when they baked — like tiny muffled groans. True story. They were dense, chewy in that “I ate rope” way, and smelled faintly of disappointment (and baking powder, mostly baking powder). I remember slapping them on a plate like they owed me rent. Someone zoomed in: crumbs clung to my sweater. I tried to salvage them with cream cheese (of course) and then cried about flour quantities because I thought “cup” could be interpreted artistically.

There was a stage where I was using yeast (yes, yeast — because I’m dramatic and experimenting) and then I’d forget to proof it and wonder why nothing rose. Or I’d add extra yogurt because I was convinced moisture equals tenderness, which it sometimes does and sometimes makes a sad batter. It’s embarrassing. I still think about those groaning bagels.

How I Finally Stopped Ruining Bagels (Mostly)

I stopped romanticizing everything. Also I accepted that sometimes “high protein” means awkward texture until you nail the balance. The version that finally worked relaxed the dough a little (emotionally, me; practically, a short rest), used baking powder for lift instead of relying on yeast tantrums, and embraced Greek yogurt like a strategic ally. That tiny swap — consistent yogurt brands, not the weird artisanal tangy stuff — made bagels that actually chewed like bagels and not like reassurance.

I say “Homemade High Protein Bagels” like it’s a declarative sentence because it is. Will I change this again? Absolutely. Tomorrow maybe. But right now: confident with a smidge of doubt. Also, less crying.

What You Need (and Slightly Weird Notes)

• 2¼ cups all-purpose flour (or bread flour)
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1½ cups Greek yogurt
• 1 egg white, lightly beaten
• Sesame seeds or everything bagel seasoning (for topping)

I have thoughts: bread flour yields more chew (if you want that authentic bite), all-purpose is forgiving (and cheaper), and if your Greek yogurt is on the thin side, drain it briefly — or just accept the swampy mess, your call. Also, if you’re counting pennies, swap toppings: toasted sesame is cheaper than the everything blend, but less dramatic. Don’t @ me.

And if you need a companion dessert (because obviously), consider how well these sandwich a creamy slice with a homemade cream pie for the post-brunch cleanup (aka chaos).

Cooking Unit Converter

If you prefer grams or metric or are weirdly strict about precision, convert everything once and then pretend you didn’t.

How to Make Them Without Losing Your Mind

• Preheat oven to 350ºF and line a baking sheet with parchment paper.
• Whisk flour, baking powder, and salt in a bowl. Add Greek yogurt and mix until dough forms.
• Transfer dough to a floured surface and divide into 6 equal pieces.
• Roll each piece into a 7–8 inch rope, shape into a bagel, and seal ends.
• Place bagels on the baking sheet and let rest 5–10 minutes.
• Brush each with egg white and sprinkle with sesame seeds or seasoning.
• Bake for 20–25 minutes, until golden brown.
• Cool on a wire rack for at least 10 minutes before slicing. Serve as desired.

Okay—real talk: this isn’t a linear romance. You’ll probably over-flour one try, under-seal the seam the next, then realize you were rolling mini snakes instead of bagels (funny). If the dough is sticky, floured hands, not aggression, is the solution. Let them rest — I know you’re impatient. I am too. But REST. Also, egg white brushing is optional, but the sheen is non-negotiable in my book. Allow yourself to be fancy for 30 seconds.

You, Me, and the Greasy Toaster: Let’s Talk

Did you ever bite into a bagel and feel judged? Yeah. Same. What are your favorite toppings — serious question, not rhetorical? I’ll debate lox vs. smoked salmon until the heat death of the internet. Do you toast or do you embrace the soft center? I assume you have a toaster that silently judges you for thick slices. Also: are you someone who slices the bagel like a surgeon or does your family do the “rip it open with hands” method (chaos)?

If you’re thinking “this recipe feels like comfort breakfast but also like it’ll make me lift things,” you’re vibing right. And if you want to lean into breakfast baking, try the fall-flavored pumpkin cinnamon rolls because self-sabotage is delicious and seasonal.

Questions You Were Too Ashamed to Ask but I Answer Anyway

I keep thinking about the first batch I ruined — and then about the first time I nailed the seal and someone actually said “these are serious.” That felt good. Maybe validation is why I cook. Or maybe I like carbs that lift. Either way, there’s always one more tweak, one more topping to try, one more late-night bagel experiment that I’ll tell you about tomorrow when I remember it and then forget the details because life is…