High-Protein Egg Bagel

4 servings


50 minutes

total time


1 1/4 cups unbleached all purpose flour (whole wheat or gluten-free mix*, 6.25 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)


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.


Serving Size

1 bagel


184 kcal

Total Fat

2.5 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat



93.5 mg


487 mg

Total Carbohydrate

30 g

Dietary Fiber

1 g

Total Sugars

1.5 g


10 g

4 servings


50 minutes

total time
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