Homemade High Protein Bagels (Better Than Store-Bought!)

I never thought I’d be someone who made homemade bagels.

They always seemed like one of those recipes that looked impressive but took way too much time. After making these, I realized I was completely wrong. They’re surprisingly simple, incredibly delicious, and now I don’t know if I can go back to store-bought bagels.

The best part? Even my toddler loved them. He kept asking for another one, and that’s usually the highest compliment a recipe can get in our house.

If you’re looking for an easy high protein breakfast that’s filling, made with simple ingredients, and perfect for meal prep, these homemade high protein bagels are definitely worth trying.

Why These Homemade Protein Bagels Are Better

One of my favorite things about making food from scratch is knowing exactly what’s in it.

Unlike many store-bought bagels, these are made with simple ingredients like whole wheat flour, Greek yogurt, a little honey, and vital wheat gluten to give them that classic chewy texture. There aren’t any unnecessary additives or preservatives—just wholesome ingredients that come together into a soft, chewy bagel with about 12 grams of protein each.

That extra protein makes a huge difference. Instead of feeling hungry an hour later, these keep me full and satisfied all morning.

As a busy mom, that’s exactly what I need.

Surprisingly Easy to Make

Since this was my first time making bagels, I expected the process to be difficult.

Honestly, the longest part was rolling each piece of dough into a rope before connecting the ends to make the bagel shape. It wasn’t hard at all, and after the first couple I got into a rhythm. Once they were shaped, they almost looked like donuts—which made me think I may have to experiment with a healthier homemade donut version next!

They baked up beautifully with a golden crust while staying soft and chewy inside.

My Favorite High Protein Breakfast

The first thing I made was a breakfast sandwich.

I toasted one of the bagels with a little butter, scrambled a couple of eggs, and stirred a generous spoonful of cottage cheese into the eggs while they cooked. If you’ve never tried that before, it melts right in and makes the eggs extra creamy while adding even more protein.

Then I topped everything with a slice of cheddar cheese and served it with fresh fruit on the side.

The result was a breakfast with roughly 35–40 grams of protein, and it honestly tasted like something from a breakfast spot.

These bagels are also delicious with:

• Peanut butter and jelly
• Cream cheese with your favorite jam
• Turkey, egg, and cheese
• Avocado and eggs
• Butter with a drizzle of honey

They’re incredibly versatile and make breakfast so much easier during a busy week.

Perfect for Meal Prep

I love recipes that make life easier, and these definitely do.

Make a batch over the weekend, let them cool completely, and freeze any extras. Just toast one whenever you need a quick breakfast.

This recipe was inspired by a protein bagel recipe from Matt’s Fit Chef, but I adapted it by making a double batch, using a combination of whole wheat and all-purpose flour, adding vital wheat gluten for extra chew, and adjusting the ingredients to fit what I wanted for my family.

If you’ve never made homemade bagels before, don’t let them intimidate you. They’re soft, chewy, packed with protein, and so much better than anything I’ve bought at the grocery store. Between the simple ingredients, the homemade flavor, and the fact that my toddler couldn’t stop eating them, I know this is a recipe I’ll be making again and again.

Homemade High Protein Bagels (Makes 8)

Ingredients

• 2 cups whole wheat flour
• 1⅓ cups all-purpose flour
• 2 tablespoons vital wheat gluten
• 1 tablespoon baking powder
• 1½ teaspoons salt
• 2 teaspoons honey
• 1½ cups plain Greek yogurt

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the whole wheat flour, all-purpose flour, vital wheat gluten, baking powder, and salt.
3. Add the honey and Greek yogurt and stir with a sturdy spoon until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth.
5. Divide the dough into 8 equal pieces.
6. Roll each piece into a rope, then pinch the ends together to form a bagel.
7. Place the bagels on the prepared baking sheet. If desired, brush with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, or poppy seeds.
8. Bake for 20–25 minutes, or until the tops are lightly golden and the bagels are cooked through.
9. Let cool for a few minutes before slicing and enjoy.

Notes

• Protein: Approximately 12 grams of protein per bagel.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.
• Toast before serving for the best texture.
• These are delicious as an egg breakfast sandwich, with peanut butter and jam, or simply toasted with butter.