Excessive-Protein Egg Bagel – Skinnytaste

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This Excessive-Protein Egg Bagel recipe will get its yellow colour from egg yolks, which additionally make them further fluffy. They’re really easy, too—no boiling or yeast required. Merely combine with Greek yogurt and bake or air fry!

Egg Bagels

Excessive-Protein Egg Bagel

If you happen to’ve by no means had an egg bagel, you’re in for a deal with. They’re my favourite—the feel is gentle, fluffy, they usually’re filled with protein (10 grams)! Egg bagels have all the time been my favourite after I order a bagel out, so I added egg yolks to my Greek Yogurt Bagel recipe and liked the outcomes. If you need a scrumptious excessive protein breakfast that nearly feels such as you’re dishonest, add some bacon, scrambled eggs and cheese for the last word, excessive protein bacon egg and cheese bagel sandwich. For one more high-protein bagel recipe that doesn’t use yogurt, strive my Cottage Cheese Bagels.

High Protein Egg Bagels

What’s the distinction between egg bagels and common bagels?

Not like common bagels, egg bagels have egg yolks within the dough. The eggs make them fluffier and softer and provides them a yellow colour.

egg bagel ingredients

What’s an egg bagel made from?

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

  • Flour: This egg bagel recipe will work with unbleached all-purpose, complete wheat, or gluten-free flour. For gluten-free bagels, I examined them with Bob’s Pink Mill 1-to-1 Baking Flour.
  • Baking Powder: Utilizing contemporary, unexpired baking powder is essential so the bagels rise.
  • Salt: When making bagels, I all the time use kosher salt, which has greater crystals, however when you use desk salt, you’ll want to cut back the quantity.
  • Greek Yogurt provides protein to those bagels. To make sure the dough isn’t too sticky, use a thick, nonfat Greek yogurt, like Stonyfield or Fage, and drain any liquid off the highest.
  • Eggs: Separate the whites and yolks from two giant eggs.
  • Bagel Seasoning: Every part bagel seasoning, sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper

Find out how to Make Egg Bagels

  1. Prep: Preheat the oven to 375°F. Place parchment paper or a Silpat on a baking sheet. If utilizing parchment, spray it with oil to stop the bagels from sticking.
  2. Dry Components: Whisk the flour, baking powder, and salt in a medium bowl.
  3. Moist Components: Combine within the yogurt and egg yolks with a fork. It’ll appear to be small crumbs when it’s mixed.
  4. Knead the Bagel Dough: Flippantly mud a piece floor with flour and take away the dough from the bowl. Knead the dough 15 to twenty instances till it’s easy and cheesy however not sticky. There must be no dough in your palms whenever you pull them away.
  5. Kind the Bagels: Divide the dough into 4 equal balls, roll every into ¾-inch thick ropes, and be part of the ends to type bagels. You too can poke a gap within the middle of the ball to make a bagel gap and stretch it barely so it doesn’t shut when baking.
  6. Bagel Toppings: Brush the bagels with egg whites on either side and sprinkle them together with your most popular seasoning.
  7. Bake the bagels on the highest rack of the oven for 25 minutes and let cool for not less than quarter-hour earlier than slicing.

Air Fryer Egg Bagels

You too can prepare dinner these egg bagels within the air fryer in much less time than within the oven. Air fry them at 280°F for 15 to 16 minutes till golden.

Variations and Substitutes

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

How do you get extra protein in a bagel?

These egg bagels have 10 grams of protein from the Greek yogurt and eggs. You’ll be able to add much more protein with wholesome bagel toppings. Listed below are some concepts:

  • Bagel Egg Sandwich: Use scrambled eggs or egg whites with cheddar, havarti or gouda and a slice of bacon. You too can use ham as an alternative of bacon. Or make a steak egg and cheese bagel for lunch.
  • Lox Sandwich: Prime your bagel with smoked salmon, capers, and pink onion.
  • Unfold peanut butter or cream cheese in your bagel.
  • Seeds: Sprinkle floor flax or chia seeds in your nut butter or cream cheese for extra protein and fiber.
Egg Bagels with eggs and bacon


  • Retailer bagels on the counter for 1 day or within the fridge for 3 days. Eat them at room temperature or toast them within the oven, air fryer, or toaster.
  • Slice bagels in half and wrap them individually in foil or plastic wrap to freeze for as much as 3 months. Reheat them from frozen or thaw them within the fridge.
High Protein Egg Bagels

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Prep: 10 minutes

Prepare dinner: 25 minutes

cooling time: 15 minutes

Complete: 50 minutes

Yield: 4 servings

Serving Dimension: 1 bagel

  • 1 1/4 cups unbleached all objective flour, complete wheat or gluten-free combine* (5 oz in weight)
  • 2 teaspoons baking powder, be certain that it’s not expired or it received’t rise
  • 3/4 teaspoon kosher salt, use much less if utilizing desk salt
  • 3/4 cup non-fat Greek yogurt, not common yogurt, will probably be too sticky (Stonyfield or Fage work finest)**
  • 2 giant eggs, whites and yolks separated, and overwhelmed
  • all the pieces bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, and so on, optionally available toppings
  • Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If utilizing parchment paper, spray with oil to keep away from sticking.

  • In a medium bowl mix the flour, baking powder and salt and whisk effectively. Add the yogurt and egg yolks (not the whites) and blend effectively with a fork till effectively mixed, it’ll appear to be small crumbles.

  • Flippantly mud flour on a piece floor and take away dough from the bowl, knead the dough a number of instances till dough is easy and cheesy, however not sticky, about 15 to twenty turns (it shouldn’t go away dough in your hand whenever you draw back).

  • Divide into 4 equal balls. Roll every ball into 3/4-inch thick ropes and be part of the ends to type bagels. (or you may make a ball and poke a gap within the middle then stretch it barely)

  • Brush the highest with egg whites and sprinkle either side with seasoning of your selection.

  • Bake on the highest rack of the oven for 25 minutes. Let cool not less than quarter-hour earlier than reducing.

Final Step:

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*To make them gluten-free I examined them with Bob’s Redmill 1 to 1 Gluten Free flour combine, see notes above for oven temp and bake time. The factors are 4 SP every with this flour.
** Chobani doesn’t work, it’s not thick sufficient. The greek yogurt shouldn’t pour out of the container if tilted, if it does it received’t work.
***Toppings could add energy and factors.


Serving: 1 bagel, Energy: 184 kcal, Carbohydrates: 30 g, Protein: 10 g, Fats: 2.5 g, Saturated Fats: 1 g, Ldl cholesterol: 93.5 mg, Sodium: 487 mg, Fiber: 1 g, Sugar: 1.5 g

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