13 Genius High Protein Bagels No Yeast for Busy Weekday Breakfasts

You’re sprinting through weekdays and breakfast needs to keep up. These High Protein Bagels No Yeast recipes are here for those mornings when you want a filling, portable start without babysitting a bowl of rising dough. You’ll find quick, dense, chewy bagel options that use pantry staples and no yeast.

This collection of 13 High Protein Bagels No Yeast covers savory and sweet, gluten-friendly swaps, and skillet or oven methods. Each recipe includes exact ingredients, clear steps, cook times, and serving ideas. Save the recipes you love to your Pinterest board and mix-and-match toppings for a different morning every day.

1. High Protein Bagels No Yeast — Cottage Cheese Oat Bagels

These cottage cheese oat bagels are moist and subtly sweet. They get protein from cottage cheese and eggs, and texture from rolled oats. The crumb is tender, with a slightly chewy crust.

They’re perfect when you want a bread-like bagel fast. You’ll love them if you like soft, slightly tangy baked goods with a hearty oat flavor. Expect a warm, milky aroma as they bake.

Ingredients (no-yeast, high protein)

• 1 1/2 cups rolled oats
• 1 cup low-fat cottage cheese, room temperature
• 2 large eggs, room temperature
• 1/4 cup plain Greek yogurt, room temperature
• 2 tbsp honey or maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp chia seeds (plus extra for topping)
• 1 tbsp olive oil (for brushing)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Pulse rolled oats in a blender or food processor until coarse flour forms.
3. Add cottage cheese, eggs, Greek yogurt, honey, and vanilla. Blend until a sticky dough forms.
4. Stir in baking powder, baking soda, salt, and chia seeds by hand.
5. Divide dough into 4 portions. Shape each into a ball, then press thumb through center to form a bagel. Place on sheet.
6. Brush tops with olive oil and sprinkle extra chia seeds.
7. Bake 18–22 minutes until edges are golden and tops spring back when pressed.
8. Cool on a rack 10 minutes before slicing. Internal temp should be around 200°F or firm to touch.

How to Serve It

Slice warm and spread with cream cheese or smashed avocado. Garnish with thinly sliced radish and dill. Pair with black coffee or an iced matcha latte. Store cooled bagels in an airtight container in the fridge up to 4 days. Freeze individually for up to 3 months; thaw and toast. Great for quick weekday breakfasts or brunch boards.

2. Everything Seed High-Protein Greek Yogurt Bagels

These Greek yogurt bagels bake up tangy and dense. Greek yogurt adds protein and keeps the crumb moist. The everything seed topping gives a crunchy, savory finish.

They’re ready fast and hold up to hearty toppings. You’ll enjoy the contrast between soft interior and crisp seed crust. Smells bright and toasty as they brown.

Ingredients (no-yeast, protein bagels)

• 2 cups self-rising flour
• 1 cup plain Greek yogurt, room temperature
• 1 large egg, room temperature
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp fine sea salt
• 1 tsp baking powder
• 2 tbsp milk (if dough is dry)
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 2 tbsp pumpkin seeds

Instructions

1. Preheat oven to 400°F (205°C). Line a sheet with parchment.
2. Mix flour, baking powder, and salt in a bowl.
3. Stir in Greek yogurt, egg, olive oil, and honey until a shaggy dough forms.
4. Add milk only if dough seems too dry. Knead 4–5 turns until cohesive.
5. Divide into 4 pieces, roll into ropes, and form bagels. Place on sheet.
6. Brush with a little water, press seed mix on top.
7. Bake 15–18 minutes until golden and slightly cracked on top.
8. Let cool 10 minutes before cutting. Test doneness by tapping bottom for a hollow sound.

How to Serve It

Serve with smoked salmon and thin red onion slices. Add lemon wedges and capers for brightness. Pair with a latte or green tea. Keep in an airtight container 3 days refrigerated. Reheat in toaster or oven. Ideal for on-the-go breakfasts and deli-style brunches.

3. Almond Flour & Egg White Bagels (Keto-Friendly)

These almond flour bagels are grain-free and rich with egg white protein. They’re slightly denser and lightly nutty. Egg whites give lift and structure.

They fit low-carb mornings and fuel you without wheat. You’ll love the tender inside and golden outside. They smell faintly sweet and nutty as they bake.

Ingredients (no-yeast, low-carb protein)

• 2 cups blanched almond flour
• 4 large egg whites, room temperature
• 2 tbsp whole eggs (beaten) or 1 small egg for color
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp erythritol or honey (optional)
• 1/2 tsp xanthan gum (optional for chew)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Whisk egg whites with apple cider vinegar until frothy.
3. Mix almond flour, coconut flour, baking powder, salt, and xanthan gum.
4. Fold dry mix into frothy whites until a sticky dough forms. Add olive oil and sweetener if using.
5. Divide into 6 smaller bagels for a lunchbox-friendly size. Shape and place on sheet.
6. Brush tops with beaten egg for color. Bake 14–18 minutes until golden.
7. Cool 10 minutes; press gently to check springiness. If too soft, warm back in oven 5 minutes.

How to Serve It

Top with cream cheese and cucumber slices or almond butter and sliced figs. Pair with a strong coffee. Store refrigerated up to 5 days in airtight container. Freeze for longer storage. Reheat briefly to restore texture. Great for keto weekday breakfasts.

4. High Protein Bagels No Yeast — Chickpea Flour Bagels

Chickpea flour brings plant-based protein and a toasty, nutty flavor. These bagels are naturally gluten-free if you use gluten-free baking powder. They have a firm, slightly crumbly crumb.

They suit savory spreads or a Mediterranean twist. You’ll like the rustic texture and aroma of roasted chickpea flour. Expect warm, earthy notes and a crisp exterior.

Ingredients (no-yeast, gluten-free protein)

• 2 cups chickpea flour (besan)
• 1 1/4 cups plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 2 tbsp olive oil
• 2 tsp baking powder (gluten-free)
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp za’atar or dried oregano
• 1/2 tsp ground cumin
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon zest

Instructions

1. Preheat oven to 390°F (200°C). Line a baking sheet with parchment.
2. Combine chickpea flour, baking powder, baking soda, salt, and spices.
3. Whisk yogurt, eggs, and olive oil in a separate bowl.
4. Fold wet into dry until a thick dough forms. Stir in parsley and lemon zest.
5. Divide dough into 4 portions and shape into bagels on the sheet.
6. Brush with olive oil and sprinkle a little za’atar on top.
7. Bake 20–25 minutes until edges are firm and tops are lightly browned.
8. Cool 15 minutes; bagels firm up as they rest. Test by pressing—should spring back.

How to Serve It

Slice and fill with hummus, cucumber ribbons, and cherry tomatoes. Garnish with extra parsley and a lemon drizzle. Store in the fridge 3–4 days or freeze. Toast lightly before use for extra crunch. Great alongside salads for a balanced lunch.

5. Quinoa Flour Power Bagels with Sunflower Seeds

Quinoa flour gives a mild nutty taste and plant protein. Sunflower seeds add crunch and a toasty finish. These bagels are hearty with a slightly coarse crumb.

They’re ideal if you want more whole-grain flavor without yeast. You’ll enjoy the grainy texture and toasted seed aroma. They hold up well to thick spreads.

Ingredients (no-yeast, whole grain protein)

• 1 3/4 cups quinoa flour
• 3/4 cup plain Greek yogurt, room temperature
• 2 large eggs, room temperature
• 2 tbsp coconut oil, melted
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp apple cider vinegar
• 1/3 cup sunflower seeds (plus extra for topping)
• 1 tbsp ground flaxseed

Instructions

1. Preheat oven to 385°F (195°C). Line a baking sheet with parchment.
2. Mix quinoa flour, baking powder, salt, and ground flax.
3. Whisk Greek yogurt, eggs, melted coconut oil, honey, and vinegar.
4. Combine wet and dry to form a soft dough. Fold in sunflower seeds.
5. Divide into 4 portions, shape into bagels. Press extra seeds on top.
6. Bake 18–22 minutes until edges brown and bagels sound hollow when tapped.
7. Cool 10 minutes before slicing. If still gummy, bake 3–5 more minutes.

How to Serve It

Toast and spread with sunflower butter or ricotta and honey. Pair with hot tea or a protein shake. Store airtight in fridge 4 days. Freeze cooled bagels individually. Great for nut-free households and high-protein lunches.

6. Quick Skillet Protein Bagels (No Oven)

This skillet method gives you bagels in under 20 minutes. It uses eggs and flour to make a quick, pan-fried, chewy ring. The crust gets crisp while the interior stays tender.

It’s perfect when you lack oven time. You’ll love the savory, slightly caramelized flavor from the pan. Expect a buttery aroma and crisp edges.

Ingredients (no-yeast, fast protein bagels)

• 1 cup whole wheat pastry flour
• 1/2 cup plain Greek yogurt, room temperature
• 1 large egg, room temperature
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tbsp olive oil, plus 1 tsp for skillet
• 1/4 cup shredded cheddar or mozzarella (optional)
• 1 tbsp chopped chives
• 1/2 tsp garlic powder

Instructions

1. Heat a nonstick skillet over medium-low. Brush with 1 tsp oil.
2. Mix flour, baking powder, salt, and garlic powder.
3. Stir in Greek yogurt, egg, and olive oil until dough forms.
4. Fold in cheese and chives if using.
5. Divide into 2 portions. Shape into rings and flatten slightly.
6. Place in skillet, cook 4–5 minutes per side, covered, until golden.
7. Reduce heat if browning too fast. Ensure inside is set and a toothpick comes out clean.
8. Rest 5 minutes before slicing to finish cooking through.

How to Serve It

Top with fried egg, arugula, and hot sauce. Serve with fresh fruit and black coffee. Store in fridge 2 days; reheat in skillet for best texture. Great for office breakfasts when you need a pan-only recipe.

7. High Protein Bagels No Yeast — Banana Protein Bagels (Sweet)

These banana protein bagels are sweet, soft, and cake-like. Ripe bananas and protein powder add flavor and muscle fuel. They’re more like a portable breakfast cake, but bagel-shaped.

They fit mornings when you want a sweeter start. You’ll enjoy the warm banana aroma and cinnamon notes. Texture is tender with a slightly crisp top.

Ingredients (no-yeast, sweet protein bagels)

• 1 cup oat flour
• 1/2 cup vanilla protein powder (whey or plant)
• 1 large ripe banana, mashed
• 2 large eggs, room temperature
• 1/4 cup plain Greek yogurt
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/4 cup chopped walnuts (optional)
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Whisk oats, protein powder, baking powder, cinnamon, and salt.
3. In another bowl, mix mashed banana, eggs, Greek yogurt, maple syrup, and vanilla.
4. Stir wet into dry until combined. Fold in walnuts.
5. Divide into 4 portions and form bagel shapes on the sheet.
6. Bake 15–18 minutes until tops are set and edges lightly brown.
7. Cool 10 minutes; bagels will firm as they cool. Check with toothpick for moist crumb.
8. Store airtight 3 days or freeze for longer.

How to Serve It

Spread with almond or peanut butter and top with banana slices. Pair with warm chai or coffee. Store at room temp 1 day then refrigerate. These are a sweet weekend treat or a weekday fruit-forward breakfast.

8. Smoked Salmon Dill Protein Bagels (Savory)

These savory bagels use a base of Greek yogurt and whole wheat flour. Dill and lemon lift the flavor, while smoked salmon adds luxury and protein. The crumb is tender yet holds toppings.

They’re made for brunch plates or quick, classy breakfasts. You’ll love the briny, herby aroma and silky salmon texture. They look bright on the plate.

Ingredients (no-yeast, savory protein bagels)

• 2 cups whole wheat pastry flour
• 1 cup Greek yogurt, room temperature
• 1 large egg, room temperature
• 1 tbsp olive oil
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1/2 tsp fine sea salt
• 2 tbsp capers (optional)
• 6–8 slices smoked salmon for serving

Instructions

1. Preheat oven to 390°F (200°C). Line a baking sheet with parchment.
2. Combine flour, baking powder, baking soda, and salt.
3. Stir in Greek yogurt, egg, olive oil, and lemon zest into dry mix.
4. Fold in chopped dill and capers.
5. Shape into 4 bagels and place on sheet. Brush lightly with water.
6. Bake 18–22 minutes until edges brown and tops spring back.
7. Cool 10 minutes to set interior. Test by pressing—should return.
8. Serve with smoked salmon and lemon.

How to Serve It

Spread with cream cheese, layer smoked salmon, red onion, and capers. Garnish with extra dill and lemon. Pair with an espresso or sparkling water. Keep refrigerated up to 3 days. Make ahead and freeze each bagel separately.

9. Peanut Butter Chocolate Chip Protein Bagels

These are a sweeter treat with nutty peanut butter and chocolate chips. Peanut butter powder and eggs deliver extra protein. They’re soft, slightly chewy, and dessert-like.

They work when you want an indulgent, protein-packed breakfast. You’ll love the melty chocolate and warm peanut aroma. Texture is soft with little chocolate pockets.

Ingredients (no-yeast, sweet protein bagels)

• 1 1/4 cups oat flour
• 1/2 cup peanut butter powder
• 2 large eggs, room temperature
• 1/4 cup plain Greek yogurt
• 1/4 cup milk or almond milk
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup mini dark chocolate chips
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Prepare baking sheet with parchment.
2. Whisk oat flour, peanut butter powder, baking powder, and salt.
3. Mix eggs, Greek yogurt, milk, maple syrup, and vanilla.
4. Combine wet and dry to form a soft dough. Fold in chocolate chips.
5. Divide into 4 bagels and place on sheet.
6. Bake 14–17 minutes until tops are set and golden.
7. Cool 10 minutes; chocolate chips will set but remain soft. Check with toothpick.
8. Store in airtight container 3 days or freeze for longer.

How to Serve It

Toast lightly and spread more peanut butter. Add banana slices or a sprinkle of sea salt. Pair with cold brew or milk. Keep sealed in the fridge for freshness. Great for sweet weekday breakfasts or post-workout treats.

10. Cottage Cheese & Chives Savory Bagels

These cottage cheese and chives bagels are bright and savory. Cottage cheese adds protein and moisture; chives add oniony zip. The crumb is tender and moist.

They fit savory breakfasts or light lunches. You’ll enjoy the fresh herb aroma and pillowy texture. They pair well with bold toppings.

Ingredients (no-yeast, savory protein bagels)

• 1 1/2 cups whole wheat pastry flour
• 1 cup low-fat cottage cheese, room temperature
• 2 large eggs, room temperature
• 2 tbsp plain Greek yogurt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp chopped fresh chives
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for brush)

Instructions

1. Preheat oven to 380°F (193°C). Line a baking sheet.
2. Pulse cottage cheese briefly if chunky.
3. Mix flour, baking powder, baking soda, salt, and pepper.
4. Combine cottage cheese, eggs, and Greek yogurt; fold into dry mix.
5. Stir in chopped chives.
6. Form 4 bagels and place on sheet. Brush with olive oil.
7. Bake 18–22 minutes until edges brown and interiors set.
8. Cool 10 minutes; test doneness by pressing—should spring back.

How to Serve It

Top with extra cottage cheese, sliced cherry tomatoes, and cracked pepper. Pair with freshly brewed tea or a citrusy juice. Refrigerate up to 4 days; re-toast to refresh. Great for savory sandwich swaps.

11. Pumpkin Spice Protein Bagels (Seasonal)

These pumpkin spice bagels are soft and warmly spiced. Canned pumpkin adds moisture and fiber, and spices give autumnal flavor. They’re slightly sweet and tender.

They’re perfect for fall breakfasts and seasonal menus. You’ll love the cozy pumpkin-cinnamon scent. Texture is moist and cake-like.

Ingredients (no-yeast, seasonal protein)

• 1 1/4 cups oat flour
• 1/2 cup vanilla protein powder
• 1/2 cup canned pumpkin puree
• 2 eggs, room temperature
• 1/4 cup Greek yogurt
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Whisk oat flour, protein powder, baking powder, and spices.
3. Mix pumpkin, eggs, Greek yogurt, and maple syrup.
4. Combine wet and dry. Fold in pecans if using.
5. Shape into 4 bagels and place on sheet.
6. Bake 16–20 minutes until tops are springy and edges slightly brown.
7. Cool 10 minutes; test with toothpick for moist crumb.
8. Store in airtight container 3 days or freeze.

How to Serve It

Spread with cinnamon butter or cream cheese. Top with toasted pecans and a drizzle of maple. Pair with spiced latte or chai. Great for holiday breakfasts and brunch spreads. Makes a cozy on-the-go option.

12. Flax & Hemp Seed No-Yeast Protein Bagels

Flax and hemp seeds boost omega fats and plant protein. These bagels have a hearty, rustic texture and a nutty flavor. They’re slightly chewy with visible seeds.

They’re good when you want a super-seedy base for savory or sweet toppings. You’ll like the crunchy seeds and wholesome aroma. They stay satisfying all morning.

Ingredients (no-yeast, seed-packed protein)

• 1 1/2 cups white whole wheat flour
• 1/2 cup ground flaxseed
• 1/3 cup hemp seeds
• 1 cup plain Greek yogurt
• 2 large eggs, room temperature
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp olive oil
• 2 tbsp mixed seeds for topping (sunflower, sesame)

Instructions

1. Preheat oven to 385°F (195°C). Line a baking sheet.
2. Mix flour, ground flaxseed, baking powder, and salt.
3. Stir in Greek yogurt, eggs, honey, and olive oil.
4. Fold in hemp seeds.
5. Divide into 4 bagels, shape, and press extra seeds on top.
6. Bake 18–22 minutes until golden and firm.
7. Cool 10 minutes; press lightly to check spring-back.
8. If still too soft, return to oven 3–5 minutes.

How to Serve It

Top with mashed avocado and chili flakes or ricotta and honey. Pair with herbal tea or a smoothie. Store refrigerated up to 4 days. These freeze well and re-toast beautifully. Great for fiber-rich meal prep.

13. Spinach Feta Protein Bagels

Spinach and feta add savory brightness and extra protein. Wilted spinach folds into a yogurt-flour dough giving flecks of green. Feta adds tang and creaminess.

They’re perfect for savory breakfasts or brunch. You’ll enjoy the salty feta pockets and herb aroma. Texture is soft with savory bursts.

Ingredients (no-yeast, veggie-packed protein bagels)

• 1 1/2 cups whole wheat pastry flour
• 1 cup plain Greek yogurt
• 1 large egg, room temperature
• 1 cup chopped fresh spinach, wilted and squeezed dry
• 1/2 cup crumbled feta cheese
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp dried oregano
• 1 tbsp olive oil (brush)

Instructions

1. Preheat oven to 390°F (200°C). Line a baking sheet.
2. Sauté spinach briefly with a splash of olive oil until wilted. Cool and squeeze out moisture.
3. Mix flour, baking powder, baking soda, salt, and oregano.
4. Combine Greek yogurt and egg; fold into dry mix.
5. Stir in the drained spinach and feta.
6. Shape into 4 bagels and place on sheet. Brush with olive oil.
7. Bake 18–22 minutes until golden and set.
8. Cool 10 minutes; check by pressing—should spring back.

How to Serve It

Serve warm with extra crumbled feta and olive oil drizzle. Pair with iced coffee or a green smoothie. Refrigerate 3–4 days; reheat in toaster oven. Excellent for lunchboxes or savory brunch platters.

You’ve just got 13 ways to enjoy High Protein Bagels No Yeast that fit every morning mood. From sweet banana or pumpkin versions to savory spinach-feta and smoked-salmon-ready dough, there’s a bagel here for fast weekday breakfasts and leisurely weekends alike.

Pick a few favorites, pin them for easy access, and try swapping toppings to keep mornings fresh. Which flavor will you bake first? Share your results with friends or save these to your breakfast board — and don’t forget to tell someone which one turned out best.