How to Make 2 Ingredient Protein Bagels That Actually Taste Good

You want a quick, high-protein breakfast that tastes like something you’d buy fresh at a bakery — without a long ingredient list. These 2 Ingredient Protein Bagels use thick Greek yogurt and self-rising flour for a chewy, tangy bite that’s ready in under an hour. You’ll learn exact measurements, shaping tips, bake times, and simple fixes so your bagels don’t turn out dense or gummy. Follow this easy method and you’ll have pin-worthy bagels that actually taste good.

What You’ll Need for 2 Ingredient Protein Bagels (Ingredients + Tools)

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• Ingredients:
  • 1 cup (240 g) plain high-protein Greek yogurt (full-fat or non-fat both work)
  • 1 cup (120 g) self-rising flour
• Tools:
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Baking sheet and parchment paper
  • Oven preheated to 425°F (220°C)
• Tip: If you only have all-purpose flour, add 1½ tsp baking powder and ¼ tsp salt per cup as a quick sub.

Preparing Your Ingredients

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• Measure carefully: spoon flour into the cup and level it for more accurate texture.
• Chill the yogurt briefly if it’s very runny; thicker yogurt makes a firmer dough.
• Quick pre-check:
  • If dough is sticky after mixing, add 1–2 tbsp more flour.
  • If dough is dry or crumbly, add 1–2 tbsp yogurt.

Step-by-Step: Make Your 2 Ingredient Protein Bagels

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1. Mix: In a bowl, combine 1 cup Greek yogurt with 1 cup self-rising flour. Stir until a shaggy dough forms.
2. Knead: Turn dough onto a lightly floured surface and knead 3–4 minutes until smooth and slightly elastic.
3. Portion: Divide dough into 4 equal pieces (for sandwich-size bagels) or 6 for smaller bagels.
4. Shape: Roll each piece into a log, then join ends to make a ring. Press lightly to seal.
5. Optional boil: For a chewier crust, boil each bagel 30–45 seconds per side in simmering water, then drain on a towel.
6. Bake: Place on parchment-lined sheet, brush with water (or egg wash if you don’t mind a third ingredient), and bake at 425°F (220°C) for 15–18 minutes, until golden and firm.

• Pro tricks:
  • Use high-protein Greek yogurt for better structure and flavor.
  • Avoid over-kneading — too much gluten makes them tough.
  • If you add protein powder later, treat it as an experiment; it can dry the dough.

Serving, Toppings, and Storage Tips for Protein Bagels

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• Serving:
  • Slice and toast for added crunch; they crisp beautifully.
  • Top ideas: cream cheese, smoked salmon, nut butter, or avocado.
• Storage:
  • Keep cooled bagels in an airtight container at room temp for 1–2 days.
  • Freeze up to 1 month; thaw and toast before serving.
• Quick fixes:
  • Dense middle? Return to oven for 3–5 minutes.
  • Too dry? Spread on a thin layer of yogurt or soft cheese before toasting.

These bagels are pin-worthy for easy breakfasts and quick brunches — simple ingredients, big payoff.

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You just learned how to make satisfying 2 Ingredient Protein Bagels that are speedy, high-protein, and genuinely tasty. Save this recipe for busy mornings and share it with friends who love simple baking wins. Pin this guide for your next brunch — which tip will you try first? Ready to make this happen? Let’s do it!