How to Make High Protein Bagels Without Yeast (No Rising Required!)

Written by Joanna in Bread

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You want bagels that fill you up and fit a busy morning. If you avoid yeast or don't have time for rising, this guide shows how to make high protein bagels without yeast in under an hour. You'll get chewy-topped, sliceable bagels using pantry staples like Greek yogurt and protein powder.

Read on and you'll learn what to buy, exact measurements, step-by-step shaping, baking tips, and quick storage advice so you can make these bagels today.

What You'll Need for High Protein Bagels Without Yeast (ingredients + tools)

  • Ingredients:

    • 1 1/4 cups (150 g) whole wheat flour
    • 1/2 cup (60 g) unflavored whey protein isolate (or pea protein)
    • 2 tsp baking powder
    • 1/2 tsp fine sea salt
    • 3/4 cup (180 g) plain Greek yogurt
    • 1 tbsp olive oil
    • 1 large egg (for egg wash)
    • Optional: sesame, poppy, or everything seasoning

  • Tools:

    • Mixing bowl, whisk, bench scraper or spoon
    • Baking sheet, parchment paper, pastry brush
    • Measuring cups and scale (recommended)

Tip: If your yogurt is very wet, drain it in a fine sieve for 10 minutes. Use unflavored protein for a neutral taste.

Preparing Your Ingredients (mixing and texture tips)

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  1. In a bowl whisk flour, protein powder, baking powder, and salt until uniform.
  2. Add Greek yogurt and olive oil. Stir until the dough just comes together.
  3. Turn dough onto a lightly floured surface and knead 6–8 times. Stop when it's cohesive and slightly tacky.
  • Dough should be dense but pliable. If it's crumbly, add 1–2 tbsp yogurt.
  • If it's too sticky, dust with up to 2 tbsp flour. Don't overmix; that makes bagels tough.

Quick check: press the dough—if it springs back slightly, it's ready to shape.

Step-by-Step Instructions: Shape and Bake Your No-Yeast Protein Bagels

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Divide dough into 4 equal pieces (about 95–110 g each).
  3. Shape each piece into a tight ball, then press your thumb through the center to form a 1–1.5 inch hole. Smooth edges so rings are even.
  4. Brush tops with beaten egg and sprinkle seeds if using.

Bake: place sheets in the middle rack and bake 18–22 minutes, until tops are golden and a skewer pulls out clean. For a chewier top, brush again with egg halfway through.

Tips and warnings:

  • Do not skip the egg wash if you want shiny, golden tops.
  • Avoid overcrowding the pan; leave 1 inch between bagels.
  • If you prefer denser bagels, reduce baking time by 2 minutes.

Serving, Storage, and Variations for Protein Bagels

  • Serve warm toasted with cream cheese, nut butter, or savory toppings.
  • Storage:
    • Room temp: store in an airtight bag for 1–2 days.
    • Fridge: up to 5 days.
    • Freeze: wrap individually and freeze up to 3 months. Reheat in toaster or oven from frozen.
  • Variations:
    • Swap whey for pea protein for dairy-free options.
    • Add 1 tsp dried herbs or 1/4 cup grated cheese to dry mix for flavor.
    • For lower-carb, replace 1/2 cup flour with ground almond flour and adjust moisture.

Troubleshooting:

  • Too dense? Reduce protein powder by 2 tbsp next time.
  • Crumbly? Increase yogurt by 1 tbsp or use slightly warmer yogurt.

You just learned how to make high protein bagels without yeast fast. These bagels give you chewy texture, extra protein, and a quick breakfast option you can customize. Pin this guide for your next meal prep session, save it for later, and share with a friend who'd love a no-yeast bagel hack. Which topping will you try first?

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