10 Powerful Protein Bagels for Weight Loss That Keep You Full

You want filling breakfasts that help you lose weight without feeling deprived. These protein bagels for weight loss do exactly that — they’re hearty, satisfying, and built around lean protein and smart carbs. Whether you crave a chewy classic or a savory, gluten-conscious bite, you’ll find a version that fits your meal plan and keeps you full between meals.

This collection of 10 powerful protein bagels for weight loss includes yeast and quick-bake options, vegan and dairy-rich recipes, and both sweet and savory flavors. Each recipe lists precise ingredients, step-by-step instructions, and serving tips. Pin the ones you love, try a few over the week, and notice how a protein-forward bagel changes your mornings and snacks.

1. Classic High-Protein Whole Wheat Bagel

This recipe turns a classic into a protein-packed staple. It uses high-protein flour and an extra egg white for chew and structure. You get a toasty crust, slightly sweet interior, and nutty whole-wheat flavor. It’s perfect for breakfast sandwiches or a savory spread. If you like toasted bagels with a firm chew, you’ll love this one.

Ingredients (high-protein bagel ingredients)

• 2 1/4 cups whole wheat flour
• 3/4 cup high-protein bread flour (or substitute more whole wheat)
• 1 tbsp instant yeast
• 1 tbsp brown sugar
• 1 tsp fine sea salt
• 1/2 cup warm water (about 105–110°F)
• 1/3 cup plain Greek yogurt, room temperature
• 1 large egg white, room temperature
• 1 tbsp olive oil
• 1 tbsp barley malt syrup or honey (for boiling)
• 1 tbsp sesame seeds or everything bagel seasoning

Instructions (baking and shaping)

1. Whisk warm water, brown sugar, and yeast in a bowl. Let sit 5 minutes until frothy.
2. In a large bowl, combine flours and salt. Make a well and add yeast mix, Greek yogurt, egg white, and olive oil.
3. Mix until a shaggy dough forms. Turn onto floured surface and knead 8–10 minutes until smooth and elastic. Dough should be slightly tacky.
4. Place dough in a lightly oiled bowl, cover, and proof 45–60 minutes. It should nearly double.
5. Punch down, divide into 6 equal pieces. Roll each into a ball, then poke a hole with your thumb and spin to form bagels about 3–4 inches across.
6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
7. Bring a wide pot of water to a gentle boil. Add barley malt syrup or honey. Boil bagels 1 minute per side, then remove with slotted spoon to a rack to drain.
8. Place boiled bagels on sheet, brush with egg white if desired, and sprinkle seeds. Bake 18–22 minutes until deep golden and firm. Tap — they should sound hollow.
9. Cool at least 20 minutes on a rack before slicing to set crumb.

How to Serve It

• Toast and spread with light cream cheese, smoked salmon, or mashed avocado.
• Garnish with fresh dill or sliced tomato for color and brightness.
• Pair with black coffee or a green smoothie for a balanced meal.
• Store in an airtight bag at room temp 2 days or freeze up to 1 month.
• Make dough ahead, refrigerate overnight, shape in morning, and boil/bake fresh.
• Great for weekend breakfasts or portable weekday lunches.

2. Greek Yogurt Protein Bagels for Weight Loss

This quick-bake bagel uses Greek yogurt for tang, moisture, and extra protein. You skip yeast and get a tender, slightly dense crumb. It’s lightly tangy with a soft chew that toasts beautifully. It’s ideal when you want a fast, protein-forward bagel for busy mornings. If you love tangy, pillowy bread, this will feel like a treat.

Ingredients (high-protein bagel ingredients)

• 2 cups whole wheat flour
• 1 cup plain Greek yogurt (2% or nonfat), cold
• 2 tbsp vanilla whey protein powder (optional)
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tbsp olive oil
• 1 tbsp honey
• 1 large egg (for egg wash), beaten
• 1 tbsp poppy seeds or sesame seeds
• 2–3 tbsp almond milk (if dough is too dry)

Instructions (quick-bake method)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, whisk flours, protein powder, baking powder, and salt.
3. Add Greek yogurt and honey. Stir until a sticky dough forms. Add almond milk 1 tbsp at a time if too stiff.
4. Turn dough onto a floured surface, knead 4–5 times to combine. Divide into 6 portions.
5. Shape into rounds and press thumbs through centers to create bagel holes.
6. Brush tops with beaten egg and sprinkle seeds.
7. Bake 18–22 minutes until golden and firm. Edges should be lightly browned.
8. Cool 15 minutes before slicing. Cut to test: crumb should be moist but set.

How to Serve It

• Split and top with hummus, cucumber, and smoked trout for a savory brunch.
• Try with ricotta and lemon zest for a bright, light pairing.
• Freeze cooled bagels individually; thaw and toast as needed.
• Store in fridge up to 4 days because of the yogurt.
• Make-ahead: form bagels and refrigerate on tray overnight; bake in morning.
• Serve warm with a side of fresh berries for contrast.

3. Cottage Cheese & Oat Protein Bagel

This bagel blends cottage cheese and oats for creamy protein and hearty texture. It’s mildly sweet with a tender crumb and rustic oat flavor. Because it’s high in casein protein, it keeps you full longer. It works well for post-workout refuel or a slow morning at home. You’ll notice a gentle tang and a soft, moist bite.

Ingredients (high-protein bagel ingredients)

• 1 1/2 cups rolled oats, finely ground (about 1 1/2 cups oat flour)
• 1/2 cup oat flour (or extra ground oats)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup low-fat cottage cheese, well drained, room temperature
• 2 large eggs, room temperature
• 2 tbsp ground flaxseed
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp chia seeds (for sprinkling)

Instructions (oven baking)

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Pulse rolled oats to a fine flour in a food processor if needed. Combine oat flour, baking powder, baking soda, and salt in a bowl.
3. In another bowl, blend cottage cheese, eggs, honey, vanilla, and ground flax until smooth.
4. Fold wet into dry until a thick batter forms.
5. Divide into 6 equal portions. Wet hands slightly and shape into bagels with holes about 1–1.5 inches.
6. Sprinkle tops with chia seeds and press lightly.
7. Bake 20–25 minutes until edges are golden and a toothpick inserted comes out clean.
8. Cool 20 minutes to firm up before slicing.

How to Serve It

• Spread with almond butter and thin apple slices for crunch.
• Top with smoked salmon and capers for a savory option.
• Store in fridge 3–4 days; wrap tightly to keep moisture.
• Freeze individually for up to 6 weeks; reheat in toaster oven.
• Make batter the night before and bake fresh in morning.
• Serve warm with herbal tea and lemon wedges.

4. Almond Flour & Egg White Protein Bagels (Low-Carb)

If you’re limiting carbs, this almond flour and egg white bagel is for you. It’s low-carb, high-protein, and has a nutty, tender crumb. The exterior browns nicely while the interior stays soft. You’ll get a satisfying chew without heavy starch. It’s ideal for low-carb meal plans and anyone who wants a bagel-like feel with fewer carbs.

Ingredients (low-calorie, high-protein bagel ingredients)

• 2 1/2 cups blanched almond flour
• 1/4 cup whey protein isolate (unflavored)
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp psyllium husk powder
• 4 large egg whites, room temperature
• 2 tbsp plain Greek yogurt, room temperature
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp everything bagel seasoning (optional)

Instructions (low-carb baking)

1. Preheat oven to 375°F (190°C). Line a baking sheet and grease lightly.
2. Whisk almond flour, whey protein, baking powder, psyllium husk, and salt.
3. In another bowl, beat egg whites until slightly frothy. Add Greek yogurt, olive oil, and vinegar.
4. Combine wet and dry mixes. Let rest 2–3 minutes for psyllium to thicken.
5. Divide into 6 portions. Shape into tight rounds and press a hole.
6. Sprinkle seasoning if desired. Bake 18–22 minutes until browned and firm.
7. Cool 15 minutes; these bagels set as they cool.
8. Check doneness by pressing center — it should bounce back.

How to Serve It

• Slice and fill with smoked turkey, spinach, and Dijon mustard.
• Top with sliced avocado and lemon for creamy freshness.
• Store in fridge 4–5 days; reheat briefly to restore chewiness.
• Freeze individually; thaw and toast when ready.
• Make extra for meal prep; they keep well in airtight container.
• Pair with iced herbal tea or low-sugar kombucha.

5. Quinoa & Flaxseed Protein Bagels

Quinoa gives this bagel extra complete protein and a pleasant nutty texture. Flaxseed adds omega-3s and a subtle crunch. The result is hearty with a slightly chewy interior and crisp top. It’s great for active mornings or a portable lunch. If you like seeds and grains, this bagel provides a flavorful, satisfying bite.

Ingredients (high-protein bagel ingredients)

• 1 cup cooked quinoa, cooled
• 1 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1 tbsp instant yeast
• 1 tsp fine sea salt
• 1 tbsp honey
• 3/4 cup warm water (105–110°F)
• 1 large egg, room temperature
• 2 tbsp ground flaxseed
• 1 tbsp olive oil
• 1 tbsp sesame seeds for topping

Instructions (yeast-based with quinoa)

1. Dissolve honey in warm water and sprinkle yeast. Wait 5 minutes until foamy.
2. In a bowl, mix flours, salt, and ground flaxseed.
3. Add yeast mix, cooked quinoa, egg, and olive oil. Stir to combine.
4. Knead 8–10 minutes until smooth. Dough should be slightly tacky.
5. Place in greased bowl, cover, and rise 45–60 minutes until doubled.
6. Divide into 6 pieces, shape into bagels, and let rest 10 minutes.
7. Preheat oven to 425°F (220°C). Boil in water with 1 tbsp honey, 1 minute per side.
8. Transfer to baking sheet, sprinkle sesame seeds, and bake 18–22 minutes until golden brown.
9. Cool 20 minutes; test doneness by tapping for hollow sound.

How to Serve It

• Top with herbed Greek yogurt and sliced radishes for crunch.
• Pair with a spinach salad and lemon vinaigrette for a light meal.
• Refrigerate up to 3 days or freeze for longer storage.
• Make extra quinoa and use leftovers in other recipes.
• Serve warm at brunch with citrus-scented tea.
• Garnish with microgreens or additional flax for texture.

6. Chickpea Flour Savory Protein Bagels (Gluten-Free)

Chickpea flour delivers plant-based protein and a slightly earthy flavor. These bagels are gluten-free and hold together well after baking. They have a tender, slightly dense crumb and toasty crust. Savory herbs and roasted garlic make them great for lunch sandwiches. If you want a legume-based bagel that keeps you full, this is a solid pick.

Ingredients (gluten-free, high-protein bagel ingredients)

• 2 cups chickpea (besan) flour
• 1/4 cup tapioca starch
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tbsp dried oregano
• 1/2 tsp garlic powder
• 1 cup Greek yogurt or vegan yogurt, room temperature
• 2 large eggs, room temperature
• 2 tbsp olive oil
• 2 tbsp water (if needed)
• 1 tbsp sesame seeds for topping

Instructions (gluten-free baking)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Whisk chickpea flour, tapioca starch, baking powder, salt, oregano, and garlic powder.
3. Mix Greek yogurt, eggs, and olive oil in a separate bowl.
4. Combine wet and dry; if dough is stiff, add up to 2 tbsp water.
5. Divide into 6 pieces. Shape into rounds and press center to form holes.
6. Brush with olive oil and sprinkle sesame seeds.
7. Bake 20–25 minutes until golden and firm. Edges should be lightly browned.
8. Cool 15–20 minutes to set crumb before slicing.

How to Serve It

• Spread with roasted red pepper hummus and baby spinach.
• Pair with a cucumber-tomato salad for a Mediterranean meal.
• Store in fridge up to 4 days, or freeze for longer storage.
• Make batter the night before for quick morning baking.
• Serve warm with a drizzle of extra virgin olive oil and fresh herbs.
• Great for picnics or packed lunches.

7. Everything Protein Bagels for Weight Loss

This "Everything" bagel combines seeds and savory flavors while focusing on protein-rich ingredients. It has a chewy bite and crunchy topping. It’s ideal for savory breakfast sammies or as a hearty snack. The balanced texture and flavor profile help keep you satisfied. You’ll love the toasted seeds and savory tang.

Ingredients (high-protein bagel ingredients)

• 1 1/2 cups bread flour
• 3/4 cup high-protein whole wheat flour
• 2 tbsp vital wheat gluten (optional for chew)
• 1 tbsp instant yeast
• 1 tsp fine sea salt
• 1 tbsp brown sugar
• 3/4 cup warm water (105–110°F)
• 1/3 cup plain Greek yogurt, room temperature
• 1 large egg white, room temperature (for dough)
• 1 tbsp olive oil
• 2 tbsp everything bagel seasoning

Instructions (yeast-based method)

1. Combine warm water, brown sugar, and yeast. Let sit 5 minutes until foamy.
2. Mix flours, vital wheat gluten, and salt in a bowl. Add yeast mix, Greek yogurt, egg white, and olive oil.
3. Knead 8–10 minutes until smooth and elastic.
4. Place dough in oiled bowl, cover, and rise 45–60 minutes until doubled.
5. Punch down, divide into 6 pieces, shape bagels, and rest 10 minutes.
6. Preheat oven to 425°F (220°C). Boil bagels 1 minute per side in water with 1 tbsp honey.
7. Drain, brush with beaten egg, and sprinkle everything seasoning.
8. Bake 18–22 minutes until deep golden. Tap — should sound hollow.
9. Cool 20 minutes before slicing to keep crumb intact.

How to Serve It

• Fill with turkey, arugula, and light mayo for a portable lunch.
• Pair with a side of baby carrots and hummus for balance.
• Store at room temp 2 days or refrigerate up to 5 days.
• Freeze leftover bagels individually and toast when needed.
• Make dough ahead and refrigerate for next-day baking.
• Garnish with microgreens for a fresh finish.

8. Smoked Salmon Protein Bagel (Open-Faced)

This open-faced option centers fresh toppings on a high-protein bagel base. It’s rich in omega-3s and lean protein from salmon. The flavor is bright, smoky, and creamy with a pop from capers. It’s perfect for brunch or a satisfying light dinner. If you like classic lox and bagel combos, this version keeps protein high and calories controlled.

Ingredients (protein-rich topping and bagel)

• For the bagel:
  • 1 1/2 cups bread flour
  • 3/4 cup high-protein whole wheat flour
  • 1 tbsp instant yeast
  • 1 tsp fine sea salt
  • 1 tbsp honey
  • 3/4 cup warm water (105–110°F)
  • 1 tbsp olive oil
• For the topping:
  • 4 oz smoked salmon, thinly sliced
  • 3 tbsp light cream cheese
  • 1/4 small red onion, thinly sliced
  • 1 tbsp capers, drained
  • 1/2 small lemon, cut into wedges
  • Fresh dill for garnish

Instructions (bagel and assembly)

1. Mix warm water and honey with yeast. Wait 5 minutes until foamy.
2. Combine flours and salt. Add yeast mix and olive oil. Mix to form dough.
3. Knead 8–10 minutes until elastic. Proof in oiled bowl 45–60 minutes.
4. Divide into 6 pieces, shape bagels, and rest 10 minutes.
5. Preheat oven to 425°F (220°C). Boil bagels 1 minute per side in water with 1 tbsp honey.
6. Bake 18–22 minutes until golden and hollow-sounding. Cool 20 minutes.
7. Spread each bagel half with 1 tbsp light cream cheese. Top with smoked salmon, red onion, and capers.
8. Squeeze lemon and garnish with dill. Serve immediately.

How to Serve It

• Serve open-faced with a side salad of arugula and lemon vinaigrette.
• Pair with black coffee or cucumber-infused water.
• Store bagels separately from toppings; assemble just before eating.
• Make bagels ahead and freeze; thaw and toast, then top with salmon.
• Use low-sodium smoked salmon to control salt.
• Great for weekend brunch or entertaining.

9. Sweet Cinnamon Protein Bagel with Vanilla Whey

This sweet cinnamon bagel adds vanilla whey for a protein lift and warm spices for comfort. It’s tender with pockets of cinnamon-sugar for a light sweetness. It’s great for a satisfying treat that still supports weight goals. If you want breakfast with a dessert feel without derailing progress, this bagel fits the bill.

Ingredients (sweet, high-protein bagel ingredients)

• 1 3/4 cups bread flour
• 1/2 cup whole wheat flour
• 1/4 cup vanilla whey protein powder
• 1 tbsp instant yeast
• 1 tsp fine sea salt
• 2 tbsp brown sugar
• 3/4 cup warm water (105–110°F)
• 1 large egg, room temperature
• 1 tbsp olive oil
• 2 tbsp cinnamon sugar (for swirl and topping)
• 1 tsp ground cinnamon

Instructions (yeast-based sweet bagel)

1. Stir warm water and brown sugar with yeast; let sit 5 minutes until foamy.
2. Mix flours, whey, salt, and ground cinnamon.
3. Add yeast mix, egg, and olive oil. Knead 8–10 minutes until smooth.
4. Let dough rise 45–60 minutes until doubled.
5. Roll dough into rectangle, sprinkle cinnamon sugar, roll up, and cut into 6 pieces. Shape into bagels and press centers.
6. Rest 10 minutes, then preheat oven to 425°F (220°C).
7. Boil bagels 1 minute per side in lightly sweetened water. Drain.
8. Bake 18–22 minutes until golden brown and fragrant. Cool 15–20 minutes.

How to Serve It

• Split and spread with light ricotta and a drizzle of honey.
• Pair with a warm latte or chai for cozy mornings.
• Store in airtight container; they keep soft for 2 days.
• Freeze cooled bagels and reheat in toaster oven for best texture.
• Make dough the night before and bake in the morning for fresh aroma.
• Sprinkle extra cinnamon sugar before serving for added sparkle.

10. Vegan Seitan & Chia Protein Bagels for Weight Loss

This vegan bagel uses seitan bits and chia for plant-based protein that keeps you full. It’s chewy with a savory flavor and a hint of nutty chia texture. It’s perfect for vegans or anyone avoiding dairy. You’ll appreciate how filling it is, with satisfying bite and balanced taste.

Ingredients (vegan, plant-based, high-protein bagel ingredients)

• 1 1/2 cups bread flour
• 1/2 cup vital wheat gluten (for seitan and chew)
• 1/2 cup whole wheat flour
• 1 tbsp instant yeast
• 1 tsp fine sea salt
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 3/4 cup warm water (105–110°F)
• 1/3 cup chopped cooked seitan, small pieces
• 2 tbsp chia seeds (plus 1 tbsp for topping)
• 1 tbsp olive oil
• 1 tbsp soy sauce (for umami)

Instructions (yeast and seitan inclusion)

1. Make flax egg: mix ground flaxseed with 6 tbsp water. Set 5–7 minutes to gel.
2. Mix warm water and yeast; let foam 5 minutes.
3. Combine flours, vital wheat gluten, salt, and chia seeds in bowl.
4. Add yeast mix, flax egg, olive oil, and soy sauce. Mix until dough forms.
5. Fold in chopped seitan evenly.
6. Knead 8–10 minutes; dough should be elastic and slightly tacky.
7. Proof in oiled bowl 45–60 minutes until nearly doubled.
8. Divide into 6 pieces, shape bagels, and rest 10 minutes.
9. Preheat oven to 425°F (220°C). Boil bagels 1 minute per side in water.
10. Drain, sprinkle with extra chia, and bake 18–22 minutes until golden. Cool 20 minutes before slicing.

How to Serve It

• Top with smashed avocado, pepper flakes, and extra seitan slices for savory protein.
• Pair with a green smoothie or herbal tea for a balanced meal.
• Store in fridge up to 4 days or freeze slices for easy use.
• Make extra seitan and use in sandwiches throughout the week.
• Great for picnic lunches or vegan brunch spreads.
• Garnish with lemon zest or fresh basil for brightness.

These 10 protein bagels for weight loss cover yeast and quick-bake methods, gluten-free and vegan options, and both sweet and savory flavors. You’ve got bagels made with Greek yogurt, cottage cheese, almond flour, chickpea flour, quinoa, and seitan — all designed to keep hunger at bay. Try a few back-to-back to see which texture and toppings you prefer.

Save or pin your favorites so you can rotate them into your weekly meal plan. Which recipe will you try first — the tangy Greek yogurt bagel, the smoky salmon open-face, or a low-carb almond flour option? Share these with friends and family so everyone has a filling, protein-forward bagel to enjoy.