11 Mind-Blowing Two Ingredient Protein Bagels That Take 20 Minutes

You know that busy-morning scramble when you want something filling, fast, and real? These Two Ingredient Protein Bagels are the kind of recipe that saves the day. They give you chewy, protein-packed bagels using a simple base, and you’ll be shocked at how much variety you can make in just 20 minutes of hands-on time.

Every recipe here starts from that two-ingredient base but branches into bold flavors, sweet treats, and savory brunch classics. You’ll find seeded everything bagels, cinnamon-honey breakfast bagels, savory spinach-feta rounds, and more. Each Two Ingredient Protein Bagels recipe lists full ingredients, clear step-by-step instructions, times, and serving tips so you can bake with confidence.

You’ll love how these bagels hold up for sandwiches, toast, or a quick snack. They’re high in protein, easy to customize, and perfect for pinning to your brunch board. Grab your yogurt and flour, and let’s bake 11 mind-blowing Two Ingredient Protein Bagels that take about 20 minutes of hands-on work.

1. Classic Two Ingredient Protein Bagels

A straight-up, chewy bagel that starts with Greek yogurt and self-rising flour. This Classic Two Ingredient Protein Bagels recipe keeps flavors clean and texture satisfying. You get mild tang, a golden crust, and a springy bite that holds up to spreads. It’s your base recipe for sandwiches, toasting, or quick breakfast sammies. If you love a plain bagel with cream cheese and jam, you’ll fall for this one.

Ingredients

• 1 1/2 cups self-rising flour, plus extra for dusting
• 1 cup full-fat Greek yogurt
• 1 large egg, lightly beaten (for egg wash)
• 1 tsp olive oil
• 1/2 tsp sea salt
• 1 tsp honey (optional, for slight browning)
• 2 tbsp sesame seeds (optional topping)
• 1 tbsp cornmeal (for baking sheet)
• Butter or cream cheese, for serving
• Freshly ground black pepper, for serving

Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and sprinkle 1 tbsp cornmeal to prevent sticking.
2. In a large bowl, mix 1 1/2 cups self-rising flour and 1/2 tsp sea salt.
3. Add 1 cup Greek yogurt. Stir with a spatula until a shaggy dough forms.
4. Lightly flour your work surface. Knead dough 6–8 times until smooth and slightly tacky. Add a pinch of flour if too sticky.
5. Divide dough into 4 equal pieces. Roll each into a ball, then poke a hole through the center with your thumb and widen to form a bagel shape.
6. Whisk 1 large egg with 1 tsp honey and brush the tops. Sprinkle 2 tbsp sesame seeds if using.
7. Transfer bagels to the prepared sheet. Brush edges with 1 tsp olive oil for extra shine.
8. Bake 15–18 minutes until tops are golden brown and edges are firm. A toothpick inserted in the center should come out clean.
9. Cool bagels on a rack for 10 minutes before slicing. This resting time helps set the crumb.

How to Serve It

Serve warm with butter or cream cheese. Garnish with extra sesame seeds and cracked pepper. Pair with black coffee or a protein shake. Store in an airtight container for 2 days at room temp or freeze for up to 1 month. For make-ahead, bake, cool, and freeze; thaw and toast before serving. Great for weekday breakfasts and deli-style sandwiches.

2. Everything Spice Two Ingredient Protein Bagels

This Everything Spice Two Ingredient Protein Bagels version adds bold seasoning: poppy, sesame, garlic, and onion. The crunchy topping contrasts the soft interior. It’s savory, aromatic, and perfect for breakfast sandwiches. You’ll love it if you like a garlicky, nutty crust and hearty texture.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 1 large egg, beaten (for egg wash)
• 2 tbsp everything bagel seasoning (store-bought or homemade)
• 1/2 tsp sea salt
• 1 tsp olive oil
• 1 tbsp poppy seeds (optional extra)
• 1 tbsp sesame seeds (optional extra)
• 2 tbsp plain cream cheese, for serving
• Smoked turkey slices, for sandwiches
• 1 tbsp lemon juice, for cream cheese smear

Prep time: 10 minutes
Cook time: 16–18 minutes
Total time: 30–34 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment and dust with cornmeal.
2. Combine 1 1/2 cups self-rising flour and 1/2 tsp sea salt in a bowl.
3. Stir in 1 cup Greek yogurt until dough forms.
4. Turn dough onto a floured surface and knead 5–7 times. Don’t overwork.
5. Divide into 4 pieces, shape into rounds, and form center holes.
6. Brush tops with beaten 1 large egg. Sprinkle 2 tbsp everything bagel seasoning evenly.
7. Place on sheet and bake 16–18 minutes until deep golden and firm. Use toothpick test if unsure.
8. Cool 10 minutes on a rack before slicing. Mix 2 tbsp cream cheese with 1 tbsp lemon juice for a tangy spread.

How to Serve It

Slice and toast, then spread lemon cream cheese and stack with smoked turkey. Garnish with microgreens for a fresh look. Store cooled bagels in an airtight container up to 48 hours, or freeze. Make the everything seasoning ahead and store in a jar for quick use. Perfect for picnic sandwiches and savory brunch boards.

3. Cinnamon Honey Two Ingredient Protein Bagels

Sweet, warm, and slightly tangy — this Cinnamon Honey Two Ingredient Protein Bagels recipe adds ground cinnamon and a honey glaze. Think soft crumb with a caramelized top. It’s great for breakfast with coffee or as a dessert-style snack. If you like cinnamon rolls in bagel form, you’ll love this.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 2 tbsp brown sugar
• 1 tsp ground cinnamon, plus extra for dusting
• 1 large egg, beaten (egg wash)
• 1 tsp vanilla extract
• 2 tbsp honey, plus extra for drizzling
• Pinch of salt
• 1 tbsp melted butter, warm (for brushing)
• Powdered sugar, for optional dusting
• Fresh berries, for serving

Prep time: 12 minutes
Cook time: 15–17 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Prepare parchment-lined sheet.
2. In a bowl, mix 1 1/2 cups self-rising flour, 2 tbsp brown sugar, 1 tsp cinnamon, and a pinch of salt.
3. Add 1 cup Greek yogurt and 1 tsp vanilla. Stir to combine.
4. Knead the dough briefly on a floured surface until smooth.
5. Divide into 4 pieces. Roll each into a ball, flatten slightly, and make a hole to form bagels.
6. Brush with beaten 1 large egg, sprinkle extra cinnamon.
7. Bake 15–17 minutes until golden and firm. Check doneness with a toothpick.
8. Brush warm bagels with 1 tbsp melted butter and 2 tbsp honey. Let cool 8–10 minutes.

How to Serve It

Drizzle more honey and dust with powdered sugar. Serve with greek yogurt and fresh berries. Pair with spiced coffee or chai latte. Store wrapped at room temp for 1–2 days or freeze. Make-ahead: bake and freeze; reheat in toaster oven and drizzle with honey.

4. Seeded Whole-Grain Two Ingredient Protein Bagels

This Seeded Whole-Grain Two Ingredient Protein Bagels are hearty and textured. Add mixed seeds for crunch and visual appeal. You’ll get nutty flavors and a satisfyingly chewy bite. These are ideal for grainy, protein-packed breakfasts and hearty sandwiches.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 1/4 cup rolled oats, plus extra for topping
• 2 tbsp mixed seeds (pumpkin, sunflower, flax)
• 1/2 tsp sea salt
• 1 tbsp honey
• 1 large egg, beaten (for egg wash)
• 1 tbsp olive oil
• 1 tbsp chia seeds
• 1 tsp poppy seeds
• Butter or hummus, for serving

Prep time: 12 minutes
Cook time: 17–19 minutes
Total time: 30–34 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line sheet and dust with cornmeal.
2. Mix 1 1/2 cups self-rising flour, 1/4 cup oats, 1/2 tsp salt, and 2 tbsp mixed seeds.
3. Stir in 1 cup Greek yogurt and 1 tbsp honey until dough forms.
4. Lightly knead on floured surface until cohesive.
5. Divide into 4 pieces and shape into bagels with center holes.
6. Brush with beaten 1 large egg and sprinkle 1 tbsp oats, 1 tbsp chia, and 1 tsp poppy seeds.
7. Bake 17–19 minutes until edges are golden brown and a toothpick comes out clean.
8. Cool 10 minutes on a rack before serving.

How to Serve It

Serve with butter, hummus, or avocado smash. Top with extra seeds and microgreens for presentation. Store in an airtight container for 48 hours or freeze. Make-ahead idea: toast slices and top with smoked salmon or roasted veggies. Perfect for fall brunches and packed lunches.

5. Cheesy Herb Two Ingredient Protein Bagels

Melty, savory, and aromatic — Cheesy Herb Two Ingredient Protein Bagels blend sharp cheese with fresh herbs. The cheese forms golden pockets in the crumb. These are great for brunch, lunch sandwiches, or a quick savory snack. You’ll notice the savory tang and herb perfume on every bite.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 3/4 cup shredded sharp cheddar cheese, packed
• 2 tbsp grated Parmesan
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 large egg, beaten (egg wash)
• 1 tbsp olive oil
• Cracked black pepper, for serving

Prep time: 12 minutes
Cook time: 16–18 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Prepare parchment-lined sheet.
2. Combine 1 1/2 cups self-rising flour, 1/2 tsp sea salt, and 1/2 tsp garlic powder.
3. Stir in 1 cup Greek yogurt until dough comes together.
4. Fold in 3/4 cup cheddar and 2 tbsp Parmesan and 2 tbsp chives, kneading gently to distribute.
5. Divide into 4 portions and shape bagels, pressing some extra cheese on top.
6. Brush with 1 large egg, sprinkle with thyme and cracked pepper.
7. Bake 16–18 minutes until tops are golden and cheese is bubbly. Toothpick should come out clean from the doughy part.
8. Let cool 8 minutes on a rack before slicing.

How to Serve It

Serve warm so cheese is melty. Pair with tomato soup or roasted veggies. Garnish with extra fresh herbs. Store leftover bagels in fridge up to 3 days; reheat in oven to refresh. Freeze baked bagels for longer storage; reheat and toast later.

6. Blueberry Lemon Two Ingredient Protein Bagels

Bright and fragrant, these Blueberry Lemon Two Ingredient Protein Bagels balance sweet berries with citrus tang. The soft dough studded with berries makes a tender, tasty breakfast. If you like fruity bagels or a summery twist, this recipe sings in the middle of your morning.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 3/4 cup fresh or frozen blueberries
• 1 tbsp lemon zest
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg, beaten (egg wash)
• 1 tbsp melted butter, for brushing
• Lemon glaze: 1/2 cup powdered sugar + 1 tbsp lemon juice
• Fresh mint, for garnish

Prep time: 12 minutes
Cook time: 15–17 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. In a bowl, whisk 1 1/2 cups self-rising flour, 1 tbsp sugar, and 1/4 tsp salt.
3. Stir in 1 cup Greek yogurt and 1 tsp vanilla until dough forms.
4. Gently fold 3/4 cup blueberries and 1 tbsp lemon zest into dough.
5. Form 4 bagels, sealing berries gently to avoid excessive juice leakage.
6. Brush with beaten 1 large egg and bake 15–17 minutes until light golden. Use toothpick to check.
7. Mix glaze ingredients and drizzle over warm bagels. Brush edges with 1 tbsp melted butter.
8. Cool 10 minutes before serving.

How to Serve It

Top with lemon glaze and fresh mint. Pair with a light yogurt parfait or iced tea. Store in fridge up to 2 days; freeze for longer. Make-ahead: bake and freeze unglazed; add glaze after reheating. Great for summer brunch and picnic boxes.

7. Chocolate Peanut Butter Two Ingredient Protein Bagels

Decadent but still simple — Chocolate Peanut Butter Two Ingredient Protein Bagels bring cocoa and nutty richness to your morning. Cocoa gives a deep chocolate flavor while peanut butter adds creaminess. These are perfect for dessert breakfasts or an energy-packed snack. Expect a fudgy crumb and a salty-sweet finish.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 3 tbsp unsweetened cocoa powder
• 2 tbsp peanut butter, softened (for swirls)
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 large egg, beaten (egg wash)
• 2 tbsp mini dark chocolate chips
• 1 tbsp honey, for drizzle
• Optional: flaky sea salt, for finishing

Prep time: 12 minutes
Cook time: 15–17 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
2. Whisk 1 1/2 cups self-rising flour, 3 tbsp cocoa, 2 tbsp brown sugar, and 1/4 tsp salt.
3. Stir in 1 cup Greek yogurt and 1 tsp vanilla until a chocolate dough forms.
4. On a floured surface, knead briefly. Fold in 2 tbsp mini chocolate chips.
5. Divide into 4 portions and shape bagels.
6. Dollop 1/2 tbsp peanut butter on each bagel and use your finger to swirl into the top slightly.
7. Brush with beaten 1 large egg and bake 15–17 minutes until set and edges are springy. Toothpick should be mostly clean.
8. Drizzle with 1 tbsp honey and scatter flaky sea salt if desired. Cool 8–10 minutes.

How to Serve It

Spread extra peanut butter or cream cheese on warm halves. Serve with cold milk or a mocha. Store in airtight container for 2 days; freeze for up to 1 month. These work as an indulgent post-workout treat or weekend brunch option.

8. Savory Spinach Feta Two Ingredient Protein Bagels

Green, tangy, and satisfying — Savory Spinach Feta Two Ingredient Protein Bagels mix wilted spinach and salty feta into the dough. You get a tender interior speckled with herbs. These bagels are perfect for savory breakfasts, lunches, and picnic boxes. Expect a Mediterranean flair and bright flavor.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 3/4 cup fresh spinach, chopped and lightly wilted
• 1/3 cup crumbled feta cheese
• 1 tbsp chopped fresh dill
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 large egg, beaten (egg wash)
• 1 tbsp olive oil
• Lemon wedges, for serving
• Optional: black sesame seeds, for topping

Prep time: 12 minutes
Cook time: 16–18 minutes
Total time: 30–34 minutes

Instructions

1. Preheat oven to 425°F (220°C). Prepare baking sheet.
2. Sauté 3/4 cup chopped spinach in 1 tsp olive oil for 1–2 minutes until wilted. Cool slightly.
3. Combine 1 1/2 cups self-rising flour, 1/2 tsp garlic powder, and 1/2 tsp sea salt.
4. Add 1 cup Greek yogurt and mix until a dough forms.
5. Fold in wilted spinach, 1/3 cup feta, and 1 tbsp dill gently.
6. Shape into 4 bagels and brush with beaten 1 large egg. Sprinkle black sesame if using.
7. Bake 16–18 minutes until golden and firm. Use toothpick test for doneness.
8. Cool 8–10 minutes. Serve with lemon wedges.

How to Serve It

Serve warm with extra crumbled feta and lemon zest. Pair with a Greek salad or olive tapenade. Store in fridge up to 3 days; reheat gently. Make-ahead: freeze baked bagels; toast and top with tomatoes and cucumber for a quick lunch.

9. Smoked Salmon Dill Two Ingredient Protein Bagels

Elevate your brunch with Smoked Salmon Dill Two Ingredient Protein Bagels. These bagels pair perfectly with silky cream cheese, smoky salmon, and bright dill. The bagel base is tender yet sturdy enough to hold generous fillings. If you love deli flavors, this one’s for you.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 4 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1 tbsp capers, drained
• 1/2 tsp sea salt
• 1 large egg, beaten (egg wash)
• Freshly ground black pepper, to taste
• Thinly sliced red onion, for serving

Prep time: 12 minutes
Cook time: 15–17 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. Mix 1 1/2 cups self-rising flour and 1/2 tsp sea salt.
3. Add 1 cup Greek yogurt and stir until dough forms.
4. Knead briefly and divide into 4 portions. Shape into bagels.
5. Brush with beaten 1 large egg and bake 15–17 minutes until slightly golden.
6. Cool 10 minutes on a rack.
7. Mix 4 oz cream cheese, 1 tbsp dill, and 1 tsp lemon zest. Spread on bagel halves.
8. Top with smoked salmon, capers, red onion, and cracked black pepper.

How to Serve It

Assemble open-faced or as a sandwich. Pair with dill pickles or a crisp salad. Store bagels in fridge up to 2 days; keep salmon and cream cheese separate until serving. Make the flavored cream cheese ahead and refrigerate. Ideal for weekend brunches and celebratory breakfasts.

10. Pumpkin Spice Two Ingredient Protein Bagels

Cozy and fragrant, Pumpkin Spice Two Ingredient Protein Bagels bring warm spices and subtle pumpkin into the dough. They bake up tender and lightly spiced. These are perfect for fall breakfasts and pair well with maple butter. Expect autumnal aroma and soft texture.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 1/3 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg, beaten (egg wash)
• 1 tbsp maple syrup, for brushing
• Optional: chopped pecans, for topping
• Whipped cream cheese, for serving

Prep time: 12 minutes
Cook time: 16–18 minutes
Total time: 30–32 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line sheet with parchment.
2. In a bowl, whisk 1 1/2 cups self-rising flour, 2 tbsp brown sugar, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. Mix 1 cup Greek yogurt with 1/3 cup pumpkin puree and stir into dry mix until dough forms.
4. Knead briefly on floured surface until cohesive.
5. Divide into 4 portions, shape bagels, and place on sheet.
6. Brush with beaten 1 large egg and sprinkle chopped pecans if desired.
7. Bake 16–18 minutes until edges are golden and dough springs back. Toothpick should be clean.
8. Brush warm bagels with 1 tbsp maple syrup. Cool 8–10 minutes.

How to Serve It

Spread with whipped cream cheese and extra maple. Pair with spiced lattes or chai. Store in an airtight container up to 2 days or freeze for longer. Make-ahead: bake, freeze, and reheat; add pecans after warming for crunch. Great for holiday breakfasts or autumn gatherings.

11. Sun-Dried Tomato Basil Two Ingredient Protein Bagels

Bold and herbal, Sun-Dried Tomato Basil Two Ingredient Protein Bagels blend tangy tomatoes and sweet basil into the dough. The result is savory and slightly chewy with bright herbal notes. These are ideal for Mediterranean-style sandwiches and savory brunch spreads.

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup full-fat Greek yogurt
• 1/3 cup chopped sun-dried tomatoes (oil-packed), drained
• 2 tbsp chopped fresh basil
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 large egg, beaten (egg wash)
• 1 tbsp olive oil
• Optional: 1 tbsp balsamic glaze, for serving
• Herbed goat cheese, for spreading

Prep time: 12 minutes
Cook time: 16–18 minutes
Total time: 30–34 minutes

Instructions

1. Preheat oven to 425°F (220°C). Line baking sheet.
2. Mix 1 1/2 cups self-rising flour, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Stir in 1 cup Greek yogurt until dough forms.
4. Fold in 1/3 cup chopped sun-dried tomatoes, 2 tbsp basil, and 1/4 cup Parmesan.
5. Divide dough into 4 pieces, shape bagels with center holes.
6. Brush with beaten 1 large egg and drizzle 1 tbsp olive oil on top.
7. Bake 16–18 minutes until golden and firm. Use toothpick test to confirm doneness.
8. Cool 8–10 minutes before slicing. Serve with herbed goat cheese and a drizzle of balsamic glaze.

How to Serve It

Spread warm bagels with herbed goat cheese and top with extra basil. Pair with a light tomato salad or chilled white wine for a special brunch. Store in fridge up to 3 days; freeze for longer keeping. Make-ahead: prepare dough and refrigerate for a few hours before shaping and baking.

You just toured eleven flavorful ways to make Two Ingredient Protein Bagels in your own kitchen. From classic plain to smoked salmon and chocolate-peanut butter, these recipes show how a simple Greek yogurt–and–self-rising flour base turns into breakfast, brunch, and snack stars. Pin the ones you want to try, and save this list for busy mornings and last-minute guests.

Which flavor will you make first — the everything bagel for on-the-go lunches, or the blueberry lemon for a sunny weekend? Try one tomorrow, then share your photos with friends and pin the whole board for later. Happy baking, and enjoy every chewy, protein-packed bite!