RecipeProtein Bagels

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 10 g
  • Total Fat: 1.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 24 g
  • Dietary Fiber: 4 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 390 mg

In New York (where I’m from), bagels are a way of life—and they’re totally delicious. But let’s face it, these doughy delights are typically made with refined, junky white flour, are void of nutrition, and can set you back more calories and carbs than you care to count—and that’s before you spread on your topping of choice. These better-for-you bagels pack 10 grams of protein, 4 grams of fiber, and a whole host of vitamins and minerals. That’s because they’re made with whole-grain flour, which contains more fiber and minerals than standard flour; chia seeds, which are filled with fiber and omega-3 fats; and protein-rich Greek yogurt. Now that’s a good morning!

Note: These freeze wonderfully. When ready to enjoy, simply thaw in the microwave, slice, and toast in the toaster oven. Alternatively, you can slice them before freezing and place them directly in the toaster oven from the freezer.

This recipe comes from my book, Joy Bauer’s Superfood! To learn more, click here.

  • Prep time
  • Total Time
This recipe makes 8 bagels
  • • 2 cups white-whole wheat flour
  • • 1 tablespoon baking powder
  • • 1 tablespoon chia seeds
  • • 1½ teaspoon kosher salt
  • • 2 cups non-fat plain Greek yogurt (thicker brands work best)*

* Pour off liquid before measuring


Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Combine the flour, baking powder, chia seeds, and salt in a large bowl. Add the yogurt and mix until all the ingredients are incorporated into a batter. Using your hands, press and fold the flour into the yogurt until all of the pieces come together to form an elastic dough. While at first the dough will be fussy and crumbly, after about 1 minute of pressing and folding it will come together.  Divide into 8 balls.

One at a time, roll each ball between your palms and form into a long rope (if it breaks apart, just squish it back together). Lay the rope on the parchment paper and form it into a circular shape, cinching the ends to complete a closed bagel. Leave space between each bagel on the baking sheet so they’re not touching.

Dip the tops into any preferred seasonings, if desired.

Place in the oven and bake for 25 minutes. Let cool before slicing.

Nutrition information for 1 bagel.

Love these bagels? Try my Cinnamon Raisin Protein Bagel for a little variety.