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This high protein egg bagel recipe gets its yellow hue from the egg yolks, which makes it extra foamy. It’s easy too. No boiling or yeast required. Just mix it with Greek yogurt and bake or fry it!
High Protein Egg Bagels
If you’ve never had an egg bagel You’ll get your snacks. It’s my favorite. Light, fluffy and packed with protein (10 grams)! Egg bagels are always my favorite when I order bagels out. So I added egg yolks to my Greek yogurt bagel recipe. And I really like the results. If you want a delicious, high-protein breakfast that almost feels like cheating, add bacon, scrambled eggs, and cheese for the ultimate protein boost. Egg, Bacon, and Cheese Bagel Sandwich. For another high protein bagel recipe that doesn’t use yogurt. Try my cottage cheese bagel.
What is the difference between an egg bagel and a regular bagel?
Egg bagels differ from regular bagels in that they have egg yolks in the batter. Eggs will make them fluffier and softer. and make it yellow
What are egg bagels made from?
Ingredients for these no-yeast, no-boil bagels:
- flour: This egg bagel recipe works with all-purpose, whole-wheat, or unbleached gluten-free flour. For the gluten-free bagels, I tested them too. Bob’s Red Mill 1-to-1 Baking Flour.
- baking powder: Using fresh, unexpired baking powder is important to keep the bagels fluffy.
- salt: When making bagels, I usually use kosher salt, which has larger crystals. But if you use table salt You will need to reduce the dosage.
- Greek Yogurt Add protein to these bagels. This will ensure that the dough is not too sticky. Use thick Greek yogurt. that do not contain fat, such as stonyfield or phage Then drain the liquid from the top.
- egg: Separate the whites and yolks from two large eggs.
- Bagel seasoning: Everything Bagel Seasoning: sesame seeds, poppy seeds, dried garlic or onion flakes, cinnamon sugar, black pepper.
How to make egg bagels
- prepare: Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat. If using parchment paper, spray with oil to prevent the bagels from sticking.
- Dry ingredients: Whisk flour, baking powder, and salt in a medium bowl.
- Wet ingredients: Mix yogurt and egg yolks with a fork. When put together, they look like small pieces.
- Knead the bagel dough: Lightly flour a work surface and remove dough from bowl. Knead dough 15 to 20 times until smooth and tacky but not sticky. There should be no dough on your hands when you remove it.
- Create a bagel: Divide the dough into four equal balls, roll each ball into a 3/4-inch thick rope, and connect the ends to form a bagel. You can also punch a hole in the center of the ball to make a bagel hole and stretch it slightly so it doesn’t close when baked.
- Bagel Topping: Brush both sides with egg white and sprinkle with your desired seasonings.
- Bake bagels On the top rack of the oven for 25 minutes and let cool for at least 15 minutes before slicing.
Air fried egg bagels
You can also cook these egg bagels in the air fryer in less time than in the oven. Fry at 280°F for 15 to 16 minutes until golden.
Patterns and substitutions
- Dairy-free: Replace Greek yogurt with dairy-free, thick Greek yogurt. Kite Hill Natural Yogurt Because they contain egg yolks, they cannot be made vegetarian.
- Sticky dough? add more flour
- Food preparation: Easy Egg Bagel Recipe Double or triple this and freeze the remaining for later use.
How can you get more protein in a bagel?
These egg bagels have 10 grams of protein from Greek yogurt and eggs. You can add even more protein with these healthy bagel toppings. Here are some ideas:
- Bagel Egg Sandwich: Use scrambled eggs or egg whites with cheddar, havarti or gouda and a piece of bacon. You can also use ham instead of bacon. Or make bagels, eggs, steak and cheese for lunch.
- Lox Sandwich: Top the bagels with smoked salmon, capers, and red onions.
- spread Peanut butter or cream cheese on your bagel
- Seeds: Sprinkle flaxseeds or chia seeds into peanut butter or cream cheese for extra protein and fiber.
Storage space
- Store bagels on the counter for 1 day or in the refrigerator for 3 days. Eat at room temperature or toast in the oven, air fryer, or toaster.
- Cut bagels in half and wrap individually in foil or plastic wrap to freeze for up to 3 months. Reheat from frozen or thaw in the refrigerator.
More Bagel Recipes You’ll Love
product: 4 Serve
Serving size: 1 bagel
- 1 1/4 bowl Unbleached all-purpose flour, Whole Wheat or Gluten Free Blend* (5 oz.)
- 2 teaspoon baking powder, Make sure it has not expired or it will not increase.
- 3/4 teaspoon kosher salt, Use less if using table salt.
- 3/4 bowl Fat-free Greek yogurt, Not ordinary yogurt It will be too sticky (Stonyfield or Fage work best)**
- 2 big egg, Egg whites and yolks separated and beaten.
- Everything Bagel Seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc., Optional toppings
- Preheat oven to 375F. Line a baking sheet with parchment paper or silpat, if using parchment paper. Spray with oil to keep it from sticking.
- In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Add yogurt and egg yolks. (not egg whites) and use a fork to mix well. It will look like small scales.
- Lightly flour a work surface and remove the dough from the bowl. Knead 2-3 times until the dough is smooth and not sticky. But it’s not sticky, about 15 to 20 times (you shouldn’t leave any powder on your hands when pulling it out).
- Divide into 4 equal balls. Roll each ball into a 3/4 inch thick rope and connect the ends together to form a bagel. (Or make a ball and poke a hole in the center and stretch it slightly)
- Brush the top with egg white and sprinkle both sides with your seasonings of choice.
- Bake on the top rack of the oven for 25 minutes. Let cool for at least 15 minutes before cutting.
Last step:
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**Chobani doesn’t work, it’s not thick enough. Greek yogurt should not be poured out of the container if it is tilted. If it doesn’t work
***Toppings may increase calories and points.
Provides services: 1 bagel, calorie: 184 kilocalories, carbohydrate: 30 g, protein: 10 g, fat: 2.5 g, Saturated fat: 1 g, cholesterol: 93.5 M.G., sodium: 487 M.G., fiber: 1 g, sugar: 1.5 g
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