PROTEIN BAGELS » 5 Easy Recipes Made with Greek Yogurt, Cottage Cheese & Tofu (No Yeast!)

Craving warm, fluffy bagels without all the fuss? These 2-ingredient protein bagels are soft, satisfying, and super easy to make – no yeast, no rising time, and no baking experience needed. Using Greek Yogurt, Cottage Cheese, and Tofu, I’ll show you 3 easy ways to make high-protein bagels from scratch, plus 2 delicious flavour variations your tummy will love.

Once you try these fresh out of the oven or air fryer, you won’t want to go back to store-bought bagels. They’re quick to make, easy to customize, and perfect for a protein-packed breakfast or snack!

—–

► TIMESTAMPS:
0:00 – Intro
1:00 – Greek Yogurt Protein Bagels
5:47 – Cottage Cheese Protein Bagels
8:08 – Silken Tofu Protein Bagels
10:19 – Cheese & Jalapeno Protein Bagels
11:27 – Cinnamon Raisin Protein Bagels
12:33 – Outro

—–

► PRODUCT LINKS:
My go-to mini oven: https://amzn.to/4bh0c6s
My go-to air fryer: https://amzn.to/4bRTxQf
My go-to food processor: https://amzn.to/3yhi8iI
My go-to blender: https://amzn.to/4aR3vkn
My go-to budget blender: https://amzn.to/3xnjpEh
Self-rising flour: https://amzn.to/4loJkAh
All-purpose flour: https://amzn.to/4ju5Rtp
Kitchen scale: https://amzn.to/3UCyGJA
Bench scraper: https://amzn.to/3XV6aFv
Baking sheet: https://amzn.to/3WBVlZ8
Parchment paper: https://amzn.to/3XMBt4x
Mixing bowls: https://amzn.to/3KDKxSN
Cutting board: https://amzn.to/406RNfx
Measuring spoons: https://amzn.to/3mv6k6U
Measuring cups: https://amzn.to/3oaohbB
Storage containers: https://amzn.to/3UB4kHn

► CAMERA GEAR:
Main camera: https://amzn.to/3xLgrKk
Secondary camera: https://amzn.to/3o5FtyF
Lens: https://amzn.to/41pYwlJ

—–

SELF-RISING FLOUR:
To make your own self-rising flour, for 1.5 cups use:
► All-purpose flour (1.5 cups / 180 g)
► Baking powder (2 tsp / 8 g)
► Salt (1/2 tsp / 3 g)

—–

STORAGE:
►Store bagels in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Thaw and toast whenever you’re ready to enjoy.

—–

#1 – GREEK YOGURT PROTEIN BAGELS
(200 calories / 11 g of protein per bagel)

► Self-rising flour (1.5 cups / 180 g)
► Plain Greek yogurt (1 cup / 200 g)
► 1 egg (for egg wash)
► Toppings of choice

DIRECTIONS:
► Oven: Bake at 375°F/190°C for 20-25 min
► Air Fryer: Bake at 350°F/177°C for 10-12 min

—–

#2 – COTTAGE CHEESE PROTEIN BAGELS
(221 calories / 11 g of protein per bagel)

► Self-rising flour (1.5 cups / 180 g)
► Cottage cheese (1 cup / 210 g)
► 1 egg (for egg wash)
► Toppings of choice

DIRECTIONS:
► Oven: Bake at 375°F/190°C for 25-30 min
► Air Fryer: Bake at 350°F/177°C for 12-15 min

—–

#3 – SILKEN TOFU PROTEIN BAGELS
(202 calories / 9 g of protein per bagel)

► Self-rising flour (1.5 cups / 180 g)
► Silken tofu (1 cup / 240 g)
► Toppings of choice

DIRECTIONS:
► Boil dough first in a pot of water, baking soda & maple syrup
► Oven: Bake at 375°F/190°C for 25-30 min
► Air Fryer: Bake at 350°F/177°C for 12-15 min

—–

#4 – CHEESE & JALAPENO PROTEIN BAGELS
(288 calories / 16 g of protein bagel)

► Self-rising flour (1.5 cups / 180 g)
► Garlic powder (1/2 tsp / 1.5 g)
► Plain Greek yogurt (1 cup / 200 g) – or sub in cottage cheese or silken tofu
► Shredded cheddar cheese (1/2 cup / 56 g)
► Diced jalapenos (2 tbsp / 30 g)
► 1 egg (for egg wash)
► Toppings: Shredded cheese, sliced jalapenos, dried herbs

DIRECTIONS:
► Oven: Bake at 375°F/190°C for 20-25 min
► Air Fryer: Bake at 350°F/177°C for 10-12 min
► If subbing with cottage cheese or tofu, follow their instructions above

—–

#5 – CINNAMON RAISIN PROTEIN BAGELS
(276 calories / 11 g of protein per bagel)

► Self-rising flour (1.5 cups / 180 g)
► Plain Greek yogurt (1 cup / 200 g) – or sub in cottage cheese or silken tofu
► Ground cinnamon (2 tsp / 4 g)
► Coconut sugar (2 tbsp / 25 g)
► Raisins (1/2 cup / 72 g)
► 1 egg (for egg wash)
► Top with extra cinnamon

DIRECTIONS:
► Oven: Bake at 375°F/190°C for 20-25 min
► Air Fryer: Bake at 350°F/177°C for 10-12 min
► If subbing with cottage cheese or tofu, follow their instructions above

—–

► STAY CONNECTED:
Instagram: https://instagram.com/toastyapron
Pinterest: https://pinterest.com/toastyapron
Full recipes: https://toastyapron.com

—–

NOTE: This contains affiliate links, which means I’ll receive a small commission if you purchase through one of the product links.

#proteinbagels #bagels #homemadebagels #bagelrecipes #2ingredientbagels #yeastfree

one of my favorite simple joys in life is biting into a warm freshly baked bagel But what if I told you there was a way to make soft fluffy protein-packed bagels at home that are more nutritious and satisfying than traditional bagels with just a few simple ingredients in a few minutes of prep once I started making my own bagels from scratch I realized just how ridiculously easy it was and how much better they taste fresh out of the oven Store-bought bagels just don’t compare Anyone can make these at home even if you’ve never baked before And you don’t need any fancy equipment Just an oven or an air fryer and you’re good to go Today I’ll show you three quick and easy ways to make protein bagels along with two additional flavor variations that are super yummy Each one uses either Greek yogurt cottage cheese or tofu as the base ingredient so you can choose the one that works best for you These ingredients make these bagels higher in protein and lower in carbs than typical bagels They’re also completely yeast-free which means no waiting around for the dough to rise Just mix shape and bake Plus you can customize them with your own favorite toppings and mixins to suit your tastes Let’s get into it First up are these classic Greek yogurt protein bagels These are honestly a game changer with how simple and delicious they are and all you need are just two main ingredients The first ingredient is flour For this recipe I’m using self-rising flour which is simply allpurpose flour that already has baking powder and salt mixed in It’s super convenient to use in recipes like cakes and muffins to help them rise puff up and develop a soft and fluffy texture If you don’t have self-rising flour on hand you can easily make it yourself Just mix together 1 and 1/2 cups of all-purpose flour with 2 tesp of baking powder and a half a teaspoon of salt Or for a keto option you can substitute this with almond flour You can use 2 and 1/2 cups of almond flour with 1 and 1/2 tesp of baking powder and half a teaspoon of salt Since almond flour is lighter we need more of it to hold the dough together Regardless of which flour you use make sure to measure it properly A common mistake is to scoop the flour straight out of the bag like this which packs in way too much Either spoon the flour into a measuring cup like this and then level it off or use a kitchen scale for the most accurate measurements which is what I use Let’s add our 1 and 1/2 cups of self-rising white flour into our mixing bowl Then the second ingredient we’ll need is 1 cup of plain Greek yogurt Make sure to use plain Greek yogurt and not regular yogurt which will be too watery to create a dough out of I’m using 2% fat here but any fat percentage will work just fine Just strain it first to remove any excess liquid or you can also use coconut yogurt as a vegan option Let’s add this to our bowl and then stir the flour and yogurt together with a spatula until a dough forms before packing it together with your hands I always find that starting with a spatula first to combine the ingredients makes the dough easier to form In my opinion it’s the best way to get a dough that’s easy to work with before using my hands to pack it together And if you find the dough too sticky to work with just add a bit of extra flour as needed Next we’re going to lightly dust a clean work surface with flour and knead our dough using our hands for 1 to 2 minutes until you get a smooth texture that’s easy to work with You want to push the dough outwards with the palm of your hand and repeat until the dough is no longer sticky If it’s still sticking to your hands just add small amounts of flour about a teaspoon at a time until it no longer sticks Or if it gets too dry just add in a touch of yogurt An easy way to tell when it’s ready is to gently press your fingers into the dough It should feel soft and a little bit springy Let’s then divide the dough into four equal portions using a knife or a bench scraper Then to create our bagel shapes there are two ways to do this You can roll each portion into sausage shapes about an inch thick and then join the ends by pinching them together Or the other way is to simply roll the dough into a ball gently pat it down to flatten it out just a bit and then poke your thumb through the middle gently stretching out the dough to form that classic bagel shape Make sure the bagel hole is big enough because it will close up during baking when the dough expands Let’s then place our bagels onto a baking sheet that’s been greased or lined with parchment paper Then we’re going to grab an egg and whisk it in a bowl and using a pastry brush lightly cover the tops and sides of our bagels with the egg wash This will give us that beautiful crispy golden brown texture on the outside and will also help our toppings stick when we sprinkle them on You can also use just the egg white if you’d like or brush it with butter milk or water if you prefer not to use an egg Then for the fun part top it off with your choice of toppings There are many options here You can go classic with sesame seeds poppy seeds or everything bagel seasoning Sprinkle on some dried herbs or go extra savory with shredded cheese and sliced jalapenos You can even make sweet bagels with ground cinnamon and raisins You can use these as toppings or mix them right into the dough for a boost of flavor I’m going to use everything bagel seasoning as my topping here Just sprinkle it right on top and use as much as you’d like Let’s bake this in our preheated oven at 375° F for about 20 to 25 minutes or until the bagels turn golden brown Or you can also bake these in an air fryer at 350° F for about 10 to 12 minutes Keep in mind that all ovens and air fryers are different so cooking times may vary Once they’re done take them out and transfer the bagels onto a cooling rack to let them cool down for about 10 minutes I know it’s tempting to dig in but cooling helps the texture settle so make sure not to skip this step Then just slice the bagels in half Add your favorite spreads and fillings and enjoy These Greek yogurt protein bagels are soft and fluffy on the inside with a beautifully golden and crispy outer layer And they’re so quick and easy to make with no waiting around for the yeast to rise The yogurt gives these a subtle tangy taste And each bagel packs in 11 g of protein making them more nutritious and lower in carbs than a typical bagel They’re also easily customizable with your favorite toppings and mixins to suit your tastes I enjoy these freshly baked or toasted with my favorite cream cheese spread as a quick and healthy breakfast When I want something a bit more filling I like adding on some creamy mashed avocado along with some savory smoked salmon and a fried or poached egg for an easy and delicious bagel sandwich These protein bagels will keep at room temperature for about 2 to 3 days but I recommend storing them in an airtight container in the fridge for up to 5 days or freezing them for up to 6 months Just thaw and toast them up whenever you’re ready to enjoy them Our next recipe are these super easy soft and fluffy cottage cheese protein bagels Again made with just two key ingredients First into a bowl let’s add 1 and 1/2 cups of self-rising flour or a mix of all-purpose flour baking powder and salt as I described earlier To that we’re going to add 1 cup of cottage cheese I’m using 1% fat cottage cheese here but you can opt for full fat or fat-free as well if you’d like Just make sure to strain it first to remove any excess liquid I’m then going to grab a blender or food processor and then add our cottage cheese to it to blend it until it’s smooth I recommend blending it first for a smoother dough texture but you can skip this step if you’d like and mix in the cottage cheese as is Let’s add this to our bowl and mix it in with the flour using a spatula until the dough starts to form Again I recommend using a spatula first to get a workable dough before going in with your hands to pack it together And if you find it too sticky to work with just add in a bit of extra flour We’re then going to dust a clean work surface with some flour and then take our dough and knead it with our hands for 1 to 2 minutes until we get a smooth texture with no clumps Again feel free to add in small amounts of extra flour if the dough is too sticky or add a small amount of cottage cheese if the dough is too dry Once we end up with a ball of dough that’s soft smooth and a little bit springy we’re then going to divide it into four equal portions and then form each one into a bagel shape Either by rolling it into a sausage shape and pinching the ends together or rolling it into a ball poking a hole in the middle and then stretching it out Place the dough onto a baking sheet that’s been greased or lined with parchment paper And then brush each bagel with our egg wash using one beaten egg to give us a golden brown crust Then add whatever toppings you like Here I’m going to keep it simple by sprinkling on some sesame seeds for a classic sesame seed bagel Let’s then bake these in a preheated oven at 375° F for 25 to 30 minutes or in the air fryer at 350° for 12 to 15 minutes When they’re done let them cool down on a cooling rack for 10 minutes to let them settle Then just slice them up and enjoy with your favorite spreads and fillings These cottage cheese protein bagels are baked beautifully with a light fluffy and classic chewy bagel texture and with a delicious crisp when you bite into it The cottage cheese blends right into the dough making the bagels extra soft for a perfect balance of flavor and texture For anyone who finds the Greek yogurt bagels a bit too tangy this cottage cheese version is a great alternative with a milder flavor while still being soft fluffy and just as satisfying And of course you end up with a proteinpacked bagel that’s lower in carbs and packed with 11 g of protein in each one Our third recipe is a fantastic vegan and dairyfree option These are our tofu protein bagels First we’re going to start off with 1 and 1/2 cups of self-rising flour or a mix of allpurpose flour baking powder and salt Then we’re going to need roughly 1 cup of silken tofu or about 240 g Silken tofu has a very soft almost custard-like texture that’s super smooth and creamy making it a great substitute for Greek yogurt or cottage cheese to use in our bagels Make sure to use silken tofu which has the softest and silkiest texture Let’s add this to our bowl And then using a spatula thoroughly combine the flour and tofu until it’s well integrated into a workable dough before using your hands to pack it together Then dust a bit of flour onto a clean work surface and knead the dough on it for 1 to 2 minutes until it turns into a smooth workable dough when you get rid of any clumps Divide the dough into four equal portions and then roll and shape each piece into a round bagel shape with a hole in the middle Then we’re going to quickly boil each bagel portion before baking Into a pot of water I’m going to add about a tablespoon of baking soda and a tablespoon of maple syrup which will help give our bagels a soft and chewy texture with an outer crust Let’s bring our pot to a boil and then lower the heat to let it simmer Then carefully add each bagel portion into the pot for about a minute until it floats and then flip it over for another minute Then carefully transfer each of the boiled bagels onto a greased or line baking sheet and then finish them off with your toppings of choice For me I’ll be using poppy seeds here And because we’ve already boiled these there’s no need for us to brush the bagels with an egg wash Let’s bake these in a preheated oven at 375° F for 25 to 30 minutes or in the air fryer at 350° for 12 to 15 minutes When they’re ready take them out and let them cool down on a wire rack for 10 minutes to let them settle Then just slice into them and enjoy them with whatever spreads and fillings you like These tofu protein bagels are deliciously soft and chewy with a crispy outer crust with each one being packed with 9 g of plant-based protein while being lower in carbs They’re dairyf free and a great option for vegan diets The tofu makes these bagels a little denser than our Greek yogurt and cottage cheese bagels but they’re just as satisfying and customizable with your favorite toppings and mixins Now that we’ve gone through our three easy methods for making protein bagels I’ll show you two delicious flavors that you can try at home yourself using any of these methods Let’s start with these cheese and jalapeno protein bagels which are super savory and rich in flavor Into a bowl with our 1 and 1/2 cups of self-rising flour I’m going to add some flavor by mixing in half a teaspoon of garlic powder and stirring it right into the flour Then I’m going to add 1 cup of Greek yogurt or you can also use cottage cheese or tofu if you’d like Once we’ve combined the ingredients into a dough using a spatula we’re going to add in 1 to 2 tablespoons of diced jalapenos along with half a cup of shredded cheddar cheese Fold these ingredients into the dough with your hands until they’re well distributed and then knead it on a clean surface with flour until you get a smooth dough Slice the dough into four equal portions Shape them into bagels and then place them on our lined baking sheet Brush the bagels with an egg wash And then for our toppings let’s sprinkle some extra cheddar cheese on top along with a few jalapeno slices and a sprinkle of some dried herbs Bake these in a preheated oven at 375° using the same cooking instructions as before When they’re done take them out and let them cool down for 10 minutes You’ve then got these delicious rich and savory protein bagels with a soft and cheesy inside and a hard cheesy crust on top with a bit of a spicy kick from the jalapenos These are packed with both flavor and protein and are one of my absolute favorites For our next flavor if you’re looking for something sweet then give these cinnamon raisin protein bagels a try Into a bowl let’s make our dough Starting with 1 and 1/2 cups of self-rising flour but this time adding in 2 tsp of ground cinnamon and 2 tbsp of coconut sugar or brown sugar Give it a quick mix And then let’s add in one cup of Greek yogurt and stir it together with a spatula until you get a workable dough I’m then going to add in half a cup of raisins and then use my hands to distribute the raisins into the dough Let’s then place our dough on a clean surface dusted with flour and knead it with our hands for 1 to 2 minutes until we get a smooth dough Portion these out into four pieces Shape each of them into bagels Place them onto a lined baking sheet and then brush each of the bagels with an egg wash You can also sprinkle some extra cinnamon on top if you’d like Let’s then bake these in the oven at 375° for 20 to 25 minutes When they’re done let them cool down for 10 minutes and enjoy These bagels are soft fluffy and chewy on the inside crispy on the outside and great to serve with whatever you like The raisins add some delicious texture and sweetness but you can also sub in whatever dried fruits you like If you’re a fan of cinnamon raisin or if you like your bagels with a bit of sweetness then trust me you’re going to love these I hope this video showed you just how quick and easy it is to make your own protein bagels at home with no yeast or complicated steps Whether you use Greek yogurt cottage cheese or tofu as your base each version will give you soft chewy and fluffy bagels while being packed with nutritious protein making them a more satisfying and healthier alternative to store-bought bagels Not to mention these are so much tastier because let’s face it nothing beats bagels that are fresh out of the oven If you decide to give these a try I’d love to hear what you think Until next time thanks for watching If you’d like to watch more click here for another video And if you enjoy my content I’d really appreciate if you leave a like comment and subscribe to my channel