Protein Bagels With Seed Topping

Name: Protein Bagels With Seed Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bagels
Ingredients: 1 cup almond flour; 1/2 cup Greek yogurt; 1/2 cup oat flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg (for egg wash); 1 tablespoon sesame seeds; 1 tablespoon poppy seeds; 1 tablespoon chia seeds; 1 tablespoon flaxseeds

Highlighted under: Fast Plate Creations

I love making Protein Bagels With Seed Topping because they are not only delicious but also incredibly nutritious. When I crave a bagel, I often reach for this healthier alternative that keeps me satisfied for longer. The combination of protein-packed ingredients and crunchy seeds creates a delightful texture in every bite. Plus, they are super easy to make at home! Just a little effort and you can enjoy fresh, warm bagels that are perfect for breakfast or a snack any time of the day.

Created by

Noemi Turner

Last updated on 2026-02-10T19:21:36.319Z

When I first experimented with making Protein Bagels With Seed Topping, I was pleasantly surprised by how easy they were to make. Using Greek yogurt and almond flour as the base provided a robust protein boost without sacrificing flavor. The seeds add an extra crunchy texture and nutty taste, which makes each bite more satisfying. I topped them with a variety of seeds for added nutritional benefits and visual appeal.

After perfecting my technique, I discovered that letting the dough sit for just a few minutes before shaping greatly enhances the bagel's texture. Plus, it allows for slight fermentation, which elevates the taste. These bagels are perfect when toasted and spread with cream cheese or avocado. They are versatile enough to enjoy sweet or savory toppings.

Why You'll Love This Recipe
Packed with protein to keep you energized.
Crunchy seed topping adds flavor and nutrition.
Perfectly baked for a chewy, satisfying texture.

Understanding Ingredients

The primary ingredients in these Protein Bagels—almond flour and Greek yogurt—are essential for both flavor and texture. Almond flour provides a nutty taste while keeping the bagels gluten-free, making them suitable for those with gluten sensitivities. Greek yogurt not only adds protein but also helps tenderize the dough, giving the bagels a soft yet chewy interior. If you’re short on almond flour, you can substitute it with sunflower seed flour for a nut-free option.

The seed topping plays a crucial role in enhancing both the flavor and nutritional profile of the bagels. Each seed brings its unique benefits: sesame seeds offer calcium, poppy seeds add a slight sweetness, chia seeds are loaded with omega-3 fatty acids, and flaxseeds are high in fiber. Make sure to press them gently into the dough to ensure they adhere well during baking, enhancing the bagels' appeal.

Baking Tips

When shaping your bagels, a common challenge is creating a large enough hole in the center. The hole should be about one to two inches wide, as it will close up slightly during baking. If you find the dough too sticky while shaping, dust your hands with oat flour to make it more manageable, or let it rest for a few minutes to firm up.

For a more uniform bake, I recommend using a thermometer to check the internal temperature of the bagels after baking. They should reach around 200°F (93°C) for optimal texture. If the bagels are browning too quickly on the outside but remain doughy inside, try lowering your oven temperature to 350°F (175°C) and extending the baking time by a few minutes.

Ingredients

Gather these fresh ingredients to create your protein-packed bagels!

For the Bagels

1 cup almond flour
1/2 cup Greek yogurt
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (for egg wash)

For the Seed Topping

1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon chia seeds
1 tablespoon flaxseeds

These ingredients will blend perfectly for a delicious bagel experience.

Instructions

Follow these simple steps to make your protein bagels!

Prepare Dough

In a mixing bowl, combine almond flour, Greek yogurt, oat flour, baking powder, and salt. Mix until a dough forms. If the dough is too sticky, add a little more oat flour.

Shape Bagels

Divide the dough into four equal portions. Roll each portion into a ball, then use your fingers to create a hole in the center, forming a bagel shape.

Prepare Egg Wash

Beat the egg in a small bowl. Brush the egg wash on each bagel to help the seed topping stick.

Add Seed Topping

Sprinkle the mixed seeds evenly over the bagels, pressing gently to adhere.

Bake

Place the bagels on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 25 minutes or until golden brown.

Cool and Serve

Remove bagels from the oven and let them cool on a wire rack. Enjoy them warm or toasted with your favorite toppings!

Enjoy your delicious protein bagels!

Pro Tips

Feel free to experiment with different seeds or toppings according to your preferences. Adding herbs to the dough can also enhance the flavor!

Storing and Serving

These Protein Bagels can be stored at room temperature for up to two days but will stay fresher longer if kept in an airtight container in the refrigerator. If you want to enjoy them over a longer period, consider freezing them. Slice the bagels before freezing so you can easily toast them straight from the freezer—this prevents them from becoming soggy.

When it comes to serving, these bagels shine with a variety of toppings. For a savory twist, try layering them with avocado and cherry tomatoes. For a sweet option, cream cheese or almond butter with banana slices works wonderfully. You can also experiment with different spreads depending on your mood.

Exploring Variations

Feel free to customize your Protein Bagels with various mix-ins. Incorporating herbs like dried oregano or garlic powder can elevate the flavor profile, making them perfect for sandwiches. Chopped nuts or dried fruits can also be blended into the dough for a unique twist, adding both texture and taste.

If you prefer a different seed combination, flaxseed meal can replace chia seeds or you can add different spices like everything bagel seasoning to your topping for an extra kick. These variations not only enhance the taste but also make each batch uniquely yours!

Questions About Recipes

→ Can I use other types of flour?

Yes, you can substitute the almond flour with coconut flour, but be mindful of the ratio as coconut flour absorbs more moisture.

→ How should I store the bagels?

Store them in an airtight container in the fridge for up to a week or freeze them for longer storage.

→ Are these bagels gluten-free?

Yes, if you use gluten-free oat flour, these bagels can be gluten-free.

→ Can I make these vegan?

You can replace Greek yogurt with a plant-based yogurt and omit the egg wash; use plant-based milk instead.