Fresh-Baked Protein Bagels for Busy Mornings

From the Kitchen at Freshcoln Farms

There’s something so satisfying about pulling fresh bagels from the oven—especially when they’re packed with protein and made from just a handful of pantry staples. This morning on the farm, with three kids already asking for second breakfast and a long list of chores waiting, I threw together a batch of these no-yeast protein bagels—and they turned out incredible.

As a mom of three, mornings are fast-paced and often a little chaotic. Between feeding animals, packing snacks, and trying to get everyone (including myself) fueled for the day, I need quick meals that actually nourish. These bagels are my go-to when I want something warm, filling, and packed with protein—without dirtying every dish in the kitchen.

Whether you’re wrangling kids or starting your day on the farm, these chewy, golden bagels will keep you going.

Protein Bagel Recipe

Yields 8 total bagels (4 minis & 4 standard size)

Ingredients:

• 2 cups full-fat plain Greek yogurt

• 2 cups all-purpose flour

• 3 tsp baking powder

• ½ tsp salt

• Optional toppings: shredded cheddar cheese, everything seasoning, chocolate chips, or leave them plain

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, combine flour, baking powder, and salt.

3. Stir in the Greek yogurt until a shaggy dough forms.

4. Transfer dough to a lightly floured surface. Knead until smooth and soft—about 3 minutes.

5. While kneading, bring a pot of water to a boil.

6. Divide the dough into 8 portions—4 larger ones and 4 smaller for minis.

7. Roll each piece into a smooth ball, then use your finger to poke a hole through the center and gently stretch into a bagel shape.

8. Drop each bagel into the boiling water for 30 seconds, working in batches if needed.

9. Remove and place onto the prepared baking sheet.

10. Add toppings before baking—my favorites are freshly shredded cheddar and everything seasoning, while the kids love theirs plain or with a few chocolate chips.

11. Bake for 25–30 minutes, until golden brown.

12. Let the bagels rest on the pan for 5 minutes before transferring to a plate.

13. Slice and serve warm—or cool completely and freeze for later!

Why We Love These:

• High in protein from Greek yogurt

• No yeast, no rise time, just mix, boil, top & bake

• Kid-approved and freezer-friendly

• Customizable for every taste in the house

These bagels have earned a permanent spot in our weekly rotation. From our farm kitchen to yours—may your mornings be a little easier, a lot tastier, and always full of love.

Let me know if you tried this recipe and tag us so we can see! 🥯