Protein Bagels With Skyr

Name: Protein Bagels With Skyr
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup skyr (or Greek yogurt); 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey; 1/2 cup warm water

Highlighted under: Healthy Home Plates

I love how these Protein Bagels With Skyr bring a delicious twist to my breakfast routine. Packed with protein, they're not only satisfying but also help fuel my day. The combination of skyr and a few simple ingredients creates a dough that’s both easy to work with and delightful to eat. Whether topped with cream cheese or avocado, these bagels have become a go-to recipe in my kitchen. Plus, they're super versatile, so I can switch up the toppings depending on my mood. It’s a win-win!

Created by

Keira Dalton

Last updated on 2026-02-01T20:25:35.881Z

As I experimented with different ingredients, I found that using skyr not only enhances the protein content but also gives the bagels a wonderfully moist texture. The process is straightforward, allowing even novice bakers to create something impressive. I remember the first time I pulled them out of the oven; the smell was irresistible!

One tip I learned is to let the dough rest for a few minutes before shaping. This step makes the bagels easier to handle and results in a beautiful, chewy texture. Trust me; if you enjoy homemade bread, you’ll absolutely love these bagels!

Why You'll Love These Bagels
High protein content will keep you energized all morning
Unique use of skyr gives them a distinct flavor
Perfectly chewy texture that rivals your favorite bagel shop

Understanding Skyr's Role

Skyr is a crucial ingredient in these protein bagels, contributing not only to their delightful texture but also to their impressive protein content. This Icelandic dairy product has a thick, creamy consistency that allows it to replace traditional fats like cream cheese or sour cream in many recipes. When mixed with flour, skyr helps create a dough that is both smooth and elastic, leading to a perfectly chewy bagel. The slight tang of skyr also enhances the overall flavor, making your bagels far from ordinary.

If you're a fan of Greek yogurt, you'll find that skyr is a fantastic substitute with similar nutritional benefits. In essence, skyr is strained more than Greek yogurt, which results in a higher protein concentration and a firmer texture. Feel free to experiment with flavors—vanilla or honey-flavored skyr can add an extra layer of taste to your bagels, offering delicious variations that can align perfectly with your preferred toppings.

Perfecting the Bagel Shape

Shaping the bagels correctly is key to achieving that coveted texture. When forming the bagel shape, ensure that the dough is not overly sticky; if it is, sprinkle a little flour on your hands and the work surface. After rolling each piece into a ball, the process of creating the hole should be gentle. Using your finger, poke through the center and gradually stretch it out—it helps to spin the dough as you do this. This technique not only creates an evenly sized hole but also maintains the bagel's structure, ensuring it cooks evenly.

Another tip I find helpful is to let the shaped bagels rest for about 10 minutes before boiling. This rest period allows the gluten to relax, which contributes to an even better chew once baked. Additionally, you can lightly cover them with a clean kitchen towel during this time to prevent drying out, ensuring they get that lovely, glossy finish after boiling.

Storage and Serving Suggestions

Once you've baked your protein bagels and they’ve cooled to room temperature, consider how to store them to maintain their freshness. Storing them in an airtight container at room temperature can keep them for about 2-3 days. For longer storage, I recommend freezing the bagels. Just place them in a freezer-safe bag, and they can last up to 3 months. To enjoy, simply pop one in the toaster straight from the freezer and allow it to heat for a few minutes until warm and crispy.

These bagels are versatile when it comes to toppings. While cream cheese and avocado are classics, don't hesitate to get creative! Try spreading them with nut butter and banana slices for a hearty breakfast, or load them up with smoked salmon, capers, and a squeeze of lemon for a brunch treat. The protein-packed base of these bagels means a little topping goes a long way, allowing you to enjoy them in numerous ways depending on your cravings.

Ingredients

Bagel Ingredients

2 cups all-purpose flour
1 cup skyr (or Greek yogurt)
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey
1/2 cup warm water

Mix these ingredients to create your dough.

Instructions

Prepare the Dough

In a large bowl, combine the flour, baking powder, and salt. Add the skyr, honey, and warm water, mixing until a dough forms. Knead the dough for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal parts. Roll each part into a ball and use your finger to create a hole in the center. Carefully stretch to form a bagel shape.

Boil the Bagels

In a large pot, bring water to a boil. Gently drop the bagels into the boiling water, cooking for 2 minutes on each side.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown.

Enjoy your homemade protein bagels fresh out of the oven!

Pro Tips

For added flavor, you can sprinkle your favorite seeds on top before baking.

Boosting Flavor Varieties

While original bagels are delicious, I love experimenting with different flavor profiles. You can add spices such as onion powder, garlic powder, or everything bagel seasoning directly into the dough to elevate the flavor. Try mixing in shredded cheese, fresh herbs, or even small bits of sun-dried tomatoes to create a gourmet experience with each bagel.

For a sweet version, consider adding cinnamon or finely chopped dried fruit like cranberries or apricots to the dough before shaping. These variations can transform your bagels from savory to sweet effortlessly, aligning with whatever breakfast mood you’re in.

Troubleshooting Common Issues

If your bagels are turning out too dense, it might be due to over-kneading the dough or not using sufficient baking powder. Ensure you're kneading until the dough is just smooth, and double-check your leavening agents to provide that necessary lift. On the other hand, if they end up too fluffy and bread-like, try cutting back slightly on the water next time to keep that chewy texture consistent.

Another common issue is uneven cooking. Make sure to maintain a steady boil, which should be vigorous but not rolling too aggressively. If they are not setting properly in water, they may need a longer boil; flipping them halfway is crucial to ensure even cooking throughout.

Scaling the Recipe

This protein bagel recipe can easily be scaled up or down depending on your needs. If you’re having guests over, simply double the ingredient amounts for a larger batch; this may require a big mixing bowl and baking sheets. When doing so, keep an eye on the boiling time; larger batches might take a little longer to come back to a boil after adding more bagels.

Conversely, if you’d like to make fewer bagels, try halving the recipe. It’s a great way to test the waters before committing to making a full batch. Just be mindful of how you adjust the kneading times and boiling process—maintaining those specifics will ensure a delicious outcome, regardless of how many bagels you make!

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, whole wheat flour can be used, but it may alter the texture slightly.

→ How long will they last?

They can be stored in an airtight container for up to 3 days. For longer storage, freeze them!

→ Can I add toppings to the dough?

Absolutely! Consider adding herbs or spices to the dough for extra flavor.

→ What should I serve with these bagels?

They pair perfectly with cream cheese, smoked salmon, or avocado.