Protein Bagels With Skyr

Highlighted under: Vital Meals

I can't get enough of these Protein Bagels with Skyr! Every bite feels like a celebration of flavors and textures, and the best part is how wholesome they are. The combination of the chewy bagel with the creamy skyr is just delightful, and I love knowing I'm packing in some extra protein. Whether I’m having them for breakfast or as a snack, these bagels always hit the spot. Trust me, once you try them, you’ll be reaching for seconds!

Created by

Hallie Foster

Last updated on 2026-02-01T23:29:35.839Z

When I first attempted to make bagels at home, I was intrigued by how easy the process is, and it quickly became a favorite weekend project. After several trials, I discovered that incorporating skyr not only elevates the protein content but also keeps the bagels incredibly moist. It’s a game changer!

Over the years, I’ve tested various toppings and flavors, and I must say, everything from sesame seeds to everything bagel spice works beautifully. My tip? Always boil the bagels before baking to achieve the perfect chew. You won't regret it!

Why You Will Love This Recipe
Packed with protein for sustained energy
Simple ingredients make for easy preparation
Deliciously chewy texture that's hard to resist

Perfecting Bagel Texture

Achieving that delightful chewy bagel texture hinges on your kneading technique and boiling step. Knead the dough until it feels smooth and elastic; this is crucial for developing gluten, which contributes to the bagel's structure. If the dough feels too sticky, additional flour can be added, but be careful not to oversaturate it, which can lead to dense bagels.

The boiling process gives bagels their signature chewy exterior. Make sure your water is at a rolling boil, as this helps set the bagel's outside quickly while keeping the inside soft. Boil each bagel for about 2 minutes per side—the longer you boil, the chewier the result. Just keep an eye on them; over-boiling can lead to a gummy texture.

Flavorful Toppings and Skyr Spread

When it comes to bagel toppings, don’t shy away from creativity! Classic sesame or poppy seeds add great texture, while everything bagel seasoning brings a whole new flavor profile that elevates your bagels. Consider toasting your toppings in a dry skillet for a minute before sprinkling them on the bagels to enhance their flavor dramatically.

For the skyr spread, feel free to customize it according to your preferences. Garlic powder, diced cucumbers, or even finely chopped sun-dried tomatoes can amp up the flavor. If you’re looking for a lighter version, you can mix the skyr with Greek yogurt for an extra creamy texture while still keeping the protein content high.

Ingredients

Gather these ingredients to create your delicious protein bagels:

Bagel Ingredients

2 cups all-purpose flour
1 cup high-protein flour
1 tablespoon instant yeast
1 teaspoon salt
1 tablespoon honey
1 cup warm water

Topping Ingredients

Sesame seeds
Poppy seeds
Everything bagel seasoning

Skyr Spread

1 cup skyr
Salt to taste
Chives or herbs for garnish

Mix these ingredients well to ensure your bagels rise beautifully!

Instructions

Follow these easy steps to make your bagels:

Mix the Dough

In a large bowl, combine all-purpose flour, high-protein flour, instant yeast, and salt. Mix well, then add honey and warm water gradually, stirring until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

Let It Rise

Place the dough in a greased bowl, cover it with a towel, and let it rise for 1 hour or until doubled in size.

Shape the Bagels

Once risen, divide the dough into 4 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger to shape it into a bagel.

Boil the Bagels

Bring a large pot of water to a boil and boil each bagel for about 2 minutes per side. This step is crucial for achieving that classic bagel texture.

Bake the Bagels

Preheat your oven to 425°F (220°C). Place the boiled bagels on a parchment-lined baking sheet, sprinkle with desired toppings, and bake for 20 minutes or until golden brown.

Prepare the Skyr

While the bagels are baking, mix the skyr with a pinch of salt and your choice of herbs or chives for flavor.

Serve and Enjoy

Once baked, let the bagels cool slightly before slicing. Serve with the herbed skyr spread and enjoy your protein-packed treat!

Don't forget to let your bagels cool slightly before slicing for the best texture!

Pro Tips

For additional flavor, try adding garlic powder or onion powder to the dough mix!

Storage and Make-Ahead Tips

These Protein Bagels store beautifully. Once cooled, place them in an airtight container and keep them in the refrigerator for up to one week. For longer storage, freeze the bagels by placing them in a zip-top bag, ensuring to remove any excess air. They can last for up to three months in the freezer, and reheating them can bring that fresh-baked texture back—just pop them in the toaster or warm them in the oven for a few minutes.

If you're planning to enjoy these bagels throughout the week, consider making a big batch on a weekend. You can double the recipe without any hassle and enjoy fresh bagels for breakfast or snacks all week long. The dough can also be shaped and frozen before boiling, which allows you to customize your bagel cravings on demand!

Scaling the Recipe

If you want to make more bagels, scaling your ingredients is straightforward! For each additional batch, simply multiply the ingredients. However, keep in mind that you'll need to adjust your rising time depending on the size of your batch and ambient temperature. A larger batch in a cooler area may take slightly longer to rise, so be patient and allow the dough to double in size properly.

Conversely, if you’re looking to make fewer bagels, cutting the recipe in half works just as well. However, I recommend preparing the full recipe and storing extras to avoid the effort of making dough during busy mornings. Trust me, homemade bagels are a delicious treat worth the extra effort!

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.

→ How should I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can I make these bagels gluten-free?

Certainly! Use a gluten-free flour blend, making sure it’s suitable for baking.

→ What can I substitute for skyr?

You can substitute Greek yogurt or cottage cheese for a similar creamy texture.