These 2-Ingredient High-Protein Bagels Are Going Viral

High-protein foods are top of mind for many right now—they’re actually one of our predicted food trends for 2025—and these viral bagels are no exception. Not only are they packed with the satisfying nutrient, but they only require two ingredients to make at home. 

“I’ve seen the two ingredient protein bagels all over my for you page, and I finally decided to try it,” TikTok user Rosie Gallegos said in her recent viral video. “It’s literally the best bagel I ever had.”

Yep, homemade bagels can be at your fingertips by combining two simple foods you may already have on hand. In fact, we’ve been making these bagels for years by using our Two-Ingredient Dough recipe that’s identical to the trend. Here’s how to make the bagels and why we love them so much—plus more ways to use up the easy dough.

All you need to make these warm, delicious bagels is self-rising flour and low-fat plain Greek yogurt. For four bagels, use 1 ¼ cups of flour and 1 cup of Greek yogurt.

Add your ingredients to a bowl and stir with a fork until the dough starts to form. Then, knead the dough with your hands on a lightly floured surface until smooth and elastic, which should take about 8 minutes. Once the dough is formed, separate it into four pieces to make your bagels.

Roll each piece of dough into a 10-inch rope and shape it into a ring. Congrats, you created a bagel! Put each bagel on a baking sheet and into the oven at 375°F until lightly browned, about 25 minutes. If you want your bagels to feature your favorite toppings like salt, everything bagel seasoning or sesame seeds, brush each bagel with an egg wash and add your seasonings before popping them in the oven.

Get the Recipe: Two-Ingredient-Dough Bagels

In just a couple of steps, you have a gorgeous breakfast in front of you. They’re so easy to make, which is why our nutrition editor Jessica Ball, M.S., RD, prepares these bagels all the time.

“I remember the first time I made this recipe it was so easy that I was skeptical about whether it would actually work—but it did! And now I make this recipe anytime I’m in the mood for homemade bagels,” she says. “They’re faster and easier to make since there’s no proofing required, and they’re higher in protein thanks to the Greek yogurt they use. And they taste good with basically whatever toppings you can think of, sweet or savory. I’ve tried cinnamon raison, everything seasoning, chives, sesame and rosemary, and they all have been delicious. In fact, talking about them makes me want to bake them again ASAP.”

With 12 grams of protein per bagel, you’ll be satisfied until lunchtime—especially if you pair it with cream cheese or make a delicious protein-packed bagel sandwich. I can only imagine how heavenly a bacon, egg and cheese on these bagels would be (can you tell I’m from New Jersey?).

Try them out yourself to witness the magic. You can also double up this dough and use the rest later to whip up a quick Margherita Pizza—the possibilities are endless!