Cheddar Cheese Protein Bagels (No Yeast)
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These no-yeast cheddar cheese protein bagels have 15g of protein each and bake up soft and fluffy—no boiling required. Made with Greek yogurt, almond flour, and real cheese, they’re ready in under 30 minutes with gluten-free options included.
These cheddar cheese protein bagels pack 15 grams of protein per bagel and bake up soft and fluffy—without yeast, boiling, or complicated steps. They’re quick-bread–style bagels made with Greek yogurt, almond flour, cheddar, parmesan, and simple seasonings, and they’re ready in under 30 minutes.
Unlike traditional yeast bagels, these rely on baking powder for lift and Greek yogurt for structure. That’s what makes them faster to make, easier to shape, and much more forgiving. I tested this dough until it held its shape, baked evenly, and didn’t turn dense or gummy the next day.
I make these regularly for make-ahead breakfasts and protein-focused snacks. They toast easily, freeze well, and work as a savory base for spreads, eggs, or sandwich fillings. I also include gluten-free flour options so you can adapt them to what you keep on hand.
Why This Cheddar Cheese Protein Bagel Recipe Works
- Quick-bread method (no yeast, no boiling): Uses baking powder for lift, so the bagels rise in the oven without proofing or boiling.
- Greek yogurt for structure and protein: Adds moisture, protein, and acidity to activate the baking powder and help the dough hold its shape.
- Balanced flour blend: Almond flour keeps the bagels tender, while a small amount of flour improves structure and prevents spreading.
- Cheese built into the dough: Cheddar and parmesan add flavor, fat, and structure, keeping the bagels from drying out.
- Meal-prep tested: Designed to toast well after refrigerating or freezing without turning dense or gummy.
Ingredients & Substitutions
Here’s everything you need to make my cheddar cheese protein bagels, plus the swaps I’ve tested and know work.
- Plain Greek yogurt: This needs to be thick Greek yogurt. Regular yogurt is too thin and will make the dough sticky and hard to shape. I’ve also made these with cottage cheese. Just blend it completely smooth first or the texture turns biscuit-like.
- All-purpose flour: This small amount helps the bagels hold their shape and bake up sturdy instead of spreading. If you want to keep them gluten-free, use a 1:1 gluten-free flour without xanthan gum.
- Almond flour: This keeps the bagels tender and adds protein without making them dense. Finely ground almond flour works best here. Almond meal is too coarse and changes the texture.
- Flour Swaps: Use one option below to replace the almond flour and all-purpose flour combination in the recipe card.
| FLOUR | MEASUREMENTS |
|---|---|
| Oat Flour | 1 cup |
| Gluten-Free Flour (no xanthan gum) | 3/4 cup |
| Cassava Flour | 3/4 cup |
| All Purpose Flour | 3/4 cup |
- Parmesan cheese: This adds flavor and helps the bagels bake up with a better texture. You can leave it out, or use nutritional yeast if you want to keep the flavor but skip the dairy.
- Baking powder: This is what gives the bagels their rise since there’s no yeast. I don’t recommend trying to substitute it.
- Italian seasoning: This gives the bagels a savory base. I often use oregano, basil, or whatever I have on hand.
- Garlic powder: I like garlic powder here because it blends evenly into the dough. Fresh garlic works, but the flavor is much stronger.
- Onion powder: Adds flavor without adding moisture. Fresh onion can be used, but keep it very finely minced.
- Salt: Regular sea salt or Himalayan pink salt both work well.
- Grated cheddar cheese: Use whatever shredded cheese you enjoy. I’ve tested cheddar, Monterey Jack, and mozzarella with good results.
- Egg white: Brushing the tops helps with browning. If you skip it, you can brush the bagels lightly with butter, olive oil, or avocado oil instead.
Easily Adapt This Recipe for Different Diets
These cheddar cheese protein bagels are naturally flexible and easy to adjust. With a few simple swaps, you can adapt them to different dietary needs while keeping the bagels soft, savory, and sturdy enough to slice and toast.
- Gluten-Free: This recipe works well with gluten-free flour options like oat flour, almond flour, or a 1:1 gluten-free flour without xanthan gum. Always double-check that your baking powder and seasonings are certified gluten-free.
- Dairy-Free: Use a thick dairy-free Greek-style yogurt or blended silken tofu in place of the Greek yogurt. The mixture should be very smooth and thick. If it’s runny, the dough will be difficult to shape and may spread as it bakes. Use dairy-free shredded cheese or skip the cheese entirely and add extra seasoning.
- Vegan: Replace the Greek yogurt with thick dairy-free yogurt or blended silken tofu, skip the egg wash, and brush the tops lightly with olive oil before baking for color. Stick with plant-based cheese or omit it and lean into herbs and seasoning for flavor.
💡 Pro tip: Any time you make a swap, pause and check the dough before shaping. It should feel slightly sticky but easy to handle with lightly oiled hands. If you try a variation that works especially well, I always love hearing about it in the comments.
How to Make My Almond Flour Greek Yogurt Bagels Recipe
Here’s exactly how I make these cheddar cheese protein bagels so they hold their shape and bake up evenly. The full instructions are also in the recipe card below.
Step 1: Make the Bagel Dough
Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together 2/3 cup Greek yogurt, 1 1/4 cups almond flour, 1/3 cup all-purpose flour, 2 tablespoons grated parmesan cheese, 2 teaspoons baking powder, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.
Stir until a soft, slightly sticky dough forms. It should feel tacky but not stick to your fingers. If the dough feels too wet, sprinkle in a little extra flour. If it feels dry or crumbly, add a small spoonful of yogurt.
Gently fold in 1/8 cup grated cheddar cheese until it’s evenly mixed through the dough.
Step 2: Shape the Bagels
Divide the dough into 4 equal portions. Roll each portion into a ball and place it on the prepared baking sheet. Press your finger through the center of each ball and gently shape it into a bagel. These don’t need to be perfect. They puff and smooth out as they bake.
Separate one egg and lightly brush the tops and sides of the bagels with the egg white. Sprinkle the remaining 1/8 cup grated cheddar cheese evenly over the tops.
Step 3: Bake the Bagels
Bake for 22 to 25 minutes, until the tops are golden and the bagels feel set when gently pressed. Let them cool for a few minutes before slicing. They firm up as they cool and slice best when slightly warm, not hot.
My Expert Recipe Tips
- Adjust the Greek yogurt: Greek yogurt brands vary in thickness. The dough should feel slightly sticky but easy to handle. If it’s sticking to your hands, dust lightly with flour. If it feels dry or crumbly, add a small spoonful of yogurt.
- Shape with lightly oiled hands: A little oil on your fingers makes shaping easier and keeps the dough from tearing when you press the hole in the center.
- Don’t skip the cheese inside the dough: Mixing some cheddar into the dough helps with flavor and keeps the inside from baking up dry.
- Bake until set, not just golden: The tops should be lightly golden, but the bagels should also feel firm when gently pressed. If they feel soft in the center, give them another minute or two.
- Toast leftovers for best texture: These bagels are best toasted after storing. Toasting brings back the crisp edges and keeps the inside from feeling slightly damp.
Delicious Serving Suggestions
- Classic Bagel: Add poppy seeds or sesame seeds before baking, then slice and serve with cream cheese, or my cottage cheese ranch dip.
- Protein-Packed Breakfast: Use these bagels as the base for a high-protein breakfast sandwich with my cottage cheese scrambled eggs.
- Sweet & Savory: These work surprisingly well with a sweet topping. Try peanut butter and banana, or honey and sliced almonds, for a balanced snack that still feels satisfying.
- Savory Pizza Bagel: Toast the bagels, then top with marinara, extra cheese, and pepperoni for a quick pizza-style bagel. This is a great way to use leftovers and makes an easy lunch or after-school snack.
Frequently Asked Questions
Looking for more yeast-free bagel recipes? Try these next:
Cheddar Cheese Protein Bagels (No Yeast)
Gluten-FreeIngredients
- 2/3 cup greek yogurt
- 1-1/4 cup almond flour
- 1/3 cup all-purpose flour (or gluten-free flour)
- 2 tablespoons parmesan cheese
- 2 teaspoons baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 cup grated cheddar cheese
- 1 egg white
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together 2/3 cup Greek yogurt, 1 1/4 cups almond flour, 1/3 cup all-purpose flour, 2 tablespoons grated parmesan cheese, 2 teaspoons baking powder, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt.Stir until a soft, slightly sticky dough forms. It should feel tacky but not stick to your fingers. If the dough feels too wet, sprinkle in a little extra flour. If it feels dry or crumbly, add a small spoonful of yogurt.Gently fold in 1/8 cup grated cheddar cheese until it’s evenly mixed through the dough.
- Divide the dough into 4 equal portions. Roll each portion into a ball and place it on the prepared baking sheet. Press your finger through the center of each ball and gently shape it into a bagel. These don’t need to be perfect. They puff and smooth out as they bake.
- Separate one egg and lightly brush the tops and sides of the bagels with the egg white. Sprinkle the remaining 1/8 cup grated cheddar cheese evenly over the tops.
- Bake for 22 to 25 minutes, until the tops are golden and the bagels feel set when gently pressed. Let them cool for a few minutes before slicing. They firm up as they cool and slice best when slightly warm, not hot.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
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My family loved this!
I have tried a few different recipes like this and my kids didn’t like them . These were delicious and everyone loved them !! Thank you
Why no xanthan gum? My gluten free flour has xanthan gum.
That’s an excellent question, Cheryl 🙂 Using gluten-free flour without xanthan gum in this recipe helps keep the bagels lighter and fluffier. Since there’s no yeast and the almond flour and Greek yogurt already give the dough a good texture, xanthan gum isn’t really needed here. It can sometimes make things a bit too chewy, so skipping it makes the bagels soft and perfect! But since this recipe uses a small amount of gluten free flour you could try it with a half batch to see if you like the result before making a full batch 🙂
I enjoyed this recipe. It was delicious and easy to make. Thank you Nicole!
Hi Kesia, thank you so much for the review! And you’re welcome 🙂
Can oat flour be used instead of almond flour?
Hi Karen, yes you can 🙂 I include a chart of flour substitutions and amounts in the Ingredients & Substitutions section on the recipe page. Oat flour is included 🙂 It replaces the almond flour AND all-purpose flour combo.
Thank you for sharing this recipe
You’re welcome, Scott! I hope you enjoy it 🙂
Wow, these bagels are good! I’ve never made bagels from scratch and these were so easy and had way more flavor than i was expecting. Thank you for a great recipe!
The cheddar cheese in these bagels is so delicious! And they only take 30 minutes from start to finish. I hope you enjoy this recipe 🙂