Protein Bagels With Skyr

Name: Protein Bagels With Skyr
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 500g bread flour; 200g Skyr; 7g instant yeast; 1 tsp salt; 1 tbsp honey; 250ml warm water; 1 tbsp baking soda (for boiling); Egg wash (1 egg beaten with a splash of water)

Highlighted under: Fresh & Fit

I absolutely love making my own bagels, and these Protein Bagels With Skyr have quickly become a favorite in my kitchen. The addition of Skyr not only boosts the protein content but also gives these bagels an incredibly light and fluffy texture. I enjoy experimenting with various toppings, making them perfect for breakfast or as a snack any time of day. They are easy to whip up and ensure I get a nutritious start to my morning. You won’t believe how delicious they are!

Created by

Hayley Morton

Last updated on 2026-02-01T18:49:35.525Z

When I first stumbled upon the idea of incorporating Skyr into bagels, I was skeptical. However, after trying it out, I was blown away by the results. The protein-rich Skyr not only adds nutritional value but also enhances the moisture and softness of each bagel. Experimenting with flavors—from everything bagel seasoning to a simple sprinkle of sesame seeds—has been a delightful journey that I love to share with family and friends.

One of my best tips is to let the bagels rest for a few minutes after boiling them. This helps create that perfect chewy exterior while keeping the inside soft. I also recommend brushing them with egg wash before baking for that beautiful golden color. You’ll find that these little bagels are not only delicious but also satisfying and filling, perfect for any time of the day!

Why You'll Love These Bagels
High protein content from Skyr adds nutrition to your breakfast.
Perfectly chewy exterior with a soft interior that’s hard to resist.
Versatile flavor options that allow for creativity in toppings.

Achieving the Perfect Dough

The key to achieving the perfect bagel dough lies in the balance of ingredients. The combination of bread flour and Skyr not only contributes to the chewy texture that bagels are known for but also enhances the protein profile. Make sure your bread flour is high in protein—around 13% or more—to ensure that your bagels rise beautifully and hold their shape during boiling and baking.

Kneading the dough is essential for developing the gluten network that gives bagels their delightful chew. If the dough is too sticky while you knead, don't hesitate to sprinkle in a bit more flour, but resist the urge to add too much. A well-kneaded dough should be smooth and elastic, stretching without tearing. You’ll know it’s ready when it springs back when pressed gently with your finger.

The Boiling Process

Boiling the bagels before baking is a crucial step that sets them apart from regular bread. This process gelatinizes the surface starches, giving the bagels their signature chewy crust. The addition of baking soda to the boiling water is essential as it raises the pH level, resulting in a darker, crunchier exterior. Boil each bagel for 1-2 minutes on each side, watching for a slight puffing up as they cook.

After boiling, let each bagel drain for a moment before placing them on the baking sheet. This step helps to remove excess water, ensuring that the bagels bake rather than steam. A good tip is to keep an eye on them; if they start to twist or lose their shape in the boiling water, gently reshape them before baking to maintain that perfect ring.

Flavor and Topping Ideas

These Protein Bagels with Skyr serve as a fantastic base for a variety of toppings. You can get creative! Try a classic everything bagel seasoning for a savory touch, or simply top with sea salt for a more straightforward flavor. For a sweet option, consider a sprinkle of cinnamon and sugar before baking or spread with your favorite jam once cooled. Mixing ingredients into the dough, like chopped herbs or sun-dried tomatoes, can also add exciting flavor twists.

If you plan to make these bagels ahead, they freeze beautifully! Allow the baked bagels to cool completely, then wrap them tightly in plastic wrap and store in a freezer-safe bag. When you're ready to enjoy them, simply toast from frozen until golden. This makes it easy to have fresh bagels on hand for breakfast or snacks without the fuss of making a fresh batch every time.

Ingredients

Gather all the ingredients before you start for a smooth cooking experience.

For the Bagels

500g bread flour
200g Skyr
7g instant yeast
1 tsp salt
1 tbsp honey
250ml warm water
1 tbsp baking soda (for boiling)
Egg wash (1 egg beaten with a splash of water)

Be sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps closely to create perfect bagels.

Mix the Dough

In a large bowl, combine the bread flour, instant yeast, and salt. In a separate bowl, mix the warm water, honey, and Skyr. Gradually add the wet ingredients to the dry ingredients and mix until a rough dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 30 minutes or until doubled in size.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.

Boil

Bring a large pot of water to a boil and add baking soda. Boil each bagel for 1-2 minutes on each side, then remove and drain.

Egg Wash and Bake

Brush each bagel with egg wash and place them on a lined baking sheet. Bake in a preheated oven at 220°C (425°F) for 20 minutes or until golden brown.

Cool and Enjoy

Let the bagels cool on a wire rack for a few minutes before enjoying them warm or toasted with your favorite spread.

Make sure to experiment with different toppings to find your favorite flavor combination!

Pro Tips

To add extra flavor, consider mixing herbs or seeds directly into the dough or sprinkling them on top before baking.

Troubleshooting Bagel Challenges

If your bagels don't rise as much as you'd like during the first rise, it might be due to the temperature of your environment. Make sure to place the dough in a warm, draft-free area. If your kitchen is cool, consider preheating your oven to the lowest setting for a couple of minutes, then turning it off and letting the dough rise inside.

Another common issue is bagels that develop cracks in the crust. This can happen if the dough is over-proofed. Keep an eye on the dough during the first rise; it should double in size, but not exceed that amount. If it over-rises, give it a gentle knead and shape again to help restore its structure.

Creative Variations

For a different spin on these bagels, consider experimenting with flavored Skyr. There are many varieties available, such as berry or vanilla, which can naturally sweeten your bagels without the need for extra sugars. Just keep in mind that using a flavored Skyr may alter the taste slightly, so pair toppings accordingly!

You can also try adding whole grains by substituting part of the bread flour with whole wheat flour. Start with a 50/50 mix for the best results, adjusting the water content slightly as whole wheat flour tends to absorb more moisture. This not only increases the nutritional value but also adds a lovely nutty flavor.

Questions About Recipes

→ Can I use regular yogurt instead of Skyr?

Yes, but Skyr provides a thicker consistency that's optimal for bagels.

→ How can I store leftover bagels?

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

→ Can I make these bagels gluten-free?

Yes, use a gluten-free flour blend, but note that it may alter the texture slightly.

→ What can I top these bagels with?

You can use cream cheese, avocado, smoked salmon, or any of your favorite spreads!