Name: Parmesan Garlic Zucchini Protein Bagels
Ingredients: 1½ cups shredded zucchini — Adds moisture and tenderness while bringing a subtle fresh vegetable flavor to the bagels.; 1½ cups self-rising flour — Gives the bagels their structure and provides the leavening needed to puff in the oven without yeast.; 1 cup plain Greek yogurt — Adds protein, moisture, and a pleasant tang while helping form the dough.; ½ cup finely grated Parmesan cheese — Provides salty, nutty flavor throughout the bagels.; ¼ cup shredded mozzarella cheese — Adds extra cheesiness and helps create a rich, tender interior.; 1 large egg — Helps bind the ingredients together while contributing structure and richness.; 2 cloves garlic, finely minced — Deliver fresh, aromatic garlic flavor.; 1 teaspoon garlic powder — Reinforces the garlic flavor and distributes it evenly throughout the dough.; ½ teaspoon onion powder — Adds another savory layer that complements the garlic and cheese.; 1 teaspoon Italian seasoning — Brings classic dried herb flavor that pairs beautifully with Parmesan.; 2 tablespoons fresh parsley, finely chopped — Adds freshness and a mild herbal flavor.; 1 tablespoon fresh chives, chopped — Provides a delicate onion-like freshness.; ¼ teaspoon black pepper — Adds subtle warmth and balances the rich cheeses.; ¼ teaspoon salt, optional — Enhances the other flavors, though Parmesan and self-rising flour may already provide plenty of saltiness.; 1 tablespoon olive oil — Adds richness and contributes to the tender texture.; ¼ cup finely grated Parmesan cheese — Creates a savory, golden Parmesan crust.; 1 tablespoon shredded mozzarella, optional — Adds extra melted cheese to the surface.; 1 tablespoon fresh parsley, chopped — Adds fresh herbal flavor and visual appeal.; ¼ teaspoon garlic powder — Gives the tops another layer of garlic flavor.; 1 teaspoon sesame seeds, optional — Adds a subtle nutty flavor and light texture.

Ingredients

Scale

Here’s everything you’ll need to make these savory zucchini protein bagels and why each ingredient matters.

1½ cups shredded zucchini — Adds moisture and tenderness while bringing a subtle fresh vegetable flavor to the bagels.
1½ cups self-rising flour — Gives the bagels their structure and provides the leavening needed to puff in the oven without yeast.
1 cup plain Greek yogurt — Adds protein, moisture, and a pleasant tang while helping form the dough.
½ cup finely grated Parmesan cheese — Provides salty, nutty flavor throughout the bagels.
¼ cup shredded mozzarella cheese — Adds extra cheesiness and helps create a rich, tender interior.
1 large egg — Helps bind the ingredients together while contributing structure and richness.
2 cloves garlic, finely minced — Deliver fresh, aromatic garlic flavor.
1 teaspoon garlic powder — Reinforces the garlic flavor and distributes it evenly throughout the dough.
½ teaspoon onion powder — Adds another savory layer that complements the garlic and cheese.
1 teaspoon Italian seasoning — Brings classic dried herb flavor that pairs beautifully with Parmesan.
2 tablespoons fresh parsley, finely chopped — Adds freshness and a mild herbal flavor.
1 tablespoon fresh chives, chopped — Provides a delicate onion-like freshness.
¼ teaspoon black pepper — Adds subtle warmth and balances the rich cheeses.
¼ teaspoon salt, optional — Enhances the other flavors, though Parmesan and self-rising flour may already provide plenty of saltiness.
1 tablespoon olive oil — Adds richness and contributes to the tender texture.

For the Topping

¼ cup finely grated Parmesan cheese — Creates a savory, golden Parmesan crust.
1 tablespoon shredded mozzarella, optional — Adds extra melted cheese to the surface.
1 tablespoon fresh parsley, chopped — Adds fresh herbal flavor and visual appeal.
¼ teaspoon garlic powder — Gives the tops another layer of garlic flavor.
1 teaspoon sesame seeds, optional — Adds a subtle nutty flavor and light texture.

Instructions

These no-yeast bagels are straightforward to prepare, but properly draining the zucchini and avoiding overmixing are important for getting the best texture.

Step 1: Prepare the Zucchini

Shred the zucchini using the large holes of a box grater.

Transfer the shredded zucchini to a clean kitchen towel, gather the towel around it, and squeeze firmly to remove as much liquid as possible.

Continue squeezing until very little water comes out. The drier the zucchini, the easier the dough will be to shape and the better the final bagel texture will be.

Step 2: Prepare the Garlic

Finely mince the fresh garlic so that it distributes evenly throughout the dough.

If you prefer a sweeter and more mellow garlic flavor, roasted garlic can be used instead.

Step 3: Mix the Dough

In a large mixing bowl, combine the self-rising flour, Greek yogurt, Parmesan, mozzarella, minced garlic, garlic powder, onion powder, Italian seasoning, parsley, chives, black pepper, and optional salt.

Mix gently until the ingredients begin to combine.

Step 4: Add the Zucchini and Egg

Add the thoroughly squeezed zucchini, egg, and olive oil.

Mix just until everything comes together into a soft dough. Avoid excessive mixing, as this can make the finished bagels denser.

If your dough is particularly sticky because of the moisture content of the zucchini or yogurt, add a small amount of additional flour until it becomes manageable.

Step 5: Shape the Bagels

Lightly flour your hands and divide the dough into 6 equal portions.

Roll each portion into a thick rope, then bring the two ends together and gently pinch them to seal.

Shape and smooth the dough until each portion resembles a bagel.

Arrange the six bagels on a parchment-lined baking sheet, leaving some space between them.

Step 6: Add the Parmesan Topping

Sprinkle each bagel generously with grated Parmesan.

Add the optional mozzarella, garlic powder, chopped fresh parsley, and sesame seeds.

For an even more deeply golden exterior, you can lightly brush the tops with beaten egg before adding the toppings.

Step 7: Bake

Preheat the oven to 375°F (190°C).

Bake the bagels for 20–25 minutes, or until they’re puffed, cooked through, and beautifully golden brown.

The Parmesan topping should be lightly toasted and aromatic.

Step 8: Cool Before Slicing

Remove the bagels from the oven and allow them to cool for approximately 10 minutes.

This brief resting period gives the soft interior time to set, making the bagels easier to slice without losing their tender texture.

Serve slightly warm or slice and toast until the edges are crisp.