High-Protein Greek Yogurt Bagels (Printable)

Soft, chewy bagels packed with protein and topped with savory everything seasoning, made quickly without yeast or boiling.

# What You’ll Need:

→ Bagel Dough

01 - 1 cup plain Greek yogurt (non-fat or 2%)
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt

→ Topping

05 - 1 large egg, beaten for egg wash
06 - 2 tablespoons everything bagel seasoning

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead gently for 1 to 2 minutes until smooth. Add additional flour if the dough remains sticky.
05 - Divide dough into 4 equal pieces. Roll each piece into a rope approximately 8 inches long, then pinch the ends together to form a bagel shape.
06 - Arrange bagels on the prepared baking sheet and brush each with beaten egg.
07 - Sprinkle generously with everything bagel seasoning. Bake for 22 to 25 minutes until golden brown and fully cooked through.
08 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Hints:

01 -
  • Quick and Easy: No yeast, no rising time, no boiling—just mix, shape, and bake in 40 minutes total.
  • High Protein: Each bagel delivers 10 grams of protein thanks to the Greek yogurt, perfect for a satisfying breakfast or post-workout snack.
  • Simple Ingredients: Made with pantry staples you likely already have on hand.
  • Customizable: Easy to adapt with different toppings, add-ins, or dietary modifications.
  • Healthier Alternative: Lower in calories and higher in protein than traditional bagels, with all the flavor and texture you crave.
02 -
  • Choose the Right Yogurt: Use thick Greek yogurt (non-fat or 2%) for best results—regular yogurt is too thin and will make the dough too wet.
  • Don't Skip the Egg Wash: Brushing with beaten egg creates that classic golden, glossy bagel exterior and helps the seasoning stick.
  • Make the Center Hole Large: The hole in the center should be about 1.5–2 inches wide; it will shrink as the bagels bake.
  • Work Quickly: Since this dough uses baking powder, not yeast, it begins rising as soon as liquid is added. Work efficiently from mixing to oven.
  • Batch and Freeze: These bagels freeze beautifully. Cool completely, wrap individually, and freeze for up to 3 months. Toast directly from frozen.
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