High-Protein Greek Yogurt Bagels (Print View)

Soft, chewy bagels with Greek yogurt for protein and flavorful everything seasoning topping.

# Components:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup plain nonfat Greek yogurt
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

# Preparation 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 until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each into a 7 to 8 inch rope and form into a ring, pinching the ends to seal securely.
06 - Arrange bagels on the prepared baking sheet, spacing them evenly.
07 - Brush each bagel with beaten egg and sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and fully cooked through.
09 - Remove from oven and let cool slightly before serving.

# Expert Advice:

01 -
  • They're ridiculously fast: No yeast, no rising time, just 40 minutes from bowl to your plate.
  • The protein is legit: Ten grams per bagel means you're actually fueled, not just fed.
  • Everything seasoning makes them addictive: That savory, umami-packed crust is exactly what mornings are missing.
02 -
  • Don't skip the kneading: Those 2–3 minutes make the difference between a crumbly bagel and one with actual chew and structure.
  • Your yogurt temperature matters: Cold yogurt straight from the fridge makes the dough stiff; letting it sit at room temperature for 10 minutes makes mixing easier and the dough smoother.
03 -
  • Use nonfat yogurt for the fluffiest texture: It has more protein and less fat, which keeps the bagels lighter and chewier rather than dense.
  • The pinch seal is everything: If you don't press those bagel ends together firmly, they'll open up during baking and lose that classic bagel shape.
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