High Protein Greek Yogurt Bagels
These High Protein Greek Yogurt Bagels are a simple and tasty way to enjoy a classic breakfast favorite while getting a good boost of protein. Made with creamy Greek yogurt…
By Ava
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Reading time: 5 min
Tip: save now, make later.
These High Protein Greek Yogurt Bagels are a simple and tasty way to enjoy a classic breakfast favorite while getting a good boost of protein. Made with creamy Greek yogurt and hearty flour, these bagels come out soft on the inside and just a little chewy on the outside — perfect for sandwiching your favorite toppings or simply enjoying with a spread of cream cheese.
I love how easy these bagels are to make at home, especially when I’m looking for a protein-packed snack that’s not too heavy. Using Greek yogurt not only adds protein but also gives the bagels a nice tangy flavor that feels fresh and light. I often add a sprinkle of everything bagel seasoning on top before baking to give them a little extra crunch and flavor.
My favorite way to eat these bagels is toasted with a smear of plain cream cheese and some sliced cucumber or smoked salmon. They’re also great as a quick breakfast on the go or even dipped in warm soup for a cozy evening. I always feel good knowing I’m sneaking in some extra protein with every bite!
Key Ingredients & Substitutions
Greek Yogurt: This is the star for protein and moisture. I use non-fat Greek yogurt for a light texture, but whole milk yogurt works too if you want a richer taste.
Self-Rising Flour: It’s a simple, all-in-one choice with baking powder and salt included. If you don’t have it, mix 1 ½ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt.
Egg White: Brushing egg white on top gives a shiny, golden finish. You can skip it or use milk for a matte, softer crust.
Everything Bagel Seasoning: This adds great flavor and crunch. No mix handy? Use sesame seeds, poppy seeds, or dried onion flakes separately as a simple alternative.
How Can I Shape Bagels Perfectly Without Them Flattening?
Shaping bagels can be tricky, but a few tips help keep that classic round shape:
- After dividing the dough, roll each piece into a tight ball to build surface tension.
- Push your finger through the center and gently stretch the hole to about 2 inches wide—don’t make it too big or it can collapse.
- Place the shaped bagels on a lined tray without squishing them, giving them room to rise slightly.
- If your dough feels sticky, lightly flour your hands but avoid adding too much flour that can dry out the bagels.
Taking your time with these steps helps bagels stay plump and perfect after baking.
Equipment You’ll Need
- Baking sheet – provides a flat surface for baking multiple bagels evenly.
- Parchment paper or silicone baking mat – keeps bagels from sticking and makes cleanup easy.
- Mixing bowl – for combining the dough ingredients smoothly.
- Whisk or fork – to mix the egg white and water for a shiny egg wash.
- Cooling rack – lets bagels cool properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Add cinnamon and raisins to the dough for a sweet breakfast twist.
- Mix in chopped fresh herbs like rosemary or thyme for an herby touch.
- Top with shredded cheddar or parmesan before baking for extra cheesy bagels.
- Fold in sunflower or pumpkin seeds into the dough for added crunch and nutrition.
High Protein Greek Yogurt Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 ½ cups self-rising flour
- 1 cup non-fat Greek yogurt
- 1 large egg white (for egg wash)
- 1 tablespoon water (for egg wash)
- Everything bagel seasoning (store-bought or homemade mix of sesame seeds, poppy seeds, dried garlic, dried onion, salt)
For Serving:
- Cream cheese or whipped ricotta
- Fresh berries (raspberries and blueberries)
How Much Time Will You Need?
The total time for these bagels is about 35 minutes, including 10 minutes to prepare the dough and shape the bagels, 20-25 minutes of baking, plus a few minutes to cool before serving.
Step-by-Step Instructions:
1. Prepare and Shape the Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the self-rising flour and Greek yogurt until a slightly sticky dough forms. Flour your hands lightly and divide the dough into 6 equal balls. Poke a hole through the center of each ball with your finger and gently stretch it to about 2 inches wide to form the bagel shape. Place them on the prepared baking sheet.
2. Add the Egg Wash and Seasoning:
Whisk the egg white and water together in a small bowl. Brush each bagel generously with the egg wash, then sprinkle the everything bagel seasoning on top. This will give the bagels a beautiful golden color and a flavorful crust.
3. Bake and Serve:
Bake the bagels in your preheated oven for 20-25 minutes until they turn golden brown. Remove them and let cool on a wire rack for a few minutes. Slice each bagel in half and spread cream cheese or whipped ricotta inside. Top with fresh raspberries and blueberries for a tasty, protein-packed breakfast or snack. Enjoy immediately!
Can I Use Plain Yogurt Instead of Greek Yogurt?
Greek yogurt is thicker and higher in protein, giving these bagels their signature texture. If you only have plain yogurt, strain it through a cheesecloth for a few hours to remove excess water and thicken it before using.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze them, wrapped tightly, for up to 3 months. Toast before serving for best flavor.
Can I Skip the Egg Wash?
Yes! Skipping the egg wash will result in a less glossy crust but won’t affect the taste much. You can also substitute with milk or butter brushed on top to help the seasoning stick.
How Do I Make These Bagels Vegan?
For a vegan version, try using dairy-free yogurt and skip the egg wash or brush with a plant-based milk alternative. Keep in mind the texture may change slightly without the egg wash.