High-Protein No-Yeast Bagels

This high-protein Greek yogurt bagel recipe has become my weekend staple, perfect for when I'm craving fresh bagels without the hours of waiting for yeast dough to rise. The magic happens in just 35 minutes from start to finish, giving you warm, homemade bagels with a fraction of the effort.

I discovered this recipe during a snowy weekend when I couldn't get to the bakery, and it's now my daughter's favorite Sunday morning request. She loves helping shape the dough and choosing creative toppings.

Ingredients

• All purpose flour: Provides the structure while remaining light and chewy. Use unbleached for best flavor
• Baking powder: Acts as our leavening agent instead of yeast. Make sure yours is fresh
• Salt: Enhances the flavor profile. Kosher salt works wonderfully here
• Greek yogurt: Must be thick and strained for proper dough consistency. Full fat works best
• Egg: Creates that gorgeous golden brown exterior when brushed on top
• Optional toppings: Like everything bagel seasoning or cinnamon transform the flavor completely

Step-by-Step Instructions

Prep Your Space:

Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. This temperature creates the perfect balance of crusty exterior and soft interior.

Mix Dry Ingredients:

Whisk the flour, baking powder, and salt in a large bowl until fully combined. If you're making cinnamon bagels, add your cinnamon here. The thorough mixing ensures the baking powder activates evenly throughout.

Create Your Dough:

Add Greek yogurt to your dry ingredients and mix initially with a spatula until roughly combined. Then switch to using your hands to knead until you have a cohesive, slightly sticky dough. The warmth of your hands helps bring the dough together.

Shape The Bagels:

Lightly flour your work surface and divide the dough into four equal portions. Roll each portion into a ball, flatten slightly, then use your thumb or the handle of a wooden spoon to create a hole in the center. Gently widen the hole by rotating your finger or the handle.

Add Egg Wash And Toppings:

Whisk the egg in a small bowl and brush each bagel generously with the wash. This creates a beautiful golden crust and helps toppings adhere. Sprinkle your chosen toppings evenly over the bagels.

Bake To Perfection:

Place bagels on your prepared baking sheet with enough space between them. Bake for 22 to 25 minutes until they become beautifully golden brown and sound hollow when tapped on the bottom.

Cool Before Enjoying:

Allow bagels to cool for at least 10 minutes before slicing. This crucial step allows the interior structure to set properly.

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The first time I made these bagels, I was genuinely shocked at how authentic they tasted. My Greek grandmother would have been amazed that yogurt could transform into such delicious bread. The tangy notes from the yogurt create depth of flavor similar to sourdough.

Troubleshooting Sticky Dough

If your dough feels excessively sticky, gradually add more flour one tablespoon at a time. The consistency should be tacky but manageable. Greek yogurt brands vary in moisture content, which can affect your dough. Straining your yogurt through a cheesecloth for 30 minutes before starting can help if you consistently have issues with stickiness.

Storage and Freezing

These bagels stay fresh at room temperature for two days when stored in an airtight container. For longer storage, refrigerate for up to a week. They freeze exceptionally well. Simply slice before freezing, then pop directly into the toaster from frozen for an instant breakfast. I often make a double batch specifically for freezing.

Creative Flavor Variations

Turn these basic bagels into gourmet treats by experimenting with mix-ins. Fold 1/4 cup of mix-ins like blueberries, chocolate chips, or chopped sun-dried tomatoes directly into the dough. For savory variations, add herbs like rosemary or thyme, or fold in shredded cheese for extra protein. My personal favorite is adding 2 tablespoons of everything bagel seasoning directly into the dough plus more on top.

Serving Suggestions

These protein-packed bagels make incredible sandwiches. Try cream cheese with smoked salmon, cucumber and dill for a classic combination. For a heartier option, layer with avocado, tomato and a fried egg. They also work beautifully as the base for mini pizzas when split and topped with sauce, cheese and toppings, then broiled until bubbly.

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Common Questions

→ Why use Greek yogurt instead of yeast?

Greek yogurt eliminates the need for yeast, which means no rising time and a much faster preparation. It also adds protein and creates a similar soft, chewy texture that traditional bagels have. The slight tanginess of the yogurt provides a flavor dimension similar to sourdough without the lengthy fermentation process.

→ Can I use gluten-free flour for these bagels?

Yes, you can substitute gluten-free flour, but you may need to adjust the quantities slightly as gluten-free flours absorb moisture differently. Look for a 1:1 baking blend designed to substitute for all-purpose flour. You might also want to add 1/2 teaspoon of xanthan gum if your blend doesn't already include it to help with texture.

→ How do I store the bagels and how long do they last?

These bagels can be stored at room temperature for up to 2 days in an airtight container. For longer storage, keep them in the refrigerator for up to 1 week. They also freeze well for up to 2 months - just wrap each bagel individually in plastic wrap and place in a freezer bag. Reheat frozen bagels in the microwave or toaster.

→ What type of Greek yogurt works best?

Full-fat Greek yogurt with a thick consistency works best for these bagels. Brands that are runnier may result in a stickier dough that requires more flour. Strained yogurt (like Greek yogurt) is important because regular yogurt contains too much moisture for the dough to form properly.

→ Can I make these bagels vegan?

Yes, you can make vegan versions by substituting the Greek yogurt with dairy-free yogurt alternatives like coconut or almond milk yogurt, though you may need to adjust flour quantities if the consistency differs. Replace the egg wash with a plant milk wash or aquafaba (chickpea liquid). Just ensure your plant-based yogurt is thick enough or strain it first.

→ How can I make whole wheat bagels?

You can substitute whole wheat flour for all or part of the all-purpose flour. For the best texture, start with half whole wheat and half all-purpose flour. Whole wheat flour absorbs more moisture, so you might need to add a tablespoon or two more yogurt to achieve the right dough consistency.