High Protein Greek Yogurt Bagels (Printable Version)

Soft, chewy bagels with Greek yogurt and savory everything seasoning for a protein-rich snack.

# What You'll Need:

→ 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
06 - 2 tablespoons everything bagel seasoning

# Steps to Follow:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and mix 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 piece into a rope approximately 7 to 8 inches long, then join the ends together and pinch to seal, forming a bagel shape.
06 - Place shaped bagels on the prepared baking sheet.
07 - Brush each bagel with beaten egg using a pastry brush, then sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes, or until golden brown and cooked through.
09 - Remove from oven and let cool slightly before serving.

# Additional Tips::

01 -
  • They come together in under an hour with zero yeast stress, which means breakfast happens whenever you decide it should.
  • Ten grams of protein per bagel keeps you full through morning meetings or afternoon slumps without that heavy, sluggish feeling.
  • The everything seasoning does all the flavor work, so even if you're half asleep, they taste deliberately delicious.
02 -
  • Don't skip the pinch when sealing the bagel circle—I watched mine spring open and flatten into hockey pucks the first time I rushed this step.
  • Your oven temperature matters more than you think; use an oven thermometer because most home ovens lie, and that ten-degree difference changes the texture from perfect to slightly tough.
03 -
  • Use an oven thermometer and bake at exactly 375°F because this temperature creates that perfect golden exterior while keeping the interior tender and slightly chewy.
  • If your Greek yogurt seems very thick, use it straight from the container; if it's pourable, you might need slightly less flour—trust your hands over the measurements because humidity changes everything.
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