High-Protein Greek Yogurt Bagels (Printable view)

Soft, chewy bagels enhanced with Greek yogurt and savory everything seasoning for an easy, protein-rich treat.

# What You 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 Make:

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 combine with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead gently for 1 to 2 minutes until smooth. Add additional flour if dough remains sticky.
05 - Divide dough into 4 equal portions. Roll each portion into a rope approximately 8 inches long, then pinch the ends together to form a bagel shape.
06 - Place bagels on prepared baking sheet. Brush each bagel with beaten egg using a pastry brush.
07 - Sprinkle each bagel generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through. Cool slightly before serving.

# Expert Advice:

01 -
  • No yeast, no boiling: Skip the long fermentation and the bubbling pot—these bagels are ready in 40 minutes flat.
  • High in protein: Each bagel packs 10 grams of protein thanks to thick, creamy Greek yogurt in the dough.
  • Only 4 dough ingredients: Greek yogurt, all-purpose flour, baking powder, and sea salt—nothing complicated.
  • Bold, classic flavor: A generous coating of everything bagel seasoning gives every bite that iconic savory crunch.
  • Easy enough for any skill level: Rated easy, this recipe is approachable for beginners and weekday cooks alike.
  • Vegetarian and naturally wholesome: A lighter, protein-forward twist on the traditional bagel without sacrificing satisfaction.
02 -
  • Use Greek yogurt only: Regular yogurt is too thin and will make the dough wet and unworkable. Stick to plain Greek yogurt, non-fat or 2%.
  • Flour gradually: Start with the measured amount and add extra only as needed during kneading—too much flour makes the bagels dense.
  • Seal the ends firmly: When shaping, press and pinch the rope ends together well so the bagel ring holds its shape during baking.
  • Don't skip the egg wash: It is what gives the bagels their beautiful golden color and helps the seasoning adhere.
  • Check doneness at 22 minutes: Ovens vary; start checking early to avoid over-baking. The bagels should be deep golden and feel firm when tapped.
  • Cool before cutting: Allow a few minutes of resting time so the interior sets properly before slicing and serving.
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