These High Protein Greek Yogurt Bagels are a fantastic twist on the classic bagel, packed with creamy Greek yogurt and a good boost of protein. They have a soft, chewy texture on the inside and a lovely golden crust on the outside, making them super satisfying without weighing you down. Plus, they’re pretty simple to make with just a few ingredients.
I love making these bagels when I want a filling breakfast or snack that keeps me going for hours. Using Greek yogurt adds a nice tang and extra protein, which means I don’t feel hungry again in no time. Sometimes I add a sprinkle of everything seasoning or cinnamon and sugar on top for a little extra flavor kick—both ways are winners in my book!
One of my favorite ways to enjoy these bagels is toasted with a smear of cream cheese and some fresh tomatoes or avocado slices. They also hold up well as sandwich bases for lunches or a quick bite after exercise. Making them at home feels rewarding, and it’s nice to have a healthy option ready to grab whenever I need a little fuel boost.
Key Ingredients & Substitutions
Self-Rising Flour: This makes the bagels rise without needing yeast. If you don’t have it, mix 1 ½ cups all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt.
Greek Yogurt: Choose non-fat or low-fat for less fat and more protein. Greek yogurt gives moisture and a tangy flavor. You can substitute with regular yogurt but drain it first to avoid extra moisture.
Everything Bagel Seasoning: This topping adds crunch and flavor. If you don’t have it, feel free to use sesame seeds, poppy seeds, or even garlic powder alone for a tasty finish.
Egg White: Used for brushing the tops to help the seasoning stick and give a shiny crust. If you want to keep it vegan, skip the egg wash and press the toppings lightly into the dough instead.
How Do You Shape Bagels Without Them Losing Their Hole?
Shaping the bagels properly is key to keeping the classic ring shape after baking. Here’s how I do it:
- Roll each dough ball into a smooth ball first.
- Press your thumb through the center to make a hole about 1 inch wide.
- Gently stretch the hole to about 2-3 inches, turning the dough as you go to keep it even.
- Try not to make the hole too small to avoid it closing up during baking.
- After shaping, place the bagels on the baking sheet and don’t move them too much before baking.
This shaping method helps keep that lovely bagel shape and gives a nice even bake.
Equipment You’ll Need
- Baking sheet – for baking the bagels evenly and creating a nice crust.
- Parchment paper – prevents sticking and makes cleanup easy.
- Mixing bowl – you’ll combine the flour and yogurt here with no mess.
- Whisk or fork – to beat the egg white for brushing on the bagels.
- Measuring cups – helps you get the right flour and yogurt amounts for the best texture.
Flavor Variations & Add-Ins
- Mix in chopped fresh herbs like rosemary or thyme for a bright, fresh taste.
- Add ½ cup shredded cheese (cheddar or mozzarella) into the dough for a cheesy twist.
- Stir in a teaspoon of cinnamon and a tablespoon of sugar for a sweet bagel version.
- Top with sesame seeds or poppy seeds instead of everything seasoning for a classic finish.
How to Make High Protein Greek Yogurt Bagels?
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups self-rising flour
- 1 cup non-fat Greek yogurt
- 1 egg white (for egg wash)
- 1 tablespoon everything bagel seasoning (or a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and sea salt)
- Optional: ½ teaspoon baking powder (for extra rise, can be added to the flour)
How Much Time Will You Need?
Preparing these bagels takes about 10 minutes, with an additional 20-25 minutes for baking. In total, you’re looking at 30-35 minutes from start to finish — perfect for a quick and protein-packed breakfast or snack!
Step-by-Step Instructions:
1. Prepare the Oven and Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, mix the self-rising flour and Greek yogurt until you have a dough. If it feels sticky, add a little more flour; if too dry, add a bit more yogurt.
2. Knead and Shape the Bagels:
Lightly flour a clean surface and knead the dough for 3-5 minutes until it’s nice and elastic. Divide the dough into 4 parts, roll each into a ball, then poke a hole through the center and gently stretch it to form a 2-3 inch ring.
3. Add Seasoning and Bake:
Place the bagels on your prepared baking sheet. Beat the egg white until frothy and brush it over the bagels’ tops. Sprinkle the everything bagel seasoning evenly. Bake for 20-25 minutes, until golden and cooked through.
4. Cool and Enjoy:
Remove the bagels from the oven and let them cool on a wire rack. They’re delightful toasted with cream cheese, avocado, or your favorite toppings. Enjoy your homemade high-protein treat!
Can I Use Plain Yogurt Instead of Greek Yogurt?
Yes, you can use plain yogurt, but make sure to strain it first to remove excess liquid. Greek yogurt’s thickness helps create the right dough texture.
Can I Make These Bagels Ahead of Time?
Absolutely! You can shape the bagels and refrigerate them overnight before baking. Just take them out about 15 minutes before baking to come to room temperature.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them and toast directly from frozen when ready to eat.
What If I Don’t Have Everything Bagel Seasoning?
No problem! You can use sesame seeds, poppy seeds, or a simple sprinkle of salt and garlic powder to give your bagels great flavor.