High Protein Greek Yogurt Bagels
High Protein Greek Yogurt Bagels are a fantastic way to enjoy a classic breakfast treat with a healthy twist. These bagels are soft and chewy, packed with the tangy creaminess…
Tip: save now, cook later.High Protein Greek Yogurt Bagels are a fantastic way to enjoy a classic breakfast treat with a healthy twist. These bagels are soft and chewy, packed with the tangy creaminess of Greek yogurt, which boosts their protein content and makes them extra satisfying. They have a lovely golden crust that’s just right for toasting or enjoying fresh out of the oven.
I love making these bagels on a weekend morning when I have time to enjoy the process. The dough comes together quickly, and using Greek yogurt means you don’t have to add as much flour, which keeps the bagels light yet filling. Plus, they’re a little bit tangy and mild, so they’re perfect for both sweet toppings like honey or jam, and savory ones like cream cheese or smoked salmon.
My favorite way to eat these bagels is toasted with a smear of cream cheese and a sprinkle of everything bagel seasoning. It feels like a treat but also keeps me full for hours thanks to that extra protein. If you’re looking for a simple homemade bagel recipe that’s a bit healthier and super tasty, these are definitely worth a try. I promise, once you make them, you might never want to buy store-bought bagels again!
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that adds both protein and moisture. I like using full-fat or 2% for a richer texture, but non-fat works if you prefer. Avoid flavored yogurts to keep the flavor balanced.
Self-Rising Flour: It simplifies the recipe since it already contains baking powder and salt. No self-rising flour? Mix 1 ½ cups all-purpose flour with 2 tsp baking powder and ½ tsp salt.
Everything Bagel Seasoning: The classic topping of sesame, poppy seeds, garlic, and onion gives great flavor and crunch. If you don’t have it, sprinkle sesame seeds or coarse salt instead.
Egg Wash: Brushing egg wash helps the bagels turn golden and sticky so toppings stick well. If you want a vegan option, try a little milk or olive oil instead, but it won’t brown the same way.
How Do You Shape and Bake Bagels for that Perfect Chewy Texture?
Shaping the bagels right and baking them properly is key to their texture. Here are my tips:
- Shaping: When you poke the hole in the dough ball, make it wide enough so the hole doesn’t close while baking. Gently stretch it to about 2 inches in diameter.
- Kneading: Knead just enough to bring the dough smooth (about 5 minutes). Over-kneading can make bagels tough.
- Egg Wash & Toppings: Brush the bagels generously with egg wash to get a shiny, golden crust.
- Baking: Bake at 375°F for 20-25 minutes until golden. Let cool briefly to firm up but enjoy warm for the best chewiness!
Equipment You’ll Need
- Mixing bowl – big enough to mix and knead the dough comfortably.
- Baking sheet – perfect for baking your bagels evenly in the oven.
- Parchment paper – stops the bagels from sticking and makes cleanup easier.
- Whisk or fork – for beating the egg wash to brush on the bagels.
- Measuring cups and spoons – to get the flour and other ingredients just right.
Flavor Variations & Add-Ins
- Add 1/2 cup shredded cheddar or parmesan to the dough for cheesy bagels that taste great warm.
- Mix in 1 tsp cinnamon and 2 tbsp raisins for a sweet and slightly spicy twist.
- Swap everything bagel seasoning for sesame seeds, poppy seeds, or rosemary for different flavors.
- Try folding in chopped sun-dried tomatoes or olives for a savory Mediterranean touch.
How to Make High Protein Greek Yogurt Bagels?
Ingredients You’ll Need:
For The Bagel Dough:
- 1 ½ cups self-rising flour (plus more for dusting)
- 1 cup plain Greek yogurt (full fat or 2%)
- Optional: 1 tbsp honey or sugar for slight sweetness (if desired)
For The Topping:
- 1 egg
- 1 tbsp water
- 2 tbsp everything bagel seasoning (or a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and salt)
How Much Time Will You Need?
This recipe takes about 35 minutes total. You’ll spend about 10 minutes preparing the dough and shaping the bagels, then about 20-25 minutes baking. No extra rising time needed, so it’s quick and easy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep the bagels from sticking and make cleanup easy.
2. Make the Bagel Dough:
In a large bowl, mix the Greek yogurt and self-rising flour until a soft dough forms. If it feels too sticky to handle, sprinkle a little more flour, a tablespoon at a time, and mix until manageable. Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth.
3. Shape the Bagels:
Divide the dough into 4 or 5 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center. Gently stretch the hole until it’s about 2 inches wide, forming the classic bagel shape. Place each shaped bagel on the lined baking sheet.
4. Add Toppings and Bake:
In a small bowl, beat the egg with water to create an egg wash. Brush each bagel generously with the egg wash and sprinkle the everything bagel seasoning evenly over the top. Bake for 20-25 minutes, or until the bagels are golden brown and cooked through.
5. Cool and Enjoy:
Remove the bagels from the oven and let them cool a little on a wire rack. Serve warm or toasted with your favorite toppings like cream cheese, butter, or jam.
Can I Use All-Purpose Flour Instead of Self-Rising Flour?
Yes! To substitute, combine 1 ½ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt. This will mimic self-rising flour and help the bagels rise properly.
Can I Make These Bagels Ahead of Time?
Absolutely. You can shape the bagels and keep them covered in the fridge for up to 24 hours before baking. Just let them come to room temperature for about 15 minutes before baking as usual.
How Should I Store Leftover Bagels?
Store leftovers in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze the bagels wrapped tightly for up to 3 months. Toast or warm them before eating.
Can I Add Flavors or Mix-Ins to the Dough?
Definitely! Try folding in ingredients like shredded cheese, cinnamon and raisins, or chopped olives to customize your bagels. Just add them during the dough mixing step for even distribution.