High-Protein Greek Yogurt Bagels (Print)

Soft, chewy bagels infused with Greek yogurt and everything seasoning for a protein-rich twist on a classic snack.

# What You'll 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 blend

# Directions:

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 stir with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured work surface and knead gently for 1 to 2 minutes until smooth. Add additional flour if needed to prevent sticking.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch rope, then pinch the ends together to form a bagel shape with a center hole.
06 - Place shaped bagels on the prepared baking sheet. Brush each bagel with beaten egg wash.
07 - Sprinkle everything bagel seasoning generously over each prepared bagel.
08 - Bake for 22 to 25 minutes until golden brown and cooked through. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • You get genuine bagels in 40 minutes without yeast drama or a pot of boiling water taking over your stovetop.
  • Ten grams of protein per bagel means you're actually eating something that keeps you full, not just a carb vehicle.
  • The everything seasoning tastes like a proper New York bagel shop, but your kitchen doesn't need a specialized oven.
02 -
  • Overworking the dough makes tough bagels; treat it like you're being gentle with something delicate, because you are.
  • The egg wash isn't optional—it's what separates homemade-looking bagels from ones that look like they fought in the oven.
03 -
  • Use a kitchen scale for the flour and yogurt—it removes guessing and makes repeating this recipe exact every single time.
  • Don't skip the gentle knead; two minutes of proper technique beats five minutes of aggressive kneading that ruins the tender crumb.
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