High-Protein Greek Yogurt Bagels

I stumbled onto Greek yogurt bagels completely by accident one Tuesday morning when I realized I'd forgotten to buy yeast the night before. Standing in my kitchen with a container of Greek yogurt staring back at me, I wondered if it could actually work as a base instead of the traditional dough. Twenty minutes later, I pulled golden, chewy bagels from the oven and couldn't believe how simple it was. Now I make them constantly because they're packed with protein, taste genuinely delicious, and require almost no fuss.

My neighbor came over unexpectedly one Saturday and caught me pulling these bagels out of the oven, the everything seasoning crackling slightly under the broiler light. She grabbed one warm, slathered it with cream cheese and smoked salmon, and literally closed her eyes while eating. When she asked for the recipe, I realized these bagels had somehow become the thing people remember about visiting my kitchen.

Ingredients

• Plain Greek yogurt (1 cup): This is your secret weapon—it adds moisture, tang, and serious protein without needing yeast to proof for hours, so choose non-fat or 2% for the best texture and least added fat.
• All-purpose flour (1 cup): The yogurt's acidity activates the baking powder, so you don't need any yeast at all; measure by scooping and leveling to avoid packing it down.
• Baking powder (2 tsp): This creates the rise and gives these bagels their characteristic tender crumb, so make sure yours isn't expired or your bagels will be dense.
• Fine sea salt (1/2 tsp): A little pinch brings out all the flavors in the everything seasoning and balances the yogurt's tanginess.
• Egg wash (1 beaten egg): This creates that gorgeous golden shine and helps the seasoning stick beautifully.
• Everything bagel seasoning (2 tbsp): Buy a good quality blend or mix your own with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt—homemade always tastes fresher.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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Set your stage:

Preheat your oven to 375°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup almost nonexistent.

Build the base:

Whisk together your flour, baking powder, and salt in a large bowl, breaking up any lumps so everything distributes evenly through the dough.

Bring it together:

Stir in the Greek yogurt with a spoon or spatula until the mixture looks shaggy and rough—it should come together quickly, not take any coaxing.

Knead gently:

Turn the dough onto a floured surface and knead for just 1 to 2 minutes until it's smooth and slightly tacky, adding just a whisper more flour if it's sticking to your hands. This is not bread dough; you're not trying to build gluten structure, just bring everything together.

Shape into bagels:

Divide the dough into 4 equal pieces and roll each one into a rope about 8 inches long, then pinch the ends together to form that classic bagel ring shape. If the dough springs back, let it rest for 30 seconds before continuing.

Brush and season:

Place bagels on your prepared baking sheet, brush each one generously with beaten egg, and sprinkle that everything seasoning all over—be generous because the flakes that fall onto the pan crisp up beautifully.

Bake until golden:

Slide them into the oven for 22 to 25 minutes until they're deep golden brown and sound hollow when you tap the bottom. Let them cool for a few minutes before tearing into one.

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One morning my daughter asked if she could make these bagels herself, and I watched her kneading the dough, completely focused and proud. When she pulled them from the oven and saw how they'd puffed up golden, her face absolutely lit up—suddenly bagels weren't just breakfast, they were proof she could create something real and delicious.

Flavor Variations Worth Trying

Once you master the basic dough, it becomes a playground for experimenting. I've folded in grated cheddar and fresh chives for a savory version that tastes incredible with smoked salmon, stirred in a tablespoon of honey for something slightly sweet that works beautifully with cream cheese and jam, and even added everything bagel seasoning directly into the dough itself for even more intense flavor throughout. The beauty of this recipe is that the yogurt base is neutral enough to play well with almost anything you want to add.

Storage and Reheating Wisdom

These bagels stay fresh in an airtight container at room temperature for about two days, though honestly they rarely last that long in my house. If you want to keep them longer, wrap them individually in plastic wrap and freeze for up to three weeks—just pop them in the toaster oven at 350°F for about 5 minutes to bring back their chewy texture. Microwaving them turns them rubbery, so resist that shortcut even when you're in a hurry.

Beyond Just Breakfast

These bagels have become my secret weapon for quick lunch sandwiches and unexpected snacks. I've used them as the base for everything from traditional bagel sandwiches with lox and capers to something completely unconventional like a crispy fried egg with avocado and hot sauce. The protein content means they actually satisfy, so they're perfect for meal prep or throwing in your bag when you know you'll need something substantial mid-afternoon.

• Toast them lightly to refresh day-old bagels and bring back that fresh-baked texture.
• Halve them horizontally instead of the traditional way to create more surface area for toppings.
• Make a double batch because once people taste these, they start requesting them specifically.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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There's something almost magical about pulling homemade bagels from the oven knowing they took less than an hour from start to finish and pack way more nutrition than the store-bought versions. Make these once and you'll understand why they've become my go-to when I want something that feels special but doesn't require any actual effort.

Kitchen Q&A

→ What makes these bagels high in protein?

The use of Greek yogurt significantly boosts protein content compared to traditional bagels while adding moisture and softness.

→ Can I make these bagels gluten-free?

Yes, substituting the all-purpose flour with a 1:1 gluten-free baking flour blend works well to make gluten-free bagels.

→ Why is there no yeast or boiling step involved?

These bagels rely on baking powder as a leavening agent, which simplifies preparation by eliminating the need for yeast fermentation and boiling.

→ What is included in the everything seasoning topping?

The seasoning blend typically contains sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, adding a savory crunch to the bagels.

→ How should I store leftover bagels?

Store leftovers in an airtight container at room temperature for up to two days or freeze for longer storage. Reheat gently before serving.

→ Can I add cheese to the dough for more flavor?

Yes, folding in grated Parmesan or cheddar cheese into the dough adds a rich, savory note to the bagels.