High-Protein Greek Yogurt Bagels (View Print Version)

Soft, chewy bagels boosted with Greek yogurt and topped with flavorful everything seasoning for a quick treat.

# What You'll Need:

→ Bagel Dough

01 - 1 cup (240 g) plain Greek yogurt, non-fat or 2%
02 - 1 cup (125 g) 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

# Method:

01 - Preheat oven to 375°F (190°C). 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 work surface and knead gently for 1-2 minutes until smooth, adding additional flour as needed if dough is sticky.
05 - Divide dough into 4 equal portions. Roll each piece into an 8-inch rope, then pinch ends together to form a bagel ring.
06 - Place bagels on prepared baking sheet and brush each thoroughly with beaten egg.
07 - Sprinkle everything bagel seasoning generously over each bagel, pressing lightly to adhere.
08 - Bake for 22-25 minutes until golden brown and cooked through. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • No yeast or boiling means you can have fresh bagels on the table in less than an hour, even on rushed mornings.
  • Greek yogurt secretly packs 10 grams of protein per bagel, so they actually keep you full instead of leaving you hungry an hour later.
  • The dough is so forgiving that even if you've never made bagels before, these turn out soft and chewy every single time.
02 -
  • Don't skip the egg wash or use water instead—the egg creates that irresistible shiny crust and helps the seasoning adhere instead of sliding right off.
  • If your dough is too sticky after adding the yogurt, a tablespoon more flour fixes it instantly, but resist the urge to overflour or your bagels become dense and dry.
03 -
  • Use full-fat Greek yogurt if you want an even richer, more tender bagel—the trade-off is slightly less protein, but the texture difference is noticeable and wonderful.
  • Everything bagel seasoning can burn slightly if your oven runs hot, so if you notice the edges getting too dark, tent the bagels loosely with foil for the last few minutes of baking.
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