High Protein Greek Yogurt Bagels
High Protein Greek Yogurt Bagels are a fresh twist on the classic bagel, made with creamy Greek yogurt that adds a boost of protein and keeps them soft and chewy.…
Tip: save now, cook later.High Protein Greek Yogurt Bagels are a fresh twist on the classic bagel, made with creamy Greek yogurt that adds a boost of protein and keeps them soft and chewy. These bagels have a nice golden crust on the outside and a tender, satisfying bite on the inside. They’re an easy and healthier way to enjoy a beloved breakfast treat without feeling too guilty.
I love making these bagels because they come together quickly and don’t require any fancy ingredients, just Greek yogurt, flour, and a few simple staples. I like to mix in a little honey or cinnamon sometimes for extra flavor, but they’re just as good plain. Plus, knowing they have extra protein makes me feel good about indulging in my bagel cravings.
My favorite way to enjoy these bagels is toasted with a smear of cream cheese and a drizzle of honey or some fresh fruit on the side. They’re also perfect for sandwiches or just grabbing on-the-go when I need a quick, filling snack. I’ve found that these bagels bring everyone to the table happy, and they’re great for anyone looking to add a bit more protein to their day without sacrificing flavor or texture.
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that adds extra protein and keeps the bagels soft. Use plain, full-fat or 2% yogurt for the best texture. If you need a non-dairy option, try a thick coconut yogurt, but expect a slight flavor change.
Self-Rising Flour: This flour contains baking powder and salt, which helps the bagels rise. If you don’t have it, mix 1 ½ cups all-purpose flour with 2 tsp baking powder and ½ tsp salt as a substitute.
Everything Bagel Seasoning: This mix gives the bagels a classic, crunchy top. You can make your own with poppy seeds, sesame seeds, garlic, onion flakes, and salt. Pumpkin seeds add a nice crunch but can be left out if you prefer.
Egg White: Brushing with egg white helps the seasoning stick and gives a shiny crust. For a vegan option, use a little water or plant-based milk, but the shine may be less noticeable.
How Do I Shape and Bake Bagels for the Best Texture?
Getting the bagel shape and texture right can be tricky, but a few tips help:
- Shaping: Roll dough into smooth balls, then poke a hole with your finger. Stretch the hole to about 1-2 inches wide so the bagels cook evenly.
- Kneading: Knead gently just 5 times. Don’t overwork the dough or the bagels can get tough.
- Baking Temperature: Bake at 375°F (190°C) until golden brown, about 20-25 minutes. This temperature gives a nice crust without drying the inside.
- Egg Wash: Brush with egg white before adding toppings; this keeps everything stuck and gives a nice gloss.
Let the bagels cool on a wire rack so they don’t get soggy on the bottom. Enjoy them slightly warm for the best flavor and texture!
Equipment You’ll Need
- Mixing bowl – big enough to mix your dough comfortably without spilling.
- Baking sheet – to bake the bagels evenly; I line it with parchment paper for easy cleanup.
- Wire rack – lets the bagels cool without getting soggy on the bottom.
- Measuring cups and spoons – for accurate ingredient amounts.
- Pastry brush – perfect for brushing egg white to make the bagels shiny and help the toppings stick.
Flavor Variations & Add-Ins
- Swap everything bagel seasoning with cinnamon sugar for a sweeter bagel great with cream cheese.
- Add finely chopped sun-dried tomatoes and rosemary into the dough for a savory twist.
- Mix in chia or flax seeds to boost fiber and add gentle crunch.
- Top with sesame seeds or poppy seeds alone if you prefer a simpler flavor.
How to Make High Protein Greek Yogurt Bagels?
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups self-rising flour
- 1 cup plain Greek yogurt (full fat or 2%)
- 1 tsp baking powder (optional, for extra rise)
- 1 tbsp honey or sugar (optional, for slight sweetness)
- 1 egg white, beaten (for egg wash)
Toppings and Serving:
- Everything bagel seasoning (mixture of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, sea salt flakes, and pumpkin seeds)
- Cream cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20-25 minutes to bake. You’ll also want to allow a few minutes for the bagels to cool before slicing and serving. So, from start to finish, plan for roughly 35 minutes total time.
Step-by-Step Instructions:
1. Prepare the Oven and Mixing:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the self-rising flour and Greek yogurt. If using, add the baking powder and honey or sugar for a touch of sweetness. Mix everything with a spoon or your hands until a dough forms. It should be soft and slightly sticky but manageable; if it’s too sticky, add a little more flour.
2. Shape the Bagels:
Lightly flour your work surface and turn the dough out onto it. Knead gently about 5 times until smooth. Divide the dough into 6 equal parts; roll each into a ball. Use your finger to poke a hole through the center of each ball, gently stretching the hole to form a bagel shape with about a 1-2 inch diameter hole.
3. Add Toppings and Bake:
Place the shaped bagels on the lined baking sheet. Brush each one lightly with your beaten egg white—this helps the toppings stick and gives the bagels a nice shine. Sprinkle the everything bagel seasoning generously over each bagel, pressing gently so it adheres. Bake in the preheated oven for 20-25 minutes or until the bagels are golden brown and cooked through.
4. Cool and Serve:
Remove the bagels from the oven and let them cool slightly on a wire rack so they don’t get soggy on the bottom. Once cooled, slice them open and spread with cream cheese or your favorite toppings. Enjoy your tasty, high protein Greek yogurt bagels warm for breakfast, lunch, or a snack!
Can I Use Plain Yogurt Instead of Greek Yogurt?
Yes, but make sure it’s thick plain yogurt to avoid a runny dough. You might need to add a little extra flour if the dough feels too sticky.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Reheat by toasting or warming briefly in the oven to restore freshness.
Can I Make These Bagels Vegan?
You can try using a plant-based yogurt and substitute the egg white brush with a little plant milk or water, though the texture and shine may differ slightly.
What If I Don’t Have Self-Rising Flour?
Make your own by mixing 1 ½ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt. This will mimic self-rising flour perfectly for the recipe.
