High-Protein Greek Yogurt Bagels (Printer-friendly)

Soft, chewy bagels featuring Greek yogurt and a flavorful everything seasoning topping.

# Required Ingredients:

→ 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

# How-To Steps:

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 ingredients and mix with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead gently for 1 to 2 minutes until smooth. Add additional flour if dough remains sticky.
05 - Divide dough into 4 equal portions. Roll each portion into a rope approximately 8 inches long, then pinch the ends together to form a bagel shape.
06 - Place bagels on prepared baking sheet and brush each bagel generously with beaten egg.
07 - Sprinkle everything bagel seasoning generously over each bagel. Bake for 22 to 25 minutes until golden brown and cooked through.
08 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Suggestions:

01 -
  • They're ready in 40 minutes flat, which means you can have fresh bagels before your usual weekend routine even kicks in.
  • Each one packs 10 grams of protein, so you're actually satisfied until lunch instead of hunting for a snack by mid-morning.
  • No yeast drama, no boiling water, no mysterious dough failures—just simple ingredients that come together reliably every time.
02 -
  • Don't use regular yogurt as a substitute—the higher water content throws off the entire dough ratio and you'll end up with something closer to a wet cookie than a bagel.
  • If your dough feels too sticky after mixing, resist the urge to dump in a cup of flour; a light dusting on your work surface and hands does the job without making them dense and breadlike.
03 -
  • Make a double batch and freeze the baked bagels in an airtight container for up to two weeks—just thaw and toast when hunger strikes.
  • If you're short on everything bagel seasoning, a simple combination of sesame seeds, poppy seeds, coarse salt, and dried garlic powder creates the same magic without any store-bought blends.
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