High-Protein Greek Yogurt Bagels (Printable Copy)

Soft, chewy bagels made with Greek yogurt and savory everything seasoning, perfect for breakfast or snack.

# What You Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup plain nonfat Greek yogurt
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt

→ Topping

05 - 1 large egg, beaten
06 - 2 tablespoons everything bagel seasoning

# How to Make:

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 until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each piece into a rope approximately 7 to 8 inches long, then join the ends to form a bagel shape and pinch to seal.
06 - Place shaped bagels on the prepared baking sheet.
07 - Brush each bagel with beaten egg, then sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Advice:

01 -
  • They're ready in under 40 minutes with zero rising time, which means bagels on a Tuesday morning instead of a weekend project.
  • Each one has about 10 grams of protein thanks to the Greek yogurt, so you actually stay full until lunch.
  • The everything seasoning gives you that beloved bagel shop flavor without the trip to the shop.
02 -
  • Don't skip the egg wash—it's the difference between matte and shiny, and it helps the seasoning stick instead of falling off with your first bite.
  • If your dough feels too sticky after mixing with the yogurt, dust your hands with flour and work it for an extra minute rather than adding more flour to the bowl, which can throw off the texture.
03 -
  • The dough should feel somewhere between biscuit dough and pizza dough—if it's too wet, your bagels spread flat; if it's too dry, they crack when you shape them.
  • Everything bagel seasoning varies by brand in terms of salt content, so taste a tiny piece of dough after mixing if you're using a new brand, and adjust the salt in the dough if needed.
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