Protein Bagels Greek Yogurt (Printable)

Soft, chewy bagels enriched with Greek yogurt and savory seasoning for a satisfying, protein-packed breakfast or snack.

# What You’ll Need:

→ Dough

01 - 1 cup plain nonfat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 cup white whole wheat flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon fine sea salt

→ Topping

06 - 1 large egg
07 - 2 tablespoons everything bagel seasoning

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together both flours, baking powder, and salt until evenly distributed.
03 - Add the Greek yogurt and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and cohesive.
05 - Divide dough into 4 equal portions. Roll each into an 8-inch rope, then connect the ends to form a bagel shape and pinch to seal.
06 - Place bagels on the prepared baking sheet, spacing them evenly.
07 - Beat the egg and brush generously over the tops of each bagel. Sprinkle generously with everything bagel seasoning.
08 - Bake for 22-25 minutes, until golden brown and cooked through.
09 - Transfer bagels to a cooling rack and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means fresh bagels on a weekday morning without the fuss.
  • The Greek yogurt keeps them tender while packing 11 grams of protein per bagel—no empty carbs here.
  • Everything seasoning is basically the grown-up version of sprinkles, and it makes them feel like you tried way harder than you actually did.
02 -
  • Don't skip the cooling time—I learned this the hard way when I sliced into a hot bagel and it practically disintegrated in my hands instead of holding together.
  • The Greek yogurt amount is crucial; too much and your bagels become dense, too little and they won't hold their shape, so measure carefully rather than eyeballing it.
03 -
  • If you want to boost the protein even more without weighing down the bagels, substitute up to half the flour with unflavored or vanilla protein powder—it works better than you'd expect.
  • Don't rush the kneading step; those 2-3 minutes of hand-work develop the gluten network that gives bagels their characteristic chew and structure.
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