High-Protein Greek Yogurt Bagels

No yeast. No boiling. No rising time.
Just soft, chewy, golden brown bagels made in under 30 minutes! These High-Protein Greek Yogurt Bagels are a cozy, healthy alternative to store-bought versions—perfect for breakfast, lunch, or snacks.

Made with just a handful of ingredients, these homemade bagels are packed with protein thanks to creamy Greek yogurt and optional protein powder. Whether you like them sweet or savory, these bagels can do it all.

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Why You’ll Love These Greek Yogurt Bagels

✅ No yeast or waiting – Just mix, shape, and bake
✅ Naturally high-protein – Thanks to Greek yogurt
✅ Soft & chewy – Classic bagel texture, no boiling needed
✅ Fully customizable – Choose your toppings & seasonings
✅ Healthier than store-bought – Lower in calories, full of flavor

Ingredients You’ll Need

1 cup Greek yogurt (non-fat or full-fat)
1½ cups self-rising flour
(or use 1½ cups all-purpose flour + 1½ tsp baking powder + ½ tsp salt)
1 egg (for brushing)
Optional: 1 scoop protein powder for extra protein
Optional toppings: Everything bagel seasoning, sesame seeds, poppy seeds, cinnamon sugar

How to Make High-Protein Greek Yogurt Bagels

Step 1: Make the Dough
In a mixing bowl, combine Greek yogurt and flour. Add protein powder (if using). Mix and knead the dough on a floured surface for 2–3 minutes until smooth.

Step 2: Shape the Bagels
Divide dough into 4 equal balls. Roll each into a log, then form a ring. Place on a parchment-lined baking sheet.

Step 3: Brush & Top
Whisk the egg and brush over each bagel. Add your favorite toppings.

Step 4: Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes, until golden brown. Let cool slightly before serving.

Serving Ideas & Toppings

Classic: Cream cheese, butter, or jam
Savory: Avocado, smoked salmon, eggs
Sweet: Honey drizzle or cinnamon sugar
Protein-packed: Egg + turkey + cheese sandwich

Bagel-Making Tips

Use thick, full-fat Greek yogurt for the best texture.
Dough too sticky? Add a little more flour, one tablespoon at a time.
For a crunchier crust, bake 5 minutes longer.
Add garlic powder, onion flakes, or cinnamon for custom flavor.
Store in an airtight container for up to 3 days, or freeze for 3 months.

Common Mistakes & FAQs for High-Protein Greek Yogurt Bagels

High-Protein Greek Yogurt Bagels are a fantastic way to enjoy a homemade bagel with an extra nutritional boost! They’re surprisingly simple, but avoiding a few common mistakes and understanding key tips will ensure your healthy homemade bagels are perfectly chewy, golden, and delicious every time.

Common Mistakes to Avoid:

Overworking the Dough: This is crucial for chewy bagels! Overmixing or kneading the dough too much will develop too much gluten, resulting in tough, dense bagels instead of light and chewy ones. Mix just until combined and knead briefly.
Too Sticky or Too Dry Dough: The hydration of the dough is key. If your dough is too sticky to handle, add a tiny bit more flour (one teaspoon at a time). If it’s too dry and crumbly, add a tiny bit more yogurt or water. The perfect yogurt bagel dough should be slightly tacky but manageable.
Skipping the Egg Wash: The egg wash (or milk wash for dairy-free) isn’t just for shine! It helps toppings stick and contributes to that beautiful golden brown bagel crust. Don’t skip it!
Baking at Too Low a Temperature: For a proper crust and rise, these bagels need a hot oven. If the temperature is too low, they might not brown well or achieve that classic bagel texture. Ensure your oven is fully preheated.
Uneven Bagel Shapes: While homemade bagels won’t be perfectly uniform, try to make them roughly the same size and thickness. This ensures they bake evenly.

Frequently Asked Questions (FAQs)

Q: What kind of Greek yogurt should I use for these bagels?

A: Use plain, non-fat, or low-fat Greek yogurt. The thick consistency is essential for the dough. Avoid flavored or full-fat yogurts as they can affect the texture and taste.

Q: Can I make these bagels gluten-free?

A: This recipe, when using regular flour and Greek yogurt, isn’t inherently gluten-free. However, many recipes for gluten-free Greek yogurt bagels exist using gluten-free all-purpose flour blends (often with xanthan gum). Always consult a recipe specifically designed for GF flours if you need a truly gluten-free option.

Q: What are some good toppings for these high-protein bagels?

A: The possibilities are endless! Classic everything bagel seasoning is always a hit. Other popular healthy bagel toppings include sesame seeds, poppy seeds, dried minced garlic, dried minced onion, or coarse sea salt. You can also mix in shredded cheese or dried herbs into the dough!

Q: How do I store homemade Greek yogurt bagels?

A: Once cooled completely, store high-protein bagels in an airtight container or bag at room temperature for up to 2-3 days. For longer storage, see the freezing tip below.

Q: Can I freeze these Greek yogurt bagels?

A: Yes! These freezer-friendly bagels are great for meal prep. Once completely cooled, slice them (or leave whole) and store them in a freezer-safe bag or container for up to 2-3 months. To enjoy, toast directly from frozen, or thaw and then toast.

What’s your favorite way to enjoy a freshly baked bagel?.

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