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Homemade Greek yogurt bagels sliced and toasted showing soft interior texture
Isaac blogger

High-Protein Greek Yogurt Bagels

Soft, chewy homemade bagels made with Greek yogurt and self-rising flour—no yeast or boiling required for a quick, protein-rich breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1½ cups self-rising flour (spooned and leveled)
  • 1 cup thick Greek yogurt
  • 1 egg, beaten (for brushing)
  • Optional: 1 scoop protein powder
  • Optional toppings: sesame seeds, everything seasoning, poppy seeds, or oats

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Position oven rack in center for even baking.
  3. Combine flour, Greek yogurt, and optional protein powder in a bowl until a shaggy dough forms.
  4. Transfer dough to a lightly floured surface and knead for 2–3 minutes until smooth.
  5. Divide dough into 4 equal portions. Roll each into a rope and connect ends to form bagel shapes.
  6. Place bagels on a parchment-lined baking sheet. Brush tops with beaten egg and add toppings if desired.
  7. Bake at 375°F (190°C) for 20–25 minutes until golden brown on top and lightly browned underneath. Bagels should feel firm when tapped.
  8. Cool 5–10 minutes before slicing and serving.

Notes

  • Use thick Greek yogurt and avoid over-kneading for tender texture.
  • Bake until firm and fully set; let cool slightly before slicing.
  • Refrigerate leftovers within 2 hours and store airtight up to 5 days.
  • Reheat or toast gently until warmed through before serving.