High Protein Greek Yogurt Bagels are a fantastic twist on the classic bagel, blending the creamy tang of Greek yogurt with the chewiness we all love. These bagels pack a protein punch, making them a great choice for breakfast or a snack that keeps you full longer. They have that perfect dense texture with a slight golden crust, and the yogurt adds a lightness that makes them extra tasty.
I love making these bagels when I want something satisfying but not too heavy. They’re super easy to whip up and only use a few ingredients, which is one of my favorite things about this recipe. Plus, the Greek yogurt adds a nice little boost of protein without needing fancy powders or extras. It’s a recipe I rely on when I want breakfast to feel special but still be good for me.
One of my favorite ways to enjoy these bagels is toasted with a smear of cream cheese and a drizzle of honey or some sliced tomatoes and avocado when I’m in the mood for something savory. They’re also great plain if you’re on the go. Making your own bagels can seem intimidating, but these are straightforward and so rewarding to pull out of the oven warm and smelling amazing.
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient that boosts protein and adds moisture. Full-fat Greek yogurt works best for richness, but you can use non-fat for fewer calories. Just avoid flavored yogurts to keep the dough from being too sweet.
Self-Rising Flour: This flour has baking powder and salt built-in, which helps the bagels rise without yeast. If you don’t have self-rising flour, mix 1 ½ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt instead.
Everything Bagel Seasoning: It adds a tasty crunch and flavor punch. If you want, you can swap for sesame seeds, poppy seeds, or garlic powder alone—just keep it simple or mix your own seasoning blend.
Egg White: Brushing your bagels with egg white gives a golden, shiny crust and helps the seasoning stick. For a vegan option, try a little plant-based milk or olive oil, though the shine won’t be as glossy.
How Do You Shape Bagels Without Yeast?
The dough is simple, but shaping bagels right is key for that classic look and chew. Here’s how to do it easily:
- After kneading, divide the dough into equal balls for even cooking.
- Press your thumb through the center to create a hole.
- Stretch the hole gently with your fingers until it’s about 2 inches wide.
- Make sure the ring is even thickness all around for uniform baking.
- Place rings spaced apart on the baking sheet to avoid sticking together.
This method skips the boiling step classic bagels use, so shaping well helps keep the texture close to traditional bagels. Take your time stretching the rings gently to avoid tearing the dough.
Equipment You’ll Need
- Mixing bowl – big enough to mix and knead the dough comfortably.
- Baking sheet – for baking the bagels evenly in the oven.
- Parchment paper – prevents the bagels from sticking to the baking sheet.
- Measuring cups and spoons – to get your flour, yogurt, and seasoning just right.
- Wire cooling rack – lets the bagels cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add cinnamon and raisins to the dough for a sweet twist that pairs great with cream cheese.
- Mix in chopped fresh herbs like rosemary or dill for a fresh, savory flavor boost.
- Top with sesame or poppy seeds instead of everything seasoning for classic bagel tastes.
- Stir in some shredded cheese like cheddar or parmesan into the dough for cheesy, melty bites.
How to Make High Protein Greek Yogurt Bagels
Ingredients You’ll Need:
For The Dough:
- 1 ½ cups self-rising flour (plus extra for kneading)
- 1 cup plain Greek yogurt (full fat or strained)
- 1 teaspoon baking powder (optional, if your self-rising flour is mild)
For The Topping:
- 1 egg white (for egg wash)
- Everything bagel seasoning (about 2-3 tablespoons)
How Much Time Will You Need?
This recipe takes about 35 minutes from start to finish. You’ll spend roughly 10 minutes preparing and kneading the dough, 5 minutes shaping the bagels, and then about 20-25 minutes baking. There’s no rising or resting time, so it’s a quick way to enjoy fresh, homemade bagels.
Step-by-Step Instructions:
1. Mixing the Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine the self-rising flour and baking powder if you’re using it. Add the Greek yogurt and stir until it forms a rough dough.
2. Kneading and Shaping:
Turn the dough out onto a lightly floured surface. Knead it gently for about 5 minutes until the dough is smooth and elastic but still a bit sticky. Divide the dough into 4 or 5 equal pieces. Roll each piece into a ball, then use your thumb to poke a hole through the center. Stretch the hole gently to form a bagel shape.
3. Topping and Baking:
Place the shaped bagels on your prepared baking sheet. Brush the tops with the egg white to create a shiny glaze and help the seasoning stick. Sprinkle each bagel generously with everything bagel seasoning. Bake in your preheated oven for 20-25 minutes, or until golden brown and cooked through.
4. Cooling and Serving:
Remove the bagels from the oven and let them cool on a wire rack. This helps keep the bottom crust from becoming soggy. Once cooled, slice and enjoy them toasted or fresh with your favorite spreads or toppings.
Can I Use Non-Fat Greek Yogurt Instead of Full-Fat?
Yes, you can use non-fat Greek yogurt to reduce calories, but the bagels may be slightly less rich and tender. The texture will still be great, so feel free to use what you have!
What Can I Substitute for Self-Rising Flour?
If you don’t have self-rising flour, mix 1 ½ cups all-purpose flour with 2 teaspoons baking powder and ½ teaspoon salt. This homemade blend works perfectly as a substitute.
Can I Make These Bagels Ahead of Time?
Absolutely! You can shape and bake the bagels, then store them in an airtight container for up to 2 days. Reheat them in a toaster or oven to refresh that crispy crust.
How Should I Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels in a sealed bag and thaw them at room temperature or toast straight from frozen.
