High Protein Greek Yogurt Bagels Recipe
If you’re looking for a breakfast or snack that tastes indulgent but also fuels your body, let me introduce you to High Protein Greek Yogurt Bagels. These bagels come together with just a handful of ingredients, yet the results are chewy, golden, and gratifying. It’s one of those rare recipes that checks off all the boxes: high protein, quick, no fancy equipment, and zero yeast drama. The Greek yogurt amps up both moisture and protein, seamlessly blending nutrition and satisfaction in every bite. I’ve lost count of how many times these have saved my mornings! Whether you’re fixing up a simple sandwich, serving with classic spreads, or enjoying plain, High Protein Greek Yogurt Bagels are bound to become a reliable favorite in your kitchen.
Ingredients You’ll Need
-
Dough:
- 1 cup self-rising flour
- 1 cup plain nonfat Greek yogurt
Additional:
- 1 large egg (for egg wash)
- Optional toppings such as sesame seeds, everything bagel seasoning, or poppy seeds
How to Make High Protein Greek Yogurt Bagels
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F. Grab a baking sheet and line it with parchment paper to prevent sticking. This step makes cleanup a breeze and sets you up for golden, evenly baked bagels.
Step 2: Mix Your Dough
In a medium bowl, combine the self-rising flour and Greek yogurt. Stir with a sturdy spoon or a spatula until a shaggy dough forms—don’t worry if it’s a bit sticky, that’s normal at this stage. The Greek yogurt and flour will soon transform into a smooth, supple dough.
Step 3: Knead to Smoothness
Lightly flour your work surface and tip out the dough. Knead for two to three minutes, folding and pressing until it’s soft and smooth. This quick knead develops a little gluten for classic bagel chew, but won’t wear out your arms or your patience.
Step 4: Shape and Form Your Bagels
Divide the dough into four equal pieces. Roll each into a rope using your hands, then bring the ends together to form a bagel shape. Press and pinch the ends to seal—this ensures your homemade beauties hold their signature rings in the oven.
Step 5: Egg Wash and Toppings
Beat your egg and brush it generously over each bagel. This is where the bakery-worthy gloss comes from! If you’re using toppings, sprinkle them on right after the egg wash so they stick beautifully.
Step 6: Bake to Perfection
Arrange your bagels on the lined baking sheet, giving them a little space. Bake for 20 to 22 minutes or until your High Protein Greek Yogurt Bagels are golden brown and puffed up. Try to resist slicing in immediately—let them cool for at least 10 minutes; this helps set the crumb and keeps them extra tender inside.
How to Serve High Protein Greek Yogurt Bagels
Garnishes
Garnishes can elevate your bagels in seconds! Try a dusting of fresh herbs, or a swipe of whipped cream cheese and a sprinkle of smoked paprika for a gourmet touch. For sweet-lovers, a drizzle of honey or a layer of berry jam pairs delightfully with the tangy base.
Side Dishes
Breakfast is even better when there’s a spread! Serve these bagels with a vibrant fruit salad, crunchy cucumber slices, or a side of scrambled eggs for a balanced, hearty meal. They’re perfect as a canvas alongside soups or salads for lunch, too.
Creative Ways to Present
Think beyond the expected—slice your High Protein Greek Yogurt Bagels and turn them into slider buns, mini pizza bases, or even bagel chips for dipping. Kids can help decorate theirs with fun toppings, and guests will love a DIY bagel bar at brunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep leftover bagels in an airtight container at room temperature for up to two days. If you want them to stay a touch moister, wrap individually in plastic wrap before storing in a sealed container.
Freezing
For longer storage, freeze these bagels! Once cool, slice (if desired), wrap tightly in foil or plastic wrap, then place in a zip-top freezer bag. These High Protein Greek Yogurt Bagels stay fresh for up to two months—just grab and go whenever cravings strike.
Reheating
Bagels reheat best in the toaster or toaster oven—just pop a sliced bagel in for a few minutes until warm and crisp at the edges. If frozen, thaw first at room temperature or microwave for 20 seconds before toasting. They’ll taste just-baked all over again!
FAQs
Can I use all-purpose flour instead of self-rising flour?
Absolutely! If you don’t have self-rising flour, make your own by mixing 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt. This gives your High Protein Greek Yogurt Bagels the same lift and soft texture.
What type Breakfast, Snack
Plain, nonfat Greek yogurt is perfect for a low-fat option, but you can use any plain Greek yogurt you love. A higher protein variety only boosts the goodness, and whole milk versions make them even more tender.
Can I make these bagels gluten-free?
Yes! Substitute a good quality 1:1 gluten-free flour blend (that includes xanthan gum) for the self-rising flour. Just remember to add 1½ teaspoons baking powder and ¼ teaspoon salt if the blend doesn’t have them already.
How do I stop my dough from getting too sticky?
If your dough feels extra sticky, dust your hands and surface with a little extra flour. Be careful not to add too much, as you still want a soft dough for light, chewy High Protein Greek Yogurt Bagels.
Why do my bagels come out dense?
This often happens if the dough is overworked or if you use too much flour. Knead just until smooth and soft, and measure your flour lightly for best results—your bagels should bake up fluffy every time.
Final Thoughts
Give these High Protein Greek Yogurt Bagels a try, and you’ll see why this recipe always draws rave reviews. Whether you’re a baking beginner or a seasoned pro, you’ll appreciate how fast, tasty, and nourishing homemade bagels can be. Let your creativity shine with toppings and presentations—these bagels are the perfect start to any morning!
Print
High Protein Greek Yogurt Bagels Recipe
- Total Time: 32 minutes
- Yield: 4 bagels 1x
- Diet: High Protein, Low Fat, Vegetarian
Description
These High Protein Greek Yogurt Bagels are easy to make with just 3 main ingredients and are perfect for a nutritious breakfast or snack. With a chewy texture and customizable toppings, these homemade bagels are a healthier alternative to store-bought varieties.
Ingredients
Dough:
- 1 cup self-rising flour
- 1 cup plain nonfat Greek yogurt
Additional:
- 1 large egg (for egg wash)
- Optional toppings such as sesame seeds, everything bagel seasoning, or poppy seeds
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the dough: In a bowl, combine the self-rising flour and Greek yogurt until a dough forms. Lightly flour a surface, knead the dough for 2–3 minutes until smooth.
- Shape the bagels: Divide the dough into 4 equal portions and shape each into a bagel by rolling into a rope and connecting the ends. Place them on the prepared baking sheet.
- Egg wash and toppings: Beat the egg, brush over each bagel for shine, and add desired toppings.
- Bake: Bake for 20–22 minutes until golden brown. Allow to cool for at least 10 minutes before slicing.
Notes
- If you don’t have self-rising flour, make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- For a higher protein option, use a high-protein Greek yogurt.
- These bagels are best fresh but can be stored in an airtight container for 2–3 days or frozen.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 150
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
