High-Protein Greek Yogurt Bagels (Printable)

Soft, chewy bagels enriched with Greek yogurt and topped with savory everything seasoning for a nutritious bite.

# What You Need:

→ Dough

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

→ Topping

05 - 1 large egg, beaten
06 - 2 tablespoons everything bagel seasoning

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal portions. Roll each portion into a 7 to 8 inch rope, then connect the ends and pinch to seal, forming a bagel shape.
06 - Place shaped bagels on the prepared baking sheet, spacing evenly.
07 - Brush each bagel with beaten egg using a pastry brush, then generously sprinkle with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Hacks:

01 -
  • You get chewy, satisfying bagels without the yeasted dough commitment, and they're loaded with protein so you actually stay full.
  • Everything bagel seasoning means no plain bagels ever again, and the egg wash creates this beautiful golden crust that makes your kitchen smell incredible.
  • These come together in under 45 minutes from start to finish, which means you can have fresh bagels on a weeknight without feeling like you're running a bakery.
02 -
  • Don't overmix or overmeat the dough or these turn into dense hockey pucks; the Greek yogurt does most of the hydration work for you, so treat the dough gently and stop as soon as it's smooth.
  • The egg wash is non-negotiable if you want that restaurant-quality shine and color—it's the difference between homemade bagels and homemade bagels that actually look like someone knows what they're doing.
03 -
  • If you use whole milk Greek yogurt instead of nonfat, the bagels will be richer and slightly more tender, but the nutritional profile shifts a little—pick whichever version aligns with what you're trying to achieve that morning.
  • Don't be tempted to add more flour if the dough feels sticky; that yogurt moisture is doing important work, and a slightly tacky dough yields a better crumb than a flour-heavy one.
Return