These High Protein Greek Yogurt Bagels are a simple and tasty way to enjoy bagels with a healthy twist. The dough is soft and a little chewy, packed with protein thanks to the Greek yogurt, making them a fantastic choice for breakfast or a snack. They have that classic bagel shape and texture but with extra goodness inside.
I love making these bagels because they are quick to put together and don’t require any fancy ingredients. The Greek yogurt adds just the right amount of tang and moisture, which keeps the bagels fresh and flavorful. Plus, they’re a great way to sneak in some extra protein without sacrificing taste or texture.
I usually enjoy them toasted with a bit of cream cheese or my favorite jam, but they’re just as delicious plain or with avocado for a savory twist. These bagels always make people smile at breakfast, and I find that having a batch ready in the fridge or freezer makes busy mornings so much easier.
Key Ingredients & Substitutions
- Greek Yogurt
- The star of this recipe, it adds protein and moisture to the bagels. I prefer full-fat for richness, but 2% works well, too. If you’re dairy-free, try a thick coconut yogurt as a substitute, but it may change the flavor slightly.
- Self
- Rising Flour: This brings the right balance of flour and leavening agents for a soft, airy bagel. If you don’t have it, mix 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and a pinch of salt.
- Everything Bagel Seasoning
- This adds texture and a burst of flavor. If you can’t find a premade mix, combine poppy seeds, sesame seeds, dried onion flakes, garlic flakes, and salt to suit your taste.
- Cream Cheese
- Perfect for spreading inside the bagels. You can swap for dairy-free cream cheese or Greek yogurt spread if you want a lighter or vegan option.
How Can I Shape Bagels Perfectly Without Them Falling Apart?
Forming bagels can be tricky at first, but the key is gentle handling and stretching:
- Roll your dough into smooth balls first to keep the surface tight and even.
- Use your finger to poke through the dough ball center and gently widen the hole by stretching with your thumb and finger.
- Keep the hole fairly large (about 2 inches) because it will shrink during baking.
- Try to avoid tearing the dough; if it feels sticky or weak, sprinkle a bit more flour on your hands and the surface.
This method helps keep the bagels sturdy and ensures they bake evenly for that classic shape and texture you want. Patience here makes a big difference!
Equipment You’ll Need
- Mixing bowl – big enough to mix the dough easily without making a mess.
- Baking sheet – use one that fits all bagels without crowding for even baking.
- Parchment paper – stops bagels from sticking and makes cleanup simple.
- Measuring cups and spoons – helps keep your ingredient amounts exact for best results.
- Wire rack – lets bagels cool evenly, so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Mix in cinnamon and raisins for a sweet twist, perfect for breakfast or snacks.
- Add fresh herbs like rosemary or thyme to the dough for a savory, aromatic bagel.
- Stir in chopped sun-dried tomatoes and olives to give a Mediterranean flavor boost.
- Try swapping everything bagel seasoning for sesame or poppy seeds alone for a simpler topping.
How to Make High Protein Greek Yogurt Bagels?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup plain Greek yogurt (full-fat or 2%)
- 1 ½ cups self-rising flour, plus extra for kneading
- 1 large egg (for egg wash)
- Everything bagel seasoning (poppy seeds, sesame seeds, dried onion flakes, garlic flakes, salt)
- Cream cheese (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and shape the bagels, plus 25–30 minutes to bake. You’ll have warm, fresh bagels ready in under 45 minutes — perfect for a quick, protein-packed breakfast or snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the bagels from sticking and for easy cleanup.
2. Mix and Knead the Dough:
In a large bowl, combine the Greek yogurt and self-rising flour. Stir until the mixture begins to form a dough. Turn the dough onto a floured surface and knead gently for about 5 minutes, adding more flour as needed until it’s smooth and no longer sticky.
3. Shape Your Bagels:
Divide the dough into 4 or 5 equal pieces. Roll each piece into a ball. Use your finger to poke a hole through the center of each ball, then gently stretch the hole to form the classic bagel shape. Place the shaped bagels on your prepared baking sheet.
4. Add Toppings and Bake:
Beat the egg in a small bowl and brush the tops of each bagel with the egg wash. Generously sprinkle everything bagel seasoning over the top for a flavorful crust. Bake the bagels in the preheated oven for 25–30 minutes, until they’re golden brown and cooked through.
5. Cool and Serve:
Remove the bagels from the oven and let them cool on a wire rack to keep the bottoms from getting soggy. When ready to eat, slice each bagel in half and spread with cream cheese or your favorite topping. Serve immediately, and enjoy!
Can I Use Non-Dairy Yogurt Instead of Greek Yogurt?
Yes, you can substitute with a thick, plain non-dairy yogurt like coconut or almond-based yogurt. Just make sure it’s unsweetened and thick to achieve a similar texture. The flavor may be slightly different but still delicious!
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and thaw at room temperature or toast directly from frozen.
Can I Use All-Purpose Flour Instead of 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 to mimic it. This will help the bagels rise properly and have the right texture.
Is It Possible to Make Bagels Without Everything Bagel Seasoning?
Absolutely! You can skip the seasoning or use just sesame seeds, poppy seeds, or even a sprinkle of coarse salt for a simpler taste. The bagels will still be tasty and perfect for any topping you like.