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I started making Greek yogurt bagels on a rainy Tuesday morning when my teenager complained that “real bagels take forever and taste like cardboard.” Challenge accepted. What I discovered changed our breakfast game completely – these protein-packed beauties deliver all the satisfaction of traditional bagels without the yeast, the wait, or the guilt.
My family has been obsessed with finding high-protein breakfast options that don’t sacrifice flavor, and these Greek yogurt bagels hit every mark. The first batch disappeared so fast that my son asked if I’d made “fake healthy food that actually tastes good.” Mission accomplished! With over 9 grams of protein per bagel and ready in under 30 minutes, they’ve become our weekend staple and my secret weapon for busy mornings. You’re going to love this one!
Table of Contents
Ingredients for Greek Yogurt Bagels
I always recommend using the thickest Greek yogurt you can find – it’s the secret to getting that perfect bagel texture without any sogginess. My go-to brand is Fage or Two Good because of their consistently thick consistency that never lets me down.
- 1 cup all-purpose flour (or whole wheat flour for extra fiber)
- 2 teaspoons baking powder – I recommend checking the expiration date for maximum rise
- ¼ teaspoon salt
- 1 cup Greek yogurt (thick consistency) – My preference is full-fat for richness, but 0% works too
- 1 large egg for egg wash – In my experience, this creates the golden-brown top we all crave
- Optional toppings: Everything bagel seasoning, cinnamon, shredded cheese, garlic & herbs, chocolate chips – I usually keep everything seasoning on hand as my family’s favorite
Pro tip: If your Greek yogurt seems watery when you open it, drain it through a fine mesh strainer for 15 minutes. This extra step makes all the difference in achieving that authentic bagel texture that won’t fall apart.
Step-by-Step Instructions
I recommend having all your ingredients at room temperature for easier mixing – this prevents the dough from becoming too stiff to work with.
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Don’t skip the parchment – these can stick without it.
Step 2: In a large bowl, whisk together flour, baking powder, and salt until evenly combined. If you’re making cinnamon bagels, add 2 teaspoons of cinnamon at this stage.
Step 3: Add the Greek yogurt and stir with a spatula until a shaggy, cottage cheese-like dough forms. Don’t worry if it looks messy at first – this is normal. Switch to using your hands and knead the dough right in the bowl for about 30 seconds until it comes together into a smooth, slightly sticky ball.
Step 4: Lightly flour your work surface and turn out the dough. Divide into 4 equal portions using a bench scraper or knife. Roll each piece into a ball, then gently flatten and use a spoon handle to create the center hole. Make the hole about 1½ inches wide – it will shrink to about 1 inch during baking.
Step 5: Beat the egg and brush each bagel generously with egg wash using a pastry brush. This creates that beautiful golden color. Sprinkle with your chosen toppings immediately while the egg wash is wet – they stick best this way.
Step 6: Bake for 22-25 minutes until the tops are golden brown and the bagels sound hollow when gently tapped on the bottom. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack – this prevents them from becoming soggy on the bottom.
What to Serve with Greek Yogurt Bagels
These versatile bagels pair beautifully with both sweet and savory toppings, making them perfect for any time of day and any craving.
Cream Cheese and Everything Seasoning: The classic combination gets even better with the tangy yogurt base, creating layers of creamy texture and bold flavor that rivals any bakery bagel.
Avocado and Sea Salt: The healthy fats in avocado complement the protein in these bagels perfectly, creating a balanced breakfast that keeps you satisfied for hours without the mid-morning crash.
Smoked Salmon and Capers: For a more sophisticated brunch option, the protein-rich bagel provides the perfect foundation for this elegant topping combination that feels restaurant-worthy at home.
Scrambled Eggs with Cottage Cheese: Turn your Greek yogurt bagel into a complete breakfast sandwich – the extra protein makes this incredibly filling and satisfying for active mornings.
High-Protein Breakfast Bowls: Slice your bagel and use it as a hearty side for protein-packed breakfast bowls, adding even more substance to your morning meal.
Storage & Serving Tips
Store cooled bagels in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. I recommend slicing them before storing for quicker toasting later – just wrap the halves in plastic wrap to prevent drying.
For best results when reheating, toast them lightly in a toaster or warm them in a 300°F oven for 5-7 minutes. The texture stays remarkably close to fresh-baked. Pro tip: if they seem a bit dry after storage, brush with a tiny bit of water before reheating to restore moisture.
These Greek yogurt bagels freeze beautifully for up to 3 months – I usually make a double batch and freeze half. Slice before freezing and toast directly from frozen for busy mornings when you need a quick, protein-rich breakfast that actually tastes good.
Conclusion
These Greek yogurt bagels prove that healthy doesn’t have to mean complicated or time-consuming. With their impressive protein content and authentic bagel taste, they’ve earned a permanent spot in our breakfast rotation. The best part? Even my pickiest eater requests them by name and my husband thinks I’m buying them from a fancy bakery. If you love these, you’ll also want to try my High-Protein Cottage Cheese Bagels or Fluffy High-Protein Greek Yogurt Pancakes for more protein-packed breakfast options. Give this recipe a try – your mornings will never be the same!
Greek Yogurt Bagels
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, whisk together flour, baking powder, and salt until evenly combined. If making cinnamon bagels, add 2 teaspoons cinnamon at this stage.
- Add the Greek yogurt and stir with a spatula until a shaggy, cottage cheese-like dough forms. Switch to using your hands and knead the dough right in the bowl for about 30 seconds until it comes together into a smooth, slightly sticky ball.
- Lightly flour your work surface and turn out the dough. Divide into 4 equal portions using a bench scraper or knife. Roll each piece into a ball, then gently flatten and use a spoon handle to create the center hole about 1½ inches wide – it will shrink to about 1 inch during baking.
- Beat the egg and brush each bagel generously with egg wash using a pastry brush. Sprinkle with your chosen toppings immediately while the egg wash is wet for best adhesion.
- Bake for 22-25 minutes until the tops are golden brown and the bagels sound hollow when gently tapped on the bottom. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to prevent sogginess.
Notes
