Go Back
Greek yogurt bagels high protein fresh from oven showing golden brown tops and perfect texture

Greek Yogurt Bagels: High-Protein Twist on Classic

High-protein bagels made with Greek yogurt and flour - no yeast required and ready in under an hour with 9.5g protein per bagel
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Bread, Breakfast
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour or substitute with whole wheat flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup Greek yogurt thick consistency recommended
  • 1 large egg for egg wash
  • 1 tablespoon everything bagel seasoning optional topping

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper or silicone baking mat

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, baking powder, and salt. If making cinnamon bagels, add 2 teaspoons cinnamon.
  3. Stir in Greek yogurt using a spatula until the dough begins to form. Then, use your hands to knead it together.
  4. Lightly flour a work surface. Divide dough into 4 equal portions, roll each into a ball, slightly flatten, and create a hole in the center using a spoon handle or by rolling the dough into a log and connecting the ends.
  5. Whisk one egg and brush each bagel with it. Sprinkle with your preferred toppings.
  6. Place bagels on the prepared baking sheet and bake for 22-25 minutes, until golden brown on top.
  7. Let them cool before slicing and serving.

Notes

Greek yogurt is essential for thick consistency - regular yogurt has too much water. Can be made gluten-free with 1:1 gluten-free flour blend containing xanthan gum. Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 2 months.