Saturday mornings in my kitchen always smell like something magical happening, and these Greek Yogurt Bagels High Protein have become my family’s new obsession. I discovered this recipe during my competition prep days when I desperately needed a high-protein alternative that didn’t taste like cardboard. After countless attempts to perfect the texture, I finally cracked the code with this simple two-ingredient base, similar to the one in my 2-Ingredient Cottage Cheese Flatbread, that delivers over 9 grams of protein per bagel.
Greek Yogurt Bagels High Protein are a game-changing homemade alternative to traditional bagels that pack serious protein without sacrificing the chewy, satisfying texture we all crave. Unlike yeast-based bagels that require hours of rising time, these protein-packed beauties come together in under an hour using just flour, Greek yogurt, and baking powder. The thick Greek yogurt creates structure and moisture while adding that signature tangy flavor that makes these bagels irresistible. Let’s get cooking!
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Why You’ll Love This Greek Yogurt Bagels High Protein recipe
I’ve served these bagels to my teenagers countless times, and they always disappear faster than I can make them. The beauty of this recipe lies in its simplicity – just four basic ingredients create bakery-quality bagels with over 9 grams of protein each. Unlike traditional bagels that require yeast and lengthy rising times, these come together in minutes and bake in under 25 minutes. The Greek yogurt creates incredibly moist bagels that stay fresh for days, making them perfect for meal prep. My favorite part is how versatile they are – I can make everything bagels for breakfast sandwiches or cinnamon versions for weekend treats. The protein content keeps my family satisfied much longer than regular bagels, just like our go-to High-Protein Chocolate Chia Seed Pudding, and the customizable toppings mean everyone gets exactly what they want.
Storage & Serving Tips
Store these Greek yogurt bagels in an airtight container at room temperature for up to two days, or refrigerate them for up to a week. Pro tip: I recommend toasting them lightly before serving to restore that perfect crispy exterior and warm, chewy interior. For longer storage, freeze them in a sealed bag for up to two months – just slice before freezing for easy grabbing. These bagels are incredibly versatile and work beautifully as breakfast sandwich bases topped with scrambled eggs and turkey, or keep it simple with cream cheese and everything seasoning. I usually make a double batch since they freeze so well, and my family loves having high-protein options ready whenever hunger strikes.
Conclusion
Making Greek yogurt bagels proves that high-protein eating doesn’t mean sacrificing flavor or convenience. This simple recipe delivers bakery-quality results with minimal effort and maximum nutrition. Give these protein-packed bagels a try, and I guarantee they’ll become your new breakfast staple.
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
Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together flour, baking powder, and salt. If making cinnamon bagels, add 2 teaspoons cinnamon.
Stir in Greek yogurt using a spatula until the dough begins to form. Then, use your hands to knead it together.
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.
Whisk one egg and brush each bagel with it. Sprinkle with your preferred toppings.
Place bagels on the prepared baking sheet and bake for 22-25 minutes, until golden brown on top.
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.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
