High-Protein Greek Yogurt Bagels

I stumbled onto these bagels on a Tuesday morning when my regular bakery was closed and I was craving something substantial for breakfast. Rummaging through the fridge, I spotted a container of Greek yogurt that was about to expire and thought, why not? What emerged from the oven twenty-five minutes later surprised me—soft, chewy bagels without any of the fussing that traditional bagels demand. No yeast waiting around, no boiling water, just simple kitchen chemistry and a sprinkle of everything seasoning that made the whole place smell like a proper bagel shop.

Last month, I made a batch of these for my neighbor who'd just had surgery and couldn't leave the house. Watching her face light up when she bit into one still gets me—she said it tasted like a real New York bagel, which honestly meant more than any compliment. I've since made them for weekend guests, lazy Sunday mornings, and even packed them in my work bag for the week, and they hold up beautifully.

Ingredients

• Plain Greek yogurt (1 cup, 240 g): This is your secret weapon—it adds moisture, structure, and a protein punch without any tang interfering with the bagel flavor. Non-fat or 2% works best; avoid anything higher in fat or the dough gets greasy.
• All-purpose flour (1 cup, 125 g): Measure by weight if you can, as it's more reliable than scooping, and you'll avoid ending up with dense, tough bagels.
• Baking powder (2 tsp): This replaces yeast entirely and gives the bagels their lift and tender crumb in one quick step.
• Fine sea salt (1/2 tsp): Don't skip this; it balances the tang from the yogurt and brings out the toasted flavors during baking.
• Egg (1, beaten): The egg wash creates that glossy, golden crust you see on bakery bagels and helps the seasoning stick beautifully.
• Everything bagel seasoning (2 tbsp): Whether store-bought or homemade with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt, this blend is non-negotiable for authentic flavor.

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

Check price on Amazon

Set your oven and prep:

Preheat to 375°F and line your baking sheet with parchment paper so the bagels don't stick or brown unevenly on the bottom. This simple step saves you from the frustration of peeling off burnt dough later.

Mix the dry ingredients:

Whisk the flour, baking powder, and salt together in a large bowl, breaking up any tiny lumps in the baking powder so you don't end up with bitter pockets. This takes maybe a minute and ensures even distribution.

Bring the dough together:

Stir in the Greek yogurt with a spoon or spatula until a shaggy, slightly sticky dough forms. It won't look pretty at this stage, and that's exactly right.

Knead gently:

Turn the dough onto a floured surface and knead for just 1 to 2 minutes until it becomes smooth and slightly elastic. Over-kneading makes them tough, so resist the urge to work it like you would bread dough.

Divide and shape:

Cut the dough into 4 equal pieces and roll each one into a rope about 8 inches long, then bring the ends together and pinch firmly to seal the bagel ring. If the dough springs back, let it rest for a minute and try again.

Egg wash and season:

Place the bagels on your parchment-lined sheet, brush each one generously with beaten egg, then sprinkle the everything seasoning all over while the egg is still wet so it sticks. Don't be shy with the seasoning—this is where all the flavor lives.

Bake until golden:

Pop them in the oven for 22 to 25 minutes, watching for a deep golden-brown color and a cooked-through center. They'll firm up a bit as they cool, so don't pull them out when they still look soft.

Save

There's something oddly satisfying about making bagels without waiting for yeast to do its thing. I've always loved that moment when you pull them out of the oven and see that golden, seasoned crust—it feels like a small, delicious accomplishment.

Why This Dough Works So Fast

The magic here is baking powder instead of yeast. Yeast creates flavor through fermentation, which takes time, but baking powder gives you lift instantly through a chemical reaction with the yogurt's moisture. You lose a tiny bit of that deep, fermented bagel tang, but you gain speed and simplicity—and honestly, once the everything seasoning hits, nobody's complaining about what's missing.

The Greek Yogurt Advantage

Beyond the protein boost, Greek yogurt brings tang and tenderness to the crumb that you'd normally get from a long yeast fermentation. The acidity also makes the dough slightly sticky, which sounds bad but actually creates a softer, more tender bagel when baked. I've experimented with different brands, and thicker, creamier yogurts produce the best texture—thin, runny yogurt makes the dough too wet to shape.

Serving and Storage Ideas

Fresh from the oven, these are best split, toasted lightly, and spread with cream cheese or your favorite topping. Leftovers keep for a couple of days in an airtight container and actually taste great toasted the next morning—the everything seasoning crisps up beautifully. They also freeze well for up to two weeks if you want to make a double batch and have instant breakfast on hand.

• For a savory breakfast, top with smoked salmon, cream cheese, fresh dill, and capers for a classic lox-and-bagel moment.
• A simple spread of good butter and jam on a still-warm bagel is honestly one of life's underrated pleasures.
• If you're folding in cheese as mentioned in the notes, do it gently when you add the yogurt so the pieces stay throughout the dough.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

Check price on Amazon

Save

These bagels proved to me that shortcuts don't always mean sacrificing quality—sometimes they just mean rethinking the process. I reach for this recipe whenever I want something wholesome and filling without the fuss, which honestly is most mornings.

Recipe FAQ

→ What makes these bagels high-protein?

The use of Greek yogurt adds significant protein to the dough while keeping the texture soft and moist.

→ How does everything seasoning enhance the bagels?

Everything seasoning provides a savory blend of sesame, poppy seeds, garlic, and onion adding robust flavor and crunch.

→ Can I make these bagels gluten-free?

Yes, by substituting all-purpose flour with a 1:1 gluten-free baking flour blend, you can make gluten-free bagels.

→ Why is there no yeast or boiling involved?

This method relies on baking powder and Greek yogurt for leavening and texture, simplifying preparation and reducing time.

→ What are some topping suggestions besides everything seasoning?

You might try adding grated Parmesan, cheddar cheese, or seeds like sunflower or chia for variety and flavor.