High-Protein Greek Yogurt Bagels (Print Version)

Soft, chewy bagels with Greek yogurt and savory everything seasoning, perfect for a protein-packed meal.

# Components:

→ Bagel Dough

01 - 1 cup plain Greek yogurt, non-fat or 2%
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt

→ Topping

05 - 1 large egg, beaten
06 - 2 tablespoons everything bagel seasoning

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - Add Greek yogurt to dry ingredients and mix with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead gently for 1 to 2 minutes until smooth. Add additional flour if dough remains sticky.
05 - Divide dough into 4 equal pieces. Roll each piece into an 8-inch rope, then pinch the ends together to form a bagel shape.
06 - Place bagels on prepared baking sheet. Brush each bagel with beaten egg.
07 - Sprinkle generously with everything bagel seasoning. Bake for 22 to 25 minutes until golden brown and cooked through.
08 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Advice:

01 -
  • They're ready in under an hour with zero yeast rising drama, perfect for when you want fresh bagels but not the commitment.
  • Each bagel packs 10 grams of protein thanks to the Greek yogurt, so you'll actually stay full until lunch.
  • The everything seasoning does all the heavy lifting—no need to fuss with toppings, just brush with egg and sprinkle generously.
02 -
  • Greek yogurt is non-negotiable here—regular yogurt has too much whey and will make the dough fall apart or bake up gummy no matter what you do.
  • The bagel shape matters less than you'd think, but sealing those ends tightly prevents them from unraveling in the oven and looking lopsided.
03 -
  • If your dough feels too sticky after mixing, dust it with just a tablespoon more flour rather than adding liquid—you want it slightly tacky, not dry and stiff.
  • The everything seasoning blend is worth making yourself if you have the spices on hand; store-bought is convenient, but homemade tastes fresher and you control the salt level.
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