High-Protein Greek Yogurt Bagels

Imagine biting into a warm, golden-brown bagel with a satisfying chew and a burst of savory everything seasoning—all made in under 40 minutes without any yeast or boiling. These High-Protein Greek Yogurt Bagels are a game-changer for busy mornings and snack cravings alike. With just two main ingredients forming the base—Greek yogurt and flour—you'll create soft, fluffy bagels that pack 10 grams of protein each. Whether you're meal-prepping for the week or treating yourself to a fresh-baked breakfast, these bagels deliver homemade quality with minimal effort.

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The magic of these bagels lies in the simplicity of the two-ingredient dough concept, elevated with baking powder for lift and topped with the iconic blend of sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. The Greek yogurt not only adds protein but also creates a tender crumb and tangy undertone that pairs beautifully with both sweet and savory spreads. Whether you're a bagel purist or an adventurous eater, this recipe gives you the freedom to customize while keeping prep time minimal and results consistently delicious.

Ingredients

• 1 cup (240 g) plain Greek yogurt (non-fat or 2%)
• 1 cup (125 g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 egg, beaten (for egg wash)
• 2 tbsp everything bagel seasoning (store-bought or homemade: sesame seeds, poppy seeds, dried garlic, dried onion, coarse salt)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.

Step 3: Form the Dough

Add the Greek yogurt and mix with a spoon or spatula until a shaggy dough forms.

Step 4: Knead the Dough

Transfer the dough to a floured surface. Knead gently for 1–2 minutes until smooth (add a bit more flour if sticky).

Step 5: Shape the Bagels

Divide the dough into 4 equal pieces. Roll each piece into a rope about 8 inches (20 cm) long, then pinch the ends together to form a bagel shape.

Step 6: Apply Egg Wash and Topping

Place the bagels on the prepared baking sheet. Brush each with the beaten egg. Sprinkle generously with everything bagel seasoning.

Step 7: Bake

Bake for 22–25 minutes, or until golden brown and cooked through. Cool slightly before serving.

Zusatztipps für die Zubereitung

For best results, use thick Greek yogurt rather than regular yogurt, as the consistency is crucial for achieving the right dough texture. If your dough feels too sticky during kneading, add flour one tablespoon at a time until manageable. When shaping the bagels, ensure the rope is even in thickness so they bake uniformly. The egg wash is essential for that golden, glossy finish and helps the everything seasoning adhere properly. Allow bagels to cool for at least 5 minutes before slicing to prevent them from becoming gummy inside.

Varianten und Anpassungen

For a gluten-free version, use a 1:1 gluten-free baking flour blend in place of all-purpose flour. If you want to boost the flavor even more, fold in 2 tablespoons of grated Parmesan or cheddar cheese into the dough before shaping. You can also experiment with different toppings beyond everything seasoning—try cinnamon sugar for a sweet version, or sea salt and rosemary for a savory twist. For those avoiding eggs, substitute the egg wash with a mixture of olive oil and water, though the golden color may be slightly less pronounced.

Serviervorschläge

These bagels shine when paired with classic spreads like cream cheese, but don't stop there. Top them with smoked salmon, capers, and red onion for a luxurious brunch. For a hearty breakfast sandwich, slice and fill with scrambled eggs, avocado, and a slice of cheddar. They also make excellent vehicles for nut butter and jam, or even savory hummus and roasted vegetables. Store leftover bagels in an airtight container for up to 3 days, or freeze for up to 2 months and toast directly from frozen for quick breakfasts throughout the week.

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These High-Protein Greek Yogurt Bagels prove that homemade doesn't have to mean complicated. With their soft, chewy texture, protein-packed nutrition, and irresistible everything seasoning crust, they're destined to become a staple in your breakfast rotation. Whether you're fueling up before a workout, packing school lunches, or simply craving a warm bagel without the wait, this recipe delivers every time. So preheat that oven, grab your Greek yogurt, and get ready to enjoy fresh, homemade bagels that taste like they came from your favorite bakery—but better, because you made them yourself.

Recipe Questions & Answers

→ Can I use full-fat Greek yogurt instead of non-fat?

Yes, full-fat Greek yogurt can be used and will add extra richness and moisture to the dough.

→ Is it necessary to use everything seasoning on top?

The everything seasoning adds a savory, crunchy flavor, but you can substitute with sesame seeds or other preferred toppings.

→ How do I prevent the dough from sticking when shaping?

Dust your work surface and hands lightly with flour to help shape the dough into bagel forms without sticking.

→ Can I freeze these bagels for later?

Yes, allow bagels to cool completely, then freeze in an airtight container. Thaw before reheating.

→ What is the best way to reheat these bagels?

Warm them briefly in a toaster or oven to maintain a soft interior and crispy exterior.

→ Can I add cheese to the dough?

Incorporating grated Parmesan or cheddar adds flavor and moisture; fold 2 tbsp into the dough before shaping.