High-Protein Greek Yogurt Bagels (Print version)

Soft, chewy Greek yogurt bagels topped with flavorful everything seasoning for a protein-packed snack or breakfast.

# What You Need:

→ 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 for egg wash
06 - 2 tablespoons everything bagel seasoning blend

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a large mixing bowl.
03 - Add Greek yogurt to the dry mixture and stir with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured work surface and knead gently for 1 to 2 minutes until smooth, adding additional flour if needed to prevent sticking.
05 - Divide dough into 4 equal portions. Roll each piece into an 8-inch rope and connect the ends to form a bagel ring shape.
06 - Place bagels on the prepared baking sheet and brush the surface of each with beaten egg.
07 - Generously sprinkle everything bagel seasoning over each bagel. Bake for 22 to 25 minutes until golden brown and fully cooked through.
08 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Advice:

01 -
  • These bagels come together faster than you can toast a regular one, making weekday mornings feel less rushed.
  • Greek yogurt sneaks in 10 grams of protein per bagel without any weird texture or taste compromises.
  • The everything seasoning crust rivals any bakery version, and your kitchen will smell incredible.
  • You can customize them endlessly or keep them plain—they're genuinely good either way.
02 -
  • If your dough feels too wet after mixing, resist the urge to add flour aggressively—yogurt dough is supposed to be slightly sticky, and it firms up beautifully once it hits the oven.
  • These bagels are best eaten the same day they're baked while the crumb is still tender; after that, they can get dense, so freeze extras and reheat them wrapped in foil.
03 -
  • Don't skip kneading those extra 1–2 minutes; it's what transforms shaggy dough into something cohesive enough to hold its shape in the oven.
  • If you're using store-bought everything seasoning, taste it first—some brands are saltier than others, so adjust your sprinkle accordingly to avoid over-salting.
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