INTRODUCTION
This simple recipe makes soft, warm Protein Bagels with Greek Yogurt. These bagels use few ingredients and a short time. They are a good option for a healthy breakfast or quick snack. You can make them with plain flour or try whole wheat for more fiber. For more ideas for high protein meals, see this list of 15 high-protein lunch recipes that are easy to make.
WHY YOU WILL LOVE THIS RECIPE
You will love these bagels because they are fast, filling, and low-effort. The Greek yogurt adds real protein and keeps the dough soft. The bagels bake quickly and do not need long rise time like yeasted bagels. You can add seeds, spices, or cheese for more flavor. If you like low-carb or high-protein options, try ideas from this helpful collection of low-carb, high-protein lunch recipes for more variety.
HOW TO MAKE Protein Bagels with Greek Yogurt
These bagels use simple mixing and shaping. You will mix dry ingredients, add yogurt, shape the dough into bagels, brush with egg, and bake. The steps are easy and clear. Use the list below to plan time and tools. For sweet variations and ideas for fruit toppings, you might enjoy a different treat like this blueberry tart with white chocolate ganache, which shows how simple toppings can change a recipe.
EQUIPMENT NEEDED
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Pastry brush (for egg wash)
- Cooling rack
- Oven
Ingredients You’ll Need :
- 2 cups All-Purpose Flour (can substitute with whole wheat or gluten-free flour as needed)
- 1 cup Plain (Non-Fat Greek Yogurt)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg (for egg wash)
STEP-BY-STEP INSTRUCTIONS :
-
Preheat & Prepare Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Set it near your work area so the bagels go into the oven quickly after shaping. -
Mix Dry Ingredients:
In a large bowl, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Stir them well so the baking powder spreads evenly. -
Add the Wet Ingredient:
Add 1 cup of plain Greek yogurt to the dry mix. Use a spoon or spatula to stir until the dough holds together. If it feels very sticky, add a little flour, one tablespoon at a time, until it is easy to handle. -
Shape the Bagels:
Lightly flour your hands and the work surface. Divide the dough into 6 equal pieces. Roll each piece into a ball. Press your thumb in the middle of each ball and twist to form a hole. Make a round bagel shape about 1 inch thick so it bakes evenly. -
Egg Wash & Toppings:
Beat 1 egg in a small bowl. Brush each bagel gently with the egg wash. This step gives the bagel a nice color and shine. If you like, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top. -
Bake the Bagels:
Place the bagels on the prepared baking sheet. Leave some space between them for light rise. Bake at 375°F (190°C) for 18–22 minutes, or until they are golden brown on top. -
Cool Slightly & Serve:
Let the bagels cool on a baking sheet for 5 minutes. Then move them to a cooling rack to cool a bit more. Serve warm or at room temperature with your favorite spread.
HOW TO SERVE Protein Bagels with Greek Yogurt
Serve these bagels warm for the best texture. Cut them in half and toast them if you like extra crisp edges. Top with cream cheese, avocado, smoked salmon, or a simple spread of butter and jam. For a high-protein sandwich, add egg, cheese, and turkey. If you want ideas for high-protein meals that pair well with these bagels, check this page with healthy high-protein lunch recipes.
STORAGE & FREEZING : Protein Bagels with Greek Yogurt
Store cooled bagels in an airtight container or a zip-top bag at room temperature for up to 2 days. For longer storage, freeze them. Wrap each bagel in plastic wrap and place them in a freezer-safe bag. They keep well in the freezer for up to 3 months. To use, thaw at room temperature or toast from frozen for a warm bagel.
SERVING SUGGESTIONS
- Classic: Spread with plain cream cheese and a thin slice of smoked salmon.
- Savory: Top with mashed avocado, a pinch of salt, and red pepper flakes.
- Breakfast sandwich: Add a fried egg, spinach, and a slice of cheddar.
- Sweet: Spread with honey and ricotta or butter and jam.
- Healthy snack: Slice bagel, spread peanut butter, and add banana slices.
VARIATIONS
- Whole Wheat: Substitute all-purpose flour with whole wheat for more fiber. Use the same amount, but the dough may be a bit denser.
- Gluten-Free: Use a gluten-free all-purpose blend. Check the blend instructions for binding agents or adjust flour slightly.
- Savory Add-Ins: Stir in 1/4 cup grated cheese, chopped herbs, or cooked bacon bits before shaping.
- Seeded Topping: Brush with egg and press sesame seeds or poppy seeds into the top for a crunchy finish.
- Sweet Twist: Add 1–2 tablespoons of sugar to the dry mix and cinnamon or dried fruit before shaping for a sweeter bagel.
FAQs
Q: Can I use non-fat Greek yogurt or full-fat yogurt?
A: Yes. Both work. Full-fat yogurt may make the bagels a bit richer and softer. Non-fat yogurt keeps calories lower.
Q: Do these bagels use yeast?
A: No. This recipe uses baking powder, not yeast. That makes it fast because no rise time is needed.
Q: Can I bake more or fewer bagels?
A: Yes. For more bagels, double the recipe. For fewer, divide the dough into the amount you want. Keep baking time similar but watch for color.
Q: What if my dough is too sticky?
A: Add flour one tablespoon at a time until you can handle the dough. Do not add too much or the bagels can be dense.
Q: Can I freeze the bagels after baking?
A: Yes. Freeze once cooled. Wrap them well and keep in a sealed bag for up to 3 months.
Q: Can I make these bagels without an egg wash?
A: Yes. They will still bake well. The top will be less shiny and slightly paler, but taste will be similar.
MAKE-AHEAD TIPS FOR Protein Bagels with Greek Yogurt
You can mix the dough a few hours before baking. Keep it covered in the bowl in the fridge. Bring it to room temperature for 15–30 minutes before shaping and baking. You can also shape the bagels and place them on a lined baking sheet, cover with plastic wrap, and chill in the fridge for up to 8 hours. Brush with egg wash and bake when ready. For quick breakfasts, bake a batch, cool, and freeze individual bagels. Reheat in a toaster or oven for a warm meal in minutes.
Protein Bagels with Greek Yogurt
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Stir them well so the baking powder spreads evenly.
- Add 1 cup of plain Greek yogurt to the dry mix. Stir until the dough holds together, adding flour one tablespoon at a time if too sticky.
- Lightly flour your hands and the work surface. Divide the dough into 6 equal pieces, roll each piece into a ball, and press your thumb in the middle to form a hole.
- Beat 1 egg in a small bowl. Brush each bagel gently with the egg wash and sprinkle with desired toppings.
- Bake at 375°F (190°C) for 18–22 minutes, until golden brown.
- Let the bagels cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm with your favorite spread.