High-Protein Greek Yogurt Bagels (Print Version)

Soft and chewy bagels enriched with Greek yogurt and savory everything seasoning, ideal for any meal.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup plain nonfat Greek yogurt
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

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each into a rope approximately 7 to 8 inches long, then form into a ring by joining the ends and pinching to seal.
06 - Arrange shaped bagels on the prepared baking sheet, spacing them evenly.
07 - Brush each bagel with beaten egg, then sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Remove from oven and allow bagels to cool slightly before serving.

# Expert Tips:

01 -
  • These bagels come together in under 40 minutes without any yeast or overnight rising, which feels almost like cheating.
  • Each bagel packs 10 grams of protein from Greek yogurt, so you actually stay full until lunch instead of hunting for snacks by 10 a.m.
  • The everything seasoning turns something simple into something that tastes intentional and restaurant-quality.
02 -
  • Do not skip the parchment paper or use a dry baking sheet—these bagels will stick relentlessly, and there's nothing worse than peeling burnt dough off a pan.
  • If your dough feels too sticky to shape, add just a tiny bit more flour to your work surface, but resist the urge to add flour to the dough itself or they'll end up dense and sad.
03 -
  • Weigh your flour if you can—150 grams per cup prevents the common mistake of packing flour and ending up with bagels that are too dense.
  • Use Greek yogurt that's as thick as possible; if you have watery yogurt, your dough will be too wet and frustratingly hard to shape.
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