Protein Bagels Greek Yogurt (Printable)

Chewy, protein-rich bagels enhanced with Greek yogurt and everything seasoning for hearty flavor.

# What You Need:

→ Dough

01 - 1 cup plain nonfat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 cup white whole wheat flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon fine sea salt

→ Topping

06 - 1 large egg
07 - 2 tablespoons everything bagel seasoning

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together both flours, baking powder, and salt.
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.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch rope, then connect the ends to form a bagel shape and pinch to seal.
06 - Place shaped bagels on the prepared baking sheet.
07 - Beat the egg and brush over the top of each bagel. Sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Transfer bagels to a cooling rack and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • They're ready in under an hour, no proofing or waiting around feeling impatient.
  • Eleven grams of protein per bagel means you're actually full until lunch, not hunting for snacks by 10 a.m.
  • Greek yogurt keeps them impossibly soft and chewy without any heavy yeast flavor or complicated techniques.
02 -
  • Greek yogurt batches vary in thickness, and if yours is particularly wet, the dough might feel sticky—dust your hands and surface with more flour as needed rather than adding flour to the mix itself.
  • Don't skip the egg wash; it's what transforms the seasoning from falling off to staying put and creates that beautiful shine that makes them look bakery-quality.
03 -
  • Room-temperature Greek yogurt mixes in more smoothly than cold yogurt straight from the fridge, so pull it out 15 minutes before you start.
  • The key to chewy bagels is kneading just enough to develop structure but not so much that gluten overdevelops—those 2-3 minutes is genuinely all you need.
Go Back