Protein Bagels with Greek Yogurt: A Simple Homemade Treat

Protein bagels made with Greek yogurt are a game-changer for breakfast or snack time. These soft, chewy bagels pack a protein punch without fancy ingredients or baking skills. Unlike store-bought bagels, these homemade treats have more protein, fewer carbs, and no preservatives. The magic happens when Greek yogurt combines with flour to create a dough that’s easy to work with. In just about 30 minutes, you can pull warm, fresh bagels from your oven. Whether you’re looking to add more protein to your diet or simply want to try your hand at homemade bagels, this recipe is perfect for beginners and experienced bakers alike. The best part? You probably already have most of the ingredients in your kitchen!

Reasons to Try Protein Bagels with Greek Yogurt

These protein bagels have become a staple in my kitchen for good reason:

• Higher protein content: Each bagel packs about 10-12 grams of protein, making them more filling than regular bagels.
• Simple ingredients: You only need a few basic items that are probably already in your pantry.
• Quick preparation: Unlike traditional bagels that require proofing and resting, these come together in under 30 minutes.
• Versatile base: The plain version works with sweet or savory toppings, and you can add mix-ins to the dough.
• Budget-friendly: Much cheaper than store-bought protein bagels or regular bagels.
• No yeast needed: Skip the yeast and rising time while still getting that bagel texture.
• Kid-approved: Their mild flavor and familiar shape make them great for picky eaters.

I’ve made these on busy mornings and for weekend brunch spreads, and they never disappoint!

Where did Protein Bagels with Greek Yogurt come from?

Protein bagels made with Greek yogurt gained popularity around 2018 as part of the two-ingredient dough trend. This simple dough (just self-rising flour and Greek yogurt) first became famous in weight loss communities as a lower-calorie alternative to traditional bread and pizza dough. The concept builds on centuries-old soda bread traditions, where acidic ingredients (like yogurt) react with baking powder to help dough rise without yeast. While traditional bagels originated in Jewish communities in Poland in the 17th century, these protein-packed Greek yogurt versions represent a modern, health-conscious adaptation. They’ve become especially popular among fitness enthusiasts and busy families looking for quick, nutritious options.

Ingredients Notes

• Greek yogurt: The star ingredient! Use plain, full-fat Greek yogurt for the best texture and flavor. The higher protein content and thick consistency are crucial for the bagel structure. I prefer brands with minimal additives.
• Self-rising flour: This convenient option already contains salt and baking powder. If you don’t have it, you can make your own (see substitutions section).
• Egg: Used for the egg wash to give bagels that shiny golden crust. Farm-fresh eggs give the best color.
• Toppings: Everything bagel seasoning, sesame seeds, or coarse salt work wonderfully. Toast sesame seeds lightly before using for enhanced flavor.
• Optional flavor add-ins: Cinnamon, garlic powder, or herbs can be mixed into the dough for variety.

The quality of your Greek yogurt makes a big difference in the final product. Look for thick, strained Greek yogurt without added thickeners for best results.

How to Make Protein Bagels with Greek Yogurt

Ingredients:

• 1 cup plain Greek yogurt (full-fat works best)
• 1½ cups self-rising flour, plus extra for dusting
• 1 egg (for egg wash)
• 1 tablespoon water
• Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the dough: In a large bowl, combine the Greek yogurt and self-rising flour. Stir with a fork until the mixture begins to form a shaggy dough.
3. Knead the dough: Turn the dough onto a floured surface and knead for about 2 minutes until smooth. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
4. Divide the dough: Cut the dough into 4 equal pieces for full-sized bagels or 6 pieces for smaller ones.
5. Shape the bagels: Roll each piece into a ball, then flatten slightly. Use your thumb to poke a hole in the center, and gently stretch to form a bagel shape with a 1½-inch hole.
6. Prepare egg wash: In a small bowl, beat the egg with 1 tablespoon of water.
7. Add toppings: Brush the tops of the bagels with egg wash. Sprinkle with your chosen toppings.
8. Bake: Place the bagels on the prepared baking sheet and bake for 20-25 minutes until golden brown.
9. Cool: Let the bagels cool on a wire rack for at least 10 minutes before slicing.

1

2

3

What You Must Know About Protein Bagels with Greek Yogurt

• Watch the moisture: Greek yogurt brands vary in water content. If your dough is too wet, add flour gradually until it’s workable but not dry.
• Don’t overwork the dough: Kneading too much can make bagels tough. Stop once the dough is smooth.
• Hole size matters: Make the center hole larger than you think you need, as it will shrink during baking.
• Check for doneness: Bagels should sound hollow when tapped on the bottom.
• Cooling is crucial: Cutting into hot bagels can make them gummy inside.
• They’re not identical to traditional bagels: While delicious, these have a slightly different texture than yeast-based bagels.

The biggest mistake I see is not making the center hole big enough. It may look too large before baking, but it will close up significantly in the oven!

Helpful Tips

• Cold ingredients work better: Use Greek yogurt straight from the refrigerator for easier handling.
• Flour your hands: Keep your hands well-floured when shaping to prevent sticking.
• Uniform sizing: Use a kitchen scale to divide dough evenly for consistent baking.
• Flavor boost: Add 1-2 teaspoons of honey to the dough for a subtle sweetness.
• Better browning: For an extra golden crust, brush with egg wash twice.
• Rest the dough: If you have time, let the shaped bagels rest for 10 minutes before baking.
• Check early: Oven temperatures vary, so start checking for doneness at 18 minutes.

Variations and Substitutions

• Make your own self-rising flour: For each cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt.
• Lower fat option: Non-fat Greek yogurt works but produces slightly less tender bagels.
• Dairy-free version: Thick coconut yogurt can substitute for Greek yogurt.
• Whole grain option: Replace half the self-rising flour with whole wheat flour (you may need to add a bit more yogurt).
• Flavor variations:
  • Cinnamon raisin: Add 1 teaspoon cinnamon and ⅓ cup raisins to the dough
  • Garlic herb: Mix in 1 teaspoon garlic powder and 1 tablespoon dried Italian herbs
  • Cheese: Fold in ½ cup shredded cheddar or parmesan
  • Blueberry: Gently fold in ⅓ cup dried blueberries

Serving Suggestions for Protein Bagels

• Classic breakfast: Toasted and spread with cream cheese, avocado, or nut butter.
• Sandwich style: Slice and fill with scrambled eggs and cheese for a protein-packed breakfast sandwich.
• Lunch option: Use as a base for tuna salad, chicken salad, or veggie sandwiches.
• Pre-workout meal: Spread with nut butter and banana slices for sustained energy.
• Kid-friendly snack: Mini bagels with a light cream cheese spread and cucumber slices.
• Dinner side: Serve alongside soup or salad as a hearty accompaniment.

I love setting up a bagel bar for brunch with various toppings so everyone can customize their own!

Storage/Reheating

Storage: Cool bagels completely before storing. Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: These bagels freeze beautifully! Wrap each cooled bagel individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.

Reheating: For the best texture, thaw frozen bagels at room temperature, then slice and toast. If using from the refrigerator, a light toasting brings back the crisp exterior. You can also reheat whole bagels in a 350°F oven for 5-7 minutes.

Frequently Asked Questions about Protein Bagels with Greek Yogurt

Protein Bagels with Greek Yogurt

Learn how to make delicious protein bagels with Greek yogurt in just 30 minutes! These easy homemade bagels pack 11g of protein per serving with simple ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Snack

Cuisine American, Fusion

Servings 4 servings

Calories 195 kcal

Ingredients

  

• 1 cup plain Greek yogurt full-fat recommended
• 1½ cups self-rising flour plus extra for dusting
• 1 egg for egg wash
• 1 tablespoon water
• Optional toppings: everything bagel seasoning sesame seeds, poppy seeds, coarse salt

Instructions

 

• Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
• In a large bowl, mix Greek yogurt and self-rising flour until a shaggy dough forms.
• Turn dough onto a floured surface and knead for about 2 minutes until smooth.
• Divide dough into 4 equal pieces (for regular-sized bagels) or 6 pieces (for minis).
• Roll each piece into a ball, flatten slightly, then poke a hole in the center and stretch to form a bagel shape.
• Beat egg with 1 tablespoon water in a small bowl to create an egg wash.
• Brush bagels with egg wash and sprinkle with desired toppings.
• Place bagels on the prepared baking sheet and bake for 20-25 minutes until golden brown.
• Remove from oven and cool on a wire rack for at least 10 minutes before slicing.

Notes

Nutrition Facts (Per Serving)

Based on recipe making 4 bagels, using full-fat Greek yogurt:

• Calories: 195
• Protein: 11g
• Carbohydrates: 30g
• Fiber: 1g
• Fat: 3.5g
• Saturated Fat: 2g
• Sodium: 450mg
• Calcium: 15% DV
• Iron: 8% DV

These nutrition values are approximate and will vary based on specific ingredients used. The protein content makes these bagels a more balanced option compared to traditional bagels, which typically have around 7g of protein per serving.

high-protein, quick bread, no-yeast bagels, Greek yogurt recipes, homemade bagels, healthy breakfast, protein-rich, kid-friendly breakfast

Similar Recipes :

• Perfect Bagel with Cream Cheese