Protein Bagels With Greek Yogurt Dough

Name: Protein Bagels With Greek Yogurt Dough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 bagels
Ingredients: 1 cup plain Greek yogurt; 1 cup self-rising flour; 1 egg (for egg wash); 1 pinch of salt; Sesame seeds; Poppy seeds; Everything bagel seasoning

Highlighted under: Light Bite Creations

I have always been on the lookout for nutritious breakfast options, and these protein bagels made with Greek yogurt dough truly hit the spot. They are not only delicious but also packed with protein, making them a perfect start to the day. I love how easy they are to shape and bake, and they give me the satisfaction of crafting a homemade bagel without the fuss of traditional dough. Whether you enjoy them plain, or topped with your favorite spread, these bagels are sure to delight!

Created by

Summer Blake

Last updated on 2026-01-24T08:43:07.475Z

When I first tried making bagels with Greek yogurt, I was pleasantly surprised by how simple the process was. The yogurt adds moisture and protein, which means I can enjoy a chewy bagel that fills me up without feeling heavy. I recommend using high-protein Greek yogurt for the best texture!

I experimented with various toppings and found that everything from sesame seeds to everything bagel seasoning enhances the flavor. The trick lies in boiling the bagels briefly before baking, which gives them that classic bagel texture. It’s a game changer!

Why You'll Love This Recipe
High protein content keeps you full for longer
Simple ingredients make it easy to whip up
Versatile toppings for a personalized flavor

The Role of Greek Yogurt

Greek yogurt is not only a source of dense protein but also contributes to the unique texture of these bagels. During baking, the moisture from the yogurt helps create a soft, chewy interior while the outer layer crisps up beautifully. This characteristic balance is what sets these bagels apart from traditional recipes that rely solely on flour and yeast. It’s important to choose a full-fat or low-fat Greek yogurt for the best results, as non-fat versions may affect the dough’s consistency.

In addition to texture, Greek yogurt also brings tanginess and depth of flavor to the bagels. This slight acidity enhances the overall taste, especially when paired with savory toppings like smoked salmon or cream cheese. As a practical tip, if you're dairy-free, you can experiment with plant-based yogurt, but be sure it’s unsweetened and thick for optimal dough formation.

Perfecting the Bagel Shape

Shaping the bagels correctly is crucial for achieving that classic look and texture. When rolling the dough into balls, ensure they are uniform in size for even baking. To create the hole in the center, I find that pressing my thumb through the middle and gently enlarging it helps maintain a consistent shape. Be careful not to stretch the dough too thin; a thicker edge will yield a chewy bagel texture that contrasts with the airy inside.

After boiling, your bagels should have a shiny, smooth surface. This step is essential, as it affects their final texture and helps toppings stick during baking. If you find your dough becomes too sticky, dust a little more self-rising flour on your hands. Remember, if the bagels seem dense after baking, you might have over-processed the dough, which can happen when mixing too long.

Storage and Serving Suggestions

These protein bagels can be a wonderful meal prep item. After baking, let them cool completely before storing in an airtight container. They’ll stay fresh at room temperature for about 2 days; however, for longer storage, I suggest freezing them. Wrap each bagel individually in plastic wrap and place them in a zipper bag. They’ll stay well for about a month. To reheat, pop them in a toaster oven or microwave for a quick warm-up.

Serving these bagels is where you can really get creative! Experimenting with toppings is not only fun but allows for personal flair. Classic spreads like cream cheese or avocado are great, but why not try hummus or nut butter for a protein-packed twist? You can also slice them in half and toast for a crispier texture, making them perfect for sandwiches. Each bagel has a sturdy base, so don’t hesitate to layer on your favorite ingredients for a filling meal.

Ingredients

Gather these ingredients to start making your delicious protein bagels!

Ingredients for Bagel Dough

1 cup plain Greek yogurt
1 cup self-rising flour
1 egg (for egg wash)
1 pinch of salt

Toppings (Optional)

Sesame seeds
Poppy seeds
Everything bagel seasoning

Now that you have all your ingredients, let's move on to the steps!

Instructions

Follow these simple steps to create your protein-packed bagels!

Prepare the Dough

In a mixing bowl, combine Greek yogurt and self-rising flour until the mixture forms a dough. Add a pinch of salt for flavor.

Shape the Bagels

Divide the dough into six equal portions. Roll each portion into a ball and then poke a hole through the center to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the bagels into the water and boil them for 30 seconds on each side.

Add Toppings

Remove the bagels from the water and place them on a baking sheet. Brush with beaten egg and sprinkle with your choice of toppings.

Bake the Bagels

Preheat your oven to 375°F (190°C) and bake the bagels for 20 minutes or until golden brown.

Once baked, let the bagels cool for a few minutes before enjoying!

Pro Tips

For an extra flavor boost, try mixing in some garlic powder or dried herbs into the dough before shaping the bagels. These little additions can elevate your bagels to the next level.

Scaling the Recipe

If you're hosting brunch or simply in need of more breakfast options, scaling up this recipe is straightforward. For every additional batch, maintain the ingredient ratio of one cup of Greek yogurt to one cup of self-rising flour. This allows you to easily make a batch of 12 or more, depending on how many bagels you want. Just be cautious of your mixing bowl size to accommodate the larger quantities without spilling.

Should you wish to create mini bagels, simply divide the dough into smaller portions, adjusting the boiling time to around 20 seconds per side for a faster cook time. These smaller bagels are perfect for appetizers and can be topped with unique spreads to impress guests.

Troubleshooting Common Issues

If your bagels become too tough or dense, it could be a result of over-mixing the dough or not enough boiling time. Each bagel should ideally float within the water; if they sink, give them a bit more time in the boil to create that lovely chewy crust. Conversely, if they fall apart, the dough might need some additional flour to improve its structure.

In addition, if you're not getting that golden-brown color on the exterior, your oven temperature may be slightly off. Invest in an oven thermometer to ensure accuracy, as every oven can vary significantly. Adjusting your baking time or temperature by a few minutes can make all the difference in achieving that perfect golden exterior.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt will work, but the texture may be less dense, and the protein content will be lower.

→ How should I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

→ Can I use whole wheat flour?

Yes, you can substitute whole wheat flour, but the texture may vary slightly, and you might need to adjust the yogurt amount.

→ What can I do with the dough if I'm not using it right away?

Wrap the dough tightly and refrigerate it for up to 24 hours before baking.