Greek Yogurt Protein Bagels
Our Greek Yogurt Protein Bagels are soft and chewy on the inside, lightly golden on the outside, and come together with no yeast, no boiling, and very little prep work.
Whether you’re meal prepping breakfast for the week, making healthier sandwiches for lunch, or simply craving a fresh bagel without all the fuss, this easy recipe delivers bakery-style results every time. Plus, they’re endlessly customizable with your favorite seasonings and toppings.
If you love easy bread recipes like this one, be sure to try our mock sourdough bread, easy sourdough bread, or any of these homemade bread recipes.
Table of contents
Why You’ll Love This Recipe
- Made with only a few pantry staples.
- No yeast and no waiting for dough to rise.
- Higher in protein thanks to Greek yogurt.
- Ready in under 45 minutes.
- Perfect for breakfast, lunch, snacks, or meal prep.
- Easy to customize with your favorite toppings.
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Self-Rising Flour: The foundation of the bagels. It provides the structure and already contains the leavening needed to help them rise.
- Greek Yogurt: The secret ingredient that keeps these bagels soft, tender, and packed with protein. It also adds a slight tang that gives them classic bagel flavor.
Variations
- Cheesy Bagels: Sprinkle with shredded cheddar, Asiago, or Parmesan cheese before baking.
- Plain: Bake the bagels without the everything seasoning.
- Herb Bagels: Mix dried herbs into the dough before baking.
- Add Sweetness: Add cinnamon and a little coarse sugar for a sweeter breakfast bagel.
- Breakfast Sliders: Slice them in half and use them for hearty breakfast sliders.
How to Make Greek Yogurt Protein Bagels
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the flour and yogurt with a spoon until it begins to come together. Then, work the dough with your hands to form a ball.
- Knead on a floured surface until smooth and slightly tacky.
- Divide the dough into 4 equal portions and roll each into a rope. Then, pinch the ends of each rope together to make bagels.
- Arrange the bagels on a prepared baking sheet and brush them with egg wash. Then, sprinkle with everything seasoning.
- Bake until golden brown. Then, transfer to a wire rack to cool for a few minutes before slicing.
- Serve toasted or warm with your favorite spreads!
Expert Tips
- Don’t overwork the dough or the bagels can become dense.
- If the dough feels too sticky, lightly dust your work surface with additional flour.
- Pinch the ends together well so they don’t separate while baking.
- Use parchment paper for easy cleanup.
- Allow the bagels to cool slightly before slicing for the best texture.
Greek Yogurt Protein Bagels FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Greek yogurt protein bagels are homemade bagels made with Greek yogurt, flour, and other simple ingredients to create a higher-protein alternative to traditional bagels. Many recipes also include protein powder for an extra protein boost.
Plain Greek yogurt is the most common choice because it’s thick and provides the right consistency for the dough. Full-fat, low-fat, and nonfat Greek yogurt all work, although thicker yogurt generally produces the best texture.
Yes! Greek yogurt adds significantly more protein than traditional bagel recipes. The exact protein content will vary depending on the type of yogurt you use and whether you add additional protein-rich toppings or fillings.
Protein bagel dough should be tacky after kneading, not sticky. Greek yogurt brands vary in thickness. If your dough feels too sticky to handle, simply knead in a little extra flour, one tablespoon at a time, until it’s soft and manageable.
Overworking the dough or adding too much flour can make the bagels dense. Mix and knead just until the dough comes together for the softest texture.
Store the bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Absolutely. Allow the bagels to cool completely, then wrap each one individually and freeze for up to 3 months. Toast directly from frozen or thaw overnight in the refrigerator.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Greek Yogurt Protein Bagels
Equipment
- large mixing bowl
- Measuring cups
- Measuring spoons
- Wooden spoon
- Clean work surface
- baking sheet
- Silicone baking mat (recommended) or parchment paper
- small bowl
- Whisk
- Pastry brush
- Wire cooling rack
Ingredients
- 1 cup self-rising flour
- 1 cup plain Greek yogurt full-fat or non-fat
- 1 large egg
- 1 tablespoon water
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Coarse salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper, or lightly coat it with non-stick cooking spray.
- In a large mixing bowl, combine the self-rising flour and Greek yogurt. Stir with a spoon until the mixture begins to come together, then use your hands to mix until a dough forms.
- Transfer the dough to a lightly floured surface. Knead for 2 to 3 minutes until smooth but still slightly tacky.
- Divide the dough into 4 equal portions.
- Roll each portion into a rope about 10 inches long. Form each rope into a circle, pinching the ends together firmly to create a bagel shape.
- Arrange the bagels on the prepared baking sheet.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops and sides of each bagel with the egg wash.
- Sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, or leave them plain.
- Bake for 25 minutes, or until the bagels are puffed and golden brown.
- Remove from the oven and cool on a wire rack for 10 minutes before slicing.
- Serve warm or toasted with cream cheese, butter, jam, or your favorite spread.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
