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: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup Greek yogurt; 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon honey (optional); 1 egg (for egg wash); Toppings of your choice (sesame seeds, poppy seeds, everything seasoning)

Highlighted under: Fresh Health Plates

I love starting my day with a fresh bagel, but I wanted a healthier twist. That’s when I stumbled upon the idea of using Greek yogurt in the dough. It not only adds a delightful creaminess but also amps up the protein content, making these bagels a perfect breakfast option. The beauty of this recipe is that it doesn’t require yeast, which means no rising time—just mix, shape, and bake! Whether topped with cream cheese or avocado, these bagels are a delicious choice for any meal.

Created by

Evelyn Parker

Last updated on 2026-01-24T09:31:23.275Z

When I first tried making bagels with Greek yogurt, I was amazed at how simple and rewarding the process was. The dough comes together quickly, and I’ve found that the trick to a perfect texture is not over-mixing. A gentle hand makes all the difference!

I’ve experimented with different toppings and flavors—from everything seasoning to cinnamon sugar—and each one adds its own delightful twist. My favorite is a sprinkle of poppy seeds, which create a lovely crunch. These bagels are a fun way to kickstart your day!

Why You'll Love These Bagels
High in protein for a satisfying meal
Simple and quick to make without yeast
Versatile: perfect with any topping or spread

Mastering the Dough

The key to making perfect bagels with Greek yogurt dough lies in achieving the right consistency. When mixing the ingredients, you want to form a shaggy dough without overworking it. If the dough feels too sticky, add a little bit of flour at a time; conversely, if it's too dry, a small splash of water can help bring it together. Working with Greek yogurt not only increases protein content but also adds moisture, making the dough pliable and easy to shape.

Kneading your dough briefly, about a minute, gives it a nice texture without developing gluten too much, which can lead to dense bagels. A well-kneaded dough should feel smooth and slightly tacky. If you find that your dough is too dry and cracking as you knead, that's a sign to incorporate a bit more yogurt. The balance of flour to yogurt is crucial for the soft texture of the final bagel.

Perfect Bagel Shaping

Shaping bagels might seem tricky, but it’s straightforward! After dividing your dough into eight equal pieces, rolling each piece into a smooth ball is essential for even cooking. Poking a hole in the center and gradually widening it creates that classic bagel shape. The hole may seem small at first, but it will expand during baking, so aim for a hole that's about one inch in diameter to ensure they won’t close up as they cook.

When arranging your bagels on the baking sheet, make sure to leave sufficient space between them. They will expand a bit while baking, and you want them to breathe comfortably. Using parchment paper not only provides a non-stick surface but can also help give your bagels a beautiful brown bottom. Bake your bagels until golden brown, which generally takes around 20 minutes—watch for that delightful bronzing!

Ingredients

For these protein-packed bagels, here’s what you’ll need:

Bagel Dough Ingredients

2 cups all-purpose flour
1 cup Greek yogurt
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey (optional)
1 egg (for egg wash)
Toppings of your choice (sesame seeds, poppy seeds, everything seasoning)

Feel free to experiment with different toppings or add spices to the dough!

Instructions

Follow these easy steps to make your bagels:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix Ingredients

In a large bowl, combine flour, Greek yogurt, baking powder, salt, and honey if using. Mix until a shaggy dough forms.

Knead the Dough

Lightly flour a clean surface and knead the dough gently for about 1 minute until smooth. Avoid over-kneading.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger to form a bagel shape.

Egg Wash and Top

Place the bagels on the prepared baking sheet. Beat the egg and brush it over each bagel. Sprinkle your chosen toppings on top.

Bake

Bake in the preheated oven for about 20 minutes, or until golden brown.

Let the bagels cool slightly before serving. Enjoy them fresh!

Pro Tips

For best results, use full-fat Greek yogurt for a creamier texture. You can also add herbs or spices to the dough for extra flavor.

Serving Suggestions

These protein bagels are incredibly versatile and can be topped with various spreads and ingredients. For breakfast, I love slathering mine with cream cheese and adding slices of smoked salmon or fresh tomatoes. Alternatively, a simple avocado spread with a sprinkle of salt and pepper enhances the bagel's flavor, making it a filling yet health-conscious option. For a savory twist, try layering with eggs and spinach for a breakfast sandwich that's packed with flavor and nutrients.

If you're preparing these for lunch or a snack, consider making mini sandwiches using your favorite deli meats and cheeses. Adding fresh greens like spinach or arugula not only adds crunch but also increases the nutritional value. The soft texture of the bagel pairs beautifully with creamy spreads, ensuring each bite is satisfying and delightful.

Storage and Make-Ahead Tips

If you plan to enjoy these bagels throughout the week, consider storing them in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap, then placed in a freezer-safe bag. This way, you can pull one out and reheat it in the toaster or microwave whenever a bagel craving strikes. Just make sure to slice the bagels before freezing for easy toasting later on.

Reheating your bagels can maintain their delightful texture. I prefer to slice them in half and toast them, which brings back their original fluffiness while creating a crispy exterior. If you're using a microwave, wrap them in a damp paper towel to keep them from drying out. Enjoy your protein-packed bagels fresh, and you’ll likely find yourself making them again and again!

Questions About Recipes

→ Can I use whole wheat flour?

Yes! Whole wheat flour can be used, but the texture may be denser.

→ How long do these bagels last?

They are best enjoyed fresh, but you can store them in an airtight container for up to 3 days.

→ Can I freeze the bagels?

Absolutely! Freeze them in a single layer and then transfer to an airtight bag for up to 2 months.

→ What can I use instead of egg for vegan options?

You can use a flax egg or simply brush them with a bit of plant-based milk.