Fluffy Greek Yogurt Bagels: High-Protein & Easy (Print Version)
Whip up easy, high-protein Greek Yogurt Bagels at home! My simple recipe brings fluffy, chewy goodness to your breakfast. Quick and satisfying!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dough Essentials
01 -
2 cups (240g) All-Purpose Flour, plus more for dusting
02 -
2 tsp Baking Powder
03 -
1 tsp Salt
04 -
1 ½ cups (360g) Plain Greek Yogurt (full-fat or 2%)
→ Flavor & Texture Boosters
05 -
1 large Egg, for egg wash
06 -
1 tbsp Water, for egg wash
→ Toppings & Finishers
07 -
2 tbsp Everything Bagel Seasoning (or sesame seeds, poppy seeds, etc.)
# Instructions:
01 -
First things first, grab a big bowl. In it, whisk together your flour, baking powder, and salt. Make sure it's all nicely combined; you don't want any pockets of just baking powder in your Greek Yogurt Bagels. I usually give it a good 30-second whisk, just to be sure. This step feels simple, but it's crucial for an even rise. Sometimes I get distracted and forget the salt, and then I have to go back and re-mix everything, which is a bit of a pain!
02 -
Now, spoon in that glorious Greek yogurt. Use a sturdy spoon or a spatula to mix it into the dry ingredients. It'll look shaggy and crumbly at first, and you might think, "There's no way this is going to come together!" Keep at it. This is where the magic happens, transforming into a cohesive dough for our Greek Yogurt Bagels. I always end up with a little yogurt on my nose at this point, every single time.
03 -
Once it's mostly combined, turn the dough out onto a lightly floured surface. Knead it for about 5-8 minutes. You're aiming for a smooth, elastic dough that's not sticky. If it's too sticky, add a tiny bit more flour, a tablespoon at a time. If it's too dry, a tiny drizzle of water. This part is surprisingly meditative, and I love feeling the dough change texture under my hands for these Greek Yogurt Bagels.
04 -
Divide the dough into eight equal pieces. Roll each piece into a small ball, then flatten it slightly. Poke a hole in the center with your finger and gently stretch it out to form that classic bagel shape. Make the hole a bit larger than you think, because it'll shrink when it bakes. I once made the holes too small, and they ended up looking more like savory donuts, honestly.
05 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a small bowl, whisk together one egg with a tablespoon of water for your egg wash. This gives the Greek Yogurt Bagels that beautiful, shiny, golden-brown crust. Place your shaped bagels on the prepared baking sheet, leaving a little space between each one.
06 -
Brush each bagel generously with the egg wash, then sprinkle with your favorite toppings – I always go for Everything Bagel Seasoning! Bake for 20-25 minutes, or until they're golden brown and sound hollow when tapped. The smell filling your kitchen is just incredible; that's when you know your homemade Greek Yogurt Bagels are almost ready. Let them cool slightly before slicing and slathering with cream cheese!
# Notes:
01 -
Always use fresh baking powder; old powder means sad, dense bagels.
02 -
Store cooled bagels in an airtight container for best freshness; they dry out quickly.
03 -
For a sweeter version, try adding a teaspoon of sugar and a pinch of cinnamon to the dough.
04 -
These are fantastic toasted with cream cheese and a sprinkle of flaky sea salt.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
whisk
03 -
spatula
04 -
baking sheet
05 -
parchment paper
06 -
small bowl
07 -
pastry brush
# Nutrition Facts (Per Serving):
Calories: 220 kcal
Total Fat: 4 g
Total Carbohydrate: 35 g
Protein: 10 g