If you’re tired of protein-packed foods that taste like compromises, these protein bagels with Greek yogurt are about to change your routine for good.
This is the kind of recipe you need when you want a real, satisfying bagel that actually fuels your day—perfect for busy mornings, post-workout meals, or make-ahead breakfasts that don’t feel boring.
The magic lies in one smart ingredient swap that boosts protein without sacrificing texture, giving you confidence, energy, and the simple joy of homemade baking without stress.
The experience is exactly what you want from a proper bagel. The outside bakes up lightly golden with a subtle crunch, while the inside stays soft, chewy, and tender.
You’ll taste a gentle tang from the Greek yogurt balanced with warm, toasty notes from the seasoning on top. Each bite delivers that classic bagel chew paired with a moist crumb that feels rich but not heavy.
The Greek yogurt and flour work together as the star ingredients, creating structure, flavor, and protein without complicated steps.
These bagels come together quickly and don’t require yeast or long rising times. You can enjoy them fresh from the oven, toasted with cream cheese, or turned into a high-protein breakfast sandwich.
With minimal effort and simple pantry ingredients, this recipe will become your reliable, go-to bagel solution—one you’ll come back to again and again.
Table of Contents
Protein Bagels With Greek Yogurt Recipe
Ingredients
- 1 cup plain full-fat Greek yogurt, thick and strained
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon water
- 2 tablespoons everything-style seasoning or sesame seeds (optional)
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly dust the parchment with flour to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the Greek yogurt to the dry ingredients. Using a fork at first, then your hands, mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If needed, sprinkle in small amounts of flour while kneading.
- Divide the dough into 4 equal pieces. Roll each piece into a smooth ball, then gently poke a hole through the center with your thumb. Stretch the hole slightly to form a bagel shape, as it will shrink during baking.
- Place the shaped bagels onto the prepared baking sheet, spacing them a few inches apart.
- In a small bowl, whisk together the egg and water. Brush the egg wash evenly over each bagel, making sure to cover the sides as well as the tops.
- Sprinkle the seasoning evenly over the bagels, gently pressing it in so it adheres.
- Bake for 22–25 minutes, rotating the pan halfway through, until the bagels are puffed, golden brown, and firm to the touch.
- Remove from the oven and allow the bagels to cool for at least 10 minutes before slicing, which helps set the interior crumb.
What Makes Protein Bagels With Greek Yogurt High In Protein?
Protein bagels with Greek yogurt are higher in protein because Greek yogurt is naturally strained to remove excess liquid, which concentrates its protein.
When you mix it into the dough, you’re replacing part of the usual liquid and fat with something that adds structure and nutrition at the same time.
This means you get a bagel that feels filling and satisfying without needing protein powder or complicated ingredients.
You’re essentially turning a classic comfort food into something that keeps you full for longer.
Do Protein Bagels With Greek Yogurt Taste Like Regular Bagels?
Yes, they taste very close to classic bagels, especially when baked correctly. You still get a chewy inside and a lightly crisp outside. The Greek yogurt adds a mild tang, but it’s subtle and blends into the dough once baked.
If you add toppings like sesame seeds or everything seasoning, the flavor feels even more familiar. Most people can’t tell these are made differently unless you tell them.
Can You Make Protein Bagels With Greek Yogurt Without Yeast?
Yes, this recipe is designed to work without yeast. Instead of yeast and long rising times, baking powder gives the bagels their lift. This makes the recipe faster and much easier, especially if you don’t bake often. You still get a soft, chewy texture, just without waiting hours for dough to rise.
What Type Of Greek Yogurt Works Best For Protein Bagels?
Thick, plain Greek yogurt works best for protein bagels with Greek yogurt. The thicker it is, the better your dough will hold together. Before you start, keep these points in mind:
- Fat content: full-fat or low-fat both work, but full-fat gives a softer texture.
- Plain only: flavored yogurt adds sugar and moisture that can ruin the dough.
- Thickness: if your yogurt looks watery, strain it for a few minutes before using.
Why Is My Protein Bagel Dough Sticky Or Dry?
The texture of the dough depends on how much moisture your yogurt has and how you measure flour. Dough issues are very common and easy to fix. Here’s how you can adjust:
- Too sticky: add flour one tablespoon at a time while kneading until it feels soft but not wet.
- Too dry: add a small spoon of yogurt or water and knead again.
- Right texture: it should feel smooth, slightly tacky, and easy to shape without sticking to your hands.
How Do You Shape Protein Bagels With Greek Yogurt Properly?
Shaping is simple, but small details matter. Roll the dough into smooth balls first, then poke a hole in the center and gently stretch it. The hole should look a little bigger than you want because it shrinks while baking. Don’t make them too thin, or they’ll bake up more like rolls instead of bagels.
How Should You Store Protein Bagels With Greek Yogurt?
Protein bagels with Greek yogurt store well if you keep them sealed from air. Once they cool completely, place them in an airtight container. For short-term storage:
- Room temperature: keep them in a sealed container for up to 2 days.
- Refrigerator: store for up to 5 days to keep them fresh longer.
Always toast refrigerated bagels before eating for the best texture.
Can You Freeze Protein Bagels With Greek Yogurt?
Yes, freezing works very well and is great for meal prep. Freezing keeps the texture and flavor intact. Follow these steps for best results:
- Cool completely: never freeze warm bagels.
- Slice first: this makes reheating easier.
- Wrap well: use plastic wrap or freezer-safe bags.
- Freezer storage: they keep well for up to 2 months.
To reheat, toast straight from frozen or let them thaw for a few minutes first.
How Do You Reheat Protein Bagels With Greek Yogurt?
The best way to reheat these bagels is by toasting. Toasting brings back the chewy inside and lightly crisp outside. You can also warm them in the oven at a low temperature if you’re reheating several at once. Microwaving is not recommended because it can make them rubbery.
Can You Customize Protein Bagels With Greek Yogurt?
Yes, this recipe is very flexible and easy to adjust. Once you’re comfortable with the base dough, you can change flavors. Here are a few simple ideas:
- Savory toppings: sesame seeds, poppy seeds, onion flakes.
- Sweet option: add a small spoon of honey to the dough and top with cinnamon.
- Stuffed bagels: add cheese or cooked fillings before shaping.
Protein Bagels With Greek Yogurt
Ingredients
- 1 cup plain full-fat Greek yogurt thick and strained
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon water
- 2 tablespoons everything-style seasoning or sesame seeds optional
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly dust the parchment with flour to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the Greek yogurt to the dry ingredients. Using a fork at first, then your hands, mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If needed, sprinkle in small amounts of flour while kneading.
- Divide the dough into 4 equal pieces. Roll each piece into a smooth ball, then gently poke a hole through the center with your thumb. Stretch the hole slightly to form a bagel shape, as it will shrink during baking.
- Place the shaped bagels onto the prepared baking sheet, spacing them a few inches apart.
- In a small bowl, whisk together the egg and water. Brush the egg wash evenly over each bagel, making sure to cover the sides as well as the tops.
- Sprinkle the seasoning evenly over the bagels, gently pressing it in so it adheres.
- Bake for 22–25 minutes, rotating the pan halfway through, until the bagels are puffed, golden brown, and firm to the touch.
- Remove from the oven and allow the bagels to cool for at least 10 minutes before slicing, which helps set the interior crumb.
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