High-Protein Greek Yogurt Bagels (Printer-Friendly)

Soft, chewy bagels made with Greek yogurt and topped with savory everything seasoning.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 cup plain nonfat Greek yogurt
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt

→ Topping

05 - 1 large egg, beaten
06 - 2 tablespoons everything bagel seasoning

# How To Make It:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and stir until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal portions. Roll each piece into a 7 to 8 inch rope, then connect the ends and pinch to seal into a bagel shape.
06 - Place formed bagels on the prepared baking sheet with even spacing.
07 - Brush each bagel generously with beaten egg, then sprinkle everything bagel seasoning over the top.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Allow bagels to cool slightly before serving.

# Expert Suggestions:

01 -
  • They're genuinely fluffy and chewy without any yeast drama or overnight proofing—seriously, start to finish in under an hour.
  • Ten grams of protein per bagel means you can actually stay full until lunch instead of hunting for snacks by mid-morning.
  • Everything seasoning makes them taste indulgent and restaurant-quality, but you made them in your own kitchen for a fraction of the cost.
02 -
  • These bagels are tender and won't spring back like traditional bagels, so don't knead them aggressively or they'll get tough—treat them more like scones than bread.
  • The everything seasoning needs to go on while the egg wash is still wet, or it'll just slide off; I learned this the hard way when my first batch had seasoning mostly on the baking sheet.
03 -
  • If your dough feels too wet to work with, add just a tiny sprinkle of flour—a little goes a long way, and overly dry bagels are worse than slightly sticky ones.
  • Make extra seasoning to have on hand; I keep a jar of homemade everything blend and use it on eggs, avocado toast, and roasted vegetables throughout the week.
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