Protein Bagels Greek Yogurt (Printable Version)

Soft, chewy bagels packed with protein and topped with classic savory seasoning for a healthy snack.

# Needed Ingredients:

→ Dough

01 - 1 cup plain nonfat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 cup white whole wheat flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon fine sea salt

→ Topping

06 - 1 large egg
07 - 2 tablespoons everything bagel seasoning

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together both flours, baking powder, and salt until well blended.
03 - Add Greek yogurt to the flour 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 cohesive.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch rope, then connect the ends and pinch to seal, forming a bagel shape.
06 - Place shaped bagels on the prepared baking sheet.
07 - Beat the egg and brush over the top of each bagel. Sprinkle generously with everything bagel seasoning.
08 - Bake for 22 to 25 minutes until golden brown and cooked through.
09 - Transfer bagels to a cooling rack and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • High in protein with 11 grams per bagel, thanks to Greek yogurt
  • No boiling required—just mix, shape, and bake
  • Ready in 40 minutes from start to finish
  • Uses wholesome ingredients like whole wheat flour and nonfat Greek yogurt
  • Topped with classic everything bagel seasoning for authentic flavor
  • Perfect for meal prep and healthy breakfast routines
02 -
  • Use room temperature Greek yogurt for easier mixing and smoother dough
  • Don't over-knead the dough—just 2-3 minutes is enough to bring it together
  • Make the bagel holes slightly larger than you think; they'll shrink as they bake
  • For extra protein, serve with a side of hard-boiled eggs or Greek yogurt
  • Double the batch and freeze extras for quick breakfasts throughout the week
  • Check the bagels at 22 minutes to avoid over-browning
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