High-Protein Greek Yogurt Bagels
These Greek yogurt bagels are soft, chewy, unbelievably easy, and come together with just a few ingredients (no yeast or boiling required)! They make the perfect high-protein breakfast for busy mornings, quick lunches, or weekly meal prep.
As much as I love a classic New York bagel, I don’t always have the time to make them from scratch. I mean, you not only have to mix the dough together, but also proof, shape, boil, and bake them into the perfect bagel shape. Luckily, whenever a bagel craving hits, I just whip up a batch of these Greek yogurt bagels!
They’re softer and quicker than traditional bagels, but the flavor is surprisingly close, with a pleasant tang and chewiness that’s reminiscent of sourdough. Plus, they’re easy to make, high in protein, and only require 4 ingredients!
Why You’ll Love These Greek Yogurt Bagels
If you’ve ever wanted to make homemade bagels but felt intimidated by yeast, proofing, and long wait times, this recipe is for you. These Greek yogurt bagels are:
- Ready in under 45 minutes.
- Made with pantry staples.
- High in protein (thanks to Greek yogurt)!
- Easy to customize.
They’re crisp on the outside, soft and chewy on the inside, and surprisingly close to classic bagels—just without all the work.
Ingredients You’ll Need
You only need a handful of basic ingredients to make these bagels:
- Plain Greek yogurt. Not all Greek yogurt is made equal. For this recipe, I prefer using brand of thick, strained Greek yogurt like Fage (use full-fat or 2% for the softest texture)! If you use regular or flavored yogurt, the dough will come out too sticky or with an odd flavor.
- Bread flour or all-purpose flour. To give structure and chew—I prefer to use King Arthur bread flour for a better bagel texture, though all-purpose works just as well.
- Baking powder. To make the bagels light and fluffy without traditional yeast.
- Egg. Before baking, we’ll make a quick egg wash that’s brushed on top of the bagels for a golden brown crust.
- Toppings. Optional but recommended for extra flavor and crunch.
Recipe Variations and Topping Ideas
One of the best things about these bagels is how customizable they are! There are endless flavor variations you can make, but here are a few topping ideas to get you started:
- Everything bagel seasoning.
- Sesame seeds.
- Poppy seeds.
- Flaky salt.
- Shredded cheese.
- Cinnamon sugar or cinnamon raisin.
Bagel Troubleshooting and FAQs
Don’t get me wrong, this recipe is *very* easy, but sometimes the simplest recipes have a few pinch points. Here are some of my top tips and tricks to get perfect protein bagels every time!
- My dough is too sticky. This usually means your yogurt is too thin or was incorrectly measured. To fix this, add 1 tablespoon of flour at a time until a dough forms—it should be slightly sticky, but try not to overwork the dough.
- My bagels didn’t rise. Greek yogurt bagels won’t puff like yeast bagels, but they should still rise slightly. If not, check that your baking powder is fresh.
- They’re browned on the outside but have a doughy interior. If you aren’t using an oven thermometer, baking temperatures can vary from kitchen to kitchen. To fix this, make sure your bagels aren’t too thick when shaping or simply cook them 3–5 minutes longer.
- My bagels fell apart after baking. Be sure to let the bagels rest for at least 15 minutes before slicing—otherwise, the crumb will fall apart and be too gummy.
- They’re dry or tough. Adding too much flour or overbaking is the usual culprit. I recommend using a kitchen scale for maximum accuracy!
Serving Suggestions
These bagels are best served toasted and are the perfect breakfast or lunch option! Though they’re delicious on their own, they’re even better topped with:
- Cream cheese or flavored schmears.
- Avocado and feta.
- Jam, Nutella, or sweet spreads (this chocolate hummus is one of my favorites)!
- Peanut butter, banana, and cinnamon.
- Turkey, hummus, and cheese (for a quick sandwich).
Storage & Freezing Instructions
- At room temperature. Allow bagels to cool completely, then store in an airtight container or plastic bag for up to 2 days.
- In the freezer. For longer storage, let the bagels cool completely, then slice them in half and store in an airtight container. Freeze for up to 2 months. To serve, either defrost the bagels at room temperature or microwave for 30 seconds before toasting.
If you guys try out this recipe, be sure to tag me on Instagram at @gourmae.cafe—I love seeing your recreations!
High-Protein Greek Yogurt Bagels
Ingredients
- 2 cups (260g) bread flour can substitute with all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 ½ cups (340g) plain Greek yogurt (preferably Fage)
- 1 egg, beaten (optional)
- Toppings of choice
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and stir everything together with a rubber spatula until a shaggy, crumbly dough forms.
- Using your hands, knead the dough until smooth, around 2 minutes. It will look dry at first but should come together into a craggy, slightly tacky mass similar to biscuit dough.
- Divide the dough into 4 to 6 equal pieces and roll each into a smooth ball. Lightly flour your hands, then use your finger to poke a hole in the center of each bagel. Gently roll and stretch the dough until the center is around 1 inch in diameter and 1 inch tall. Repeat with the remaining pieces of dough, adding flour if needed.
- Arrange the bagels onto the prepared baking sheet. To make the egg wash, beat the egg with 1 tablespoon of water or milk. Brush the bagels with the egg wash and sprinkle with toppings of choice.
- Bake the bagels for around 30 minutes or until lightly golden and cooked through—they will not take on much color after baking, but this is normal. Let the bagels cool for at least 15 minutes before slicing, toasting, and serving.
