High Protein Greek Yogurt Bagels Soft & Homemade Bagels
Bagels are a beloved breakfast staple, but traditional recipes can be high in carbs and low in protein. High Protein Greek Yogurt Bagels offer a delicious, nutrient-packed alternative that’s perfect for busy mornings, post-workout meals, or a satisfying snack. These bagels combine the chewiness you expect from a traditional bagel with the added benefits of Greek yogurt, which boosts protein content and adds a subtle tangy flavor.
Making homemade bagels might seem intimidating, but this recipe is simple, quick, and approachable for bakers of all levels. The dough is soft, easy to shape, and doesn’t require hours of rising time thanks to the protein-packed Greek yogurt. These bagels are versatile, filling, and pair beautifully with both sweet and savory toppings. Whether you spread them with nut butter, cream cheese, or avocado, High Protein Greek Yogurt Bagels are a wholesome way to start the day while keeping your energy levels high.
Ingredients Needed
| Ingredient | Amount | Calories |
|---|---|---|
| Self-rising flour | 2 cups | 910 |
| Greek yogurt (plain, full-fat) | 1 cup | 130 |
| Egg (for egg wash) | 1 | 70 |
| Sesame seeds / poppy seeds (optional) | 1–2 tbsp | 50 |
| Salt | ¼ tsp | 0 |
Step-by-Step Cooking Instructions
- Preheat the oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. - Combine dough ingredients
In a large bowl, mix self-rising flour and Greek yogurt until a soft, slightly sticky dough forms. - Knead the dough
Lightly flour a surface and knead the dough for 2–3 minutes until smooth. - Divide and shape
Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape. - Prepare the egg wash
Beat the egg and brush lightly over the top of each bagel. Sprinkle with sesame seeds or poppy seeds if desired. - Bake the bagels
Place bagels on the prepared baking sheet and bake for 20–25 minutes until golden brown. - Cool and enjoy
Let bagels cool on a wire rack for 5–10 minutes before slicing and serving.
Tips for Customizing the Recipe
- Make them extra protein-packed: Add 2–3 tablespoons of protein powder to the dough.
- Flavor variations: Mix in cinnamon and a little honey for sweet bagels, or garlic powder and herbs for savory options.
- Toppings: Add everything bagel seasoning, coarse salt, or sunflower seeds before baking.
- Texture: For a chewier texture, brush bagels with water and lightly boil them for 30–60 seconds before baking.
- Gluten-free option: Use a 1:1 gluten-free self-rising flour blend.
Nutritional Information (Approx. per bagel)
| Nutrient | Amount |
|---|---|
| Calories | ~193 |
| Protein | 10–12 g |
| Carbohydrates | 28–30 g |
| Fat | 3–4 g |
| Fiber | 1–2 g |
| Sugar | 2–3 g |
Serving Suggestions
- Spread with cream cheese and smoked salmon for a protein-rich breakfast.
- Top with avocado and poached eggs for a filling brunch.
- Use for sandwiches with turkey, spinach, and hummus.
- Toast and spread with peanut or almond butter for a quick snack.
- Freeze leftovers and reheat in a toaster or oven for on-the-go meals.
High Protein Greek Yogurt Bagels
6 bagels
servings10
minutes20
minutes193
kcalIngredients
2 cups self-rising flour
1 cup Greek yogurt (plain, full-fat)
1 egg (for egg wash)
1–2 tbsp sesame seeds or poppy seeds (optional)
¼ tsp salt
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix self-rising flour and Greek yogurt until a soft dough forms.
- Lightly flour a surface and knead dough for 2–3 minutes until smooth.
- Divide dough into 6 portions, roll into balls, and poke a hole in the center to shape into bagels.
- Beat the egg and brush over each bagel. Sprinkle seeds if desired.
- Bake for 20–25 minutes until golden brown.
- Cool on a wire rack for 5–10 minutes before slicing and serving.
Recipe Video
Notes
- Use full-fat Greek yogurt for the best texture and flavor, but low-fat or non-fat yogurt works in a pinch.
Lightly flour your surface when kneading to prevent sticking, but avoid adding too much flour to keep bagels soft.
FAQs
1. Can I use low-fat or non-fat Greek yogurt?
Yes! You can use low-fat or non-fat Greek yogurt, but the bagels may be slightly less rich and chewy. Full-fat yogurt gives the best texture and flavor.
2. Can I make these bagels gluten-free?
Absolutely. Use a 1:1 gluten-free self-rising flour blend. Texture may vary slightly, but they still taste delicious.
3. How can I make these bagels even higher in protein?
Add 2–3 tablespoons of protein powder to the dough, or top with seeds like chia or hemp for an extra protein boost.
4. Can I store bagels for later?
Yes. Store in an airtight container at room temperature for 2–3 days, or freeze baked bagels for up to 2 months.
5. Can I boil the bagels before baking?
Yes! For a traditional chewy texture, boil each bagel for 30–60 seconds in water before baking.
Conclusion
High Protein Greek Yogurt Bagels are a simple, healthy, and satisfying alternative to traditional bagels. Their soft texture, subtle tang, and protein content make them a perfect choice for anyone looking to start their day with a nutritious and filling meal. Easy to prepare and highly versatile, these bagels work for breakfast, brunch, or even as a snack. Once you try them, they’ll become a regular in your meal rotation—quick, wholesome, and absolutely delicious.
