High Protein Greek Yogurt Bagels

Name: High Protein Greek Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt; 1.5 cups self-rising flour; 1 egg (for egg wash); Sesame seeds (for topping, optional); Salt (to taste)

Highlighted under: Wholesome Planning

I love baking these High Protein Greek Yogurt Bagels because they are so simple yet satisfyingly delicious. With the use of Greek yogurt, not only do they pack a protein punch, but they also yield a wonderfully soft and fluffy texture. I couldn't believe how quickly they come together! Perfect for breakfast or a snack, I usually top them with cream cheese and smoked salmon, but they are versatile enough for any topping you fancy.

Created by

Portia Langford

Last updated on 2026-01-24T13:51:34.948Z

When I first tried making these bagels, I was surprised by how easy the process was. The blend of Greek yogurt with self-rising flour creates a dough that rises beautifully in the oven. I enjoy experimenting with different seasonings in the dough, such as garlic powder or herbs, to switch up the flavors.

What really makes these bagels stand out is their high protein content without sacrificing taste. They’re perfect paired with eggs for a hearty breakfast or just some peanut butter for a quick snack. I've shared this recipe with friends, and they all crave these bagels now!

Why You'll Love This Recipe
High in protein for a nutritious boost
Soft and chewy texture with a crisp exterior
Quick and easy to prepare at home

Understanding Ingredient Roles

The star ingredient in these bagels is Greek yogurt, which not only contributes to the high protein content but also provides moisture and tanginess. This yogurt also helps create a tender texture due to its acidity interacting with the flour. If you're looking for a dairy-free option, consider using a plant-based yogurt without added sugar, understanding that this may slightly alter the flavor and texture.

Self-rising flour is key for achieving the right rise and structure without the need for yeast. It's crucial to ensure that your flour is fresh to maintain its leavening power, as stale flour can lead to dense bagels. If self-rising flour is unavailable, you can make your own by combining all-purpose flour with baking powder and salt.

Baking Techniques for Perfect Bagels

When shaping the bagels, ensure that you roll them evenly to avoid uneven cooking. If the ends of your bagel aren't pinched tightly together, they might separate during baking, resulting in an irregular shape. Aim for a smooth, continuous surface to help the bagels rise uniformly.

For the egg wash, be generous but also gentle as you brush the egg over the bagels. This not only enhances the color but also contributes to a slightly crispier crust. You can use milk or a vegan alternative for a lighter wash, but keep in mind it won’t give the same shiny finish that the egg does.

Ingredients

For the Bagels

1 cup Greek yogurt
1.5 cups self-rising flour
1 egg (for egg wash)
Sesame seeds (for topping, optional)
Salt (to taste)

These ingredients come together to create delicious, high-protein bagels perfect for any meal.

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the Dough

In a mixing bowl, combine the Greek yogurt and self-rising flour until a dough forms. You may want to add a pinch of salt for flavor.

Shape the Bagels

Divide the dough into four equal portions. Roll each portion into a rope about 6 inches long and shape into a circle, pinching the ends together to form a bagel.

Egg Wash and Bake

Place the bagels on the prepared baking sheet. Beat the egg and brush it over the bagels. Optionally, sprinkle sesame seeds on top. Bake in the oven for 20 minutes or until golden brown.

Cool and Enjoy

Allow the bagels to cool on a wire rack for a few minutes before slicing and serving. Enjoy with your favorite toppings!

These bagels are best enjoyed fresh out of the oven, but you can store leftovers in an airtight container for a few days.

Pro Tips

For an even richer flavor, try adding spices or herbs to the dough before baking. You can also experiment with different toppings to suit your taste.

Serving Suggestions

These High Protein Greek Yogurt Bagels are incredibly versatile and can be enjoyed with various toppings beyond cream cheese and smoked salmon. Try them with avocado and a sprinkle of crushed red pepper for a zesty breakfast. Alternatively, layer on some fresh herbs like dill or chives for an uplifting flavor enhancement.

For a sweet twist, spread them with almond butter or Greek yogurt mixed with honey and fresh fruit. They also make an excellent base for mini sandwiches; just slice them in half and fill them with your favorites, whether it’s turkey and cheese or grilled vegetables.

Make-Ahead and Storage Tips

These bagels are best enjoyed fresh, but you can easily make a batch ahead of time. After baking, let them cool completely, and then store them in an airtight container at room temperature for up to two days. For longer storage, they freeze beautifully. Wrap each bagel in plastic wrap and place them in a resealable freezer bag; they can be frozen for up to three months.

To reheat, preheat your oven to 350°F (175°C) and bake the frozen bagels directly for about 10-15 minutes or until heated through. Alternatively, slice them in half and pop them in a toaster for a quick and easy snack.

Questions About Recipes

→ Can I freeze these bagels?

Yes, they freeze well! Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

→ Can I use plain yogurt instead of Greek yogurt?

While you can, using Greek yogurt is recommended for the best texture and protein content.

→ What if I don’t have self-rising flour?

You can make your own self-rising flour by combining 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.

→ How can I add flavor to the bagels?

Feel free to mix in herbs, garlic powder, or cheese into the dough for added flavor before shaping.