High-Protein Greek Yogurt Bagels (Printable View)

Soft, protein-rich Greek yogurt bagels with a flavorful everything seasoning topping, made quickly without yeast.

# What You’ll Need:

→ Bagel Dough

01 - 1 cup plain Greek yogurt, non-fat or 2%
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon fine sea salt

→ Topping

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

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
03 - Add Greek yogurt to the dry mixture and stir with a spoon or spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead gently for 1-2 minutes until smooth, adding additional flour as needed if sticky.
05 - Divide dough into 4 equal portions. Roll each portion into a rope approximately 8 inches long, then pinch ends together to form a bagel ring.
06 - Place bagels on prepared baking sheet and brush each with beaten egg using a pastry brush.
07 - Sprinkle everything bagel seasoning generously over each bagel.
08 - Bake for 22-25 minutes until golden brown and cooked through. Cool slightly before serving.

# Best Practices:

01 -
  • These bagels actually taste incredible and come together in under 40 minutes with zero fuss or special equipment.
  • The Greek yogurt sneaks in serious protein, so you're actually satisfied until lunch instead of reaching for a second snack an hour later.
  • No yeast, no boiling water, no waiting around—just mix, shape, and bake your way to something that tastes bakery-fresh.
02 -
  • Greek yogurt is non-negotiable here—regular yogurt has too much liquid and will make your bagels sad, dense, and nothing like the fluffy things you're hoping for.
  • Don't skip the egg wash or skimp on the seasoning; these two things transform plain bagels into something that feels intentional and restaurant-quality.
03 -
  • Weight your flour if you can—it's the difference between bagels that are perfectly chewy and ones that feel like dense hockey pucks.
  • Don't let the Greek yogurt sit in the bowl too long before mixing; if it's been sitting out, it might add extra liquid and throw off your dough consistency.
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