Protein Bagels With Greek Yogurt Dough

Name: Protein Bagels With Greek Yogurt Dough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 bagels
Ingredients: 2 cups self-rising flour; 1 cup plain Greek yogurt; 1 egg (for egg wash); Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel spice)

Highlighted under: Wholesome Kitchen

I love making these protein-packed bagels using Greek yogurt dough! They are not only delicious but also incredibly easy to make. The yogurt provides a unique texture and a healthy dose of protein, making these bagels an excellent choice for breakfast or a snack. After trying several recipes, I found that using a 2:1 ratio of yogurt to self-rising flour yields the best results. They come out fluffy yet slightly chewy, just like a traditional bagel but without all the added carbs!

Created by

Bethan Rowcroft

Last updated on 2026-01-24T13:49:34.555Z

When I first experimented with Greek yogurt dough, I was amazed by how simple and satisfying it was. I never imagined making bagels could be so straightforward and nutritious. Using my favorite seasonings, like everything bagel spice, I found that I could customize each batch to fit my taste. For perfect bagels, I recommend boiling them briefly before baking to achieve that iconic chewy texture!

Another tip that worked wonders for me is to mix in some shredded cheese or herbs directly into the dough. This little addition adds a burst of flavor to each bite and makes the bagels even more enjoyable. Trust me; once you try these, you'll be hooked!

Why You'll Love This Recipe
High in protein and low in carbs to fuel your day
Easy to prepare, with minimal ingredients required
Chewy, satisfying texture that rivals traditional bagels

Mastering the Bagel Shape

Shaping your bagels correctly is vital for achieving that classic look and texture. After dividing the dough into 6 pieces, roll each into a rope about 10-12 inches long. When you form the bagel by looping and pinching the ends together, ensure they are well-sealed to prevent them from breaking apart during boiling. If you find the dough too sticky while shaping, lightly dust your hands and the work surface with flour to keep everything manageable.

The thickness of the rope will impact the final bagel's density. A thicker rope results in a chewier bagel, while a thinner rope creates a lighter, airier texture. Experiment with the size based on your personal preference, but aim for a diameter of about half an inch to achieve a nice balance between chewiness and softness.

Perfecting the Boil

Boiling the bagels is a crucial step that helps achieve that iconic bagel crust. When you drop the bagels into the boiling water, ensure that they are not overcrowded; working in batches allows for even cooking. Boil each bagel for 1-2 minutes per side, and watch for a slight puffing and a glossy surface to indicate they're ready to be removed. If the bagels seem to stick, give them a gentle stir in the water to keep them moving as they cook.

To enhance flavor and texture, consider adding a tablespoon of malt syrup or honey to the boiling water. This addition not only contributes to the color and crunch of the crust but also brings a subtle sweetness that complements the savory toppings you may choose.

Flavor Combinations and Variations

The beauty of these protein bagels lies in their versatility. While sesame seeds and poppy seeds are traditional choices, you can also experiment with different toppings like shredded cheese, garlic powder, or dried herbs to elevate the flavor. For a sweet twist, try sprinkling cinnamon and sugar before baking, or mix in chopped dried fruits or nuts into the dough for an added surprise.

If you're looking for dietary swaps, Greek yogurt can be substituted with a plant-based yogurt for a dairy-free option, but be cautious as the texture may vary. For those sensitive to gluten, gluten-free self-rising flour can replace regular flour. Keep in mind that these adjustments may affect the final rise and chewiness, so some experimentation might be necessary.

Ingredients

Gather your ingredients for these delightful bagels!

For the Bagels

2 cups self-rising flour
1 cup plain Greek yogurt
1 egg (for egg wash)
Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel spice)

Make sure to have your toppings ready for a flavorful finish!

Instructions

Follow these easy steps to create your bagels.

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix the Dough

In a large bowl, combine the self-rising flour and Greek yogurt. Mix until a dough forms and knead for a minute.

Shape the Bagels

Divide the dough into 6 equal pieces. Roll each piece into a rope and shape into a bagel, pinching the ends together to seal.

Boil the Bagels

Bring a large pot of water to a boil. Gently lower the bagels into the boiling water one by one. Boil for about 1-2 minutes on each side.

Prepare for Baking

Remove the bagels from the water, let them drain briefly, and place them on the lined baking sheet. Brush the bagels with beaten egg and sprinkle your preferred toppings.

Bake

Bake in the preheated oven for 20 minutes or until golden brown. Let cool slightly before serving.

Enjoy your warm, homemade protein bagels!

Pro Tips

For extra flavor, consider adding some garlic powder or onion powder into the dough. You can also experiment by topping the bagels with different spices or cheese for variety.

Make-Ahead and Storage Tips

These protein bagels can be made ahead of time and stored for later enjoyment. Once fully cooled, place the bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels individually wrapped in plastic wrap and then placed in a zip-top bag. This way, you can easily grab one whenever you need a quick breakfast or snack.

When ready to eat, you can reheat the frozen bagels directly in the toaster, or for a softer texture, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help restore some of that lovely chewiness you get from freshly baked bagels.

Troubleshooting Common Issues

If your bagels turn out too dense, it might be due to overworking the dough. Ensure to knead just until combined and then shape your bagels gently. The boiling step is also vital for creating a light texture, so don’t skip or rush it! If the bagels lack flavor, a little extra salt or more pronounced toppings can enhance the taste significantly.

Another common issue is toppings sliding off after baking. To help toppings stick better, make sure to brush the bagels generously with the egg wash, allowing the toppings to adhere nicely. If you decide to use wet toppings, like cheese, apply them right before the baking step to avoid burning.

Questions About Recipes

→ Can I use non-fat Greek yogurt?

Yes, non-fat Greek yogurt will work perfectly in this recipe but may yield a slightly different texture.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can I make these without gluten?

You can substitute gluten-free flour, but the texture might vary. Ensure it's a gluten-free self-rising flour.

→ Is this recipe suitable for meal prep?

Absolutely! These bagels can be made in advance and stored for quick breakfasts or snacks throughout the week.