High Protein Greek Yogurt Bagels (Print Version)
Greek yogurt bagels made with just 2 ingredients. High protein, quick to make, and ready in under 30 minutes.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pillowy Bagel Dough
01 -
1 cup all-purpose flour
02 -
1 cup plain non-fat Greek yogurt
03 -
2 tsp baking powder
04 -
1/2 tsp salt
05 -
1 tsp garlic powder
→ Golden Egg Wash
06 -
1 large egg
07 -
1 tbsp water
→ Everything Bagel Crust
08 -
1 tbsp sesame seeds
09 -
1 tbsp poppy seeds
10 -
1 tsp dried minced garlic
11 -
1 tsp dried minced onion
12 -
1/2 tsp coarse sea salt
13 -
1/4 tsp red pepper flakes
→ Creamy Protein Schmear
14 -
1/2 cup plain non-fat Greek yogurt
15 -
2 tbsp fresh chives, finely chopped
16 -
1/4 tsp onion powder
17 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly spray the parchment with non-stick cooking spray. Having your oven fully preheated before baking ensures your Quick & Easy High Protein Greek Yogurt Bagels rise evenly and develop a beautiful golden crust.
02 -
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp garlic powder. Stir in 1 cup plain non-fat Greek yogurt until a shaggy dough forms. Mix until no dry flour remains — the dough will be slightly sticky and thick.
03 -
Lightly flour a clean surface and turn out the dough. Divide it into 4 equal portions. Roll each portion into a rope about 8 inches long, then connect the ends to form a ring. For the best Quick & Easy High Protein Greek Yogurt Bagels, make sure the seam is firmly pinched together so it holds during baking.
04 -
In a small bowl, whisk together 1 large egg and 1 tbsp water until fully combined. Using a pastry brush, generously coat the top and sides of each bagel with the egg wash. This golden egg wash is the secret to giving your Quick & Easy High Protein Greek Yogurt Bagels that irresistible shiny, bakery-style finish.
05 -
In a small bowl, mix together 1 tbsp sesame seeds, 1 tbsp poppy seeds, 1 tsp dried minced garlic, 1 tsp dried minced onion, 1/2 tsp coarse sea salt, and 1/4 tsp red pepper flakes. Generously sprinkle the everything bagel crust mixture over each egg-washed bagel, pressing lightly so the seeds adhere well.
06 -
Place the prepared bagels on your lined baking sheet and bake at 375°F for 22–25 minutes, until deeply golden brown and cooked through. Your Quick & Easy High Protein Greek Yogurt Bagels are done when they feel firm to the touch and the crust is beautifully set. Let them cool on the pan for 5 minutes before serving.
07 -
While the bagels cool, prepare the creamy protein schmear. In a small bowl, stir together 1/2 cup plain non-fat Greek yogurt, 2 tbsp finely chopped fresh chives, and 1/4 tsp onion powder. Season generously with salt and pepper to taste. Mix until smooth and creamy, then refrigerate until ready to serve.
08 -
Slice your Quick & Easy High Protein Greek Yogurt Bagels in half and spread a generous layer of the creamy protein schmear on each half. Serve immediately while still warm for the best texture and flavor. These bagels pair beautifully with smoked salmon, avocado, or a simple fried egg for a complete high-protein breakfast.
# Notes:
01 -
💡 Dough Too Sticky? If your dough feels overly sticky when shaping, lightly flour your hands and work surface — but avoid adding too much extra flour, as this can make the bagels dense rather than soft and pillowy.
02 -
🔄 Easy Substitutions: All-purpose flour can be swapped 1:1 with whole wheat flour for added fiber and a nuttier flavor. You can also use 2% Greek yogurt instead of non-fat for a slightly richer dough with a few extra calories.
03 -
🗄️ Storage Tips: Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze individually wrapped bagels for up to 2 months. To reheat, pop them in a 350°F oven for 5–8 minutes or toast directly from frozen.
04 -
🍽️ Serving Suggestion: Keep the creamy protein schmear stored separately in an airtight container in the refrigerator for up to 4 days. It also doubles as a delicious dip for fresh vegetables or a spread for wraps and sandwiches throughout the week.
# Tools You'll Need:
01 -
mixing bowl
02 -
baking sheet
03 -
parchment paper
04 -
pastry brush
05 -
wire cooling rack
06 -
oven
# Nutrition Facts (Per Serving):
Calories: 265 kcal
Total Fat: 5 g
Total Carbohydrate: 38 g
Protein: 18 g