Greek Yogurt Bagels

These Greek Yogurt Bagels are easy to make with 5 simple ingredients, no yeast, and no boiling! They’re fluffy, delicious, and packed with 14 grams of protein.

For low carb and gluten-free version, try my almond flour Greek yogurt bagels!

After making cottage cheese bagels, I am a firm believer in high protein bagels! At first, I thought Greek yogurt bagels still have lots of carbs but they’re also protein-rich and turned out so good.

I served them with cottage cheese egg salad (recipe coming soon), but they’re also good with healthy tuna salad or healthy chicken salad. Perfect for lunch!

Why You’ll Love This Recipe

• High in protein: While with 56 grams of carbs, there are also 14 grams of protein in these bagels. Making it a great pick for a healthy breakfast or snack.
• Can be gluten-free: I tested bagels with all-purpose flour and gluten-free flour and both of them came out great.
• Easy: You can bake them in the oven or air fryer, and there’s no yeast, fancy equipment, or boiling required.
• Taste “normal”: These protein bagels are soft and fluffy in texture with a hint of sourdough-like flavor from the Greek yogurt.

Ingredients for Greek Yogurt Bagels

All you need is 5 simple ingredients and your favorite bagel topping to make these Greek yogurt bagels.

• Flour: I tried both regular and gluten free flour. I believe whole wheat flour would also be a good option.
• Greek yogurt: I used 2% Oikos Greek yogurt, but feel free to use 0% or any fat percentage, as long as it’s Greek yogurt.
• Baking essentials: Baking powder and salt are key to making flavorful, light, fluffy bagels that rise beautifully. If you’re using self-rising flour, you can skip both.
• Egg: We whisk one egg to create an egg wash, giving the bagels a golden-brown hue and help toppings stick.
• Toppings (optional): Sprinkle your Greek yogurt bagel with everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds. See below for more ideas.

How to Make Greek Yogurt Bagels

Here’s a brief overview how to make homemade bagels with Greek yogurt. I baked mine in the oven, but you can use your air fryer too!

You can find the full recipe card below.

First, preheat your oven to 375 F, then line a large baking sheet with parchment paper.

• Make self-rising flour: In a large bowl, mix together the flour, baking powder, and salt until everything’s well combined.
• Make the dough: Add Greek yogurt to the flour mixture and stir with a spatula until it’s mixed in, then switch to mixing with your hands until you get a nice ball of dough. Knead it about 20 times. The dough should be not sticky but not dry. Cover the bowl with a clean towel and let it rest for 10 minutes.
• Form the bagels: Move the dough onto a floured counter. Shape it into a log and cut it into 4 even pieces. Roll each piece into a long rope, then form it into a bagel shape, making sure to pinch the ends together. Place it on your prepared baking sheet and repeat with the rest of the dough.
• Make an egg wash: Break the egg into a small bowl and whisk it. Then, brush the bagels with the egg wash and sprinkle with your choice of topping or simply leave them plain.
• Bake: Bake bagels for about 25 minutes or until golden brown and puffy. Once out of the oven, let them rest for 15 minutes (don’t skip!).

Tips for Best Results

Here are my top tips for the best Greek yogurt bagel recipe.

• Don’t use regular yogurt: The added moisture from regular yogurt will make the batter too wet, sticky, and difficult to handle.
• Shaping wheat flour bagels: They rise up quite a bit, so make the logs longer and the holes larger.
• Shaping gluten-free bagels: Since gluten free flour doesn’t contain gluten, the dough won’t stretch or rise as much. So, make the logs shorter and the holes in the middle smaller. It also helps to shape the bagels into bagel form directly on a baking sheet.
• Leave room in-between: Greek yogurt bagels expand as they bake so make sure you leave room between each bagel when placing them on the baking sheet.
• If your dough is too sticky: This can happen because different brands of Greek yogurt can have different levels of whey. Slowly add a bit of flour until it reaches the right consistency, you want it barely sticking to your hands.
• If using self-rising flour: Omit salt and baking powder since self-rising flour already contains leavening agents.
• Don’t skip resting: Give both the dough and the baked bagels some time to rest. Let the dough sit for 10 minutes so it can relax, rise, and create fluffy bagels. And resist the urge to cut into the freshly baked bagels, doing so can make them lose their shape.

Toppings Ideas

I went with everything bagel seasoning because, well, it’s in the name and I love it! But feel free to get creative with toppings or keep it simple and enjoy them plain.

Here are a few ideas to get you started:

• Everything bagel seasoning
• Onion flakes or garlic flakes
• Sesame seeds
• Poppy seeds
• Chia seeds
• Sunflower seeds or pumpkin seeds
• Sea salt
• Cinnamon and sugar
• Chopped nuts such as almonds or walnuts
• Cheese and dried herbs. Grate your favorite cheese on top with basil, thyme, or oregano.

How to Store and Freeze

Store: Once your bagels have cooled, place them into an airtight container and store in a cool, dark spot for 3-4 days. You’ll have breakfast ready to roll for most of the week!

Freeze: For longer storage, toss them in a resealable Ziploc bag, let as much air out as possible, and store in the freezer for up to 3 months.

Let them thaw on the counter for a few hours, or give them a quick zap in the microwave or toaster.

FAQs

More High Protein Recipes to Try

• Greek yogurt bread
• Cottage cheese pizza crust
• Greek yogurt pizza crust