Greek Yogurt Bagels

These Greek Yogurt Bagels are easy to make with 5 simple ingredients including all-purpose flour and Greek yogurt. No yeast, no boiling and bagels come out fluffy, delicious, and packed with 11 grams of protein.

You might also enjoy my almond flour Greek yogurt bagels, Greek yogurt bread and Greek yogurt biscuits.

After making cottage cheese bagels, I am a firm believer in Greek yogurt bagels! At first, I thought high protein bagels don’t make sense as they still have lots of carbs, but they turned out so good and Greek yogurt adds more protein.

I served them with cottage cheese egg salad for my lunch but they’re also good with cottage cheese chicken salad or Greek yogurt chicken salad, adds even more protein!

Ingredients for Greek Yogurt Bagels

• Flour: I tried both regular and gluten free flours. Sometimes I like to use same amount of self-rising flour, then omit baking powder and salt since it already contains leavening agents. I believe you can use about 3/4 cup plus 2 tablespoons (more for dusting) of whole wheat flour.
• 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. Don’t use regular yogurt as the added moisture will make the batter too wet. You can use dairy-free yogurt as long as it’s thick Greek yogurt.
• Baking essentials: Baking powder and salt are key to making flavorful, light, fluffy bagels that rise beautifully.
• Egg: We whisk 1 egg to create an egg wash, giving the bagels a golden-brown hue and help toppings stick. You can omit it an brush with water or melted butter.
• Toppings (optional): Sprinkle your bagels 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 protein 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.

1. Make the dough: In a large bowl, mix together the flour, baking powder, and salt. Then add Greek yogurt 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.
2. Knead and let rest: Knead it about 20 times, the dough should be not sticky but not dry. If it’s too wet, add a bit more flour and knead. Cover the bowl with a clean towel and let it rest for 10 minutes.
3. Shape the bagels: Move the dough onto a floured counter, shape into a log and cut into 4 even pieces. Roll each piece into a long rope, then form into a bagel shape, making sure to pinch the ends together. Place it on prepared baking sheet and repeat with the rest of the dough. Brush with egg wash and add toppings or leave plain.
4. Bake: Bake bagels for about 25 minutes or until they are beautifully browned and puffed up. Once out of the oven, let them rest for 15 minutes (don’t skip!).

Toppings Ideas

I went with everything bagel seasoning because, well, it’s in the name and I love it! In my opinion, it makes it taste like a true bagel.

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.

More High Protein Recipes to Try

• Baked yogurt
• Greek yogurt pizza crust
• Greek yogurt cake
• Blueberry Greek yogurt scones
• Greek yogurt donuts