Protein Bagel Recipe Made with Greek Yogurt & Simple Ingredients

Name: Protein Bagel Recipe Made with Greek Yogurt & Simple Ingredients
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Healthy Baking
Ingredients: 1 cup plain Greek yogurt (full-fat or 0%); 1 cup self-rising flour (or homemade substitute); 1 egg, beaten (for egg wash); Optional: everything bagel seasoning, sesame seeds, or cinnamon sugar

Introduction

There’s something comforting about the chew of a freshly baked bagel—but when you’re focusing on high-protein meals, most traditional bagels don’t make the cut. Enter: Protein Bagels made with Greek Yogurt. These satisfyingly dense, golden bagels pack a protein punch while keeping ingredients minimal and wholesome.

This recipe is a favorite among fitness enthusiasts and busy families alike. No yeast, no proofing, no stand mixer—just a few pantry staples and a tub of Greek yogurt. The end result is a chewy, golden-brown bagel that’s light on carbs but full on flavor.

Whether you’re aiming to build muscle, cut processed carbs, or just love a nourishing breakfast, these homemade protein bagels are a game-changer.

Ingredients Overview

Here’s a closer look at the simple but strategic ingredients that make these protein bagels both delicious and nutritious:

Plain Greek Yogurt: The star ingredient. Rich in protein and probiotics, Greek yogurt acts as the binder and provides the bulk of the protein content. Use full-fat for a richer texture or 0% fat for a leaner option. Avoid regular yogurt—it’s too thin and won’t hold the dough.
Self-Rising Flour: This flour already contains baking powder and salt, which gives the dough lift without needing yeast. You can make your own by mixing 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt. Whole wheat flour can be used, but the texture will be denser.
Egg (for egg wash): Brushing the tops with a beaten egg gives the bagels that shiny, golden crust you’d expect from a bakery-style bagel.
Optional Toppings:
- Everything bagel seasoning: A classic blend of sesame, poppy, onion, garlic, and salt.
- Sesame seeds or poppy seeds for a traditional touch.
- Cinnamon sugar for a sweet twist—just mix a little coconut sugar with cinnamon.

Optional Add-Ins & Swaps

Protein Powder: Want to amp up the macros even more? Add 1–2 tablespoons of unflavored or vanilla whey protein. Reduce the flour slightly to keep the dough balanced.
Dairy-Free Alternative: Use a thick, plant-based Greek-style yogurt (like almond or coconut) for a vegan option. Results may vary slightly in chewiness.
Gluten-Free: Use a 1:1 gluten-free baking flour blend that includes xanthan gum for best texture. You may need to adjust moisture slightly.

Step-by-Step Instructions

These protein bagels come together in less than 30 minutes. Here’s how to make them soft, chewy, and satisfying:

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray or oil to prevent sticking.

2. Make the Dough

In a medium mixing bowl, combine:

1 cup plain Greek yogurt
1 cup self-rising flour

Use a spatula to mix until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 1–2 minutes, just until the dough becomes smooth and cohesive. Avoid overworking—it can make the bagels tough.

Tip: If the dough is too sticky, sprinkle a bit more flour. If it’s too dry, add a teaspoon more yogurt.

3. Shape the Bagels

Divide the dough into 4 equal portions. Roll each into a rope (about 6–8 inches long) and pinch the ends together to form a ring.

You can also shape them into balls and use your finger to poke a hole in the center, gently stretching to widen the hole.

4. Egg Wash & Toppings

Place the bagels on the prepared baking sheet. Brush each with a beaten egg to give a shiny, golden crust. Sprinkle with desired toppings.

Tip: Press the seasoning in gently so it sticks while baking.

5. Bake

Bake in the preheated oven for 22–25 minutes, or until puffed and golden. If you like a crispier crust, broil them for the last 1–2 minutes—just keep a close eye.

6. Cool Slightly

Let the bagels cool for 10 minutes before slicing. This helps them set and prevents gummy texture.

Tips, Variations & Substitutions

Don’t skip the kneading: It’s quick but essential for binding the flour and yogurt together properly. Just a minute or two makes all the difference.
Make it sweet: Add a pinch of cinnamon and sweetener to the dough for a breakfast-style bagel. Top with cinnamon sugar before baking.
Mini Bagels: Divide the dough into 6 or 8 small bagels for a snack-sized option. Adjust bake time to 15–18 minutes.
Vegan Variation: Use a plant-based yogurt and skip the egg wash. Instead, brush with almond milk and bake as usual.
Freeze-Friendly: These bagels freeze well. Slice and store in an airtight bag. Toast directly from frozen for quick breakfasts.

Serving Ideas & Occasions

These protein bagels are endlessly versatile and fit into almost any meal:

Savory Breakfast: Top with mashed avocado, smoked salmon, or a runny egg.
High-Protein Sandwich: Use as the base for turkey, tuna, or grilled chicken sandwiches.
Sweet Treat: Spread with almond butter and a drizzle of honey or sliced banana.
Post-Workout Snack: Pair with cottage cheese or Greek yogurt for an extra protein boost.
Meal Prep: Make a batch on Sunday and enjoy throughout the week. They’re perfect for grab-and-go breakfasts.

They’re cozy, nourishing, and perfect for chilly mornings, gym days, or slow weekends at home.

Nutritional & Health Notes

Each bagel (based on 4 servings, without toppings) offers approximately:

140–160 calories
10–12g protein
20g carbs
1–2g fat

Greek yogurt adds gut-friendly probiotics, calcium, and casein protein—a slow-digesting form that helps with satiety. Compared to a traditional bagel, this version offers twice the protein and fewer refined carbs, making it ideal for blood sugar control, muscle maintenance, or weight management.

To make it lower-carb, add protein powder and reduce flour slightly. For higher fat (keto-adapted), use full-fat yogurt and pair with high-fat toppings like cream cheese or nut butter.

FAQs

Q1: Can I use regular yogurt instead of Greek yogurt?

A1: It’s not recommended. Regular yogurt is thinner and will make the dough too wet to handle. Greek yogurt is strained, which gives it the thicker consistency needed for this recipe.

Q2: How do I make these bagels gluten-free?

A2: Use a 1:1 gluten-free flour blend that includes xanthan gum. You may need to adjust the yogurt slightly depending on how absorbent your flour is. Almond or coconut flours alone won’t work.

Q3: Can I add protein powder?

A3: Yes. Add 1–2 tablespoons of unflavored or vanilla protein powder to the flour. To balance the dough, reduce the flour by a tablespoon or two. The result is a slightly denser bagel with more protein per bite.

Q4: Why is my dough sticky?

A4: This often happens if your yogurt is too watery or you’re using a thinner brand. Use a full-fat or strained Greek yogurt. If it’s still sticky, add flour 1 tablespoon at a time until workable.

Q5: How should I store leftovers?

A5: Store cooled bagels in an airtight container at room temperature for 1–2 days, or refrigerate up to 5 days. For longer storage, freeze sliced bagels and toast from frozen.

Q6: Can I toast these protein bagels?

A6: Absolutely. Slice them in half and toast for a few minutes. They get beautifully golden and crisp on the outside while staying chewy inside—perfect for spreading with butter or cream cheese.

Q7: What’s the texture like compared to regular bagels?

A7: These bagels are slightly softer and more bread-like than traditional boiled bagels, but they still have that satisfying chew. The Greek yogurt gives a slight tang and a tender interior.