Chewy High-Protein Greek Yogurt Bagels: Easy Recipe (Print Version)

Craving chewy High-Protein Greek Yogurt Bagels? This easy recipe delivers bakery-style goodness with simple ingredients. Get baking for a wholesome breakfast!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Bagel Base

01 - 2 cups (240g) all-purpose flour, plus more for dusting
02 - 2 cups (450g) plain non-fat Greek yogurt (like Fage 0% or Chobani)
03 - 2 tsp baking powder
04 - 1 tsp salt

→ Essential Toppings

05 - 1 large egg, whisked with 1 tbsp water (for egg wash)
06 - 2 tbsp everything bagel seasoning

→ Make It Yours

07 - 1 tbsp sesame seeds (optional)
08 - 1 tbsp poppy seeds (optional)

# Instructions:

01 - In a large bowl, combine the flour, Greek yogurt, baking powder, and salt. Now, this is where it gets a little messy, but it’s part of the fun! Use a sturdy spoon at first, then get in there with your hands. You want to mix until it forms a shaggy ball. Don't overmix, or your bagels will be tough – I learned that the hard way, honestly. It should feel a bit sticky but come together eventually.
02 - Lightly flour your work surface and turn out the dough. Knead it for about 5-7 minutes. It should become smooth and elastic. This is where you really build that bagel structure. I usually put on some music and just zone out during this part. Once it's smooth, divide the dough into 8 equal pieces. They don’t have to be perfectly identical, real homemade bagels have character, right?
03 - Take each piece of dough and roll it into a 7-8 inch rope. Then, connect the ends to form a circle, pinching them firmly to seal. Or, you can roll each piece into a ball, then poke a hole in the center with your thumb and gently stretch it out. Sometimes my holes aren't perfectly round, and that's okay! It just means they're handmade. This is the moment they start looking like actual bagels!
04 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the egg and water for your egg wash. Place your shaped High-Protein Greek Yogurt Bagels on the prepared baking sheet. Brush them generously with the egg wash – this is key for that beautiful golden shine. Don't be shy with it!
05 - Now for the fun part! Sprinkle your chosen toppings generously over each bagel. I always go for everything bagel seasoning, but sometimes I do a mix of sesame and poppy seeds too. Press the toppings gently so they adhere to the egg wash. This is where you can really make them your own, adding more or less depending on what you're feeling that day.
06 - Pop the baking sheet into your preheated oven and bake for 18-22 minutes, or until the bagels are golden brown and cooked through. They should sound hollow when tapped on the bottom. The smell filling your kitchen right now? Pure happiness, honestly. Let them cool slightly on a wire rack before diving in. Trust me, waiting is the hardest part!

# Notes:

01 - Don't overmix the dough, tough bagels are no fun!
02 - Freeze extra bagels (sliced!) for quick, easy breakfasts.
03 - Gluten-free flour works, but expect a slightly different texture.
04 - Serve warm with cream cheese and extra everything seasoning for pure bliss.

# Equipment Needed:

01 - Large mixing bowl
02 - Measuring cups and spoons
03 - Whisk
04 - Baking sheet
05 - Parchment paper
06 - Wire cooling rack

# Nutrition (Per Serving):

Calories: 220
Total Fat: 2g
Total Carbohydrate: 38g
Protein: 14g

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