Greek Yogurt Protein Bagels took me back to my early New York mornings, when I craved real bagels but also wanted something nourishing. Walking past a bagel cart in Greenwich Village with steam emanating from fresh loaves, I often wondered: can I make a version at home that gives me more protein and less fluff? This recipe is my answer — soft, chewy bagels structured with Greek yogurt that deliver extra nutrition without losing that comforting bagel feel.
Let’s bake, enjoy, and share. Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
Benefits of Greek Yogurt Protein Bagels for a Healthy Diet
Protein boost & satiety
Greek yogurt is dense in protein, and adding it into a bagel dough increases the protein per serving substantially. That helps you feel full longer and can support muscle repair.
Bagel vs. normal breakfast bread
A classic bagel is often mostly carbohydrate with minimal protein. These protein bagels shift that balance. They also skip or simplify steps like boiling, making them easier for home bakers.
You can see how this style differs from heavy bakery bagels in recipes like homemade bread collections. (Internal link: Homemade Bread Recipes)
Ingredients for Greek Yogurt Protein Bagels
Use this list for about 4–6 bagels:
Dough Base
- 1 cup nonfat plain Greek yogurt
- 1 cup flour (all-purpose or a blend)
- 1 tsp baking powder
- ⅛ – ¼ tsp salt
- 1 egg (for glaze / optional support)
Toppings / Variations (optional)
- Sesame seeds, everything bagel seasoning
- Garlic powder, onion flakes
- Shredded cheese, herbs
Step-by-Step Method: How to Make Greek Yogurt Protein Bagels
Mixing the dough
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a bowl, mix Greek yogurt, flour, baking powder, and salt until it forms a soft dough.
- Lightly flour a surface and knead gently until smooth (add flour only if needed).
- Divide into 4–6 portions. Roll into balls, then use finger to make ring holes (bagel shapes).
Shaping and baking
- Place rings on baking sheet. (If you like, brush with beaten egg and sprinkle toppings.)
- Bake for 15–20 minutes, until golden and set. Rotate halfway if needed.
- Let cool on rack before slicing or serving.
Tips & Fixes for Soft, Chewy Protein Bagels
Preventing sogginess or spread
- Chill dough before baking (if very soft).
- Use just enough flour to handle the dough — too much makes them dry.
- Bake long enough so the interior firms up.
Adjusting for flour / moisture / dough consistency
- If dough is sticky, add small amounts of flour.
- If dry, add a bit more yogurt.
- For whole grain versions, adjust hydration upward slightly.
Flavor Variations & Add-On Ideas
- Everything bagel style: top with everything seasoning.
- Cheese bagel: stir shredded cheese into dough or sprinkle on top.
- Savory herbs & garlic: mix in garlic powder, rosemary.
- Sweet variation: add cinnamon, raisins, or chocolate chips.
- Lighter version: use whole wheat pastry flour part-way.
Serving, Storing & Freezing the Bagels
- Serve: warm or toasted with cream cheese, eggs, avocado, etc.
- Store: in airtight container in fridge for up to 3 days (Greek yogurt is perishable).
- Freeze: slice first, freeze in bag for up to 1 month. Toast from frozen.
- Make-ahead: you can mix dough the night before, shape and bake next morning.
Nutrition & Health Notes
Estimate per bagel
- Calories: ~160–200
- Protein: ~9–11 g
- Carbs: ~28–32 g
- Fat: ~1–2 g
- Fiber: ~2–3 g
- Sugar & sodium will vary by yogurt brand and added salt
Healthier substitutes & improvements
- Use whole grain or sprouted flour to increase fiber.
- Use low-fat Greek yogurt to reduce fat.
- Reduce or omit salt.
- Pair with egg or lean protein to round out the meal.
FAQs
Q1: Are these real boiled bagels?
No — these are simplified yogurt protein bagels, not traditional boiled bagels.
Q2: Why is my dough sticky?
Greek yogurt makes dough wetter. Add flour gradually to manage stickiness.
Q3: Can I use regular yogurt?
Regular yogurt is too thin — Greek yogurt gives structure and protein.
Q4: How do I stop them from spreading too much?
Chill dough slightly, don’t overhydrate, and bake to set them.
Q5: How long do they keep?
Refrigerate up to 3 days. Freeze baked, unfrosted for up to a month.
Introduction: Greek Yogurt Protein Bagels
- Total Time: 30 minutes
- Yield: 4–6 bagels
Description
Healthy, quick Greek Yogurt Protein Bagels that come together easily and pack extra protein for breakfast or snacks
Ingredients
- For the Bagels:
- 1 cup plain nonfat Greek yogurt
- 1 cup all-purpose flour (or self-rising)
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg, beaten (for glaze)
- Optional Toppings:
- Everything bagel seasoning
- Sesame or poppy seeds
- Garlic flakes or shredded cheese
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Mix flour, baking powder, and salt in a medium bowl.
Add Greek yogurt and mix with a spoon until dough forms.
Knead lightly on a floured surface until smooth (don’t overwork).
Shape into 4–6 balls, poke center holes to form rings.
Brush tops with beaten egg, sprinkle toppings.
Bake for 18–20 minutes until golden and firm.
Cool for 10 minutes before slicing or toasting.
Notes
Use full-fat Greek yogurt for richer flavor.
For gluten-free: use 1:1 gluten-free flour with ½ tsp xanthan gum.
Store up to 3 days refrigerated; freeze up to 1 month.
Try sweet versions: cinnamon-raisin or honey glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Bread
- Method: Main Course / Dinner
- Cuisine: American
Conclusion & Internal Link
Greek Yogurt Protein Bagels are a smart, tasty alternative to classic bagels. They give you protein, texture, and the comfort of a homemade bagel — without hours of effort. Try them, customize them, enjoy them warm or toasted.
If you like this, check out our High-Protein Oat Bread recipe for another wholesome bakery-style loaf. (Internal link: High-Protein Oat Bread
