Protein Bagels with Greek Yogurt
This recipe creates soft, chewy, protein-packed bagels made with just a handful of ingredients, including Greek yogurt. Perfect for a healthy and easy breakfast or snack!
Equipment
- Mixing Bowl: For combining ingredients.
- Measuring Cups and Spoons: For accuracy in measurements.
- Baking Sheet: To bake the bagels in the oven.
- Parchment Paper: Line the baking sheet to prevent sticking.
- Pastry Brush (Optional): For brushing egg wash on top of the bagels.
Ingredients
- 2 cups All-Purpose Flour can substitute with whole wheat or gluten-free flour as needed
- 1 cup Plain Non-Fat Greek Yogurt
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg for egg wash
Toppings of Choice: Everything bagel seasoning, sesame seeds, poppy seeds, etc.
Instructions
Preheat & Prepare Baking Sheet:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Mix Dry Ingredients:
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the Wet Ingredient:
- Add the Greek yogurt to the dry ingredients and mix until a dough forms. It may feel slightly sticky, which is fine. Avoid overmixing to keep the bagels soft.
Shape the Bagels:
- Divide the dough into four equal portions.
- Roll each portion into a ball, then use your finger to poke a hole through the center. Gently stretch to form a bagel shape.
Egg Wash & Toppings:
- Whisk the egg in a small bowl and use a pastry brush to apply the egg wash over the top of each bagel.
- Sprinkle your favorite toppings generously over the bagels.
Bake the Bagels:
- Place the prepared bagels into the oven and bake for 20–25 minutes, or until golden brown. The bagels are done when they sound hollow when tapped at the bottom.
Cool Slightly & Serve:
- Allow the bagels to cool on a wire rack for a few minutes before slicing and serving.
Video
Notes
Substitutions: For gluten-free bagels, use a gluten-free flour blend. For extra protein, you can try using almond flour instead. Cottage cheese can also replace Greek yogurt, though the texture may vary slightly.
Storage Tips: These bagels can be stored in an airtight container at room temperature for up to 2 days or frozen individually wrapped for up to 3 months.
Serving Suggestions: Enjoy these bagels plain, with cream cheese, smoked salmon, or as a base for a breakfast sandwich.
Storage Tips: These bagels can be stored in an airtight container at room temperature for up to 2 days or frozen individually wrapped for up to 3 months.
Serving Suggestions: Enjoy these bagels plain, with cream cheese, smoked salmon, or as a base for a breakfast sandwich.