Greek Yogurt Protein Bagels

Name: Greek Yogurt Protein Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 1 cup Greek yogurt; 1 1/2 cups self-rising flour; 1 egg (for egg wash); Salt to taste; Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Home Healthy Meals Favorites

I love making these Greek Yogurt Protein Bagels because they offer the perfect balance of flavor and nutrition. With just a handful of ingredients, I’m able to create a delicious and protein-packed snack that satisfies my cravings. Not only are they incredibly easy to whip up, but they also bake in no time at all. Whether I'm having them as breakfast or a midday treat, these bagels are always a hit in my house, and I genuinely appreciate how versatile they can be with different toppings.

Created by

Esme Caldwell

Last updated on 2026-01-24T11:21:35.035Z

When I first tried making Greek Yogurt Protein Bagels, I was amazed by how simple the process was. Mixing yogurt with self-rising flour creates a dough that's not only easy to shape but also yields a wonderfully chewy texture. I've experimented with various toppings, but my favorite has to be sesame seeds for that nutty flavor that complements the bagel so well.

These bagels aren't just about taste; they're a great source of protein too. I often enjoy them with a spread of cream cheese or some avocado on top. The best part is knowing that I'm fueling my body with wholesome ingredients while still indulging in a delicious treat.

Why You'll Love These Bagels
High in protein, making them a perfect post-workout snack
Easy to customize with your favorite toppings and flavors
Deliciously chewy texture that satisfies every bite

Mastering the Dough

The combination of Greek yogurt and self-rising flour is key to the unique texture of these bagels. The yogurt adds moisture and a slight tang, while the self-rising flour provides the necessary leavening to allow the bagels to rise slightly while baking. Be sure to mix the ingredients until a rough dough forms; it’s important not to overmix as this can make the bagels tough. If your dough feels overly sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency.

When shaping the bagels, remember that a uniform size will ensure even baking. Use a kitchen scale to weigh each portion if you want to be precise. To form the hole in each bagel, I recommend using your thumb to create the initial hole and then gently stretching it wider with your fingers. This technique helps prevent the bagels from closing up during the baking process and contributes to that classic bagel shape.

Topping Ideas and Variations

The beauty of these Greek Yogurt Protein Bagels lies in their versatility. While I love sesame and poppy seeds, you can get creative with toppings. Try Everything Bagel seasoning for a savory twist, or sprinkle on some grated cheese before baking for cheesy bagels. For a sweet version, consider cinnamon and sugar or a drizzle of honey after baking. The possibilities are endless, making it easy to personalize each batch according to your mood or dietary preferences.

If you're following a gluten-free diet, substituting the self-rising flour with a gluten-free blend designed for baking can yield good results. Just ensure that the blend includes a leavening agent if it doesn’t already contain one. While the texture may differ slightly, you can still achieve a delicious bagel that fits your dietary needs. Don’t hesitate to experiment with various types of Greek yogurt as well—full-fat yogurt will create a richer flavor, while non-fat versions will keep the calorie count lower.

Ingredients

Bagel Ingredients

1 cup Greek yogurt
1 1/2 cups self-rising flour
1 egg (for egg wash)
Salt to taste
Toppings (sesame seeds, poppy seeds, etc.)

Instructions

Prepare the Dough

In a mixing bowl, combine the Greek yogurt and self-rising flour. Mix until a dough forms. If the dough is too sticky, add a little more flour as needed.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball, then create a hole in the center to form a bagel shape.

Preheat and Bake

Preheat your oven to 375°F (190°C). Place the shaped bagels on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle your choice of toppings.

Finish Baking

Bake the bagels in the preheated oven for about 20 minutes or until they're golden brown. Allow them to cool before serving.

Pro Tips

For an extra flavor boost, try adding garlic powder or dried herbs into the dough. You can also experiment with different yogurt types for unique flavors.

Storage and Reheating Tips

Once baked, these bagels can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, consider freezing them. Allow the bagels to cool completely before wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. They’ll stay fresh in the freezer for up to two months, and you can easily reheat them in a toaster or oven. Just toast from frozen for about 5-7 minutes, or until hot and golden.

For those who love meal prep, these bagels are a fantastic option. You can make a batch ahead of time and have them ready for breakfast throughout the week. Pair them with nut butter, cream cheese, or avocado for a satisfying snack or meal. Making bagels in advance means you can enjoy a protein-packed treat whenever hunger strikes, saving time during busy days.

Troubleshooting Common Issues

If your bagels come out dense, it’s likely due to the dough being overworked. Take care when mixing and shaping, as excessive kneading can develop gluten, leading to a tough texture instead of the desired chewiness. Also, be cautious with your yogurt; using too much or too little can affect the moisture level in the dough. Stick to the specified one cup to maintain the right consistency.

Another common challenge is bagels not holding their shape during baking. This can often happen if the holes in the bagels are not large enough prior to baking. Always ensure the centers are stretched adequately, and avoid letting them rest too long before baking, as they tend to puff up during that time. If you ever find your bagels are spreading instead of rising, try chilling them in the fridge for about 20 minutes before baking to firm them up.

Questions About Recipes

→ Can I use regular flour instead of self-rising flour?

Yes, you can use regular flour, but you'll need to add baking powder and salt to mimic the effects of self-rising flour.

→ How do I store leftovers?

Store leftover bagels in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.

→ Can I make these bagels gluten-free?

Absolutely! Just substitute the self-rising flour with a gluten-free blend and ensure all other ingredients are gluten-free.

→ What are some good toppings for these bagels?

Some popular toppings include sesame seeds, everything bagel seasoning, or even sliced olives and cheeses.