Quick Greek Yogurt Protein Bagels
These quick Greek yogurt protein bagels are a simple, wholesome way to enjoy bagels without the usual long rising times or complicated ingredients. This bagel recipe is my go-to because it's ready in just 35 minutes—soft, chewy, and so easy to make on busy mornings.
These bagels are easy enough to involve kids in shaping and decorating, too — a fun family kitchen project! You can enjoy them plain, toasted with cream cheese, or loaded with your favorite sandwich fillings for a quick lunch or snack.
I'm sure you love homemade bagels, so be sure to check out my "Sourdough Blueberry Bagels with Frozen Blueberries" if you're craving a flavored bagel. And if you have some sourdough discard to use up, take a look at my "Sourdough Discard Bagels with Yeast"!
Jump to:
- Important Ingredients
- Substitutions & Variations
- How to Make Greek Yogurt Protein Bagels
- Baking Schedule
- 💭Crucial Success Tips
- FAQ
- How To Store Greek Yogurt Protein Bagels
- Other Delicious Recipes
- Quick Greek Yogurt Protein Bagels
- Other Breakfast Recipes You'll Love
- Instant Pot Blueberry Oatmeal
- Protein Blueberry Dutch Baby Pancake
- Healthy Protein Muffins with Greek Yogurt (Blender Recipe)
Important Ingredients
- Bread Flour: Gives the bagels a chewy, sturdy texture.
- Baking Powder: A leavening agent that helps the bagels rise and become light and fluffy.
- Greek Yogurt: Binds the dough and adds moisture.
- Egg: Used for the egg wash to give the bagels a golden, shiny crust.
See recipe card for quantities.
Substitutions & Variations
- You can substitute all-purpose flour for bread flour, but expect a slightly less chewy texture.
- If you don’t have full-fat Greek yogurt, low-fat or dairy-free yogurt can work in a pinch.
- For the toppings, everything bagel seasoning, sesame seeds, poppy seeds, or even grated cheese work well too.
- If you’d like to add some extras, try mixing in herbs like dried rosemary or thyme for a savory twist.
Before we make these Greek Yogurt Protein Bagels, here’s another bagel idea for you to check out. These Easy Homemade Chocolate Chip Sourdough Bagels are a great sourdough recipe with delicious inclusions. I’m sure you’ll love them too!
How to Make Greek Yogurt Protein Bagels
Step 1: Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper and place the oven rack in the top third.
In a medium bowl, whisk together the bread flour, baking powder, and salt. Add the Greek yogurt and mix until a dough forms (Image 1).
Step 2: Mix the dough with a spoon or Danish whisk (Image 2), then knead it just until it comes together (Image 3). Add more flour if it feels sticky. Work quickly, as the dough gets tougher the longer it sits—avoid over-kneading.
Step 3: Divide the dough into 4 equal portions (about 95g each) (Image 4). Roll each into a ball and make a hole in the center (Image 5). Wet hands make this step easier.
Step 4: Brush each bagel with the beaten egg (Image 6) and sprinkle your chosen toppings on top (Image 7).
Bake for 25–30 minutes, until puffed and golden brown. Let them cool for at least 15 minutes before slicing (Image 8).
Hint: Use wet hands when shaping the bagels — it helps keep the dough from sticking and makes forming the holes easier!
Baking Schedule
- 7:30 AM – Gather Ingredients & Preheat Oven
- 7:40 AM – Whisk together the flour, baking powder, and salt. Add Greek yogurt and mix until a dough forms. Lightly knead until just combined.
- 7:50 AM – Shape Bagels
- 8:00 AM – Brush with beaten egg. Sprinkle with your favorite toppings
- 8:05 AM – Bake
- 8:35 AM – Let the bagels cool for at least 15 minutes on a wire rack before slicing.
- 8:50 AM – Serve fresh with cream cheese, butter, or your favorite spreads.
💭Crucial Success Tips
- Don’t over-knead the dough — just bring it together quickly to avoid tough bagels.
- Shape the bagels with wet hands to prevent sticking and help make clean holes in the middle.
- Bake on the top third rack of your oven for a nicely browned crust.
- Let the bagels cool at least 15 minutes before slicing so they set up well inside.
FAQ
Yes! Just double or triple the ingredients and divide the dough accordingly.
No, this healthy bagel recipe uses bread flour, which contains gluten. You’d need a specific gluten-free flour blend to substitute, but results may vary.
How To Store Greek Yogurt Protein Bagels
Once your bagels have completely cooled, keep them in an airtight container or resealable bag at room temperature for a day or two.
For longer storage, refrigerate up to 5 days or freeze them for up to 3 months. To enjoy later, simply toast or warm them up to bring back their soft texture and warmth.
Other Delicious Recipes
- Sourdough Ravioli with Ricotta Filling
- Sourdough Burger Buns with Tangzhong
- Thick Sourdough Sandwich Focaccia
- Simple Cherry Strudel
If you tried this Easy Sourdough Sandwich Bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Quick Greek Yogurt Protein Bagels
Ingredients
- 125 grams bread flour
- 6 grams baking powder about 1½ teaspoons
- 2 - 3 grams salt ¼ to ½ teaspoon, to taste
- 240 grams Greek yogurt full-fat, plain
- 1 egg large, beaten (for egg wash)
- Optional toppings: sesame seeds, everything bagel seasoning
Instructions
- Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper and place the oven rack in the top third. In a medium bowl, whisk together the bread flour, baking powder, and salt. Add the Greek yogurt and mix until a dough forms.
- Mix the dough with a spoon or Danish whisk, then knead it just until it comes together. Add more flour if it feels sticky. Work quickly, as the dough gets tougher the longer it sits—avoid over-kneading.
- Divide the dough into 4 equal portions (about 95g each). Roll each into a ball and make a hole in the center. Wet hands make this step easier.
- Brush each bagel with the beaten egg and sprinkle your chosen toppings on top.
- Bake for 25–30 minutes, until puffed and golden brown. Let them cool for at least 15 minutes before slicing.
Notes
- You can substitute all-purpose flour for bread flour, but expect a slightly less chewy texture.
- If you don’t have full-fat Greek yogurt, low-fat or dairy-free yogurt can work in a pinch.
- For the toppings, everything bagel seasoning, sesame seeds, poppy seeds, or even grated cheese work well too.
- If you’d like to add some extras, try mixing in herbs like dried rosemary or thyme for a savory twist.
Nutrition
Other Breakfast Recipes You'll Love
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
