Greek Yogurt Bagels A High-Protein Twist on a Classic Favorite
These homemade no-yeast bagels are soft, slightly chewy, and made with Greek yogurt for extra protein and richness. Ready in under an hour, they’re simple, customizable, and perfect for a quick bakery-style breakfast at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup low-fat Greek yogurt (thick, like Fage)
1 large egg
2 teaspoons water (for egg wash)
Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, shredded cheese
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add yogurt and mix with a fork until a shaggy dough forms. Knead gently until a tacky dough ball comes together (about 1 minute).
- On a lightly floured surface, shape dough into a disc and divide into 6 equal pieces.
- Roll each piece into a ball. Poke a hole in the center with your finger and stretch into a bagel shape (about 1½-inch hole).
- Place bagels on prepared baking sheet. In a small bowl, whisk egg with 2 teaspoons water and brush over bagels. Sprinkle with desired toppings.
- Bake 25 minutes, until golden brown. Cool on the sheet for 15 minutes before slicing and toasting.
Notes
- For whole wheat bagels, replace half the flour with whole wheat flour.
- Make mini bagels by dividing dough into 12 pieces and baking for about 15 minutes.
- No boiling required—baking powder provides lift.
- Greek yogurt is essential; regular yogurt is too thin.
Nutrition
- Serving Size: 1 bagel
- Calories: 190
- Sugar: 2g
- Sodium: 370mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
