High Protein Bagels with Greek Yogurt: Because Carbs Can Be Healthy Too

ByDaniel Ray
High-Protein Bagels with Greek Yogurt

Intro: The Bagel That Lifts Back

Let’s talk about high-protein bagels with Greek yogurt. Yes, you read that right—bagels that are actually good for you. No, this isn’t a drill. These bagels are soft, chewy, and packed with protein, thanks to everyone’s favorite tangy dairy hero: Greek yogurt.

Why should you care? Because these bagels are the ultimate hack for breakfast lovers who want to stay full until lunch (or, let’s be real, second breakfast). Plus, they’re so easy to make, you’ll wonder why you ever bought those sad, store-bought bagels. Ready to carb-load without the guilt? Let’s roll.

Why These Bagels Are Awesome

Protein Bagels with Greek Yogurt Pin It

First off, these high-protein bagels with Greek yogurt are ridiculously easy to make. No yeast, no waiting, no fancy equipment—just mix, shape, and bake. Second, they’re packed with protein, making them perfect for post-workout fuel or a hearty breakfast.

And let’s not forget the flavor. These bagels are soft, chewy, and slightly tangy, with a crust that’s just the right amount of golden. Top them with your favorite seeds, and you’ve got a breakfast that’s Insta-worthy and belly-filling.

Ingredients: The Dream Team

Here’s what you’ll need to make these magical bagels:

  • 2 cups self-rising flour (or make your own with 2 cups all-purpose flour + 3 tsp baking powder + 1 tsp salt)
  • 1 ½ cups non-fat Greek yogurt (the thicker, the better—skip the runny stuff)
  • 1 egg, beaten (for that shiny, golden top)
  • Everything bagel seasoning (or sesame seeds, poppy seeds, etc.)

Substitutions:

  • Gluten-free? Use a 1:1 gluten-free flour blend.
  • Vegan? Swap Greek yogurt for a thick plant-based yogurt and use a flax egg.
  • No self-rising flour? See the DIY hack above.

Step-by-Step Instructions: Easy as Pie (or Bagels)

Bagels with Greek Yogurt Pin It
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. (Because nobody likes scrubbing burnt dough off a pan.)
  2. Mix the dough: In a large bowl, combine the self-rising flour and Greek yogurt. Stir until a dough forms. (Pro tip: Use your hands if the spoon isn’t cutting it.)
  3. Knead the dough: Lightly flour a surface and knead the dough for 3–5 minutes until smooth. (Don’t overthink it—just pretend you’re mad at the dough.)
  4. Shape the bagels: Divide the dough into 6 equal pieces. Roll each into a ball, then poke a hole in the center and stretch it into a bagel shape. (No, it doesn’t have to be perfect. Yes, it’ll still taste amazing.)
  5. Brush with egg wash: Place the bagels on the baking sheet and brush the tops with beaten egg. Sprinkle generously with everything bagel seasoning. (This is where the magic happens.)
  6. Bake for 20–25 minutes or until golden brown. (Don’t overbake—nobody likes a dry bagel.)
  7. Cool slightly before slicing and topping with your favorite spreads. (Cream cheese, avocado, peanut butter—you do you.)

Calories & Nutritional Info

Per bagel (makes 6):

  • Calories: ~200
  • Protein: 10g
  • Carbs: 35g
  • Fat: 1g
  • Fiber: 1g

FYI: These bagels are high in protein and low in fat, making them a great option for a healthy breakfast or snack.

Common Mistakes to Avoid

  1. Using runny yogurt: Thick Greek yogurt is key. If it’s watery, your dough will be a mess.
  2. Over-kneading: Knead just until smooth. Overdoing it will make the bagels tough.
  3. Skipping the egg wash: This gives the bagels their golden shine. Don’t be lazy.
  4. Overbaking: Keep an eye on them after 20 minutes. Golden brown = good. Dark brown = bad.

Variations & Customizations

  1. Sweet Version: Add 1–2 tbsp of honey to the dough and top with cinnamon sugar.
  2. Cheesy Twist: Mix in ½ cup shredded cheddar cheese and top with garlic powder.
  3. Keto-Friendly: Use almond flour and a keto-friendly yogurt.

FAQ Section

Q: Can I freeze these bagels?
A: Absolutely! Let them cool completely, then store in a freezer bag for up to 3 months.

Q: Can I use regular yogurt?
A: Greek yogurt works best because it’s thick. Regular yogurt will make the dough too sticky.

Q: How do I store leftovers?
A: Keep them in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.

Final Thoughts

So, there you have it: high-protein bagels with Greek yogurt, the breakfast hack you didn’t know you needed. They’re easy, delicious, and perfect for anyone who loves carbs but hates the guilt.

Make them, love them, and then brag about them to your friends. (Or don’t—more bagels for you.)

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