Greek Yogurt Protein Bagels

5 from 1 vote

Greek Yogurt Protein Bagels

These simple, soft and chewy and protein packed Greek Yogurt Bagels are so easy to make they are almost too good to be true! But they are so real! No yeast needed, only 6 ingredients and about 10-15 minutes to prep, no boiling needed. Each bagel packs in 12 grams of protein and are great for sandwiches, smothered in cream cheese and more!

Prep Time15

Cook Time20

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: bagels

Author: Lorie Yarro

Ingredients

2 c all purpose flour
1 ¾ c Greek yogurt we use full fat greek yogurt
4 tsp baking powder
1 ½ tsp sugar
¾ tsp sea salt
1 egg
optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, flakey sea salt

Instructions

Preheat oven to 375°F.
Combine flour, baking powder, sugar, and sea salt. Use a whisk or fork to mix.
Add in Greek Yogurt and mix well to combine. Mixture will be somewhat crumbly or clumpy. Pull the mixture together into one ball and transfer it to a lightly floured surface. (if it seems a bit dry, add a tsp of water or you can add a small spoonful more of yogurt)
Knead the dough about 10-15 times and then divide it into 6 even pieces. (you can cut into it or just pull it apart, both work fine!)
Roll each piece into a thin (about 1 inch or just less in diameter) long rope and then make a circle and join the ends trying to press them together. Place on a parchment lined baking sheet. Repeat with the rest of the bagels.
Whisk the egg for the egg wash in a small bowl. Brush the egg wash all over each bagel, getting every part of the bagel that is showing, including the middle of the bagel. Add any optional toppings at this time.
Bake for about 19-23 minutes or until golden brown. Allow to cool before serving, or heck, eat them warm--yum! (you do NOT want to overcook these, so grab them the sooner than later.)

Notes

Storage: Wrap bagels in plastic wrap and store at room temperature for 1-2 days or store in an airtight container in the refrigerator for about 4-5 days. To freeze, allow them to cool completely. Wrap individually and then place in a freezer safe bag or container. Freeze for up to 3 months!

We use a full fat or low fat greek yogurt when making this bagel recipe. A fat free greek yogurt can work, but we have found the addition of some fat to make the flavor and texture much better. I usually use Fage brand.

Make sure your baking powder is not expired. If it's not fresh, these bagels will not rise--it's a must when making this recipe.

Do not over bake these bagels! They are much better being pulled out early. If you over bake them, they will become dry and much too chewy. If you pull them out when they are a light golden brown then you should be good to go!

When you roll them out, remember they WILL expand so make the middle hole a little larger than you think it may need to be. Also, try to really connect and incorporate the two pieces you connect or they will bake up to look more like a 'C' than an 'O.' They will taste the same though!

Nutrition