Description
Delicious and protein-packed Greek Yogurt Protein Bagels made with simple ingredients and baked to golden perfection in just 40 minutes. These bagels combine the tangy flavor of Greek yogurt with the chewiness of traditional bagels, making for a healthier breakfast or snack option.
Ingredients
Scale
Main Ingredients
- 2 cups all purpose flour
- 1 ¾ cups full fat Greek yogurt
- 4 teaspoons baking powder
- 1 ½ teaspoons sugar
- ¾ teaspoon sea salt
- 1 egg (for egg wash)
Optional Toppings
- Everything bagel seasoning
- Poppy seeds
- Sesame seeds
- Flaky sea salt
Instructions
- Preheat oven: Preheat your oven to 375°F to ensure it’s ready for baking the bagels properly.
- Mix dry ingredients: In a large bowl, combine the all purpose flour, baking powder, sugar, and sea salt, mixing them thoroughly using a whisk or fork to distribute everything evenly.
- Add Greek yogurt: Add the Greek yogurt to the dry mixture and mix well. The dough will be somewhat crumbly or clumpy at this stage. Gather the mixture into one ball and transfer it to a lightly floured surface. If it’s too dry, add a teaspoon of water or a small spoonful more of yogurt to bring it together.
- Knead dough: Knead the dough about 10-15 times until it becomes cohesive. Then divide it into 6 even pieces by cutting or pulling apart.
- Shape bagels: Roll each piece into a thin rope about 1 inch in diameter or slightly less. Form each rope into a circle and press the ends together securely. Place shaped bagels onto a parchment-lined baking sheet.
- Apply egg wash and toppings: Whisk the egg in a small bowl and brush it over every part of the bagels, including the hole in the center. Sprinkle any desired toppings such as everything bagel seasoning, poppy seeds, sesame seeds, or flaky sea salt.
- Bake bagels: Bake the bagels in the preheated oven for 19-23 minutes or until they are golden brown. Avoid overcooking to keep them tender. Allow to cool or enjoy warm for best flavor.
Notes
- You can adjust the dough moisture by adding small amounts of water or yogurt if it feels too dry while mixing.
- Ensure the ends of the bagel rope are pressed well to prevent them from separating during baking.
- Use parchment paper to prevent sticking and make cleanup easy.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Feel free to experiment with different toppings to customize your bagels.
