High-Protein Bagels Made with Greek Yogurt
Soft, chewy, and packed with protein—these Greek yogurt bagels are a quick and wholesome twist on a bakery favorite. They’re easy to make, endlessly versatile, and perfect for breakfast sandwiches, snacks, or a satisfying grab-and-go bite.
Ingredients
- 2 cups white-whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon chia seeds
- 1 ½ teaspoon kosher salt
- 2 cups non-fat plain Greek yogurt, thicker brands work best*
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Combine the flour, baking powder, chia seeds, and salt in a large bowl. Add the yogurt and mix until all the ingredients are incorporated into a batter.
- Using your hands, press and fold the flour into the yogurt until all of the pieces come together to form an elastic dough.
- While at first the dough will be fussy and crumbly, after about 1 minute of pressing and folding it will come together. Divide into 8 balls.
- One at a time, roll each ball between your palms and form into a long rope (if it breaks apart, just squish it back together).
- Lay the rope on the parchment paper and form it into a circular shape, cinching the ends to complete a closed bagel. Leave space between each bagel on the baking sheet so they’re not touching.
- Dip the tops into any preferred seasonings, if desired.
- Place in the oven and bake for 25 minutes. Let cool before slicing.
Notes
• This recipe works with a variety of flour: all-purpose flour, bread flour, whole wheat-white flour, standard whole wheat flour, whole wheat pastry flour, or gluten-free baking flour (use a type that’s a one-to-one swap for all-purpose flour). I’ve tried other flours, like oat flour and almond flour, but it hasn’t resulted in the same doughy bagel texture.
• I’ve found that thicker brands of yogurt work best with this recipe. Don’t forget to pour off the liquid on top before measuring and blending.
• Feel free to add your favorite bagel toppings before baking. You can opt for sesame seeds, poppy seeds, a delicious combo or store-bought seasoning blend, like Trader Joe’s Everything But the Bagel. I sprinkle the toppings out on a flat plate (not a bowl with rounded edges) and press the bagel top into it so it sticks to the entire top of the bagel. For extra flavor, you can dip the second side as well, so both sides are coated.
Storing your bagels:
• Leftover bagels can be kept in a sealed bag for up to 3 days in the refrigerator. • You can also freeze your bagels for up to 3 months. First, let them cool. Then slice them and wrap each one individually (both halves together) and store the batch in the freezer in a freezer bag or sealed container. • To thaw your frozen bagels, either set on the counter to naturally thaw at room temperature (one at a time, as needed), or defrost in the microwave, heating in 30-second intervals until soft and warmed. Or, you can toast in the oven directly from the freezer since they’re already sliced. Works great!
• Leftover bagels can be kept in a sealed bag for up to 3 days in the refrigerator. • You can also freeze your bagels for up to 3 months. First, let them cool. Then slice them and wrap each one individually (both halves together) and store the batch in the freezer in a freezer bag or sealed container. • To thaw your frozen bagels, either set on the counter to naturally thaw at room temperature (one at a time, as needed), or defrost in the microwave, heating in 30-second intervals until soft and warmed. Or, you can toast in the oven directly from the freezer since they’re already sliced. Works great!
Nutrition Information per serving
Serving Size: 1 bagelCalories: 140Carbohydrates: 24gProtein: 10gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 5mgSodium: 390mgFiber: 4gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gIron: 1.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.