Greek Yogurt Protein Bagels

Shake up your mornings with these super easy, high-protein bagels. Forget about waiting for yeast to rise or wrestling with boiling water. You'll just mix up five simple things from your pantry, toss in Greek yogurt for that chewy bite and high protein, then pop 'em in the oven. In hardly any time, you'll get bagels with 10 grams of protein each, ready to eat post-workout or first thing in the day. This is homemade, no-fuss bagels for busy folks—grab and go, no hassle.

I came up with this during a super hectic training stretch when I couldn't keep up with cooking. The very first batch surprised me—they tasted so close to classic bagels, but took a quarter of the usual time. Now, I whip these up most weeks, especially when mornings get wild. My husband can't stop talking about how great they toast up. Says they're made for loaded breakfast sandwiches that carry him through endless work calls.

Essential Pantry Must-Haves

• Egg white: Gives bagels that shiny top and helps toppings stick while browning them up in the oven.
• Greek yogurt: Adds softness and protein, acting as the wet part of the dough.
• Kosher salt: Brings out flavor and helps make the texture just right as things rise.
• Baking powder: Makes the dough puff up without any yeast magic.
• All-purpose or bread flour: This is the ride-or-die for a chewy, sturdy bagel bite.

Detailed Prep Steps

Oven Prep Stuff:

Turn your oven on to 375°F (190°C) and make sure that rack is right in the middle. Give it a good 15 minutes to really heat up so you get an even bake.

Making the Dough Base:

Toss your flour, baking powder, and salt into a big bowl. Mix or whisk so it all gets evenly spread through.

Building the Dough:

Spoon in the Greek yogurt, stir with something sturdy till dough gets chunky, then knead by hand just until it holds together smoothly.

Forming Bagels:

Split dough into six bits, roll into balls, poke a finger through to make a hole, then lineup on a baking sheet covered with parchment paper.

Bake Ready Finishing:

Brush the bagels with egg white. Sprinkle on your favorite toppings.

Bake Off:

Put in your oven for 22-25 minutes. Pull them out once they're golden and sound sort of hollow if you knock one.

At first, my sister was convinced there was no way fast bagels could compare. Then she tried one fresh from the toaster with cream cheese, and totally changed her mind. Turns out, you don't need all those extra steps for a great bagel vibe.

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Fun Ways To Switch Them Up

Go wild with flavors: toss in everything seasoning, mix up cinnamon and raisins, or try a jalapeño cheddar spin. You'll still get that hit of protein however you remix them.

Loaded With Nutrition

Mix in flax for some heart-healthy omega-3, stir in whey protein for an extra bump, or drop in a handful of seeds to add crunch and minerals with every bite.

Awesome Combos

Top with creamy avocado and a fried egg, layer on salmon and cream cheese, or spread with peanut butter and banana for a start-your-day power meal.

Keep Them Fresh

Bagels will hold up for two days in a paper bag on the counter, five if you put them in the fridge, or freeze them one by one for up to three months.

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Weighing your flour means your dough always turns out the same. If you use cups, just scoop and level off with a spoon instead of packing it in. You'll get lighter bagels every time.

Frequently Asked Questions

→ Can I use non-fat Greek yogurt instead of full-fat for these bagels?

Sure can! Swapping to non-fat Greek yogurt works just fine. You’ll still get plenty of protein. Your bagels might turn out a little less soft, but it won’t make a big difference. Just don’t use runny yogurt—stick to the thick Greek stuff so your dough holds up.

→ Can I make these bagels gluten-free?

Yep! Grab an all-in-one gluten-free flour mix with xanthan gum in it and use that instead of regular flour. Your bagels might come out slightly different, but people have had good luck with this fix. Gluten-free flour soaks up more—so toss in a couple extra spoonfuls of yogurt if the dough feels too dry.

→ How do I store these bagels to keep them fresh?

Pop cooled bagels in a sealed container and they’re good on the counter for two days, or in the fridge up to four. If you want to save them longer, freeze them in a bag or container for up to three months. Warm them up by letting them thaw or zapping them 30 seconds in the microwave, then slice and toast whenever you’re hungry.

→ Why are my bagels not as smooth as store-bought ones?

These fast bagels won’t look exactly like the store’s because of the easy method. For a smoother bite, knead dough until there’s no stickiness left, then roll each piece in your hands until it’s as smooth as you can before shaping. Let the formed bagels rest for 10 minutes before baking—this helps them look better, too.

→ Can I add mix-ins to the dough for flavored bagels?

Go for it! This dough’s ready for all kinds of flavors. Stir in some cinnamon and a handful of dried fruit for a sweet version, or try shredded cheese, diced jalapeños, or dried herbs to make them savory. Add your mix-ins gently after your dough is together, so you don’t overmix.

→ Why didn't my bagels rise as much as expected?

Bagels not puffing up? Check if your baking powder’s still fresh—drop some in hot water and it should bubble. You’ll also want to use the full 4 teaspoons the recipe asks for. Giving the bagels a quick 5–10 minute rest before you bake helps them get that nice lift, too.