High-Protein Greek Yogurt Bagels
Fluffy, chewy bagels made with Greek yogurt for an extra protein boost. No yeast, no waiting—just quick, easy, and delicious bagels ready in 30 minutes!
Ingredients
The Basics:
- 500 g 2 cups full-fat Greek yogurt
- 300 g 2.5 cups self-rising flour (or mix 2.5 cups AP flour + 3 tsp baking powder + 1 tsp salt)
- 1 scoop 30g vanilla or unflavored protein powder
- 1 tbsp honey or maple syrup optional, for balance
- 1 egg for egg wash
Flavor Boosters (Optional):
- Everything bagel seasoning
- 1 tsp cinnamon + 1 tbsp coconut sugar for a sweet version
- 2 tbsp grated parmesan + 1 tsp dried rosemary for a cheesy herb twist
- ¼ cup sugar-free chocolate chips for a dessert-style bagel
Instructions
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. In a large bowl, mix the Greek yogurt, protein powder, and honey. Gradually add the flour and stir until a shaggy dough forms, being careful not to overmix.
- Divide the dough into 6 equal portions (about 130g each). Roll each into a rope and connect the ends to form a bagel shape. Wet your fingers to help seal the edges if needed.
- Bring a pot of water to a simmer and boil each bagel for 1 minute per side. This step helps create a chewy crust.
- Beat the egg and brush it over the boiled bagels. Sprinkle with your choice of toppings.
- Bake for 20-25 minutes until golden brown. Let them cool slightly before slicing and serving.
Notes
✅ For Chewier Bagels: Boil for 90 seconds per side.
✅ For a Softer Crust: Skip the egg wash and bake at 175°C (350°F).
✅ Air Fryer Method: Bake at 180°C (350°F) for 12-15 minutes.
✅ For a Vegan Version: Use coconut yogurt + 1 tbsp apple cider vinegar. Replace egg wash with almond milk and maple syrup.
✅ For a Softer Crust: Skip the egg wash and bake at 175°C (350°F).
✅ Air Fryer Method: Bake at 180°C (350°F) for 12-15 minutes.
✅ For a Vegan Version: Use coconut yogurt + 1 tbsp apple cider vinegar. Replace egg wash with almond milk and maple syrup.