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Greek Yogurt Protein Bagels

Delightfully fluffy and protein-packed, these Greek Yogurt Protein Bagels offer a healthy twist on a classic breakfast favorite, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bagels
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour King Arthur Flour is preferred for its superior quality
  • 3 tsp baking powder Use fresh for the best rise
  • 1/4 tsp salt Himalayan pink salt adds a hint of flavor
  • 1 tsp granulated sugar Balances the tang of the yogurt
Wet Ingredients
  • 1 cup Greek yogurt Full-fat or low-fat for creaminess; use room temperature for easier mixing
  • 1 piece egg Room temperature for even mixing
Toppings
  • to taste everything bagel seasoning Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, sift together all-purpose flour and baking powder.
  3. In separate bowls, set aside Greek yogurt, salt, sugar, and beat an egg separately for the egg wash.
Making the Dough
  1. In a large mixing bowl, combine the sifted flour mixture with yogurt, salt, and sugar. Mix until a shaggy dough forms.
  2. Transfer the dough to a floured surface and knead for about 2 to 3 minutes until smooth and elastic.
  3. Divide the dough into 4 equal portions, roll into balls, and poke a hole in the center to form bagels. Stretch gently to maintain the hole.
Baking
  1. Brush each bagel with beaten egg and sprinkle with everything bagel seasoning.
  2. Bake for 25-30 minutes or until golden brown.
  3. Let cool on the baking sheet for 10-15 minutes.

Notes

For best results, avoid using cold ingredients. If dough is too sticky, sprinkle more flour during kneading. Bagels can be stored at room temperature for up to 3 days or frozen for up to 2 months.