High protein Greek yogurt bagels have become a favorite for anyone who wants a nutritious, bakery-style bagel without the long rising times or complicated dough work. These bagels are incredibly simple—just a handful of ingredients—yet they deliver a soft, chewy texture and an impressive boost of protein thanks to Greek yogurt.
One thing I personally love about this recipe is how approachable it feels. You don’t need to be a baker. You don’t need yeast. You don’t even need special equipment beyond a mixing bowl. The dough comes together fast, the flavor is customizable, and the result is a wholesome bagel that fits perfectly into balanced eating.
Whether you enjoy them for breakfast with cream cheese or as a protein-packed sandwich base, these Greek yogurt bagels bring convenience and nourishment together beautifully.
Why High Protein Greek Yogurt Bagels Are So Popular
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Protein-packed: Greek yogurt adds natural protein without altering the classic bagel texture.
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No yeast required: No rising, no waiting—perfect for quick breakfasts.
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Versatile: Top them with everything seasoning, sesame seeds, cinnamon sugar, or keep them plain.
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Beginner-friendly: If you’ve never baked bread, this recipe is a great starting point.
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Healthier alternative: Lower in fat and calories than traditional bagels.
Equipment
Make sure you have these tools ready:
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Mixing bowl
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Measuring cups and spoons
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Rubber spatula or wooden spoon
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Baking sheet
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Parchment paper
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Dough scraper or knife
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Basting brush (for egg wash)
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Oven
Ingredients for High Protein Greek Yogurt Bagels
For the Bagel Dough
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1 cup plain Greek yogurt (full or nonfat both work)
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1 cup self-rising flour
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½ teaspoon salt (optional)
For the Egg Wash
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1 egg, beaten
Optional Toppings
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Everything bagel seasoning
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Sesame seeds
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Poppy seeds
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Cinnamon sugar
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Sea salt flakes
Timing and Servings
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Prep Time: 10 minutes
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Cook Time: 20–22 minutes
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Total Time: 30–32 minutes
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Servings: 4 bagels
How to Make High Protein Greek Yogurt Bagels
Step 1. Combine the Dry and Wet Ingredients
In a mixing bowl, add the self-rising flour and salt. Add the Greek yogurt and mix until a dough begins to form. The dough should be slightly sticky but manageable.
Step 2. Knead the Dough
Lightly flour your counter. Knead the dough for 1–2 minutes until smooth. If it’s too sticky, add a sprinkle of flour; if it’s too dry, add a teaspoon of yogurt.
Step 3. Shape the Bagels
Divide the dough into 4 equal pieces. Roll each piece into a ball, then into a rope. Bring the ends together to form a ring.
Step 4. Prepare for Baking
Place the shaped bagels on a parchment-lined baking sheet. Brush the tops with beaten egg. Add toppings of your choice.
Step 5. Bake
Preheat your oven to 375°F (190°C). Bake for 20–22 minutes or until the tops are golden and slightly firm. Let cool for at least 10 minutes before slicing.
Tips for Perfect Bagels
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Avoid over-kneading: This dough doesn’t need the long kneading process of traditional bagels.
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Full-fat yogurt makes softer bagels: Though nonfat also works well.
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Self-rising flour is key: If you don’t have it, mix 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
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Egg wash adds shine: Skip if you want a matte finish or vegan version.
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Top while wet: Toppings adhere best right after brushing with egg.
Flavor Variations
1. Cinnamon Raisin Bagels
Add 1 tablespoon sugar, 1 teaspoon cinnamon, and 2 tablespoons raisins into the dough.
2. Herb & Garlic Bagels
Mix garlic powder, dried oregano, and parsley into the dough.
3. Jalapeño Cheddar Bagels
Fold in shredded cheese and chopped jalapeños, then top with extra cheese.
4. Sweet Bagels
Brush with butter and sprinkle with cinnamon sugar right after baking.
Serving Suggestions
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Spread with cream cheese or Greek yogurt spread.
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Make a breakfast sandwich with eggs and turkey bacon.
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Pair with smoked salmon and cucumber for a lighter option.
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Serve toasted with honey or nut butter for a satisfying snack.
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Use as a base for high-protein avocado toast.
Nutritional Facts (Approx. per bagel)
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Calories: 150–190
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Protein: 10–12 g
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Carbohydrates: 22–25 g
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Fat: 2–4 g
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Fiber: 1–2 g
For more morning favorites, try Frittata Cups, Sausage and Egg Casserole, or Banana Zucchini Bread.
High Protein Greek Yogurt Bagels
Ingredients
Equipment
Method
- In a mixing bowl, add the self-rising flour and salt. Add the Greek yogurt and mix until a dough begins to form. The dough should be slightly sticky but manageable.
- Lightly flour your counter. Knead the dough for 1–2 minutes until smooth. If it’s too sticky, add a sprinkle of flour; if it’s too dry, add a teaspoon of yogurt.
- Divide the dough into 4 equal pieces. Roll each piece into a ball, then into a rope. Bring the ends together to form a ring.
- Place the shaped bagels on a parchment-lined baking sheet. Brush the tops with beaten egg. Add toppings of your choice.
- Preheat your oven to 375°F (190°C). Bake for 20–22 minutes or until the tops are golden and slightly firm. Let cool for at least 10 minutes before slicing.
Conclusion
High protein Greek yogurt bagels are a perfect blend of convenience, nutrition, and comforting flavor. They offer the satisfying chewiness of traditional bagels while being lighter, quicker, and incredibly easy to make at home. Whether you’re meal prepping for the week or craving a warm, homemade breakfast, this recipe gives you delicious results with minimal effort.
These bagels prove that wholesome baking doesn’t have to be complicated—just simple ingredients, a little technique, and a few minutes in the oven.
Frequently Asked Questions
1. Can I make these bagels without self-rising flour?
Yes—just mix your own using all-purpose flour, baking powder, and salt.
2. Can the bagels be made gluten-free?
Yes. Use a gluten-free self-rising blend for best results.
3. How long do they stay fresh?
Store at room temperature for 2 days or refrigerate up to 5 days.
4. Can I freeze the bagels?
Absolutely. Freeze after baking and reheat in a toaster or oven.
5. Can I air-fry the bagels?
Yes. Air-fry at 325°F for 10–12 minutes until golden.
6. Why is my dough too sticky?
Your yogurt may have higher moisture. Add flour 1 tablespoon at a time until workable.