Protein Bagels With Greek Yogurt

If you’re tired of high-protein breakfasts that taste like compromise, these protein bagels with Greek yogurt are about to change your routine. This recipe exists for one clear reason: to give you a real, bakery-style bagel that actually fuels your day.

It’s the perfect high-protein breakfast or post-workout meal, made with a smart, simple ingredient swap that delivers serious satisfaction without the long prep.

The emotional win? You get to enjoy a comforting, chewy bagel while feeling energized, full, and proud of what you’re eating.

The moment you bite in, you’ll notice the contrast. A lightly crisp, golden exterior gives way to a soft, dense-but-tender center with that classic bagel chew.

The flavor is clean and comforting, with a gentle tang from the Greek yogurt balanced by warm, baked wheat notes. Whether you enjoy them plain, toasted, or topped, these bagels feel indulgent without being heavy.

Greek yogurt is the quiet star here, adding moisture, protein, and structure while keeping the crumb just right.

These bagels are beginner-friendly and come together fast. No yeast, no long rise times, no complicated shaping. Toast one, slice it open, and add your favorite spread or savory topping.

By the end, you’ll have a reliable, homemade protein bagel recipe that fits your lifestyle and earns a permanent spot in your weekly rotation.

Protein Bagels With Greek Yogurt Recipe

Ingredients

2 cups self-rising flour
1 cup plain full-fat Greek yogurt
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or everything seasoning (optional)

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly flour a clean work surface and your hands.
In a medium mixing bowl, add the self-rising flour and Greek yogurt. Use a spoon or spatula to mix until a shaggy dough forms, then switch to your hands and knead gently in the bowl until it comes together. The dough should be soft but not sticky; add a light dusting of flour if needed.
Transfer the dough to the floured surface and knead for about 1–2 minutes until smooth. Divide evenly into four equal pieces.

Roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch and shape into a bagel, keeping the ring even so it bakes uniformly.
Place the shaped bagels on the prepared baking sheet, leaving space between each one.
In a small bowl, whisk the egg with the tablespoon of water. Brush the tops and sides of each bagel evenly with the egg wash.

Sprinkle with sesame seeds or seasoning if using.
Bake for 22–25 minutes, rotating the pan halfway through, until the bagels are puffed, golden brown, and firm to the touch.
Remove from the oven and let cool for at least 10 minutes before slicing to allow the interior to set.

Why Greek Yogurt Works In Protein Bagels?

Greek yogurt replaces traditional yeast and excess fat while still delivering structure and tenderness. Its natural thickness binds the dough, and its acidity helps activate the baking powder for lift. The result is a bagel that looks and eats like a classic version, with a higher protein content and a simpler process.

What Makes Protein Bagels With Greek Yogurt High In Protein?

Protein bagels with Greek yogurt are higher in protein because Greek yogurt is naturally concentrated and strained. This means more protein and less liquid compared to regular yogurt. Greek yogurt helps in three important ways:

Protein boost: it adds protein without needing powders or supplements.
Structure: it binds the dough so the bagels hold their shape without yeast.

Texture: it keeps the inside soft and chewy instead of dry.

When combined with flour, the yogurt creates a dough that bakes into a bagel that feels hearty and satisfying, not light or bread-like.

Can I Use Regular Yogurt Instead Of Greek Yogurt?

You should not use regular yogurt unless you adjust it first. Regular yogurt has much more liquid, which can make the dough sticky, loose, and hard to shape. If Greek yogurt is not available, you can fix regular yogurt by:

Straining: place it in a clean cloth or fine strainer for several hours to remove excess liquid.
Texture check: it should be thick enough to hold a spoon upright before using.

For best and most predictable results, thick plain Greek yogurt is always the safest choice.

Why Is My Protein Bagel Dough Sticky Or Dry?

Dough texture problems usually come from small measuring issues, and they are easy to fix once you know what to look for.

If the dough feels sticky:

Too much moisture: your yogurt may be extra wet.
Quick fix: sprinkle in flour one tablespoon at a time until the dough stops sticking to your hands.

If the dough feels dry or crumbly:

Not enough moisture: the flour absorbed more liquid than expected.

Quick fix: mix in a small spoon of yogurt until it comes together smoothly.

Your goal is dough that feels soft, slightly elastic, and easy to shape without tearing.

Do Protein Bagels With Greek Yogurt Taste Like Real Bagels?

Yes, they taste very close to classic bagels, especially when toasted. The outside bakes up lightly crisp, while the inside stays dense and chewy, which is exactly what you expect from a good bagel. The flavor differences are subtle:

Slight tang: from the Greek yogurt.
Wheat-forward taste: similar to bakery-style bagels.
Neutral base: perfect for both sweet and savory toppings.

Most people can’t tell they’re made without yeast once they’re sliced and toasted.

Can I Make These Protein Bagels Gluten-Free?

You can make them gluten-free, but you need the right flour. Regular gluten-free flour blends without structure will not hold well on their own. For best results:

Use a gluten-free self-rising blend: it should already include leavening.

Expect texture changes: gluten-free bagels will be slightly softer and less chewy.

Always shape them gently and avoid over-handling, since gluten-free dough breaks more easily.

How Do I Add Flavors Or Toppings To Protein Bagels With Greek Yogurt?

Protein bagels with Greek yogurt are very easy to customize. You can add flavor directly to the dough or just on top. Here are safe and simple options:

Savory add-ins: shredded cheese, dried herbs, garlic powder, onion flakes.
Sweet add-ins: cinnamon or a small drizzle of honey in the dough.
Toppings: sesame seeds, everything seasoning, poppy seeds, or coarse salt.

Add mix-ins gently after the dough forms so you don’t overwork it.

How Do I Store Protein Bagels With Greek Yogurt?

Proper storage helps keep protein bagels soft and fresh. Always let them cool completely before storing. You can store them in two main ways:

Room temperature: keep in an airtight container for up to 2 days.

Refrigerator: store in a sealed container for up to 5 days.

If storing longer than one day, refrigeration is better to prevent moisture buildup and spoilage.

Can I Freeze Protein Bagels With Greek Yogurt?

Yes, protein bagels with Greek yogurt freeze very well and keep their texture when reheated. For best freezing results:

Slice first: cut the bagels in half before freezing.
Wrap properly: use plastic wrap or freezer-safe bags.
Freezer life: store for up to 2 months.

To reheat, place frozen halves directly into a toaster or warm oven. There is no need to thaw first.

How Do I Reheat Protein Bagels So They Don’t Get Hard?

Reheating the right way keeps the inside soft and the outside slightly crisp. Use these methods:

Toaster: best for sliced bagels, straight from the fridge or freezer.

Oven: wrap loosely in foil and warm at low heat.
Microwave: not recommended unless wrapped with a damp paper towel, as it can make them chewy.

Toasting is always the best option for texture and flavor.

Are Protein Bagels With Greek Yogurt Good For Meal Prep?

Yes, they are excellent for meal prep because they hold their structure and flavor over several days. They work well because:

They reheat easily: no loss of texture when toasted.
They pair with many toppings: sweet or savory.
They stay filling: thanks to the protein content.

Many people make a batch at the start of the week and use them for quick breakfasts or snacks.

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Protein Bagels With Greek Yogurt

Easy homemade protein bagels made with Greek yogurt, no yeast required, soft inside and lightly crisp outside.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Method

Ingredients

2 cups self-rising flour
1 cup plain full-fat Greek yogurt
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or everything seasoning optional

Method

Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly flour a clean work surface and your hands.

In a medium mixing bowl, add the self-rising flour and Greek yogurt. Use a spoon or spatula to mix until a shaggy dough forms, then switch to your hands and knead gently in the bowl until it comes together. The dough should be soft but not sticky; add a light dusting of flour if needed.
Transfer the dough to the floured surface and knead for about 1–2 minutes until smooth. Divide evenly into four equal pieces.
Roll each piece into a ball, then use your thumb to poke a hole through the center. Gently stretch and shape into a bagel, keeping the ring even so it bakes uniformly.

Place the shaped bagels on the prepared baking sheet, leaving space between each one.
In a small bowl, whisk the egg with the tablespoon of water. Brush the tops and sides of each bagel evenly with the egg wash.
Sprinkle with sesame seeds or seasoning if using.
Bake for 22–25 minutes, rotating the pan halfway through, until the bagels are puffed, golden brown, and firm to the touch.