Name: Greek Yogurt Bagels: A High-Protein Twist on a Classic Favorite
Prep time: 10 min
Cook time: PT-489022H21M37S
Total time: PT-489022H21M37S
Ingredients: 1 1/2 cups self-rising flour (or all-purpose flour with 2 tsp baking powder and 1/2 tsp salt); 1 cup plain Greek yogurt (full-fat or non-fat); 1 tbsp honey (optional, for a slightly sweeter flavor); 1/4 tsp salt; 1 egg (for egg wash, optional); 1 tbsp sesame seeds or everything bagel seasoning (optional, for topping)

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Why You’ll Love This Recipe

I love that these bagels skip the long rise and kneading time, yet still deliver that bagel shop feel. The Greek yogurt adds a boost of protein and moisture, giving the dough great flavor and tenderness. They’re perfect for breakfast sandwiches, a quick snack, or to toast and top however I like. Plus, they’re naturally lower in carbs than traditional bagels.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or self-rising flour)
Baking powder
Salt
Plain Greek yogurt (full-fat or low-fat)
Egg (for egg wash)
Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried herbs, or shredded cheese

directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
If I’m not using self-rising flour, I whisk together flour, baking powder, and salt in a mixing bowl.
I add the Greek yogurt and mix until a shaggy dough forms.
I knead the dough gently on a floured surface until smooth—about 1–2 minutes.
I divide the dough into 4 equal portions and roll each into a log, then shape into a bagel by pinching the ends together.
I place the bagels on the prepared baking sheet.
I brush the tops with beaten egg and sprinkle with my favorite toppings.
I bake for 22–25 minutes, or until the bagels are golden brown and cooked through.
I let them cool slightly before slicing and serving.

Servings and timing

This recipe makes 4 bagels.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a spoonful of honey or garlic powder into the dough for a hint of flavor. I’ve also used whole wheat flour or a 50/50 mix for extra fiber. If I want mini bagels, I divide the dough into 6 instead of 4. For breakfast sandwiches, I top with cheese before baking or add herbs directly into the dough.

storage/reheating

I store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, I slice and toast them in a toaster or oven. They also freeze well—I slice before freezing and toast straight from frozen.

FAQs

Can I use nonfat Greek yogurt?

Yes, I’ve made these with nonfat, low-fat, and full-fat Greek yogurt. Full-fat gives the best texture, but all work.

What flour is best for this recipe?

All-purpose flour works great, but I also use self-rising to skip the baking powder and salt. For more fiber, whole wheat flour is a good option.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend designed for baking. The dough is a little stickier but still holds together.

Do these taste like regular bagels?

They’re not exactly like traditional boiled bagels, but they’re soft, chewy, and delicious in their own way—especially for a quick, high-protein version.

What can I serve with these bagels?

I top mine with cream cheese, avocado, smoked salmon, peanut butter, or use them for egg sandwiches. They’re super versatile.

Conclusion

Greek Yogurt Bagels are the perfect high-protein, no-fuss solution when I’m craving a classic bagel without the long process. They’re simple, satisfying, and totally customizable. Whether I’m toasting one for breakfast or building a sandwich, these bagels always hit the spot—and I love knowing they’re made with better-for-me ingredients.

Greek Yogurt Bagels: A High-Protein Twist on a Classic Favorite

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Soft, chewy, and protein-packed, these Greek yogurt bagels offer a healthy, delicious spin on traditional bagels with no yeast needed.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 4-6 bagels
Category: Breakfast, Snack
Method: Baked
Diet: Vegetarian

Ingredients

1 1/2 cups self-rising flour (or all-purpose flour with 2 tsp baking powder and 1/2 tsp salt)

1 cup plain Greek yogurt (full-fat or non-fat)

1 tbsp honey (optional, for a slightly sweeter flavor)

1/4 tsp salt

1 egg (for egg wash, optional)

1 tbsp sesame seeds or everything bagel seasoning (optional, for topping)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Make the Dough:
In a large bowl, combine the self-rising flour, Greek yogurt, salt, and honey (if using). Stir until a dough forms. If the dough is too sticky, sprinkle in a little more flour, but be careful not to add too much.

Shape the Bagels:
Once the dough has come together, divide it into 4-6 equal portions, depending on how large you want the bagels. Roll each portion into a ball and then gently shape it into a ring by poking a hole in the center and stretching it out to form a bagel shape.

Prepare the Bagels for Baking:
Place the shaped bagels on the prepared baking sheet. If desired, brush the tops with a beaten egg to give them a glossy finish. Sprinkle sesame seeds or everything bagel seasoning on top for extra flavor and texture.

Bake the Bagels:
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.

Cool and Serve:
Let the bagels cool on a wire rack for a few minutes before slicing. Serve with cream cheese, avocado, or your favorite bagel toppings!

Notes