Description
These Greek Yogurt Protein Bagels are a quick and easy homemade bagel recipe that combines the tanginess of full-fat Greek yogurt with all-purpose flour, resulting in soft yet slightly dense bagels packed with protein. Ready in just 40 minutes, they make a wholesome breakfast or snack option topped with your choice of seeds or seasoning.
Ingredients
Scale
Bagel Dough
- 2 cups all-purpose flour
- 1 ¾ cups full-fat Greek yogurt
- 4 teaspoons baking powder
- 1 ½ teaspoons sugar
- ¾ teaspoon sea salt
Egg Wash and Toppings
- 1 egg, whisked (for egg wash)
- Optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, flakey sea salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking the bagels.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, sugar, and sea salt. Use a whisk or fork to mix all the dry ingredients evenly.
- Add Greek Yogurt: Add the full-fat Greek yogurt to the dry mixture and stir well to combine. The dough will be crumbly or clumpy initially. Gather the mixture into a single ball.
- Knead Dough: Transfer the dough ball to a lightly floured surface. Knead gently about 10 to 15 times to create a more uniform dough. If the mixture seems too dry, add a teaspoon of water or a little extra yogurt.
- Shape Bagels: Divide the dough into 6 equal pieces. Roll each piece into a rope about 1 inch in diameter, then form a circle by joining the ends, pressing them firmly together. Place each bagel onto a baking sheet lined with parchment paper.
- Apply Egg Wash and Add Toppings: Whisk the egg in a small bowl and brush the egg wash evenly over each bagel, making sure to cover all exposed surfaces, including the center holes. Sprinkle any desired optional toppings such as everything bagel seasoning, poppy seeds, sesame seeds, or flaky sea salt.
- Bake Bagels: Bake in the preheated oven for 19 to 23 minutes until the bagels turn golden brown. Avoid overbaking for the best texture.
- Cool and Serve: Remove the bagels from the oven and allow them to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- If dough feels too dry, adding a teaspoon of water or a bit more Greek yogurt helps achieve the right consistency.
- Ensure the ends of each bagel rope are pressed well to prevent them from opening during baking.
- Don’t overbake; bagels should be golden but still soft inside.
- Use parchment paper to prevent sticking and facilitate easy transfer off the baking sheet.
- These bagels are best eaten fresh but can be stored in an airtight container for 1-2 days or frozen for longer storage.
