Protein Bagels with Greek Yogurt
Soft, chewy, and packed with protein, these homemade bagels require no yeast or boiling. Just mix, shape, and bake!
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Servings: 4 bagels
Calories: 303kcal
Ingredients
Bagel Dough
- 1 cup all-purpose flour plus 3 tablespoons, more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt any fat %
Toppings
- 1 egg beaten for egg wash
- everything bagel seasoning optional
- sesame seeds optional
- onion flakes optional
- poppy seeds optional
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt.
- Add Greek yogurt and mix with a spatula until combined, then knead with your hands until a dough forms. Knead about 20 times. The dough should be soft but not sticky. Cover with a towel and let rest for 10 minutes.
- Lightly flour your work surface, then place the dough on it. Roll it into a log and cut into four equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape. Pinch the ends together to seal.
- Place the shaped bagels on the prepared baking sheet. In a small bowl, whisk the egg and brush it over each bagel. Sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes, if desired.
- Bake for 25 minutes, or until the bagels are golden brown and puffed. Remove from the oven and let rest for 15 minutes before slicing.
Nutrition
Calories: 303kcal | Carbohydrates: 56g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 485mg | Fiber: 2g | Sugar: 2g
Equipment
- Baking Sheet
- Parchment Paper
Notes
Store in an airtight container at room temperature for up to 4 days. To freeze, place bagels in a resealable bag and store for up to 3 months. Thaw at room temperature or warm in the toaster.
For a crispier texture, air fry at 280°F for 15-20 minutes.
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