Description
These Greek Yogurt Protein Bagels are a delicious and healthy homemade alternative to store-bought bagels. Made with simple ingredients like all-purpose flour, Greek yogurt, and baking powder, these bagels are easy to prepare and packed with protein. Perfect for breakfast or a snack, they have a soft texture with a golden crust and can be topped with everything bagel seasoning, poppy seeds, or sesame seeds to suit your taste.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons sugar
- ¾ teaspoon sea salt
Wet Ingredients
- 1 ¾ cups full fat Greek yogurt
- 1 egg (for egg wash)
Optional Toppings
- Everything bagel seasoning
- Poppy seeds
- Sesame seeds
- Flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the bagels.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, sugar, and sea salt using a whisk or fork until evenly mixed.
- Add Greek Yogurt: Stir in the Greek yogurt. The mixture will be crumbly or clumpy at first. Use your hands to pull the dough together into a single ball. If it’s too dry, add a teaspoon of water or an extra small spoonful of yogurt.
- Knead Dough: Transfer the dough to a lightly floured surface and knead it about 10 to 15 times until smooth.
- Divide Dough: Divide the dough into 6 even pieces by cutting or pulling apart.
- Shape Bagels: Roll each piece into a long rope about 1 inch in diameter, then form each rope into a circle by joining the ends and pressing them together securely. Place the formed bagels on a parchment-lined baking sheet.
- Prepare Egg Wash: Whisk the egg in a small bowl and brush it evenly over each bagel, covering all exposed surfaces, including the hole in the center.
- Add Toppings: Sprinkle your choice of optional toppings such as everything bagel seasoning, poppy seeds, sesame seeds, or flaky sea salt on top of the egg-washed bagels.
- Bake: Bake the bagels in the preheated oven for 19 to 23 minutes or until they are golden brown and cooked through.
- Cool and Serve: Allow the bagels to cool slightly before serving, or enjoy them warm for best flavor and texture.
Notes
- You can adjust the dough consistency with a teaspoon of water or a little more yogurt if it’s too dry.
- Do not overbake to keep the bagels soft inside; watch for golden brown coloring as your cue.
- The egg wash helps achieve a shiny crust and allows toppings to stick well.
- Use parchment paper to prevent sticking and for easy cleanup.
- These bagels are best eaten fresh but can be stored in an airtight container for 2 days or frozen for longer storage.
