Introduction

These Everything Bagel Protein Bagels are a game changer for anyone who thought making bagels from scratch was complicated. Using simple ingredients and Greek yogurt instead of yeast, you can have fresh, chewy, protein-packed bagels ready in under an hour. No boiling or waiting needed!

Everything Bagel Protein Bagels Recipe - Recipe Image

Ingredients

3.25 cups all-purpose flour
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder
1 egg (beaten with a splash of water for egg wash)
2 cups everything bagel seasoning

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure even baking.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder for about 30 seconds to distribute the leavening agents evenly. Add the Greek yogurt and stir until a shaggy dough forms; it should be rustic and slightly sticky.
Step 3: Turn the dough onto a floured surface and knead gently for 2 minutes until smooth and less sticky. Divide the dough into 9-12 equal portions, roll each into a ball, then poke a 2-inch hole through the center to shape bagels.
Step 4: Beat the egg with a splash of water to make an egg wash. Place the bagels on the baking sheet, brush them generously with the egg wash, and immediately sprinkle with everything bagel seasoning so it sticks well.
Step 5: Bake the bagels in the preheated oven for 28-32 minutes until golden brown on top and firm on the bottom. If browning too quickly, tent loosely with foil for the last 5-10 minutes.
Step 6: Let the bagels cool on the baking sheet for 5-10 minutes before transferring to a rack or serving board. Enjoy warm with your favorite toppings.

Tips & Variations

Use thick Greek yogurt or Icelandic skyr for the best texture; avoid regular or drinkable yogurts.
If you lack everything bagel seasoning, mix sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt as a substitute.
Brush with milk or melted butter instead of egg wash if you prefer a lighter crust color.
Don’t over-knead the dough; 2 minutes is enough to avoid tough bagels.
Make the center holes at least 1-2 inches wide to prevent them from closing up during baking.

Storage

Store bagels in an airtight container at room temperature for up to 2 days or refrigerate for about 5 days. They keep a bit softer at room temperature. For longer storage, slice and freeze in a freezer bag for up to 3 months. Toast directly from frozen, adding a minute or two to crisp them up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt is too thin and will make the dough sticky and difficult to handle. If you only have regular yogurt, strain it through cheesecloth to thicken it before using.

Why don’t I need to boil these bagels?

This recipe uses baking powder instead of yeast, so there’s no need for the traditional boiling step. The baking powder provides the rise and texture, making the process faster and easier.

Everything Bagel Protein Bagels Recipe

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★★★★★

4.9 from 112 reviews

These Everything Bagel Protein Bagels are a quick and easy homemade breakfast treat that omits yeast and boiling water, using Greek yogurt to create a high-protein, chewy, and delicious bagel. With minimal ingredients and customizable toppings, they offer a perfect fresh-baked alternative that’s ready in under an hour.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 10 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the dough:

3.25 cups all-purpose flour (King Arthur preferred)
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder

For the wash:

1 egg (beaten with a splash of water)

For the coating:

2 cups everything bagel seasoning (Trader Joe’s brand preferred)

Instructions

Prepare Your Workspace and Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
Mix the Dough Base: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder for about 30 seconds. Add the Greek yogurt and stir with a wooden spoon or your hand until a shaggy, slightly sticky dough forms—this should take just a minute or two.
Knead and Shape the Bagels: Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth but not tough. Divide into 9-12 equal pieces (about 10) and roll each into a ball. Use your thumb or a wooden spoon handle to poke a hole in the center and gently stretch to form roughly 2-inch holes, creating bagel rings.
Apply Egg Wash and Seasoning: Beat the egg with a splash of water to make an egg wash. Place the shaped bagels on the baking sheet, brush generously with the egg wash to ensure a golden crust, and immediately sprinkle the everything bagel seasoning over the tops so it adheres properly.
Bake the Bagels: Bake at 400°F for 28-32 minutes until golden brown and firm on the bottom. The bagels should sound slightly hollow when tapped. If they brown too quickly, tent loosely with foil during the last 5-10 minutes.
Cool and Serve: Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Serve warm with your favorite toppings or enjoy plain.

Notes

Use thick Greek yogurt or Icelandic skyr for best dough texture and protein content; avoid regular thin yogurt.
Do not substitute baking powder with baking soda — baking powder is essential for proper rise.
Avoid over-kneading; 2 minutes of gentle kneading prevents tough bagels.
Make bagel center holes about 1-2 inches wide to prevent them from closing up.
If egg is not available, brush bagels with milk or melted butter as an alternative for color.
Allow bagels to cool for at least 10 minutes before slicing to avoid gummy texture.
These bagels freeze and toast well; slice before freezing for convenience.

Keywords: protein bagels, everything bagel seasoning, Greek yogurt bagels, easy bagel recipe, no yeast bagels, high protein breakfast, homemade bagels