Description
These Greek Yogurt Protein Bagels are a simple, quick, and delicious homemade bagel recipe that uses Greek yogurt to provide a boost of protein and a tender texture. Ready in just 40 minutes, these bagels are perfect for a nutritious breakfast or snack, featuring a slightly tangy flavor and customizable toppings like everything bagel seasoning, poppy seeds, or sesame seeds.
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 ensure it is at the perfect temperature 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 these ingredients thoroughly for an even distribution.
- Add Greek Yogurt: Add the Greek yogurt to the dry mixture and stir until combined. The dough will be crumbly or clumpy. Gather the mixture into a single ball. If the dough feels too dry, add a teaspoon of water or a small additional spoonful of yogurt to bring it together.
- Knead Dough: Transfer the dough to a lightly floured surface and knead it about 10-15 times to make it smooth and elastic.
- Shape Bagels: Divide the dough into six equal pieces. Roll each piece into a long rope about 1 inch in diameter, then join the ends to form a circle, pressing firmly to seal. Place each bagel on a parchment-lined baking sheet.
- Apply Egg Wash: Beat the egg in a small bowl and brush it evenly over each bagel, including the middle hole. This will give the bagels a lovely golden finish. Sprinkle any desired toppings on top now.
- Bake: Bake the bagels in the preheated oven for 19-23 minutes or until they turn golden brown. Avoid overbaking to keep the bagels tender and soft inside.
- Cool and Serve: Remove the bagels from the oven and let cool slightly before serving. They can be enjoyed warm or at room temperature.
Notes
- For a softer bagel, avoid overbaking; 19-23 minutes is usually sufficient.
- If the dough is too sticky to handle, dust your hands and surface with flour while shaping.
- Use full-fat Greek yogurt for the best texture and flavor.
- Customize toppings to suit your taste; the bagels also taste great plain.
- Store any leftovers in an airtight container and consume within 2 days, or freeze for longer storage.
