High Protein Bagel with Greek Yogurt Recipe You’ll Actually Crave

These High Protein Bagel with Greek yogurt pack 10g of protein each and bake up golden, chewy, and impossibly easy, without yeast or rising time. Made with just flour, baking powder, and tangy Greek yogurt, they’re a protein-packed breakfast that’s ready in under 35 minutes.

Some recipes become regulars in our house by accident, like this one. It started as a “What if I used yogurt instead of yeast?” kind of moment. And to be honest, the first batch? Rock-hard. Jordan said they looked like donut-shaped biscuits. But once I got the ratio right… let’s just say we haven’t bought bagels in months.

These high protein bagels are now part of our Sunday prep, quick weekday breakfasts, and even a midnight snack if someone’s raiding the fridge (Mia, I see you). What I love most? You can go sweet, savory, or everything-seasoned. And they freeze like a dream.

High Protein Bagel with Greek Yogurt – Family Approved!

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• Author: Betty Thompson
• Total Time: 35 minutes
• Yield: 6 bagels 1x

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Description

These high protein bagels are soft, chewy, and made with Greek yogurt for an easy, healthy twist. Packed with over 10g of protein per serving, they’re perfect for meal prep or a filling breakfast on busy mornings.

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Ingredients

Scale 1x2x3x

• 1 1/4 cups plain Greek yogurt (low-fat or full-fat)

• 2 cups all-purpose flour (plus extra for dusting)

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 1 large egg, beaten (for egg wash)

• Optional toppings: sesame seeds, poppy seeds, everything seasoning

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Instructions

• Preheat the oven
  Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.

• Mix the dry ingredients
  In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.

• Add Greek yogurt
  Add Greek yogurt to the dry mix. Stir with a spatula or spoon until a shaggy dough forms.

• Knead the dough
  Lightly flour your surface and knead the dough for 1–2 minutes, just until smooth and slightly tacky but not sticky.

• Shape the bagels
  Divide the dough into 6 equal pieces. Roll each piece into a rope and pinch ends to form a bagel shape.

• Add egg wash and toppings
  Transfer the shaped bagels to your prepared baking sheet. Brush each with beaten egg and add toppings as desired.

• Bake until golden
  Bake for 20–22 minutes, or until the tops are golden brown and the bagels are cooked through. Cool slightly and enjoy warm or toasted.

Notes

• Flour matters: If dough feels too sticky, dust with a little extra flour. But don’t overdo it — a slightly tacky dough gives you that chewy bagel texture.

• Toppings tip: Press them in gently after egg wash so they stick better while baking.

• Storage: These keep well for up to 3 days at room temp or freeze beautifully for quick breakfasts. Reheat in the toaster oven for best texture.

• Greek yogurt: Full-fat gives richer flavor, but low-fat still works great. Avoid flavored yogurts (unless you’re going sweet!).

• Prep Time: 15 minutes
• Cook Time: 20–22 minutes
• Category: Breakfast, Protein Snacks
• Cuisine: American

Nutrition

• Serving Size: 1 bagel
• Calories: 165
• Sugar: 1.5g
• Sodium: 370mg
• Fat: 2,5g
• Saturated Fat: 0.9g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 31mg

A Protein-Packed Bagel Worth Bragging About

I didn’t grow up thinking of bagels as healthy. They were a treat after church or something you grabbed on the go. Usually smeared with cream cheese and maybe a little guilt. These days, I make them with three ingredients and zero apologies.

Greek yogurt gives these bagels a little sourdough tang and that chewy bite you expect from a proper bakery bagel. It also bumps up the protein, which means no crashing an hour later.

No yeast. No waiting. You can go from mixing bowl to breakfast in under 35 minutes.

Dan’s review?
“These taste like the bagels we used to get from Montgomery Street, but they don’t knock me out like those used to.”

Why Greek Yogurt Works

Greek yogurt brings a lot to the table:

• Moisture that helps the dough stay soft but not sticky
• Protein that adds structure and keeps you fuller longer
• Tang that makes these taste like you worked way harder than you did

Unlike some shortcuts, this one doesn’t taste like a bread roll pretending to be a bagel. These have chew and flavor, right from your oven.

Let’s Talk Nutrition

Here’s how these stack up to what’s sitting in the grocery store bakery section:

Still not sure if these count as healthy? Check out our nutrition breakdown here.

Ingredients for Greek Yogurt Protein Bagels

You don’t need much to make these work. No yeast. No mixer. Just a bowl, a spoon, and these pantry staples:

What You’ll Need

• 1½ cups all-purpose flour
  (King Arthur works great, don’t skip spooning and leveling)
• 1 tablespoon baking powder
  (Fresh is key, old powder means sad, flat bagels)
• ¾ teaspoon salt
  (It brings the flavor to life)
• 1½ cups low-fat Greek yogurt
  (Fage brand is thick and perfect for structure)
• 1 egg
  (For brushing on top, makes the crust golden and shiny)
• Optional toppings
  (Everything seasoning, sesame seeds, poppy seeds, go wild)

Want More Protein?

• Add 1 scoop of unflavored whey protein
  (Just cut back 2 tablespoons of flour)
• Toss in 1 tablespoon flaxseed or chia seeds
  (Adds crunch, fiber, and more staying power)
• Sub in some cottage cheese
  (Half yogurt, half cottage cheese = protein bomb)
• Sprinkle in a little nutritional yeast
  (Gives a cheesy, savory flavor if skipping toppings)

If you’re more of an almond flour baker, peek at our Protein Bagels with Almond Flour.

Allergy-Friendly Swaps

• Gluten-free?
  Use a 1-to-1 gluten-free flour blend
  (Add ¼ tsp xanthan gum if it’s not already in the mix)
• Dairy-free?
  Try a thick plant-based Greek yogurt
  (Kite Hill or Silk works best)
• Egg-free?
  Skip the egg wash, use a little plant milk or olive oil for shine

We’ve also got a full Low-Carb High Protein Bagels version if that’s your thing.

Step by Step Instructions

This recipe is quick and forgiving, but a few little details make all the difference. I’ll walk you through every step, just like we’re baking together in my kitchen.

Here’s how to go from flour to fresh bagels in about 35 minutes.

1. Preheat and Prep Your Oven

Set your oven to 375°F.
Line a large baking sheet with parchment paper.
Place your oven rack in the upper-middle position.
This helps get that golden crust on top.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt

Give it a good stir. No clumps left behind.

3. Add the Greek Yogurt

Scoop in 1½ cups of low-fat Greek yogurt.
Start mixing with a fork or spoon. It will look crumbly at first, totally normal.

Once it starts coming together, use your hands to gently knead the dough inside the bowl.

You want it to form a soft ball.
It should feel tacky but not sticky like glue.

4. Knead and Shape the Dough

Lightly flour a clean surface.
Turn your dough out and knead it just for a minute. This helps it smooth out.
Do not over-knead or it can get tough.

Shape the dough into a round disc.
Use a knife or bench scraper to cut it into 6 equal pieces.

Each piece will weigh about 92 grams, but don’t worry, eyeballing works too.

5. Form Your Bagels

Roll each piece into a ball.
Use your finger to poke a hole in the center.
Gently, stretch and shape it into a bagel ring.

Aim for a hole that’s 1½ inches wide and a ring about 1 inch tall.

6. Make the Egg Wash

Crack 1 egg into a small bowl.
Add 2 teaspoons of water and whisk until smooth.

This will give your bagels a shiny golden top.

7. Add Toppings (Optional but Delicious)

Brush the tops of your bagels with the egg wash.
Sprinkle with your favorite toppings:

• Everything seasoning
• Poppy seeds
• Sesame seeds
• Dried onion or garlic flakes
• Or leave plain, they’ll still taste great

8. Bake

Place the shaped bagels on your prepared baking sheet.
Leave a little space between them so they don’t puff into each other.

Bake at 375°F for 25 minutes until the tops are golden.

Do not open the oven early. Let them rise and bake fully.

9. Let Cool and Slice

Once out of the oven, let them cool for 15 minutes.
This helps them finish setting inside and makes slicing easier.

They’re best enjoyed toasted, with your favorite spread or sandwich fillings.

Betty’s First Fail

The first time I made these, I didn’t flour the counter. The dough stuck so badly I had to chisel it off with a spatula.
Lesson learned, always dust your surface and your hands.

Another mistake? I underbaked one batch. Pale bagels are sad bagels.
Wait for that deep golden color before pulling them out.

Nutrition Facts and Health Benefits

These high protein bagels don’t just taste good. They feel good. You’re getting the satisfaction of a chewy bakery-style bagel with way more staying power thanks to the yogurt. And it shows up on the nutrition label.

Per Bagel

Note: These values are based on using low-fat Greek yogurt and all-purpose flour, no added toppings.

Why It Keeps You Full

Let’s break it down simply.

• Protein (10g): Keeps you full, supports muscle repair, and slows digestion. That means you’re not hungry again an hour later.
• Low sugar: These won’t spike your blood sugar like a store-bought bagel.
• Balanced carbs: Enough to energize you without weighing you down.
• Optional fiber boost: Add flaxseed or whole wheat flour for extra fiber if you want.

Compared to a Standard Bagel

Why Greek Yogurt Works So Well

Greek yogurt is strained, so it’s higher in protein and lower in lactose than regular yogurt. It acts like glue in this dough, binding everything without needing yeast. It also delivers that little tang, making these taste like they came from a proper bagel shop.

It’s also rich in:

• Calcium
• Probiotics (if using live cultures)
• B12 and other energy-supporting nutrients

According to the Mayo Clinic, Greek yogurt may also support gut health and help with appetite control.

If you’re trying to eat higher protein, control blood sugar, or just avoid that mid-morning crash, these check all the boxes.

Fixing Common Bagel Fails

Because your first batch might not be bakery-perfect (mine sure wasn’t)

These bagels are beginner-friendly, but they’re still a dough recipe. Things can go sideways. If your bagels turn out flat, sticky, dry, or just weird-looking, don’t panic. Let’s walk through what went wrong and how to fix it.

Problem: The Dough is Too Sticky

What happened: You might have used a thinner Greek yogurt or packed too much flour into your measuring cup.

Fix it:

• Add a tablespoon of flour at a time while kneading
• Use thick yogurt like Fage or strain thinner brands with a coffee filter
• Lightly flour your hands and surface before shaping

Avoid this fail: Don’t scoop flour with the measuring cup. Spoon and level instead.

Problem: Bagels Came Out Flat or Spread Too Much

What happened: The dough was too wet or wasn’t shaped tightly enough.

Fix it:

• Roll dough into tighter balls before shaping
• Make sure the hole in the center is wide enough, they will puff as they bake
• Chill the shaped bagels in the fridge for 10 minutes before baking if they feel too soft

Problem: Dry or Crumbly Texture

What happened: The dough was overmixed or baked too long.

Fix it:

• Mix just until it comes together. Overmixing activates the gluten too much.
• Stick to 25 minutes bake time, and check early if your oven runs hot

Bonus tip: Store leftovers in a sealed container. Toast before eating to revive the texture.

Problem: The Bagels Taste… Off

What happened: Old baking powder or a super tangy yogurt might be the culprit.

Fix it:

• Check your baking powder’s expiration date
• Use plain Greek yogurt with no added flavors or sweeteners

Problem: Bagels Stuck to the Pan

What happened: No parchment paper or baking spray.

Fix it:

• Always line your baking sheet with parchment
• If you forgot, slide a thin spatula underneath while they’re still warm

Betty’s First Fail (Yes, Again)

The very first time I made these, I didn’t flour the counter and used an off-brand yogurt. The dough stuck like glue, and the bagels spread into flat little pancakes. Jordan called them “blobs with ambition.”
Moral of the story? Always flour your surface, and don’t go rogue on the yogurt brand until you’ve made these once or twice.

Flavor Variations and Toppings

When plain just isn’t cutting it anymore

One of the best things about this high-protein bagel recipe is how easy it is to customize. You’ve got a solid base that works with sweet, savory, spicy, and everything in between. After a few test batches, we started keeping a “flavor vote” on the fridge. Cinnamon-raisin is still in the lead, but Za’atar is catching up.

Here are our top-tested favorites.

Savory Ideas

1. Everything Bagel
Classic. Use everything seasoning right after the egg wash.
Try our full recipe breakdown for Everything Bagels.

2. Jalapeño Cheddar
Mix shredded cheddar into the dough and top with thin jalapeño slices before baking.

3. Za’atar and Olive Oil
Brush the tops with olive oil instead of egg wash. Sprinkle generously with Za’atar seasoning.

4. Garlic Herb
Add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning into the dough.
Top with parmesan or fresh thyme.

Sweet Variations

1. Cinnamon Raisin
Add 1 tablespoon cinnamon and ⅓ cup raisins into the dough.
Brush with maple syrup instead of egg for a sweet finish.
Or see the full Cinnamon Raisin Bagel recipe.

2. Blueberry Lemon
Toss in ½ cup frozen blueberries and 1 teaspoon lemon zest.
Let the dough chill 10 minutes before shaping if it gets too wet.
Mia swears by this combo, warm with cream cheese and honey.

3. Chocolate Chip
Add ¼ cup mini dark chocolate chips to the dough.
Brush with a tiny bit of vanilla almond milk and a sprinkle of coconut sugar.

Topping Ideas (Sweet or Savory)

• Sesame seeds
• Flaky salt
• Poppy seeds
• Chia seeds
• Dried onion or garlic flakes
• Cinnamon sugar
• Crushed nuts (pecans or almonds for sweet versions)

Want more topping inspo? Take a peek at our list of Bagel Toppings: Best Ideas to mix and match like a pro.

Make-Ahead, Storage, and Reheating Tips

No one has time to bake at 7 a.m. every day

These high protein bagels are made for real-life schedules. Whether you’re prepping for the week, freezing extras, or just trying not to waste a single crumb, here’s how to keep them tasting bakery-fresh.

Storing Fresh Bagels

Once baked and cooled:

• Store in an airtight container at room temp for 1–2 days
• After that, transfer to the fridge for up to 5 days
• Toast before serving to bring back that just-baked texture

Do not store in plastic bags at room temp, they’ll get soggy fast.

How to Freeze (Without Ruining Them)

Bagels freeze beautifully if you do it right. Here’s how:

1. Let bagels cool completely
2. Slice each bagel in half (so you don’t have to slice frozen ones)
3. Wrap each half in parchment or wax paper
4. Place in a freezer-safe zip bag or airtight container
5. Label with date, freeze for up to 2 months

Want more freezer-friendly bakes? Check out our Cottage Cheese Bagels that hold up even better in storage.

Reheating Tips

From the fridge:

• Toast on medium
• Or bake at 350°F for 5 minutes if you want the whole thing warm

From frozen:

• Let sit on the counter for 15–20 minutes, then toast
• Or wrap in foil and bake at 375°F for 8–10 minutes

Tip: Never microwave a frozen bagel unless you enjoy chewy sadness.

Batch Cooking Strategy

We usually bake double batches on Sundays.
Here’s what works best for us:

• Make 12 bagels and freeze 10
• Keep 2 in the fridge for immediate use
• Rotate flavors to avoid burnout, savory one week, sweet the next

You can even mix the dry ingredients the night before to save time in the morning.

FAQs About High Protein Bagel With Greek Yogurt

From My Kitchen to Yours

I hope these Greek yogurt bagels fill your kitchen with that cozy, fresh-baked smell and give your mornings the protein boost they deserve. They’ve become a regular in our house, easy enough for a weekday, tasty enough for brunch.

And hey, if your first batch is a little “abstract” in shape, don’t stress it. Dan once called mine “rustic bagel knots,” and still asked for seconds.

If you’re in the mood to keep baking, here are a few more recipes we’ve been loving lately:

Try these chocolate chip mini protein muffins
when you need something sweet, snacky, and high in protein.
👉 Get the recipe

These fresh milled protein muffins
are my go-to when I want something hearty but wholesome.
👉 Bake a batch

And this protein banana muffin
might be the only thing Jordan willingly eats before school.
👉 Make it here

💬 Got a question, or a bagel you’re oddly proud of? Leave a comment. I’d love to cheer you on (or troubleshoot if your dough staged a rebellion).

If you’ve made these bagels, let me know how they turned in a comment with your bagel wins (or fails).

And if you’re new around here, come say hi on my About page. I’m usually nearby with coffee, carbs, and someone asking “how long until it’s done?”

Until next time,
– Betty