Description
These Greek Yogurt Protein Bagels are a quick and easy homemade bagel recipe packed with protein and made with simple ingredients. Soft, chewy, and golden brown, these bagels are perfect for breakfast or a snack, with an optional variety of toppings to customize your flavor.
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 prepare for baking the bagels.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, sugar, and sea salt until well combined.
- Add Greek Yogurt: Add the Greek yogurt to the dry ingredients and mix well. The dough will be crumbly or clumpy at this point. Pull the dough together into a single ball. If the dough is too dry, add a teaspoon of water or a small spoonful more of yogurt as needed.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it about 10 to 15 times until it forms a smooth ball.
- Divide and Shape: Divide the dough into 6 equal pieces. Roll each piece into a thin rope about 1 inch in diameter, then shape each rope into a circle, pressing the ends together to seal. Place each shaped bagel onto a parchment-lined baking sheet.
- Prepare Egg Wash and Apply Toppings: Whisk the egg in a small bowl to create an egg wash. Brush the egg wash thoroughly over each bagel, including the inside hole area. Sprinkle any optional toppings such as everything bagel seasoning, poppy seeds, sesame seeds, or flaky sea salt on top.
- Bake: Bake the bagels in the preheated oven for 19 to 23 minutes or until golden brown. Avoid overbaking to keep them soft and moist inside.
- Cool and Serve: Let the bagels cool slightly before serving. Enjoy warm or at room temperature.
Notes
- You can adjust the dough moisture by adding a little water or extra Greek yogurt if it feels too dry during mixing.
- The egg wash helps create a shiny and appealing crust while aiding the toppings to stick.
- If you prefer a denser bagel, knead the dough less; for a lighter texture, knead more thoroughly.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Store leftover bagels in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
