High Protein Bagels Greek Yogurt (Printable)

Soft, chewy bagels packed with protein served alongside a creamy Greek yogurt dip seasoned perfectly.

# Ingredient List:

→ High-Protein Bagels

01 - 2 cups (250 g) white whole wheat flour, plus more for dusting
02 - 1 cup (225 g) nonfat Greek yogurt
03 - 2 teaspoons baking powder
04 - 1 teaspoon fine sea salt
05 - 1 large egg, beaten
06 - 2 tablespoons everything bagel seasoning

→ Greek Yogurt Everything Dip

07 - 1 cup (225 g) nonfat Greek yogurt
08 - 1 tablespoon everything bagel seasoning
09 - 1 tablespoon fresh chives, chopped
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and black pepper to taste

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, and salt. Add Greek yogurt and stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
04 - Divide dough into 6 equal portions. Roll each portion into a 10-inch rope, then form into a bagel shape by connecting the ends and pinching to seal.
05 - Arrange shaped bagels on the prepared baking sheet. Brush tops generously with beaten egg and sprinkle with everything bagel seasoning.
06 - Bake for 22-25 minutes until bagels are golden brown and cooked through. Allow to cool slightly before serving.
07 - In a medium bowl, combine Greek yogurt, everything bagel seasoning, chives, lemon juice, garlic powder, and onion powder. Season with salt and pepper to taste. Refrigerate until serving.
08 - Serve warm bagels alongside the chilled Greek yogurt everything dip.

# Expert Advice:

01 -
  • No yeast, no overnight waiting, just 50 minutes from craving to eating warm bagels straight from the oven.
  • Each bagel delivers 13 grams of protein, so you're actually full until lunch, not hunting for snacks by 10 a.m.
  • The everything dip tastes like a fancy cream cheese spread but made with ingredients you probably already have on hand.
02 -
  • Greek yogurt dough is stickier than traditional bagel dough, so resist the urge to add extra flour or you'll end up with tough, dense bagels that defeat the entire purpose.
  • Don't skip the egg wash, because it's the difference between bagels that look homemade and bagels that look like they came from a box, plus it helps the seasoning stick.
  • These bagels are best served within a few hours of baking while they still have that tender chew, though you can absolutely freeze them and reheat for a quick breakfast later.
03 -
  • Cover warm bagels with a clean kitchen towel immediately after removing from the oven to trap steam and keep them incredibly soft as they cool.
  • The dip tastes better the next day after the flavors have melded, so make it the night before if you're feeding people for brunch.
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