Description
These Protein Bagels made with Greek yogurt are a wholesome, high-protein alternative to traditional bagels. Simple to prepare with just a few ingredients, they offer a soft and chewy texture with a golden crust. Perfect for a nutritious breakfast or snack, they can be enjoyed plain or topped with your favorite spreads and fillings.
Ingredients
Bagel Dough
- 1 ½ cups self-raising flour or all-purpose flour (whole wheat or white)
- 2.5 teaspoons baking powder (only if using plain all-purpose flour)
- 1 cup non-fat Greek yogurt
- Pinch of sea salt
Glaze and Seasoning
- Egg wash or olive oil spray for glazing (optional)
- Homemade everything bagel seasoning (optional)
Instructions
- Preheat Oven and Mix Ingredients: Preheat your oven to 350°F (175°C). In a large bowl, combine the self-raising flour with a pinch of sea salt. If using plain all-purpose flour, add the baking powder as well. Add the Greek yogurt and mix together with a spoon until a large dough ball forms, using your hands if needed.
- Knead the Dough: Transfer the dough to a floured clean kitchen counter. Knead it for a few minutes until smooth and free of clumps. If the dough is too wet or sticky, sprinkle with a little more flour to make kneading easier.
- Divide and Shape Dough: Roll the dough into a ball and cut into four equal pieces. Roll each piece into a smooth ball.
- Form Bagel Shapes: Create bagel shapes by poking a hole in the center of each dough ball and gently stretching it with your fingers to form an even ring. The hole should be sufficiently large to accommodate rising during baking. Alternatively, roll each ball into a thick rope and join the ends together, pressing to seal.
- Prepare for Baking: Place the shaped bagels onto a baking tray lined with parchment paper. Optionally, brush each bagel with egg wash or olive oil spray. Sprinkle with everything bagel seasoning and gently press it into the dough to help it adhere.
- Bake the Bagels: Bake in the preheated oven for 25 to 30 minutes, or until the bagels turn golden brown. Cooking time may vary depending on your oven strength.
- Cool and Serve: Allow the bagels to rest on a cooling rack for 10 to 15 minutes before slicing. For extra enjoyment, toast the insides and add your favorite toppings or make a breakfast bagel sandwich.
Notes
- For a denser, whole grain flavor, use whole wheat flour; white flour creates lighter bagels.
- Adjust the hole size larger when shaping to prevent it from closing during baking.
- Using egg wash or olive oil spray enhances the crust’s color and helps toppings stick.
- Allow bagels to cool completely on a rack to avoid sogginess.
- These bagels can be stored in an airtight container for up to 2 days or frozen for longer storage.
