Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Protein Bagels (Greek Yogurt Bagels) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 35 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (4 bagels)
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Protein Bagels, also known as Greek Yogurt Bagels, are a simple, nutritious, and delicious homemade treat made with minimal ingredients. Using Greek yogurt and self-raising flour or all-purpose flour, these bagels deliver a high-protein punch while keeping the texture soft and slightly chewy. Perfect for a healthy breakfast or snack, they can be customized with various toppings and seasonings like everything bagel seasoning for extra flavor.

Ingredients

Dry Ingredients

  • 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)
  • Pinch of sea salt

Wet Ingredients

  • 1 cup non-fat Greek yogurt

For Glazing and Seasoning

  • Egg wash or olive oil spray (for glazing)
  • Everything bagel seasoning (optional, homemade or store-bought)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the bagels are shaped and prepared for baking.
  2. Mix Ingredients: In a large bowl, combine the self-raising flour and a pinch of sea salt. If using plain all-purpose flour, add 2.5 teaspoons of baking powder. Add the Greek yogurt and mix well with a spoon until the dough forms a large ball. Use your hands if needed to bring the dough together.
  3. Knead the Dough: Transfer the dough onto a lightly floured clean kitchen counter. Knead the dough for several minutes until it becomes smooth and elastic with no visible clumps. If the dough is sticky, sprinkle a little more flour to help with kneading.
  4. Shape the Bagels: Divide the dough into 4 equal pieces and roll each piece into a ball. To shape each ball into a bagel, poke a hole through the center and gently stretch the dough with your fingers to form an even ring. The hole should be large enough as it will shrink during baking. Alternatively, roll the dough balls into a thick rope and join the ends to form a circle, pressing to seal.
  5. Prepare for Baking: Place the shaped bagels on a baking tray lined with parchment paper. Optionally, brush each bagel with egg wash or spray olive oil on top. Sprinkle everything bagel seasoning and gently press it into the dough to adhere.
  6. Bake the Bagels: Bake in the preheated oven for 25-30 minutes until the bagels turn a golden brown color. The time may vary depending on your oven, so check for a firm crust and golden hue.
  7. Cool and Serve: Allow the bagels to cool on a wire rack for 10-15 minutes before slicing. Toasting the insides is optional and enhances texture and flavor. Serve with your favorite toppings or as a sandwich base and enjoy!

Notes

  • If the dough feels too sticky while kneading, gradually add more flour in small amounts until manageable.
  • Make sure the hole in the bagel is large enough to prevent it from closing during baking.
  • Using non-fat Greek yogurt helps keep the bagels high in protein and lower in fat.
  • Customize your bagels by adding different seasonings or seeds to the topping before baking.
  • These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Find it online: https://yumbara.com/protein-bagels-greek-yogurt-bagels-recipe/