High-Protein Bagels Greek Yogurt (Printable version)

Soft, chewy bagels boosted with protein served alongside a creamy yogurt dip with everything seasoning.

# What You'll Need:

→ High-Protein Bagels

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

→ Greek Yogurt Everything Dip

07 - 1 cup nonfat Greek yogurt
08 - 1 tablespoon everything bagel seasoning
09 - 1 tablespoon chopped fresh chives
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

# Directions:

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 mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead for 2 to 3 minutes until smooth and elastic.
04 - Divide dough into 6 equal pieces. Roll each piece into a 10-inch rope, then form into a bagel shape by pinching the ends together to seal.
05 - Arrange shaped bagels on the prepared baking sheet. Brush the tops with beaten egg and sprinkle generously with everything bagel seasoning.
06 - Bake for 22 to 25 minutes, until 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 ready to serve.
08 - Serve warm bagels with the Greek yogurt everything dip on the side.

# Expert Advice:

01 -
  • These bagels have 13 grams of protein per serving, so they actually keep you full without that chalky protein-food aftertaste.
  • The dip tastes like you're eating the inside of a fancy bagel shop's everything bagel, creamy and tangy at once.
  • They're ready in under an hour, which means weekend breakfast can feel special without the stress.
  • Made with just flour, yogurt, and baking powder—no yeast waiting around, no overnight proofing drama.
02 -
  • Don't skip kneading—it takes 3 minutes and makes the difference between a bagel that's chewy and one that crumbles when you bite it.
  • The dough will feel less hydrated than typical bread dough, and that's exactly right; Greek yogurt is thick, so trust the process even when your instinct says add more liquid.
03 -
  • Cover bagels with a clean kitchen towel right after they come out of the oven to trap steam and keep them softer longer.
  • If you're short on time, skip kneading and just stir the dough until it comes together—it'll still work, just be slightly less chewy.
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