Ever since my gym buddy told me about protein bagels with Greek yogurt, my breakfast game has never been the same! I was skeptical at first – bagels without yeast? Without hours of proofing? But trust me, this two-ingredient wonder (plus a few optional extras) is my weekday lifesaver. I can whip up a batch of these chewy, protein-packed rings while my coffee brews, and they keep me full straight through lunch. My kids love them toasted with cream cheese, and I love that they’re getting extra protein without even noticing. The Greek yogurt gives them this irresistible tang while keeping them moist – no sad, cardboard-like “health food” here. Just golden, satisfying bagels that happen to be good for you.

Why You’ll Love These Protein Bagels with Greek Yogurt

Listen, I know what you’re thinking – “Bagels can’t possibly be this easy.” But oh, they are! Here’s why these protein-packed beauties will become your new breakfast obsession:

Crazy quick: No yeast, no waiting – just mix, shape, and bake while your coffee brews
Protein powerhouse: Greek yogurt gives each bagel 10g of protein to keep you full for hours
Pantry-friendly: Just two main ingredients (plus whatever toppings make you happy)
No fancy skills needed: If you can stir dough and make a ring shape, you’re golden
Endlessly customizable: Top with everything seasoning, cinnamon sugar, or keep it simple

Seriously, these are the bagels lazy mornings (and busy parents) dream about! You can find more quick breakfast ideas here.

Ingredients for Protein Bagels with Greek Yogurt

Here’s all you need for these miracle bagels (plus a few fun extras if you’re feeling fancy):

1 cup full-fat Greek yogurt (trust me, the extra fat makes them extra tender)
1 cup self-rising flour (if yours is unsalted, add a pinch of salt)
1 large egg, beaten (optional, but gives that gorgeous golden shine)
1 tbsp sesame seeds (or whatever toppings make your heart sing)

Ingredient Notes & Substitutions

No full-fat yogurt? Non-fat works but may be denser. For gluten-free, use 1:1 GF flour + 1½ tsp baking powder. Out of sesame seeds? Try everything bagel seasoning or skip toppings altogether. The egg wash is optional but gives that classic bakery look – I sometimes use milk instead when I’m feeling lazy!

Equipment You’ll Need

You probably already have everything in your kitchen right now! Here’s what I grab:

A medium mixing bowl (I use my favorite chipped one – it’s lucky!)
Baking sheet lined with parchment paper (no sticking, easy cleanup)
Spoon or spatula for mixing

That’s it – no fancy gadgets required!

How to Make Protein Bagels with Greek Yogurt

Okay, let’s make some magic happen! These protein bagels come together so fast you’ll barely believe it. Here’s exactly how I do it:

Heat things up: First, crank your oven to 375°F (190°C) and line a baking sheet with parchment. No greasy fingers later – promise!
Mix it up: In a bowl, stir together the Greek yogurt and self-rising flour until shaggy dough forms. Don’t overmix – a few flour streaks are totally fine!
Knead lightly: Turn the dough onto a lightly floured surface and knead about 10 times. It should feel smooth but slightly sticky – that’s perfect!
Shape your beauties: Divide into 4 equal balls (I eyeball it, but you can weigh them if you’re precise). See below for my foolproof shaping trick!
Dress to impress: Brush with beaten egg (if using) and sprinkle on toppings. Sesame seeds stick best right after the egg wash.
Bake to golden glory: Pop them in for 20-25 minutes until they’re gorgeously tanned. Rotate the pan halfway if your oven is moody like mine!
Cool (if you can wait!): Let them rest 5 minutes before devouring. The steam inside keeps them extra moist!

Shaping the Bagels

Here’s my no-fail method: Roll each dough ball into a 6-inch rope, then pinch ends together to form a ring. Pro tip: Make the center hole slightly bigger than you think – it’ll shrink as it bakes. If your dough sticks to your hands, wet them lightly. Easy peasy!

Baking Tips

Bake on the middle rack for even browning. They’re done when golden and sound hollow when tapped. If tops brown too fast, tent with foil. And don’t skip rotating the pan – my oven’s “hot spots” used to give me lopsided bagels!

Tips for Perfect Protein Bagels with Greek Yogurt

A few little tricks I’ve learned after making (and occasionally burning) dozens of these protein bagels:

Less is more: Stop mixing the dough as soon as it comes together – overworked dough makes tough bagels
Parchment is your friend: Skip the greased pan – parchment gives perfect release every time
Egg wash magic: Brush it on lightly but evenly for that golden glow (missed spots bake up pale!)
Sticky situation? Wet hands slightly when shaping to prevent dough from clinging
Size matters: Keep bagels similar sizes so they bake evenly – no sad, burnt little ones!

Follow these, and you’ll get bakery-worthy results every time. For more baking inspiration, check out our general recipes section.

Serving Suggestions

Oh, the possibilities! I love these protein bagels toasted with cream cheese and sliced strawberries for a sweet twist, or piled high with avocado and everything seasoning. My husband swears by smoked salmon and capers – perfect for lazy Sunday brunches. For a protein punch, try them with scrambled eggs and hot sauce. Basically, if it tastes good on bread, it’ll be amazing here! You can see some of my favorite topping ideas on Pinterest.

Storing and Reheating

These protein bagels stay fresh in an airtight container for 3 days – if they last that long! For that just-baked crispness, pop slices in the toaster until warm. I’ve been known to stash extras in the freezer too – just thaw overnight and toast straight from frozen when the craving hits!

Nutritional Information

Just so you know, these numbers are estimates (your exact ingredients might tweak them a bit). But here’s the scoop per protein bagel:

180 calories – light enough for seconds!
10g protein – thanks to that Greek yogurt magic
30g carbs – perfect fuel for your morning
2g fat – keeps them moist without weighing you down

Not bad for something that tastes this indulgent, right? My fitness tracker always gives me a gold star when these show up in my food log! If you are looking for other high-protein options, check out our savory cottage cheese toast.

FAQs About Protein Bagels with Greek Yogurt

I get questions about these protein bagels all the time – here are the answers to the ones people ask me most!

Can I use regular yogurt instead of Greek?
Technically yes, but they’ll be denser. Greek yogurt’s thickness gives the perfect texture. If you must substitute, strain regular yogurt through cheesecloth for 30 minutes first.

Why self-rising flour?
It already has the perfect leavening mixed in – no need to measure baking powder separately! For AP flour, add 1½ tsp baking powder + ¼ tsp salt per cup.

Can I freeze them?
Absolutely! Freeze cooled bagels in a single layer first, then transfer to bags. They’ll keep 3 months – just toast straight from frozen when cravings strike.

No egg wash alternatives?
Milk or even olive oil works in a pinch! Or skip it – your bagels will still taste amazing, just less shiny.

Share Your Feedback

I’d love to hear how your protein bagels turned out! Drop me a comment below with your favorite topping combos – you might just inspire my next batch!

10g Protein Bagels with Greek Yogurt – Easy & Delicious

Author: Emma
Total Time: 35 minutes
Yield: 4 bagels 1x
Diet: Low Fat

Print Recipe

Description

Protein bagels made with Greek yogurt for a healthy, high-protein breakfast option.

Ingredients

Scale

1 cup Greek yogurt
1 cup self-rising flour
1 egg (optional, for glaze)
1 tbsp sesame seeds (optional, for topping)

Instructions

Preheat your oven to 375°F (190°C).
Mix Greek yogurt and self-rising flour in a bowl until a dough forms.
Divide the dough into 4 equal parts and shape into bagels.
Place the bagels on a baking sheet lined with parchment paper.
Brush with beaten egg (optional) and sprinkle sesame seeds on top.
Bake for 20-25 minutes or until golden brown.
Let cool before serving.

Notes

Use full-fat Greek yogurt for best texture.
Add a pinch of salt if your flour is unsalted.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 10g
Cholesterol: 5mg

Keywords: protein bagels, Greek yogurt bagels, healthy breakfast