Protein Bagels with Topping (Printable)

Soft, protein-rich bagels featuring Greek yogurt and savory everything seasoning for a wholesome twist.

# What you need:

→ Dough

01 - 1 cup plain nonfat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 cup white whole wheat flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon fine sea salt

→ Topping

06 - 1 large egg
07 - 2 tablespoons everything bagel seasoning

# How to make it:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, and fine sea salt.
03 - Add Greek yogurt to the flour mixture and stir until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and cohesive.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch rope, then connect the ends to form a bagel ring and pinch to seal.
06 - Arrange shaped bagels on the prepared baking sheet.
07 - Beat the egg and brush generously over each bagel. Sprinkle generously with everything bagel seasoning.
08 - Bake for 22-25 minutes until golden brown and cooked through.
09 - Transfer bagels to a wire rack and cool for 10 minutes before serving.

# Helpful Hints:

01 -
  • No boiling, no complicated shaping—these come together in under 40 minutes with minimal fuss.
  • 11 grams of protein per bagel means you're actually eating breakfast, not just a vessel for cream cheese.
  • That everything seasoning crust tastes like you bought these from a real bagel shop, except they're yours.
02 -
  • Don't skip the cooling time no matter how hungry you are—they'll fall apart if you cut them while still hot, and that's a sadness you can prevent.
  • The dough should feel tacky but not wet; if it's sticking to everything, dust your surface more, and if it's dry and crumbly, you can work in a tiny splash of water while kneading.
03 -
  • Room-temperature Greek yogurt mixes into the dough more smoothly than cold, so pull it out of the fridge 15 minutes before you start.
  • Don't be tempted to add more flour than called for—the dough should feel slightly tacky, and the yogurt is doing the heavy lifting to keep these light and tender.
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