Description
These Greek Yogurt Bagels are a simple, high-protein twist on classic bagels, made with just a few ingredients. Soft, chewy, and topped with everything bagel seasoning, they’re perfect for breakfast or a quick snack!
Ingredients
Scale
- 1 cup all-purpose flour, plus about 1/4 cup extra for kneading
- 1 cup 0% Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, whisked
- Toppings: everything but the bagel seasoning
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine the flour, salt, and baking powder.
- Add in the Greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tbsp as needed.
- Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to your hands if the dough is sticky.
- Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
- Place the bagels on a parchment-lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
- Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
- When serving, I like to slice my bagel and toast it for 2 minutes to crisp the inside.
- Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.
Notes
Use non-fat Greek yogurt for best results. Add extra flour sparingly to avoid dense bagels. Try other toppings like sesame seeds or poppy seeds for variety.
Nutrition
- Serving Size: 4
- Calories: 300 kcal