High Protein Bagels With Greek Yogurt Recipe (No Yeast)

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Tired of store-bought protein bagels that taste like cardboard? I get it—my parrot Kiwi once stole one mid-air and even he looked disappointed. As a self-taught baker with a serious Greek yogurt obsession, I’ve perfected the easiest high protein bagels with Greek yogurt—no yeast, no weird ingredients, just fluffy, chewy goodness. (Sophie, my 6-year-old kitchen tornado, gives them two sticky thumbs up.) After three hilarious fails (let’s just say one batch could’ve doubled as hockey pucks), I nailed a recipe that’s faster than waiting in line at the bakery. Ready to whip up high protein bagels with Greek yogurt that actually taste like victory?

Table of Contents

High Protein Bagels With Greek Yogurt: Ingredients & Steps

Let’s cut to the chase—you want those fluffy, protein-packed bagels now. After testing this recipe more times than I’d like to admit (RIP, hockey-puck batch #2), here’s the foolproof way to make high protein bagels with Greek yogurt that even my carb-snob husband devours.

Ingredients (Exact Measurements)

Dry Stuff:

2 cups (240g) self-rising flour (or make your own: 2 cups AP flour + 3 tsp baking powder + 1 tsp salt)
1 tsp garlic powder (trust me, it’s the secret umami booster)

Wet Stuff:

1.5 cups (360g) full-fat Greek yogurt (the thicker, the better—I use Fage 5%)
1 egg, beaten (for that golden crust; Sophie’s job is cracking it “like a dinosaur”)

Toppings:

Everything bagel seasoning (or go sweet with cinnamon-raisin—no judgment)
1 tbsp honey (for the water bath; optional but gives a glossy finish)

High Protein Bagels With Greek Yogurt Ingredients — High Protein Bagels With Greek Yogurt Recipe (No Yeast) 7

Step-by-Step Instructions (Bullet-Style)

Mix Like You Mean It:
- In a big bowl, combine flour and Greek yogurt until it looks like shaggy dough. Pro tip: If it’s too sticky, add 1 tbsp flour; too dry? A splash of yogurt.
Knead It Real Good:
- Flour your counter (and maybe your cat—Miso loves “helping”). Knead for 3-5 minutes until smooth. No stand mixer? Burn those biceps, baby.
Shape & Boil:
- Divide dough into 6 balls, poke holes for the classic bagel look. Meanwhile, boil water (+ honey if using) and dunk each bagel for 30 seconds per side.
Bake to Glory:
- Brush with egg wash, sprinkle toppings, and bake at 375°F (190°C) for 22-25 minutes. They’re done when they sound hollow when tapped—like a tiny bread drum.

High Protein Bagels With Greek Yogurt Recipe (No Yeast) 8

Pro Tips for Perfect High Protein Bagels

Why Greek Yogurt Works (Science Made Simple)

Greek yogurt is the MVP here. Its acidity reacts with baking powder for lift, while the protein (about 10g per ½ cup!) keeps these high protein bagels with Greek yogurt satisfyingly chewy. If you love protein-packed breakfast ideas, don’t miss these baked cottage cheese eggs—another easy, high-protein dish that uses minimal ingredients and delivers major flavor.

Bonus: It replaces fat-heavy cream cheese inside the dough. (Mind. Blown.)

Avoid My Mistakes (Save Time & Ingredients)

Over-kneading = tough bagels. Stop when it’s “baby’s cheek soft.”
Skipping the boil? You’ll get sad, dense rolls. Don’t be like batch #1.
Using runny yogurt = sticky disaster. Drain it in a sieve if needed.

“But wait—there’s more!” These high protein bagels with Greek yogurt freeze like champs—slice first for easy toasting. Now go forth and carb-load guilt-free.

High Protein Bagels With Greek Yogurt: Swaps & Macros

Let’s be real – not everyone keeps Greek yogurt in their fridge 24/7 (though after these high protein bagels with Greek yogurt, you might start). Whether you’re gluten-free, vegan, or just out of an ingredient, here’s how to adapt this recipe without sacrificing that perfect chewy texture.

Gluten-Free or Vegan? Easy Substitutions

For GF folks:

Swap the self-rising flour for 2 cups (240g) gluten-free 1:1 baking flour + 1.5 tsp xanthan gum (this mimics gluten’s stretch)
Pro tip: Let the dough rest 10 minutes – GF flours need hydration time

For plant-based pals:

Replace Greek yogurt with 1.5 cups (360g) thick coconut yogurt (the kind that stands up on a spoon)
Egg wash alternative: 1 tbsp aquafaba + 1 tsp maple syrup for shine

“But wait – will it still work?” Absolutely. My vegan testers couldn’t believe these high protein bagels with Greek yogurt alternatives passed the taste test.

Protein Boosters (Powder, Seeds, etc.)

Want to pump up the protein even more? Here’s how:

Add 1 scoop (30g) unflavored whey/collagen powder to dry ingredients (+ 2 tbsp extra yogurt)
Mix in 2 tbsp chia seeds or hemp hearts – adds omega-3s and crunch
Top with sunflower/pumpkin seeds before baking – extra 3g protein per bagel

You can even go all-in on seeds with this homemade pumpkin seed milk recipe—a nutritious drink to sip alongside your protein bagels.

Macro breakdown per original recipe bagel:

Calories: 210
Protein: 12g (thanks, Greek yogurt!)
Carbs: 35g
Fat: 2g

Storage & Meal Prep Hacks

Freeze for Later (Sophie’s Lunchbox Trick)

These high protein bagels with Greek yogurt freeze like champs:

Cool completely
Slice horizontally first (game-changer for toasting)
Layer parchment between each in freezer bag
Label with date (they last 3 months)

Pro tip: Freeze toppings separately – everything seasoning gets soggy when thawed

Need another meal prep hero? Try this cowboy butter chicken linguine—it reheats like a dream and pairs perfectly with a busy week.

Reheat Like a Pro (No Soggy Bagels!)

From frozen:

Pop straight in toaster (no thawing needed) – 2 cycles on medium
For whole bagels: Wrap in foil, bake at 350°F for 10 mins

From fridge:

Spritz with water before toasting – mimics fresh-baked texture
Air fryer at 370°F for 3 mins = next-level crispiness

“Why does store-bought taste stale so fast?” Because they skip the yogurt’s natural preservatives. These high protein bagels with Greek yogurt stay fresher longer – but let’s be honest, they won’t last.

High Protein Bagels With Greek Yogurt vs. Store-Bought

Let’s settle the great bagel debate once and for all. After taste-testing seven store-bought “protein” bagels (and nearly crying over the $5 price tags), I can confidently say these high protein bagels with Greek yogurt outshine anything you’ll find on supermarket shelves. Here’s why your kitchen just became your new favorite bagel shop.

Taste Test: Chewy or Cakey?

The texture showdown:

Store-bought: Often dry and dense (like eating a protein bar in bagel form)
Homemade: Chewy crust with a soft interior – just like traditional bagels
Secret weapon: The Greek yogurt creates a slight tang that balances the richness

Pro tip: For extra chew, boil your high protein bagels with Greek yogurt for 45 seconds per side instead of 30.

Cost Breakdown (Spoiler: Homemade Wins)

Let’s crunch the numbers for a dozen:

Item	Store-Bought	Homemade
Cost	$12-$18	$4.50
Protein	10-12g	12-15g
Ingredients	20+ (preservatives galore)	5 main ingredients
Time	5 mins (toasting)	35 mins active

“But wait—there’s more!” That $4.50 includes organic Greek yogurt and premium flour. Go basic and you’re looking at under $3.

Want more homemade wins? These cheesy garlic chicken wraps are another protein-packed meal that puts store-bought to shame.

FAQs About High Protein Bagels With Greek Yogurt

Can I Use Regular Yogurt?

Technically yes, but:

Greek yogurt has 2x the protein and less moistureIf using regular yogurt:
- Reduce to 1 1/4 cups (300g)Strain through cheesecloth for 30 mins firstAdd 1 tbsp vital wheat gluten for structure

How Much Protein Per Bagel?

The base recipe packs:

12g protein per bagel (using full-fat Greek yogurt)Boost to 15-18g by:
- Adding 1 scoop protein powder (+2g)Using 1/4 cup egg whites instead of whole egg (+1g)Topping with 1 tbsp sunflower seeds (+1.5g)

Why Did My Bagels Deflate? (Fix It!)

Common culprits and solutions:

Overproofed dough: Skip the rest time – mix and shape immediatelyWeak flour: Use bread flour if your bagels spread too muchUndermixing: Knead until it passes the “windowpane test” (stretch a piece – it shouldn’t tear)

Pro tip: These high protein bagels with Greek yogurt work best with full-fat yogurt (the fat helps structure). Low-fat versions can cause slight deflating.