Protein Bagels with Everything (Printable Version)

Soft, chewy bagels packed with Greek yogurt and classic everything seasoning toppings.

# 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:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, and sea salt.
03 - Add Greek yogurt to the dry ingredients and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until the texture becomes smooth.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch rope, then connect the ends to form a bagel shape and pinch to seal.
06 - Place shaped bagels on the prepared baking sheet.
07 - Beat the egg and brush generously over the top of 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 cooling rack and let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • These bagels are ready in under an hour and require zero yeast or complicated fermentation drama.
  • Each bagel packs 11 grams of protein, so you're actually satisfied until lunch instead of hungry by 10 a.m.
  • The everything seasoning gives that beloved deli bagel flavor without any pretension.
02 -
  • Overmixing the dough after adding the yogurt creates dense, tough bagels—mix just until everything is incorporated and stop there. The shaggy stage is your friend, and kneading is your enemy here.
  • If your Greek yogurt is cold straight from the fridge, the dough takes longer to come together smoothly and unevenly hydrated—letting it sit out briefly changes the entire texture experience.
03 -
  • Brush the egg wash on generously and sprinkle the seasoning while it's still wet—this helps everything adhere and creates those beautiful, toasted pockets of flavor.
  • If you want even more protein, you can swap up to half the flour for unflavored protein powder, though the bagels will be slightly denser and require an extra tablespoon of yogurt.
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