Introduction

These Everything Bagel Protein Bagels are a game-changer for home bakers. No yeast, no boiling, just a simple dough made with Greek yogurt that yields chewy, flavorful bagels in under an hour. Perfect for a high-protein breakfast or snack, they can be customized with your favorite toppings.

The image shows four golden-brown bagels with a smooth, shiny, and slightly crispy outer crust, placed close together on a white cloth napkin that covers a round wooden board. Each bagel has a visible inner hole and a soft, light yellow interior that looks fluffy. In the background, there is a white bowl with thick cream and a wooden box containing brown eggs, all set on a white marbled surface. The lighting captures the warm texture and slight gloss of the baked bagels perfectly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3.25 cups all-purpose flour
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder
1 egg (for egg wash, beaten with a splash of water)
2 cups everything bagel seasoning

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper to ensure even baking.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder for about 30 seconds. Add the Greek yogurt and stir with a wooden spoon or your hand until a shaggy dough forms.
Step 3: Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth and slightly less sticky. Divide the dough into 9-12 equal portions and roll each into a ball.
Step 4: Using your thumb or the handle of a wooden spoon, poke a hole through the center of each ball and gently stretch it to create a bagel shape with a 2-inch hole.
Step 5: Beat the egg with water to make an egg wash. Place the bagels on the baking sheet, brush generously with the egg wash, then immediately sprinkle everything bagel seasoning over the top so it sticks well.
Step 6: Bake for 28-32 minutes until the bagels are golden brown on top and firm on the bottom. If they brown too quickly, tent loosely with foil for the last 5-10 minutes.
Step 7: Let the bagels cool on the baking sheet for 5-10 minutes before transferring to a rack or serving. Enjoy warm with your favorite toppings.

Tips & Variations

Use thick Greek yogurt for the best chewy texture; strain regular yogurt if needed.
Substitute up to half the flour with whole wheat for a denser bagel.
If you don’t have everything bagel seasoning, combine sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt as a homemade mix.
Brush with milk or melted butter instead of egg wash for a lighter crust if you prefer.
Don’t over-knead the dough to avoid tough bagels — 2 minutes is enough.
Make hole diameters at least 2 inches wide to prevent closing during baking.

Storage

Store bagels in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for about 5 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Toast from frozen without thawing, adding a couple of extra minutes to toast time for best results.

How to Serve

The image shows four golden brown bagels with a smooth, shiny crust and a soft, light yellow interior visible in the round hole in the center of each. They rest closely on a white cloth that covers a round wooden board, set against a white marbled surface. In the background, there is a glass bowl with white cream and a wooden crate holding brown eggs. The overall look is warm and fresh, with soft natural light highlighting the bagels’ texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt is too thin to achieve the right dough consistency. If you only have regular yogurt, strain it through cheesecloth for a few hours to thicken it before using.

Why don’t these bagels require boiling like traditional bagels?

This recipe uses baking powder instead of yeast, eliminating the need for boiling and rising time. The bagels bake directly in the oven, making the process quicker and simpler while still delivering a chewy texture.