Description

These Everything Bagel Protein Bagels are a quick and easy homemade bagel recipe that uses Greek yogurt instead of yeast to create a chewy, high-protein bagel perfect for breakfast or lunch. No boiling or waiting for dough to rise is needed, making fresh bagels accessible any day of the week. Topped with classic everything bagel seasoning for a flavorful crust, these bagels are versatile and satisfying.

Ingredients

Scale

For the dough:

3.25 cups all-purpose flour (King Arthur recommended)
3 cups thick Greek yogurt
4 tsp baking powder
2 tsp salt
1/2 tsp garlic powder

For the wash:

1 egg, beaten with a splash of water

For the coating:

2 cups everything bagel seasoning (Trader Joe’s brand preferred)

Instructions

Prepare Your Workspace and Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper. This allows the oven to fully reach temperature while you prepare the dough for even baking.
Mix the Dough Base: 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, slightly sticky dough forms.
Knead and Shape the Bagels: Turn the dough onto a lightly floured surface and knead gently for 2 minutes until smooth but not tough. Divide the dough into 9-12 equal pieces (10 is ideal). Roll each into a ball, then use your thumb or a wooden spoon handle to create a 2-inch hole, stretching into bagel rings.
Apply Egg Wash and Seasoning: Beat the egg with a splash of water to make an egg wash. Place bagels on the baking sheet and brush the tops and sides generously with the egg wash. Immediately sprinkle everything bagel seasoning over each bagel so it sticks well.
Bake Until Golden: Bake the bagels in the 400°F oven for 28-32 minutes until golden brown on top and firm on the bottom. If browning too fast, tent loosely with foil for the last 5-10 minutes. Bagels should sound hollow when tapped.
Cool and Serve: Remove bagels from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a rack or serving plate. Enjoy them warm with your favorite toppings or store according to instructions.

Notes

Use thick Greek yogurt for best texture; regular yogurt is too thin.
Do not over-knead dough to avoid tough bagels; 2 minutes is sufficient.
Make a 2-inch hole in each bagel; smaller holes will close during baking.
Egg wash is important for golden color and seasoning adhesion.
Allow bagels to cool before slicing to prevent gumminess.
Store at room temperature up to 2 days, refrigerated up to 5 days, or freeze for up to 3 months.
Toast bagels fresh or from frozen for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Everything Bagel Protein Bagels, Greek yogurt bagels, no yeast bagels, high protein bagels, easy homemade bagels, bagel recipe