Greek Yogurt Protein Bagels
These easy-to-make Greek yogurt bagels require no yeast, making them a quick and satisfying snack or breakfast option packed with protein.
Ingredients
Dough Ingredients
- 1.5 cups self-rising flour Provides structure and rise
- 1 cup Greek yogurt (plain unsweetened) Adds moisture and protein
- 1 large egg For egg wash; optional butter, milk, or water can be used
- 2 tablespoons Everything bagel seasoning Adds flavor and texture; alternative toppings can be used
Instructions
Preparation
- Combine the self-rising flour and Greek yogurt in a mixing bowl, blending until a shaggy dough forms.
- Transfer the dough to a floured surface and knead gently for 1-2 minutes until smooth and elastic.
- Divide the dough into 4-6 portions, roll into balls, and poke a hole in the center to shape into bagels.
- Preheat the oven and line a baking sheet with parchment paper.
- Whisk the egg in a small bowl for the egg wash and brush the bagels.
- Sprinkle Everything bagel seasoning or desired toppings on the bagels.
Baking
- Bake in the preheated oven until golden brown and cooked through, about 20-25 minutes.
Notes
Ensure Greek yogurt is at room temperature for easier mixing. Store leftovers at room temperature for up to 2 days, in the fridge for a week, or freeze for 3 months. Reheat in a toaster or oven for best texture.