Protein Bagels (Greek Yogurt Bagels)

Ingredients

• 190 g (1 1/2 cups)Self-raising flour, or plain flour (wholemeal or white)
• 12.5 ml (2.5 teaspoons), only if using plain flourBaking powder
• 240 g (1 cup)Greek yoghurt (the recipe uses non-fat)
• A pinchSea salt
• To tasteGlaze: egg wash or oil spray
• To tasteSeasoning, such as homemade everything bagel seasoning

Instructions

1. 1

   Preheat and mix

   Heat the oven to 175°C. In a large bowl, combine the self-raising flour and a pinch of salt with the yoghurt. If using plain flour, add the baking powder as well. Stir with a spoon until the mixture forms a ball, using your hands if that helps bring it together.

2. 2

   Knead the dough

   Move the dough to a clean work surface lightly dusted with flour. Knead for a few minutes until smooth and free of clumps. If it is too wet or sticky to handle, sprinkle on a little more flour.

3. 3

   Divide the dough

   Shape the dough into a ball and cut it into 4 equal pieces. Roll each piece into a ball.

4. 4

   Shape the bagels

   Poke a hole through the centre of each ball and gently stretch the dough with your fingers to make an even ring. Make the hole large enough to allow for the bagels to rise in the oven. Alternatively, roll each ball into a thick rope, join the ends and press them together to seal.

5. 5

   Add the topping

   Set the bagels on a baking tray lined with baking parchment. If using, brush each one with egg wash or spray with oil, then sprinkle over the everything bagel seasoning. Gently press the seasoning into the dough with your fingers so it sticks.

6. 6

   Bake and cool

   Bake for 25–30 minutes, until golden brown; the exact time depends on your oven. Cool on a rack for 10–15 minutes before slicing. Toast the cut sides if you like, then add your chosen toppings.

What are protein bagels?

Bagels are ring-shaped breads associated with Jewish baking traditions and widely enjoyed in American bakeries. This quick version uses Greek yoghurt and flour rather than a yeast dough, so it skips the usual rising stage.

The yoghurt gives the dough moisture and contributes protein, while the flour provides its structure. A simple seasoning topping adds a savoury finish without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 11g protein, 35g carbs, 1g fat.

The flour provides most of the carbohydrates, while the Greek yoghurt contributes protein; the optional egg wash or oil spray can add some fat. Pair a bagel with fruit or vegetables and a protein-rich topping for a more rounded plate.

Choosing the flour

Self-raising flour: use it with the yoghurt and salt as written; it already contains raising agents.

Plain flour: add the listed baking powder when using this option. Wholemeal flour also works, though the dough may feel different to handle, so use the recipe’s visual cues rather than expecting precisely the same texture.

Getting the dough smooth

Mixing: start with a spoon, then use your hands if needed to bring the ingredients into one ball. Knead on a lightly floured surface until the dough looks smooth and has no clumps.

Sticky dough: add flour sparingly, a little at a time, just until the dough is easier to knead. Too much extra flour can make the finished bagels dry.

Shaping rings that stay open

Centre holes: poke through each ball and stretch the opening evenly with your fingers. Leave it generously sized, since the dough expands as it bakes and a small hole can close.

Rope method: roll each portion into a thick rope, then bring the ends together and press to seal. Check that the join is secure before placing the bagel on the tray.

Topping and baking

Glaze: egg wash or oil spray is optional, but it gives the seasoning a surface to cling to. Press the seeds and other seasoning gently into the dough so they are less likely to fall off.

Doneness: bake at 175°C for 25–30 minutes, looking for a golden-brown exterior. The recipe notes that the full 30 minutes may be needed depending on oven strength.

Cooling and serving

Cooling: leave the bagels on a rack for 10–15 minutes before slicing. This gives them time to settle and makes them easier to cut.

Serving: enjoy them plain, toasted on the cut sides or filled with your preferred breakfast or lunch toppings. A savoury filling pairs naturally with the everything-style seasoning.

Recipe notes & tips

• Use self-raising flour without adding the baking powder.
• Keep the work surface only lightly floured so the dough does not become dry.
• Stretch the centre holes generously because the bagels rise in the oven.
• Press the seasoning gently into the surface to help it stay in place.
• Let the bagels cool for 10–15 minutes before slicing.

Variations

• Wholemeal flour: use wholemeal flour instead of white for a heartier bagel.
• Plain flour: add the listed baking powder when using plain flour.
• Everything seasoning: sprinkle the tops with homemade everything bagel seasoning.
• Simple glaze: brush the bagels with egg wash before adding the seasoning.
• Oil finish: use oil spray instead of egg wash for the optional glaze.

Common mistakes to avoid

• Adding baking powder to self-raising flour: reserve it for the plain-flour option.
• Over-flouring the dough: add only a little at a time if it is sticky, so the bagels do not turn dry.
• Making tiny holes: stretch the centres generously so they are less likely to close as the bagels rise.
• Loose rope joins: press the ends firmly together so the ring stays sealed.
• Slicing too soon: cool the bagels on a rack for 10–15 minutes before cutting.

How to store

Cool the bagels completely, then store them in an airtight container at room temperature and eat within 2 days. Reheat or toast them briefly before serving; freezing is also suitable if you want to keep them longer.

Frequently asked questions