Protein Greek Yogurt Bagels (Printable Version)

Soft, protein-packed bagels with Greek yogurt—delicious, easy, and ideal for a healthy breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups self-rising flour or all-purpose flour (white or whole wheat)
02 - 2 1/2 teaspoons baking powder (use only if using all-purpose flour)
03 - Pinch of sea salt

→ Wet Ingredients

04 - 1 cup non-fat Greek yogurt

→ Toppings

05 - Egg wash or olive oil spray, for glazing
06 - Everything bagel seasoning, for topping

# Step-by-Step Guide:

01 - Set your oven to 350°F and allow it to fully preheat while preparing the dough.
02 - In a large mixing bowl, add self-rising flour and a pinch of sea salt. If using all-purpose flour, incorporate 2 1/2 teaspoons of baking powder.
03 - Add non-fat Greek yogurt to the dry mixture and blend with a spoon until a shaggy dough forms. Use your hands to bring the dough together into a ball.
04 - Transfer dough to a lightly floured work surface. Knead for several minutes until dough is smooth and uniform. If sticky, gradually add more flour as needed.
05 - Divide dough evenly into four portions. Shape each into a ball, then form a hole in the center of each with your fingers, stretching gently to create a bagel shape. Optionally, roll each piece into a log and pinch ends together.
06 - Arrange shaped bagels onto a parchment-lined baking sheet. Optionally, brush each with egg wash or spray with olive oil. Sprinkle with everything bagel seasoning and press gently to adhere.
07 - Bake in the preheated oven for 25–30 minutes until golden brown and cooked through. Adjust baking time as needed to achieve desired color and doneness.
08 - Transfer bagels to a wire cooling rack. Allow to rest 10–15 minutes before slicing. Toast if desired and serve with preferred toppings.

# Additional Notes:

01 - Ensure the center hole in each bagel is generous, as it will shrink during baking.
02 - Egg wash provides a glossy finish, while olive oil spray offers a vegan alternative.
03 - Add extra flour only if dough remains sticky after kneading.

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