Description
These Easy High Protein Bagels are a simple and delicious homemade treat made with just five ingredients. Perfectly soft on the inside and golden on the outside, they are packed with protein thanks to Greek yogurt and require no yeast or lengthy rising time. Ideal for a quick breakfast or snack, these bagels can be customized with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour (plus ¼ cup for shaping)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (or more to taste)
Wet Ingredients
- 2 cups plain Greek yogurt
- 1 large egg (beaten, for egg wash)
Toppings
- 1 tablespoon everything but the bagel seasoning (or your favorite toppings)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a half sheet cookie tray with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Stir well to distribute the ingredients evenly.
- Add Yogurt and Form Dough: Add 2 cups of plain Greek yogurt to the dry mix and stir until a shaggy dough forms, combining all ingredients thoroughly.
- Knead Dough: Transfer the dough onto a clean, lightly floured surface. Knead it for about 5 minutes until the dough becomes smooth and not sticky. Add up to ¼ cup additional flour as needed to prevent sticking during kneading.
- Shape Bagels: Divide the dough into 6 equal pieces. Roll each piece into a 6-inch rope and pinch the ends together firmly to form a closed bagel shape.
- Prepare for Baking: Place the shaped bagels on the prepared cookie sheet. Brush each bagel with the beaten egg to give a shiny, golden crust. Sprinkle your chosen bagel toppings evenly over each.
- Bake: Bake on the middle rack at 375°F for 23-25 minutes or until the bagels turn golden brown and are cooked through.
- Cool and Serve: Allow the bagels to cool on a rack for at least 10 minutes before slicing and serving to ensure the interior texture sets well.
Notes
- You can substitute plain Greek yogurt with a full-fat or low-fat version depending on your preference and dietary needs.
- Toppings such as sesame seeds, poppy seeds, or coarse salt can be used instead of everything bagel seasoning.
- Make sure not to add too much extra flour to keep the bagels tender inside.
- For a crispier crust, bake a small oven-safe dish of water on the bottom rack to create steam during baking.
- Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
