Protein Bagels Greek Yogurt (Print Version)
# Ingredients:
→ Bagel Dough
01 -
1½ cups Greek yogurt
02 -
1 teaspoon kosher salt
03 -
4 teaspoons baking powder
04 -
2¼ cups flour (all-purpose or bread)
→ Topping
05 -
Sesame seeds or everything bagel mix
06 -
1 egg white, whisked lightly
# Instructions:
01 -
Set your oven to 350°F (175°C) and place the rack in the middle position. Cover a baking tray with parchment paper and put it aside.
02 -
Grab a big bowl and mix the flour, baking powder, and salt together well. Add the yogurt in and stir until a dough takes shape. Use your hands toward the end to make sure everything’s combined.
03 -
Put the dough on a clean counter. Lightly flour it if it's sticky, but you might not have to. Cut it into six even pieces.
04 -
Roll each piece into a thick rope, around 7-8 inches, and stick the ends together to make a circle. Press the seam gently with your hand, roll it on the counter a bit to seal, and let the rings puff up on the tray for 5-10 minutes.
05 -
Grab one bagel, spread a little egg white over the top using a brush, and sprinkle with your seasoning. Put it back on the tray and do the same for the others.
06 -
Pop the tray into the hot oven for 20 to 25 minutes. They’re done when the tops turn golden. Move them to a cooling rack and leave them alone for 10 minutes before slicing.
07 -
Once they’re cooler, cut them in half and toast if you’d like. Spread cream cheese or add your favorite toppings. Keep leftovers in a sealed container for up to four days.
# Notes:
01 -
These are a quick, protein-packed option with about 10 grams per bagel, thanks to Greek yogurt in place of yeast.
02 -
You can swap out the main ingredients with self-rising flour (2¼ cups) and a pinch of salt instead of the listed flour, salt, and baking powder.
03 -
For an air fryer variation, warm it up to 300°F, then cook the bagels for 15-20 minutes until the outside turns golden.
04 -
Switch up the toppings with options like dried garlic or onion, or try out a Jalapeño and Cheddar style.