High Protein Greek Yogurt Bagels

My kitchen smelled like a New York deli on the morning I first tried making bagels with Greek yogurt instead of the traditional boiled dough method. I was standing there at 6 AM, skeptical that something so quick could actually taste authentic, when my roommate wandered in asking what that toasty, savory aroma was. By the time these came out of the oven, golden and covered in everything seasoning, she'd already cleared space on her plate. No boiling water, no hours of rising, just honest ingredients coming together in under an hour.

I made a batch for my sister's surprise visit last spring, and she sat at my kitchen table eating one slowly, between conversations, like she was savoring something that mattered. She kept asking if I'd really made them from scratch, and I remember how satisfying it was to slide the warm plate toward her without any of the usual apologizing or explanations that come with homemade baking disasters. That simple moment, where she just enjoyed them without judgment, is when I knew this recipe deserved to stick around.

Ingredients

• All-purpose flour (2 cups): The foundation that gives structure without heaviness; measure by spooning gently into your cup and leveling off rather than scooping straight from the bag, which packs it down.
• Plain nonfat Greek yogurt (1 cup): This is your protein powerhouse and the secret to bagels that are tender without any weird tang; cold yogurt straight from the fridge works beautifully.
• Baking powder (2 tsp): Your leavening agent that creates those small pockets of chewiness throughout the crumb; make sure yours isn't stale by checking the date.
• Fine sea salt (1/2 tsp): Brings all the flavors into focus without making things taste salty; fine salt dissolves evenly through the dough.
• Large egg (1, beaten): The egg wash creates that glossy, professional-looking finish and helps the seasoning stick right where it belongs.
• Everything bagel seasoning (2 tbsp): The moment these hit the top of a warm bagel, you'll understand why this specific blend is worth seeking out; don't skimp on the application.

Instructions

Get your oven ready:

Heat to 375°F and line a baking sheet with parchment paper while you work through the rest; this takes the guesswork out of whether you're ready to bake.

Mix the dry foundation:

Whisk together flour, baking powder, and salt in a large bowl, making sure the baking powder is evenly distributed throughout. You're looking for that consistent pale color that means everything is incorporated.

Bring the dough together:

Pour in your Greek yogurt and stir until a shaggy, slightly sticky dough forms; it won't be smooth yet, but that's exactly right. This moment always feels like controlled chaos, but trust it.

Knead into smoothness:

Transfer to a lightly floured surface and knead for 2-3 minutes until the dough becomes elastic and slightly less sticky. You'll feel the transformation happen under your hands, going from reluctant to cooperative.

Divide and shape:

Split the dough into 6 equal pieces, roll each one into a rope about 7-8 inches long, then curve it into a bagel shape and pinch the ends together firmly. The seams need to be tight enough that they don't pop open during baking.

Apply the golden gloss:

Brush each bagel with beaten egg using even, confident strokes; don't be shy because this is what creates that beautiful shine. Immediately sprinkle generously with everything bagel seasoning, pressing gently so it adheres.

Bake until golden:

Pop them in the oven for 22-25 minutes, watching for a deep golden brown on top and a slightly firm feel when you tap the side. The kitchen will smell incredible by minute 15, but resist the urge to pull them out early.

Cool before devouring:

Let them sit for a few minutes on the baking sheet so they set up properly before transferring to a cooling rack. They'll firm up just enough to slice cleanly without being tough.

Save It

There's something quietly satisfying about pulling a tray of homemade bagels from the oven and knowing you made them in the time it usually takes to drive to the bagel shop and back. My partner now requests these on Sunday mornings specifically, and I've stopped trying to explain why they're better than the store version because he just knows from tasting one.

Why This Method Actually Works

Traditional bagels require boiling and overnight fermentation, which means planning ahead and handling wet dough that sticks to everything. This yogurt version skips all that and leans on baking powder for lift instead, which means you get legitimate bagel texture through a completely different route. The Greek yogurt adds protein and creates a subtle tang that balances the everything seasoning perfectly, while keeping the crumb tender rather than tough.

Serving and Topping Ideas

Fresh bagels deserve toppings that respect what you've just made, so I usually keep it simple: whipped cream cheese with smoked salmon and a crack of black pepper, or sliced avocado with a sprinkle of sea salt. You can also go sweet the next day by splitting leftovers in half, toasting them until they're crispy on the outside, and spreading with honey and soft butter. The everything seasoning means you don't need much else, but I've been known to add cucumber slices, capers, or just eat one plain while it's still warm because sometimes the bagel is already perfect.

Storage and Make-Ahead Tips

These bagels stay fresh in an airtight container for up to 2 days, though honestly they're best eaten the day you make them while the crumb is still tender. If you're making them ahead, store them at room temperature, then slice and toast for 2-3 minutes before serving to bring back that just-baked feeling. You can also freeze them whole for up to a month; thaw at room temperature for an hour, then toast for the same effect, and they'll taste nearly as good as fresh.

• The dough comes together quickly, so have all your ingredients measured and ready before you start mixing.
• Don't be tempted to add more yogurt if the dough seems dry; it dries out slightly as you knead and will reach the right consistency.
• Everything bagel seasoning varies by brand, so taste it first before dumping all 2 tablespoons on one bagel.

Save It

These bagels have become my go-to when I want breakfast that feels special but doesn't require me to wake up at 5 AM or plan days in advance. They're proof that sometimes the best recipes are the ones that give you real results without all the ceremony.