Description
These Greek Yogurt Protein Bagels are a quick and delicious homemade treat that combines the creaminess of full-fat Greek yogurt with a light, chewy texture. Perfect for a wholesome breakfast or snack, these bagels are simple to make with basic pantry ingredients and can be customized with your favorite toppings like everything bagel seasoning or poppy seeds.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons sugar
- ¾ teaspoon sea salt
Wet Ingredients
- 1 ¾ cups full-fat Greek yogurt
- 1 egg (for egg wash)
Optional Toppings
- Everything bagel seasoning
- Poppy seeds
- Sesame seeds
- Flaky sea salt
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and allow it to reach temperature while you prepare the dough to ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and sea salt until fully combined to evenly distribute the leavening agent and salt.
- Add Greek yogurt: Incorporate the Greek yogurt into the dry mixture and mix well until a somewhat crumbly or clumpy dough forms. If the dough feels too dry, add a teaspoon of water or a small spoonful more of yogurt to help it come together.
- Knead the dough: Transfer the dough to a lightly floured surface and knead it about 10-15 times to develop structure. The dough should become smooth and slightly elastic.
- Shape bagels: Divide the dough into 6 equal pieces. Roll each piece into a thin rope about 1 inch in diameter. Form the rope into a circle and press the ends together firmly to create a bagel shape. Place each shaped bagel onto a parchment-lined baking sheet.
- Apply egg wash and toppings: Whisk the egg in a small bowl. Brush the egg wash onto every exposed part of each bagel, including the hole in the center. Sprinkle optional toppings such as everything bagel seasoning, poppy seeds, sesame seeds, or flaky sea salt over the bagels as desired.
- Bake the bagels: Bake in the preheated oven for 19-23 minutes or until the bagels turn a golden brown color. Remove from oven and allow to cool slightly before serving, or enjoy warm for a delicious, fresh taste.
Notes
- If the dough is too dry, adding a teaspoon of water or more yogurt helps achieve the right consistency.
- Kneading the dough briefly is important for texture but avoid overworking it to keep the bagels tender.
- Customize the toppings according to your preference or leave plain for a simple flavor.
- Monitor baking time closely to prevent overcooking and drying out the bagels.
- Full-fat Greek yogurt is recommended for best flavor and texture, but lower-fat versions can be used.
