Can I Use a Different Type of Yogurt?

Absolutely. You can substitute with skyr, plant-based yogurts (like almond, soy, or coconut), or regular yogurt, but adjust the flour as moisture levels may vary.

Are They Gluten-Free?

The standard recipe isn’t gluten-free, but you can easily adapt it by using certified gluten-free flour blends.

Yes! Freeze them sliced for easy single-serving portions. Simply toast from frozen or thaw overnight in the fridge.

How to Increase Protein Even More?

Boost protein by adding extra whey isolate, egg whites, or swapping some flour for high-protein alternatives like almond flour or chickpea flour.

Can I Make Them Without Yeast?

Yes! The recipe relies on baking powder and Greek yogurt acidity for rise, eliminating the need for yeast altogether.

What to Do If They Turn Out Dry?

Use full-fat Greek yogurt for more moisture.u003cbru003eDo not overbake.u003cbru003eIncorporate one tablespoon of olive oil into the dough if necessary.

Greek Yogurt Protein Bagels: 7 Secrets to High-Protein,

Ingredients

Scale

1 cup self-rising flour (or 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt)
1 cup non-fat plain Greek yogurt
½ scoop (15-20g whey protein powder (unflavored or vanilla))
1 egg (for egg wash)
1 tbsp everything bagel seasoning (optional)
Extra flour for kneading

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Instructions

Preheat oven to 375°F (190°C).
Mix dry ingredients (flour, protein powder, baking powder, salt) in a large bowl.
Add Greek yogurt and stir until a sticky dough forms.
Knead dough on a floured surface for 3-5 minutes until smooth.
Divide and shape into 4-6 ropes, then form bagel rings.
Brush with egg wash and sprinkle seasoning on top.
Bake for 20-25 minutes until golden brown.
Cool on a wire rack before serving.

Notes

Use full-fat yogurt for extra moisture.
Don’t over-knead to keep bagels soft.
Customize toppings: sesame, poppy seeds, cinnamon sugar.

Prep Time: 10 min
Cook Time: 25 min
Category: Dessert
Method: Baking
Cuisine: Greece

Nutrition

Serving Size: 4-6 bagels
Calories: 180
Fat: 1g
Carbohydrates: 25g
Fiber: 3g
Protein: 18g