High-Protein Greek Yogurt Bagel Recipe

These soft, chewy and protein-packed Greek Yogurt Bagels are surprisingly easy to make. No yeast, no boiling—just six ingredients and about 10–15 minutes of prep. Each bagel contains roughly 12 grams of protein and they’re perfect for sandwiches, slathered with cream cheese, or enjoyed warm straight from the oven.

We’ve made these alongside our long-standing Easy Cinnamon Raisin Bagels for years, and lately readers have asked for a plain version. This Greek yogurt bagel recipe is the answer—simple, fast and family-approved.

With pantry staples and less than 20 minutes to shape the dough, these bagels are an ideal weekday breakfast or weekend baking project. They also freeze well, so you can make a double batch and keep some on hand.

Want other Greek-yogurt ideas? Try Peanut Butter Chocolate Greek Yogurt Bark, Whole Wheat Greek Yogurt Donuts, Peanut Butter Yogurt Fruit Dip, or Peanut Butter Greek Yogurt Overnight Oats. For extra protein, try the Cottage Cheese Waffles.

Why We Love These Greek Yogurt Bagels

• Effortless: Mix, knead briefly, shape and bake. Kids can easily help with shaping.
• Minimal ingredients: Pantry staples are all you need.
• Freezer friendly: Make ahead and freeze—they keep up to 3 months.
• Kid-approved: These are a hit with children.
• Versatile: Top with seeds, add herbs or cheese, or serve as sandwich rolls.

Ingredient Notes

See the recipe card below for precise measurements.

• Plain Greek yogurt: Use Greek yogurt, not regular yogurt, for the right texture. Full-fat or low-fat works best; fat-free can be drier.
• Sugar: Optional. A small amount adds a subtle depth of flavor but can be omitted.
• Gluten-free option: Substitute a 1:1 all-purpose gluten-free flour blend if desired.

Recipe Variations

Experiment with flavors by folding in garlic powder, onion powder, or fresh herbs. Top the bagels with shredded cheese or brush with butter and herbs after baking. Everything bagel seasoning, sesame, or poppy seeds all work well.

How to Make This Recipe

Step 1: Preheat the oven to 375°F. Whisk together the dry ingredients—flour, baking powder, sugar (if using), and sea salt—in a large bowl.

Step 2: Add the Greek yogurt and mix until a dough begins to form. The mixture may be crumbly; bring it together into a ball on a lightly floured surface. If too dry, add a teaspoon of water or a tablespoon more yogurt.

Step 3: Knead the dough about 10–15 times until smooth.

Step 4: Divide the dough into six equal pieces. Roll each piece into a rope about 1 inch wide, shape into a circle and pinch the ends together firmly. Alternatively, form balls, poke a hole, and stretch to create the bagel shape.

Step 5: Place the shaped bagels on a parchment-lined baking sheet.

Step 6: Whisk one egg to make an egg wash, brush it over each bagel—including the center—and add any toppings such as everything bagel seasoning, poppy or sesame seeds.

Step 7: Bake for about 19–23 minutes or until lightly golden brown. Avoid overbaking to keep the interior tender.

Step 8: Let cool slightly, then enjoy warm or at room temperature. These are excellent sliced and toasted or served fresh with cream cheese.

Storage

Store wrapped at room temperature for 1–2 days or in an airtight container in the refrigerator for 4–5 days. To freeze, cool completely, wrap individually, and place in a freezer-safe bag or container for up to 3 months. Reheat from frozen or thaw in the refrigerator before warming.

Common Questions

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Greek Yogurt Protein Bagels

By: Lorie Yarro

Soft, chewy and protein-packed, these Greek Yogurt Bagels require no yeast or boiling—just a few simple ingredients and short prep time.

Ingredients

• 2 c all purpose flour
• 1 ¾ c Greek yogurt (full fat or low fat preferred)
• 4 tsp baking powder
• 1 ½ tsp sugar (optional)
• ¾ tsp sea salt
• 1 egg
• Optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, flaky sea salt

Instructions

• Preheat oven to 375°F.
• Combine flour, baking powder, sugar (if using), and sea salt in a bowl and whisk to mix.
• Add Greek yogurt and mix until a dough forms. If the dough is dry, add a teaspoon of water or a little more yogurt. Bring the dough together on a lightly floured surface.
• Knead about 10–15 times, then divide into 6 pieces.
• Roll each piece into a rope about 1 inch wide, shape into a circle and press the ends together. Place on a parchment-lined baking sheet.
• Whisk the egg and brush an even layer of egg wash over each bagel. Add your toppings.
• Bake 19–23 minutes until light golden. Avoid overbaking to keep them tender. Cool slightly before serving.

Notes

Storage: Wrap and store at room temperature 1–2 days, refrigerate 4–5 days, or freeze up to 3 months. Wrap individually before freezing.

Do not overbake: For the best texture, remove when the bagels are a light golden brown. Overbaking makes them dry.

Shaping tip: The hole will expand during baking, so make it slightly larger than you think you need. Press the joined ends together well so they hold their round shape.

Nutrition

Calories: 204 kcal, Carbohydrates: 36 g, Protein: 12 g

Nutrition information is an approximation.