Description
These Protein Bagels are a healthy, easy-to-make recipe using Greek yogurt and flour, delivering soft and fluffy bagels with a protein boost. Perfect for a nutritious breakfast or snack, these homemade bagels require simple ingredients and minimal prep time, and can be customized with your favorite toppings like everything bagel seasoning.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups self-raising flour or all-purpose flour (whole wheat or white)
- 2.5 teaspoons baking powder (only if using plain all-purpose flour)
- Pinch of sea salt
Wet Ingredients
- 1 cup Greek yogurt (non-fat recommended)
Toppings (optional)
- Glaze: egg wash or olive oil spray
- Seasoning: homemade everything bagel seasoning
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while preparing the dough.
- Mix Ingredients: In a large bowl, combine the self-raising flour and pinch of sea salt. If using plain all-purpose flour, add 2.5 teaspoons of baking powder. Add the Greek yogurt and mix with a spoon until the mixture forms a large ball. Using your hands will help bring the dough together.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and free of clumps. If the dough feels sticky or too wet, gradually sprinkle in more flour until manageable.
- Shape Bagels: Divide the dough into 4 equal pieces and roll each into a ball. Create the bagel shape by poking a hole through each ball and stretching it gently with your fingers until it looks like a donut. Ensure the hole is large enough as it will shrink during baking. Alternatively, roll each piece into a thick rope and pinch the ends together to form the shape.
- Prepare for Baking: Place the shaped bagels onto a parchment-lined baking tray. Optionally, brush each with egg wash or olive oil spray, then sprinkle with everything bagel seasoning, pressing lightly so the seasoning sticks well.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the bagels are golden brown and cooked through. Oven times may vary; use the full 30 minutes if needed.
- Cool and Serve: Remove the bagels from the oven and transfer them to a cooling rack. Let them rest for 10-15 minutes before slicing. Toast the insides if desired and add your favorite toppings to enjoy a delicious homemade protein bagel.
Notes
- If using plain all-purpose flour instead of self-raising, adding baking powder is essential for the bagels to rise properly.
- The dough texture can vary based on the brand of Greek yogurt used; adjust by adding a little more flour if the dough is too sticky or wet.
- Ensure the hole in the bagel is large enough before baking to prevent it from closing up during cooking.
- Use parchment paper to prevent sticking and make cleanup easier.
- For a crispier crust, brush with egg wash before baking; for a lighter finish, use olive oil spray.
- These bagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
