High Protein Greek Yogurt Bagels No Yeast

Name: High Protein Greek Yogurt Bagels No Yeast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup all-purpose flour; 1 cup Greek yogurt (plain); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon honey or sugar (optional); Toppings: sesame seeds, poppy seeds, or everything seasoning (optional)

Highlighted under: Quick Kitchen Classics

I was on a quest to create a simple yet nutritious bagel that packs a protein punch without the hassle of yeast and rising time. These high protein Greek yogurt bagels have become my go-to breakfast option. They are incredibly easy to make and offer a light, fluffy texture that satisfies my bagel cravings without the extra calories. Plus, I can whip them up in just about 30 minutes, making them perfect for busy mornings or any time I want a quick snack.

Created by

Marley Quinn

Last updated on 2026-01-24T10:43:16.897Z

When I first decided to make these bagels, I was skeptical about using yogurt in a dough without yeast. However, after experimenting a few times, I realized how well Greek yogurt blends with flour to create a dough that's both easy to handle and delicious to eat. I focused on keeping the dough thick enough to form traditional bagels that still retain a soft bite.

One helpful tip I learned is to adjust the Greek yogurt based on the humidity level in your kitchen. Not every brand has the same moisture content, so adding a little flour or yogurt can make all the difference in texture. Now, these bagels are a staple in my house, giving me the fuel I need for the day ahead.

Why You'll Love These Bagels
High in protein to keep you satisfied all morning
No yeast means quicker prep and cooking times
Customizable with toppings that suit your taste

Mastering the Dough

The key to achieving the perfect texture for these bagels lies in how you mix and knead the dough. When combining your dry ingredients, make sure they are evenly distributed to prevent clumping, which can affect the uniformity of the bagel's rise. Once you add the Greek yogurt, mix until just combined; overworking the dough can lead to dense bagels. You want it to come together into a slightly sticky mixture that holds its shape without crumbling.

Kneading is crucial but should be gentle. Aim for about 5 minutes of light kneading on a floured surface; this will help develop the gluten just enough for a good structure while keeping the bagels light and fluffy. Be cautious not to add too much flour during this process, as excess flour can result in a dry texture. If the dough feels too wet, you can add flour slowly, but keep it minimal.

Customizing Toppings

One of the best aspects of these bagels is their versatility with toppings. While sesame seeds and poppy seeds offer a classic flavor profile, you can also get creative based on your preferences. Consider adding garlic or onion flakes for a savory twist or even a sprinkle of nutritional yeast for a cheesy flavor that complements the bagel well. If you want to sweeten the experience, you can brush the bagels with an egg wash and add cinnamon sugar before baking.

If you’re looking for a more substantial topping, try spreading the bagels with cream cheese, avocado, or nut butter once they've cooled. This not only enhances the taste but also boosts the protein content, making it a filling meal or snack. Remember, the toppings should complement the savory flavors of the bagels while adding an aesthetic appeal. Be generous but mindful of how it affects the overall texture.

Ingredients

Gather these simple ingredients to whip up your high protein bagels:

Ingredients

1 cup all-purpose flour
1 cup Greek yogurt (plain)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey or sugar (optional)
Toppings: sesame seeds, poppy seeds, or everything seasoning (optional)

Instructions

Follow these easy steps to create your bagels:

Preheat the oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix the dough

In a large bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the Greek yogurt and honey, mixing until a dough forms.

Shape the bagels

Turn the dough onto a floured surface and knead it gently. Divide the dough into four equal pieces, then shape each piece into a bagel by creating a hole in the center.

Add toppings

If using, sprinkle your desired toppings on the bagels.

Bake

Place the bagels on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until golden brown.

Pro Tips

For an extra protein boost, consider adding chia seeds or ground flaxseed to the dough.

Storing and Reheating

If you happen to have leftover bagels, they store well in an airtight container at room temperature for up to 3 days. To maintain the best texture, it’s better to avoid refrigerating them as this can lead to dryness. For longer storage, consider freezing them. Simply wrap each bagel tightly in plastic wrap and then place them in a freezer-safe bag. They can last for up to 3 months in the freezer.

When you’re ready to enjoy a frozen bagel, simply remove it from the freezer and let it sit at room temperature for about 15 minutes before toasting it. Alternatively, you can pop it into the microwave for about 30 seconds on high to thaw before toasting or baking. This will help restore some of the original fluffiness and warmth that makes these bagels so delightful.

Scaling the Recipe

If you’d like to make a larger batch of these high protein bagels, scaling the recipe is straightforward. Just double or triple the ingredients as necessary, and you can bake them in batches. However, be mindful of your oven’s capacity; it might be best to bake in two rounds if your baking sheet doesn't accommodate more than four bagels without overcrowding.

When increasing the quantity, keep an eye on the baking time as well. The bagels may need a little extra time in the oven, especially if they are touching each other on the baking sheet. Check them around the 20-minute mark, and add additional 2-3 minute intervals until they are golden brown. An instant-read thermometer can help you ensure they're cooked through; they should register about 200°F (93°C) internally.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may result in denser bagels.

→ How should I store the bagels?

Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can I double the recipe?

Absolutely! Just keep all ingredient ratios the same to ensure proper texture.

→ What can I serve with these bagels?

They're delicious with cream cheese, avocado, or your favorite spreads!