You want a quick, high-protein breakfast that actually tastes good. These protein bagels with Greek yogurt deliver chewy texture, extra protein, and they’re ready fast — about 20 minutes from start to finish. You’ll learn how to mix a simple dough, shape soft bagels, bake them until golden, and store extras for busy mornings.
This guide walks you through a reliable, protein bagels with Greek yogurt recipe, time-saving tips, and topping ideas so you can make warm bagels at home without fuss.
What You’ll Need for Protein Bagels with Greek Yogurt
Ingredients (makes 4 small bagels):
- 1 cup (245 g) plain Greek yogurt
- 3/4 cup (95 g) self-rising flour
- 1/4 cup (30 g) unflavored or vanilla whey protein powder
- 1 egg for egg wash (optional)
- Toppings: sesame, poppy, everything bagel seasoning, or coarse salt
If you don’t have self-rising flour:
- Use 3/4 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt instead.
Tools:
- Mixing bowl, fork, spoon
- Baking sheet lined with parchment
- Small bowl for egg wash
- Measuring cups and scale (recommended)
Quick tip: If dough feels dry after mixing, add 1–2 tbsp milk. Protein powder can absorb extra moisture.
Preparing Your Ingredients (Quick Prep)
- Chill the Greek yogurt briefly if it’s very soft — slightly firmer yogurt makes shaping easier.
- Preheat the oven to 425°F (220°C) so it’s ready when you shape the bagels.
- Line your baking sheet with parchment and have toppings within reach.
Pro tip: Use full-fat Greek yogurt for richer flavor and a chewier crumb. Low-fat works but may yield a drier bagel.
Step-by-Step Instructions: Quick 20-Minute Bagel Recipe
Mix the dough:
- In a bowl, stir Greek yogurt, self-rising flour, and protein powder until a shaggy dough forms.
- Use a fork to combine, then switch to your hands to knead gently 30–60 seconds until smooth. Add a tablespoon of flour if sticky.
Shape the bagels:
- Divide dough into 4 equal pieces.
- Roll each into a ball, then press a hole through the center with your finger and widen to form a ring. Aim for 3–4 inches diameter.
Top and bake:
- Brush lightly with egg wash (optional) and sprinkle toppings.
- Bake at 425°F (220°C) for 12–15 minutes, until golden and set.
- Cool 5 minutes on the sheet before slicing.
Warnings and troubleshooting:
- If bagels crack badly, your oven may be too hot or dough too dry. Lower temperature by 25°F and add 1 tbsp yogurt next time.
- Too dense? Try reducing protein powder to 2 tbsp next batch or sift it with flour.
Serving, Storage, and Variations
Serving ideas:
- Split and toast, then spread 2 tbsp Greek yogurt mixed with lemon zest and dill.
- Top with smoked salmon, cucumber slices, and a few capers for a quick brunch.
- Make a breakfast sandwich with egg, spinach, and avocado.
Storage:
- Keep baked bagels in an airtight container at room temperature for 1–2 days.
- Freeze individual bagels (cool completely, then slice and freeze separated with parchment). Reheat in toaster straight from frozen.
Variations and swaps:
- Use unflavored plant-based protein powder if dairy-free, but expect a slightly different texture.
- Add herbs (chives, rosemary) or 1–2 tbsp of grated cheese for more savory flavor.
These protein bagels with Greek yogurt are perfect when you want a fast, filling breakfast that holds up through a busy morning. They’re pin-worthy, simple, and adaptable.
You just made warm, high-protein bagels in about 20 minutes — nice work. Pin this guide for your next brunch, save it for busy mornings, and share with friends who love quick recipes. Which topping will you try first? Ready to make this happen? Let’s do it!