12 Amazing Protein Bagels with Greek Yogurt That Will Transform Your Mornings

Mornings can feel rushed, but a warm, chewy bagel that actually fuels you changes everything. These protein bagels with Greek yogurt are sturdy, satisfying, and packed with creamy tang and extra protein to keep you full until lunch. You’ll find versions that are quick and yeast-free, chewy boiled bagels, savory options, and sweet twists — all using Greek yogurt as a star ingredient.

Below are 12 complete recipes for protein bagels with Greek yogurt. Each recipe includes a styled photo prompt, a short description, full ingredient list, clear instructions, and serving tips. Whether you want a quick no-yeast breakfast or a weekend bake, you’ll spot the right bagel for your routine. Pin your favorites and try one this week — your mornings may never taste the same.

1. Classic Protein Bagels with Greek Yogurt (Quick No-Yeast)

This simple, quick bagel uses Greek yogurt and protein powder for a tender, slightly tangy crumb. The texture is soft with a subtle chew and golden crust. It’s perfect for weekday breakfasts and makes about six medium bagels. You’ll love this if you want a fast, protein-packed option that’s easy to customize with seeds or herbs. Expect a smell of warm yogurt and baking spice as they come out of the oven.

Ingredients

• 2 cups self-rising flour
• 1 cup plain Greek yogurt (full-fat), room temperature
• 1/2 cup unflavored whey protein powder
• 1 large egg, room temperature
• 2 tablespoons honey
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil (for brushing)
• 1 tablespoon sesame seeds (optional)
• Extra flour for dusting
• Cooking spray or parchment paper

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment or spray it.
2. In a large bowl, whisk self-rising flour and whey protein powder until combined.
3. In another bowl, mix Greek yogurt, egg, honey, and sea salt until smooth.
4. Add wet mix to dry. Stir with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a floured surface. Knead 6–8 times until smooth. Add a little flour if sticky.
6. Divide dough into 6 equal pieces. Roll each into a ball and shape into a ring by poking a hole with your thumb and stretching to about 2 inches across.
7. Place bagels on the sheet, brush tops with olive oil, and sprinkle sesame seeds if using.
8. Bake 18–22 minutes until golden brown and hollow-sounding when tapped.
9. Cool on a rack 10–15 minutes before slicing.

How to Serve It

Serve sliced with a thick smear of Greek yogurt mixed with lemon zest and chives. Garnish with extra seeds or smoked salmon. Pair with black coffee or a green smoothie. Store in an airtight container at room temperature for 2 days, or freeze for up to 1 month. Thaw overnight and reheat in a toaster oven for best texture.

2. Chewy Boiled Protein Bagels with Greek Yogurt (Yeasted)

This is a classic chewy bagel method using yeast plus a Greek yogurt boost in the dough. The boil step gives that classic crust and chew. Expect a slightly tangy interior and a glossy, golden exterior. It’s ideal for weekend baking when you want an authentic bagel experience. Fans of deli-style bagels and hearty sandwiches will love the chew and depth of flavor.

Ingredients

• 3 1/2 cups bread flour
• 1 cup plain Greek yogurt (room temperature)
• 1 cup warm water (105–110°F / 40–43°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 teaspoon sea salt
• 1 tablespoon vegetable oil
• 2 tablespoons barley malt syrup or honey (for boil)
• 2 quarts water (for boiling)
• Sesame and poppy seeds for topping

Instructions

1. In a bowl, combine warm water, sugar, and yeast. Let sit 5–7 minutes until foamy.
2. In a large bowl, mix bread flour and sea salt.
3. Add Greek yogurt and yeast mixture to the flour. Stir until combined.
4. Turn out dough and knead 8–10 minutes until smooth and elastic. Add oil during kneading.
5. Place dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled.
6. Punch down, divide into 8 pieces, roll into balls, then form rings. Place on parchment.
7. Preheat oven to 425°F (220°C). Bring 2 quarts water and malt syrup to a simmer in a wide pot.
8. Boil bagels 1 minute per side, then return to baking sheet. Brush lightly with water and add seeds.
9. Bake 18–22 minutes until deep golden and hollow when tapped. Cool 20 minutes.

How to Serve It

Split and top with cream cheese, sliced tomato, and red onion for a classic combo. Try with egg salad or turkey for sandwiches. Store in a paper bag for a day to preserve crust, then freeze extras. Reheat in a 350°F oven for 6–8 minutes to refresh crust.

3. Everything Protein Bagels with Greek Yogurt

This savory bagel is coated in everything seasoning and includes Greek yogurt in the dough for extra tang and protein. The crust is crispy, the center tender with savory notes of onion and sesame. Great for sandwich lovers and brunch hosts. You’ll notice an aromatic onion-garlic scent and a satisfying seed crunch.

Ingredients

• 2 1/4 cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup unflavored protein powder
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup warm water (105–110°F / 40–43°C)
• 1 tablespoon olive oil
• 1/4 cup everything bagel seasoning

Instructions

1. Whisk flours, protein powder, and salt in a bowl.
2. In another bowl, dissolve sugar in warm water and sprinkle yeast. Let sit 5 minutes.
3. Mix Greek yogurt and olive oil into the yeast mixture.
4. Combine wet and dry ingredients. Stir until dough forms, then knead 8 minutes.
5. Place in oiled bowl, cover, let rise 60 minutes until doubled.
6. Divide into 6 pieces, shape rings, and place on parchment.
7. Brush with water and sprinkle generously with everything seasoning.
8. Bake at 400°F (200°C) for 18–22 minutes until golden and crisp.
9. Cool 15 minutes before slicing.

How to Serve It

Spread with herbed Greek yogurt, layer with smoked salmon or avocado. Garnish with extra seasoning and dill. Serve with a strong coffee or iced tea. Store in an airtight container for 3 days, slice and freeze for later. Toast to revive seeds’ crunch.

4. Cinnamon-Raisin Protein Bagels with Greek Yogurt

A sweet twist on protein bagels, these include cinnamon and plump raisins folded into a yogurt-rich dough. The crumb is soft and slightly sweet, with a warm cinnamon aroma. Perfect for weekend breakfasts or a cozy snack with tea. If you love breakfast bread and soft chew, this one’s for you.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup brown sugar
• 1/2 cup whey protein powder (vanilla)
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 3/4 cup warm milk (105–110°F / 40–43°C)
• 3/4 cup raisins, plumped in warm water and drained
• 1 tablespoon melted butter (for brushing)

Instructions

1. Combine warm milk and yeast, let sit 5–7 minutes until foamy.
2. Whisk flours, protein powder, cinnamon, salt, and brown sugar.
3. Mix Greek yogurt into the yeast mixture, then pour into dry ingredients.
4. Stir until a soft dough forms. Fold in raisins.
5. Knead 6–8 minutes on a floured surface until smooth.
6. Let dough rise in an oiled bowl, covered, for 45–60 minutes.
7. Shape into 6 bagels, place on lined sheet, brush with melted butter.
8. Bake 375°F (190°C) for 18–22 minutes until golden and fragrant.
9. Cool 15 minutes before serving.

How to Serve It

Spread with cinnamon-infused Greek yogurt or softened butter. Pair with chai or spiced coffee. Store in an airtight container for 2 days, or freeze individually. For make-ahead, freeze shaped bagels and bake from frozen adding 3–5 minutes to time.

5. Savory Herb & Parmesan Protein Bagels with Greek Yogurt

These savory bagels combine fresh herbs and Parmesan with Greek yogurt for richness. The result is a flavorful, slightly cheesy bagel with a tender crumb. It’s great for brunch sandwiches or alongside salads. If you like aromatic herbs and a savory bite, you’ll appreciate the bright herb notes and salty cheese finish.

Ingredients

• 3 cups bread flour
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh chopped rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon unflavored protein powder
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 1 tablespoon instant yeast
• 3/4 cup warm water (105–110°F / 40–43°C)
• 1 egg white (for brushing)

Instructions

1. Stir warm water and yeast in a bowl. Wait 5 minutes until foamy.
2. Mix flour, protein powder, salt, and Parmesan in a large bowl.
3. Add chopped herbs to the dry mix.
4. Combine Greek yogurt with yeast mixture, then add to dry ingredients.
5. Knead 8–10 minutes until elastic. Rest 60 minutes until doubled.
6. Divide into 8 pieces, shape rings, and place on baking sheet.
7. Brush with egg white for shine and sprinkle extra Parmesan.
8. Bake 400°F (200°C) for 18–22 minutes until golden and fragrant.
9. Cool 15 minutes before serving.

How to Serve It

Serve warm with herbed cream cheese or sliced prosciutto. Top with a fresh salad for a light meal. Store in an airtight container for 3 days, or freeze slices. Reheat in a skillet or toaster for crisp edges.

6. Gluten-Friendly Chickpea Protein Bagels with Greek Yogurt

This gluten-friendly version swaps wheat for chickpea and tapioca flours, with Greek yogurt and egg for structure. The texture is denser but pleasantly chewy, with a nutty, savory flavor. It suits gluten-sensitive eaters who still want a protein-rich bagel. Enjoy the earthy aroma and hearty bite.

Ingredients

• 1 1/2 cups chickpea (garbanzo) flour
• 1/2 cup tapioca flour
• 1 cup plain Greek yogurt (room temperature)
• 2 large eggs, room temperature
• 1/4 cup unflavored protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Za’atar or sesame for topping

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Whisk chickpea flour, tapioca, protein powder, baking powder, and salt.
3. In another bowl, beat Greek yogurt, eggs, olive oil, and lemon juice until smooth.
4. Combine wet and dry ingredients into a thick batter-like dough.
5. Let rest 5–10 minutes to hydrate flours.
6. Wet hands and shape into 6 rings, place on sheet.
7. Sprinkle za’atar or sesame seeds and bake 20–25 minutes until edges are firm and lightly browned.
8. Test doneness by pressing the center — it should spring back.
9. Cool 15 minutes before slicing.

How to Serve It

Top with labneh or Greek yogurt mixed with cucumber and dill for a Mediterranean touch. Pair with a cucumber-tomato salad or olives. Store in the fridge for up to 3 days or freeze for longer. Reheat briefly under a broiler to refresh the crust.

7. Blueberry-Lemon Protein Bagels with Greek Yogurt (Sweet)

Bright and fruity, these bagels fold fresh blueberries and lemon zest into a yogurt-enhanced dough. They bake into fragrant, slightly sweet rounds with tender crumb. Ideal for brunch or a sweet breakfast treat. You’ll taste lemon brightness, juicy bursts of blueberry, and creamy yogurt notes.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unflavored protein powder
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons lemon zest
• 3/4 cup milk, warm
• 1 cup fresh blueberries
• 1 tablespoon melted butter (for brushing)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Whisk flour, protein powder, baking powder, salt, and sugar.
3. Mix Greek yogurt, warm milk, and lemon zest.
4. Fold wet into dry until just combined. Gently fold in blueberries.
5. Turn onto lightly floured surface and shape into 6 bagels.
6. Brush tops with melted butter to promote browning.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
8. Cool 15 minutes, then dust with powdered sugar if desired.

How to Serve It

Spread with lemon-sweetened Greek yogurt or honey butter. Serve with fresh berries and a latte. Store refrigerated for 2 days or freeze. Toast lightly to revive texture and amplify blueberry aroma.

8. Spinach-Feta Protein Bagels with Greek Yogurt

Savory and herbal, these bagels include sautéed spinach and salty feta in a Greek yogurt dough. The crumb is tender and speckled green with spinach, offering a savory, Mediterranean flavor. Perfect for a hearty breakfast or lunch. Expect a fresh spinach aroma and a salty, tangy finish.

Ingredients

• 2 cups bread flour
• 1/2 cup whole wheat flour
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup crumbled feta
• 1 cup cooked, squeezed-dry chopped spinach
• 1 tablespoon unflavored protein powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 3/4 cup warm water (105–110°F / 40–43°C)

Instructions

1. Stir warm water and yeast, wait until foamy.
2. Combine flours, protein powder, salt, and sugar.
3. Mix Greek yogurt with yeast mix. Add to dry ingredients.
4. Add chopped spinach and feta. Stir until combined.
5. Knead 7–9 minutes until smooth.
6. Let dough rise 60 minutes until doubled.
7. Shape into 8 bagels, place on parchment, brush with water.
8. Bake 400°F (200°C) for 18–22 minutes until golden.
9. Cool 15 minutes before slicing.

How to Serve It

Top with extra feta and a drizzle of olive oil. Makes a great base for eggs or roasted vegetables. Store in the fridge for up to 3 days. For make-ahead, freeze bagels individually and toast when needed.

9. Chocolate Hazelnut Protein Bagels with Greek Yogurt (Indulgent Breakfast)

For a sweeter, richer option, these bagels combine cocoa and hazelnut flavors with Greek yogurt for moisture and protein. The crumb is tender with chocolate notes and crunchy hazelnut pieces. It’s great for weekend indulgence or a dessert-style breakfast. You’ll enjoy the warm cocoa aroma and nutty crunch.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup hazelnut flour or finely ground hazelnuts
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup chocolate protein powder
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 1/2 cup chopped toasted hazelnuts
• 1 tablespoon melted butter for brushing

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Whisk flour, cocoa, protein powder, baking powder, salt, and sugar.
3. Mix Greek yogurt with warm milk until smooth.
4. Combine wet and dry until a thick dough forms. Fold in hazelnuts.
5. Knead lightly on a floured surface to incorporate nuts.
6. Shape into 6 bagels and place on parchment.
7. Brush with melted butter to deepen color.
8. Bake 18–22 minutes until set and fragrant. Toothpick should come out mostly clean.
9. Cool 15 minutes before serving.

How to Serve It

Spread with chocolate-honey Greek yogurt or a thin smear of hazelnut spread. Top with extra chopped hazelnuts and a dusting of cocoa. Pair with a cappuccino. Store in airtight container for 2 days or freeze.

10. Oat & Honey Protein Bagels with Greek Yogurt

These bagels use rolled oats and honey for a wholesome flavor and texture. Greek yogurt keeps them moist and adds protein. Expect a lightly sweet, nutty flavor and a soft crumb with a rustic oat crust. Good for breakfast on the go or paired with fruit. You’ll smell warm oats and honey as they bake.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup rolled oats plus extra for topping
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup unflavored protein powder
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 1 tablespoon melted butter (for brushing)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet and sprinkle oats.
2. Mix flour, protein powder, baking powder, salt, and 1/2 cup oats.
3. Combine Greek yogurt, warm milk, and honey.
4. Stir wet into dry until a soft dough forms.
5. Knead briefly and shape into 6 bagels, coat tops in oats.
6. Brush with melted butter for color.
7. Bake 18–22 minutes until golden and edges firm.
8. Test with a toothpick — it should come out clean in centers.
9. Cool 15 minutes before serving.

How to Serve It

Top with Greek yogurt sweetened with a drizzle of honey and sliced bananas. Pair with warm tea or boiled eggs for protein balance. Store in a sealed container for 3 days, or freeze. Toast to restore oat crunch.

11. Sunflower Seed & Honey Protein Bagels with Greek Yogurt

Crunchy seeds and a hint of honey make these bagels both nutty and slightly sweet. Greek yogurt keeps the crumb tender while protein powder boosts nutrition. The seeds add a pleasant crunch and toasty aroma. Great for topping with nut butter or savory spreads. You’ll enjoy the contrast of soft interior and toasted seeds.

Ingredients

• 2 1/2 cups bread flour
• 1/2 cup unflavored protein powder
• 1 cup plain Greek yogurt (room temperature)
• 1/4 cup honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 3/4 cup warm water (105–110°F / 40–43°C)
• 1/2 cup sunflower seeds, plus extra for topping
• 1 egg (for egg wash)

Instructions

1. Combine warm water and yeast, let sit until foamy.
2. Mix flour, protein powder, and salt in a bowl.
3. Stir Greek yogurt, honey, and olive oil into yeast mix.
4. Combine wet and dry ingredients and knead 8–10 minutes. Fold in sunflower seeds.
5. Let dough rise 60 minutes until doubled.
6. Shape into 8 bagels, brush with beaten egg, and press extra seeds on top.
7. Bake 400°F (200°C) for 18–22 minutes until golden and seeds toasted.
8. Let cool 15 minutes before slicing.

How to Serve It

Spread with almond butter and a drizzle of honey, or savory ricotta and herbs. Pair with a smoothie for extra protein. Store in an airtight bag for 3 days or freeze. Toast to refresh the seeds’ crunch.

12. Pumpkin Spice Protein Bagels with Greek Yogurt (Seasonal)

Perfect for cooler mornings, these pumpkin spice bagels use pumpkin puree and warm spices with Greek yogurt for moisture. They bake into soft, fragrant rounds with autumnal aroma. Great for seasonal breakfasts or a cozy brunch. You’ll taste cinnamon and nutmeg with a creamy yogurt finish.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup unflavored protein powder
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup warm milk
• 1 tablespoon melted butter for brushing

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet.
2. Whisk flour, protein powder, baking powder, salt, cinnamon, and nutmeg.
3. Mix Greek yogurt, pumpkin puree, warm milk, and brown sugar.
4. Stir wet into dry until a soft dough forms.
5. Knead gently, then shape into 6 bagels.
6. Brush tops with melted butter for a warm sheen.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
8. Cool 15 minutes to set the crumb before slicing.

How to Serve It

Spread with cinnamon-sweet Greek yogurt or maple cream cheese. Garnish with a sprinkle of cinnamon or toasted pepitas. Pair with a pumpkin-spice latte for a cozy combo. Store in an airtight container for 2 days, or freeze for longer.

These twelve protein bagels with Greek yogurt give you savory, sweet, seasonal, and gluten-friendly options for every morning mood. You’ve got quick no-yeast methods, classic boiled bagels, and creative flavor profiles to try. Pin a few to your breakfast board and pick one for your next baking day. Which flavor are you most curious to bake first, and who will you share warm bagels with this week? Share this article with friends and save it so you can come back when a craving hits.