Protein Bagels With Greek Yogurt No Yeast

Name: Protein Bagels With Greek Yogurt No Yeast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 1 cup Greek yogurt; 1 cup self-rising flour; 1/2 teaspoon salt; 1 teaspoon garlic powder (optional); 1 egg (for egg wash); Sesame seeds or everything bagel seasoning (for topping)

Highlighted under: Light Nutrition Kitchen

When I first tried making bagels without yeast, I didn't expect such savory results! Using Greek yogurt as a base, these bagels are not only protein-packed but also incredibly easy to whip up. In just a short time, I discovered that I could create the perfect bagel texture—chewy on the outside and soft on the inside. They are excellent for breakfast or snacks, and I’m thrilled to share this quick recipe that revolutionizes my bagel routine. Trust me, you’ll want to give these a try!

Created by

Megan Douglas

Last updated on 2026-01-22T08:22:07.928Z

Every time I make these protein bagels, I’m reminded of how much fun it is to experiment in the kitchen. The creamy texture of Greek yogurt adds a delightful flavor depth, ensuring the bagels come out rich and satisfying. I like to add a pinch of salt and a sprinkle of garlic powder for an extra kick, which elevates the taste and pairs wonderfully with various toppings!

I've found that shaping the bagels is key to achieving that classic look and feel. Rolling the dough into a ball and then poking a hole in the center allows for even cooking and a deliciously chewy bite. These tips make the baking experience enjoyable, and the results are sure to impress any bagel lover!

        Why You Will Love This Recipe
        Protein-rich breakfast option, perfect for fueling your day
Quick and easy to make with minimal ingredients
Versatile for topping choices—sweet or savory!

      

Perfecting the Dough Texture

Achieving the right dough consistency is crucial for bagels. The combination of Greek yogurt and self-rising flour creates a unique elasticity, which gives these bagels their chewy texture. If your dough seems too sticky while mixing, it's often because the yogurt's water content varies. To correct this, simply incorporate additional flour in small increments until you can handle the dough without it sticking excessively to your fingers.

After forming the dough, make sure to knead it just enough to ensure all ingredients blend well. Excess kneading can lead to tougher bagels. You want a dough that is pliable and slightly tacky, but not overly wet. If you find that your bagels collapse while baking, this could be due to under-kneading—so give it a gentle knead until it feels smooth.

Shaping Your Bagels

Shaping is an essential step in making bagels, as it influences their final appearance and texture. After dividing the dough, be sure to roll each piece into a smooth ball before creating the hole. The size of the hole should be about a thumb width—keep in mind that it will expand during baking. If the hole closes up while shaping, you can gently pull the edges apart to maintain a good bagel shape.

Another tip I love is to use flour on your work surface to prevent the dough from sticking too much during shaping. If you desire a more rustic look, feel free to form the bagels less uniformly. Just remember that uniformity helps with even baking and presentation.

Ingredients

Bagel Ingredients

1 cup Greek yogurt
1 cup self-rising flour
1/2 teaspoon salt
1 teaspoon garlic powder (optional)
1 egg (for egg wash)
Sesame seeds or everything bagel seasoning (for topping)

Instructions

Prepare the Dough

In a mixing bowl, combine the Greek yogurt, self-rising flour, salt, and garlic powder. Stir until you form a dough. If it's too sticky, add a bit more flour.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then poke your finger through the center to create a hole. Stretch the hole gently to ensure it's centered.

Preheat and Bake

Preheat your oven to 375°F (190°C). Place the shaped bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle sesame seeds or seasoning on top.

Bake Until Golden

Bake for 20-25 minutes or until the bagels are golden brown and firm to the touch.

Cool and Enjoy

Remove the bagels from the oven and let them cool for a few minutes before slicing. Serve warm with your favorite toppings!

Pro Tips

For an added twist, try mixing in herbs like rosemary or thyme into the dough for extra flavor.

Topping Ideas

The beauty of these bagels lies in their versatility, especially when it comes to toppings. While sesame seeds and everything bagel seasoning are fantastic, you can also get creative with your flavors. Try everything from shredded cheese to chopped herbs, or even a light sprinkle of cinnamon and sugar for a sweeter version. For a unique twist, brush a bit of pesto before adding toppings to impart an herbaceous flavor that complements the chewy bagel texture beautifully.

For those who enjoy more traditional toppings, consider adding a smear of cream cheese paired with smoked salmon or cucumber slices. You can serve these bagels as a satisfying breakfast or as a quick snack any time of the day.

Storage and Reheating Tips

These Protein Bagels are best enjoyed fresh, but you can store leftovers to enjoy later. Allow the baked bagels to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They can be stored at room temperature for up to two days, or in the freezer for up to two months. When freezing, slice the bagels beforehand for easier thawing and toasting later.

When you're ready to enjoy a refrigerated or frozen bagel, simply reheat them in a toaster or oven. For a warm, crispy exterior, toast for about 4-5 minutes in a preheated oven at 350°F (175°C) or until warmed through. If you prefer a softer texture, a quick microwave zap with a damp paper towel for 10-15 seconds can do the trick.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

Regular yogurt has more moisture and might affect the dough's consistency. It's best to stick with Greek yogurt for this recipe.

→ Can I freeze these bagels?

Yes! Once baked and cooled, you can freeze them in an airtight bag. Thaw them at room temperature when you're ready to eat.

→ How do I store leftover bagels?

Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them.

→ Can I add toppings before baking?

Absolutely! Feel free to add toppings like cheese or herbs before brushing with egg wash.