Description
Fluffy, protein-packed bagels made with Greek yogurt – no yeast needed! Perfect for breakfast or post-workout snacks.
Ingredients
- Dry Stuff:
- 2 cups (240g) self-rising flour (or make your own: 2 cups AP flour + 3 tsp baking powder + 1 tsp salt)
- 1 tsp garlic powder (trust me, it’s the secret umami booster)
- Wet Stuff:
- 1.5 cups (360g) full-fat Greek yogurt (the thicker, the better—I use Fage 5%)
- 1 egg, beaten (for that golden crust)
- Toppings:
- Everything bagel seasoning (or go sweet with cinnamon-raisin—no judgment)
- 1 tbsp honey (for the water bath; optional but gives a glossy finish)
Instructions
- Mix Like You Mean It: In a big bowl, combine flour and Greek yogurt until it looks like shaggy dough. Pro tip: If it’s too sticky, add 1 tbsp flour; too dry? A splash of yogurt.
- Knead It Real Good: Flour your counter and knead for 3-5 minutes until smooth. No stand mixer? Burn those biceps, baby.
- Shape & Boil: Divide dough into 6 balls, poke holes for the classic bagel look. Meanwhile, boil water (+ honey if using) and dunk each bagel for 30 seconds per side.
- Bake to Glory: Brush with egg wash, sprinkle toppings, and bake at 375°F (190°C) for 22-25 minutes. They’re done when they sound hollow when tapped.
Notes
- Storage: Freeze sliced bagels with parchment between layers for up to 3 months
- Substitutions: For gluten-free, use GF 1:1 flour + xanthan gum. For vegan, use coconut yogurt.
- Protein Boost: Add 1 scoop protein powder or 2 tbsp seeds for extra protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg