High-Protein Bagels Greek Yogurt (Print version)

Soft, chewy protein-rich bagels served with a creamy dip bursting with savory everything flavors.

# What You Need:

→ High-Protein Bagels

01 - 2 cups (250g) white whole wheat flour, plus more for dusting
02 - 1 cup (225g) nonfat Greek yogurt
03 - 2 tsp baking powder
04 - 1 tsp fine sea salt
05 - 1 egg, beaten for egg wash
06 - 2 tbsp everything bagel seasoning

→ Greek Yogurt Everything Dip

07 - 1 cup (225g) nonfat Greek yogurt
08 - 1 tbsp everything bagel seasoning
09 - 1 tbsp chopped fresh chives
10 - 1 tsp fresh lemon juice
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - Salt and black pepper to taste

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, and salt.
03 - Add Greek yogurt to the dry ingredients and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each piece into a 10-inch rope, then form into a bagel shape by connecting the ends and pinching to seal.
06 - Arrange shaped bagels on the prepared baking sheet. Brush tops with beaten egg and generously sprinkle with everything bagel seasoning.
07 - Bake for 22-25 minutes until golden brown and cooked through. Cool slightly before serving.
08 - In a medium bowl, combine Greek yogurt, everything bagel seasoning, fresh chives, lemon juice, garlic powder, and onion powder. Season with salt and pepper to taste. Refrigerate until service.
09 - Serve warm bagels alongside chilled Greek yogurt everything dip.

# Expert tips:

01 -
  • Thirteen grams of protein per bagel means you're actually fueling your body, not just eating carbs for breakfast.
  • No boiling, no overnight fermentation—thirty minutes from mixing bowl to golden bagel on your plate.
  • The everything dip tastes like you spent an hour chopping fresh herbs when you really just stirred a few things together.
02 -
  • Over-kneading will make these tough instead of tender, so stop as soon as the dough is smooth—resist the urge to keep going.
  • If your dip is too thick when you make it, a tablespoon of milk stirred in slowly will loosen it without diluting the flavor.
03 -
  • Measure your flour by spooning it into the measuring cup rather than scooping directly from the bag, which compacts it and can make your bagels dense.
  • If you want even softer bagels, drape a clean kitchen towel over them while they cool to trap steam and keep the exterior tender.
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