High-Protein Greek Bakery Bagels

Name: High-Protein Greek Bakery Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey; Water for boiling; Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Sweet Cravings Bakery

I absolutely love making bagels at home, and these High-Protein Greek Bakery Bagels have become a staple in my kitchen. Combining traditional dough-making techniques with protein-rich ingredients, these bagels not only taste fantastic but also fuel my busy mornings. They’re chewy on the outside and soft on the inside, perfect for slathering with cream cheese or avocado. Plus, whipping up a batch takes less than an hour, making them a quick and satisfying breakfast option for any day of the week.

Created by

Anna

Last updated on 2026-01-25T18:46:28.712Z

When I first attempted to make bagels, I was intimidated by the process, but it turned out to be surprisingly rewarding. I decided to enrich my dough with Greek yogurt, which not only adds a wonderful flavor but also boosts the protein content, making it a healthful choice. I noticed that the bagels rise beautifully without the need for additives, and the tanginess from the yogurt pairs perfectly with savory or sweet toppings.

After multiple experiments, I found that boiling the bagels for just a minute before baking gives them that classic chewy texture others often miss. This simple step ensures a perfect crust without overcooking the inside. Trust me, once you try these bagels, they’ll become a beloved addition to your breakfast routine!

Why You'll Love These Bagels
Packed with protein for sustained energy
Perfectly chewy outside with a soft center
Versatile for sweet or savory toppings

The Importance of Greek Yogurt

Using Greek yogurt in this bagel recipe not only enhances the protein content but also contributes to the overall texture. Greek yogurt provides a moisture-rich component that, when combined with flour, creates a dough that is both pliable and hearty. The acidity in the yogurt interacts with the baking powder, helping the bagels rise while lending them a slight tang that complements sweet or savory toppings wonderfully.

If you're looking to further boost protein or need a dairy-free alternative, consider using a plant-based Greek yogurt. Be mindful of the texture, as some substitutes might alter the final density of the dough. For instance, soy or almond-based yogurts can work well, but I recommend choosing varieties with a thicker consistency to maintain the structural integrity of your bagels.

Kneading Tips for Perfect Bagels

Kneading is a crucial step in developing the gluten structure that gives bagels their signature chewiness. When kneading for about 5 minutes, make sure to fold and stretch the dough rather than just pushing down. A properly kneaded dough should feel smooth and elastic; it should bounce back slightly when you poke it with your finger. If the dough remains overly sticky, a sprinkle of flour while kneading can help achieve the right consistency without drying it out.

If you're short on time, you can also use a stand mixer with a dough hook. Start on low for 2-3 minutes, then increase to medium speed for an additional 4-5 minutes. Keep an eye on the dough; it should pull away from the sides of the bowl but still adhere to the bottom slightly. This method can lead to a more uniform texture in your final bagels.

Ingredients

Gather the following ingredients to create your High-Protein Greek Bakery Bagels:

Bagel Ingredients

2 cups all-purpose flour
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey
Water for boiling
Toppings (sesame seeds, poppy seeds, etc.)

Make sure to have fresh ingredients for the best results!

Instructions

Follow these steps to make your delicious bagels:

Prepare the Dough

In a large mixing bowl, combine the flour, baking powder, and salt. Mix well before adding the Greek yogurt and honey. Stir until a sticky dough forms.

Knead and Shape

Transfer the dough onto a floured surface and knead for about 5 minutes until smooth. Divide the dough into 8 equal pieces and shape each into a ball. Poke a hole through the center with your finger to create the bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels, a few at a time, and boil for about 1 minute on each side. Remove with a slotted spoon and let cool slightly.

Bake

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle your desired toppings on top and bake for 20 minutes or until golden brown.

Enjoy your homemade bagels fresh out of the oven!

Pro Tips

To add extra flavor, try mixing in spices or herbs into your dough, like garlic powder or rosemary. These can elevate your bagels to another level!

Make-Ahead and Storage Options

These bagels are perfect for making ahead of time! After boiling and before baking, you can freeze the shaped bagels. Simply place them on a baking sheet lined with parchment, freeze until solid, then transfer to a zip-top bag. When ready to bake, there's no need to thaw; just bake them directly from the freezer but add a few extra minutes to the baking time for optimal results.

Once baked, you can store these bagels in an airtight container at room temperature for up to 3 days. For longer storage, consider slicing them in half and placing them in a freezer bag. They can be reheated in the toaster or oven for a fresh-out-of-the-oven taste!

Toppings and Variations

The beauty of bagels is their versatility when it comes to toppings. While sesame and poppy seeds are traditional choices, feel free to experiment with everything from everything bagel seasoning to chopped herbs or even a drizzle of olive oil for Mediterranean flair. For a sweet twist, consider sprinkling cinnamon sugar or adding dried fruit like cranberries or raisins to the dough before shaping.

If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free baking blend specifically designed for yeast recipes. Just ensure that the blend contains xanthan gum or a similar binder to help mimic the structure you would achieve with wheat flour.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half the all-purpose flour with whole wheat flour for a healthier option, but the texture may vary.

→ How do I store leftover bagels?

Store them in an airtight container for up to 3 days. For longer storage, freeze them and toast as needed.

→ Can I make these bagels vegan?

You can try using a plant-based yogurt in place of Greek yogurt, though it may affect the texture and flavor.

→ What toppings work best with these bagels?

Traditional toppings like sesame seeds, everything bagel spice, or even coarse sea salt work well, but feel free to experiment!