Easy High Protein Greek Yogurt Bagels (No Yeast!)
It is 7am and your kitchen feels quiet. You want a warm, fresh bagel. You do not have hours to wait for yeast. These Greek yogurt bagels are the perfect solution for your busy morning.
This recipe delivers a soft, chewy texture without the long wait. It is light, fresh, and perfect for your spring healthy reset goals.
Why This Recipe Is a Winner
This recipe is a total game-changer for your healthy reset. Each bagel is surprisingly light and airy. You only need five simple ingredients. They are high protein to keep you full all morning. You can skip the long rising times entirely. These are perfect for your weekly meal prep routine.
Simple Method
Making these bagels is incredibly simple and fast. You just mix, knead, and bake. There is absolutely no proofing time required for this dough. Even if you are new to baking, you can do this. The dough comes together easily in just one bowl.
Ingredients You’ll Need
These bagels use simple pantry staples you likely have right now.
- 1 cup self-rising flour
- 1 cup non-fat Greek yogurt, strained
- 1 large egg, beaten
- 1 tablespoon everything bagel seasoning
- 0.25 teaspoon fine sea salt
Step-by-Step
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine self-rising flour and Greek yogurt until a thick dough forms.
- Transfer dough to a floured surface and knead by hand for 2 to 3 minutes until the texture is smooth and no longer sticky.
- Divide the dough into 4 equal sized balls.
- Roll each ball into a rope approximately 6 inches long and join the ends to create a ring shape.
- Place rings on the baking sheet and brush the surface of each with the beaten egg wash.
- Top each bagel with everything bagel seasoning.
- Bake for 22 to 25 minutes or until the exterior is golden brown.
- Allow bagels to cool on a wire rack for 10 minutes before slicing.
Best Ways to Enjoy It
Slice your bagel and get it toasted to perfection. Smear it with creamy avocado and a squeeze of lemon. You can also try a light layer of nut butter. These are wonderful for a quick meal prep breakfast on the go. Pair it with a fresh green smoothie for a balanced start.
Keep It Fresh
Store your cooled bagels in an airtight container for three days. You can also freeze them for up to two months. This makes them a true meal prep hero for busy weeks. To reheat, simply slice and pop them in the toaster. They will taste just like they are fresh from the oven. Always let them cool fully before storing to avoid sogginess.
Tips for Best Results
- Use strained yogurt to ensure your dough is not too wet.
- Do not skip the egg wash for that golden shine.
- Avoid over-kneading the dough or the bagels might become tough.
- Dust your hands with flour if the dough feels too sticky.
- Double the batch for a stress-free holiday brunch crowd.
- Use a silicone baking mat if you do not have parchment.
- Check your oven temperature for the most even golden brown color.
Ways to Switch It Up
- Add cinnamon and raisins for a savory or sweet twist.
- Swap the seasoning for sesame seeds or poppy seeds.
- Mix in some dried herbs for a garden-fresh flavor profile.
- Use a gluten-free self-rising flour blend if needed.
Common Questions
Can I use regular flour?
You can use all-purpose flour if you add baking powder and salt. This recipe is very beginner-friendly and adaptable. Just ensure you use 1.5 teaspoons of baking powder per cup.
Will my kids like these?
Yes, kids love the soft texture and fun ring shapes. You can even let them help roll the dough ropes. It is a great way to get them in the kitchen.
I hope these simple bagels make your mornings feel a little lighter. There is nothing like the smell of fresh bread to start your day. Enjoy every bite of your healthy reset!
— Clara
Ingredients
Method
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine self-rising flour and Greek yogurt until a thick dough forms.
- Transfer dough to a floured surface and knead by hand for 2 to 3 minutes until the texture is smooth and no longer sticky.
- Divide the dough into 4 equal sized balls.
- Roll each ball into a rope approximately 6 inches long and join the ends to create a ring shape.
- Place rings on the baking sheet and brush the surface of each with the beaten egg wash.
- Top each bagel with everything bagel seasoning.
- Bake for 22 to 25 minutes or until the exterior is golden brown.
- Allow bagels to cool on a wire rack for 10 minutes before slicing.
