Homemade Greek Yogurt Protein Bagels
These homemade protein bagels are made with Greek yogurt for a healthy, high-protein twist on a breakfast classic. They're easy to make and perfect for meal prep.
Equipment
- 1 Mixing Bowl large
- 1 Baking Sheet lined with parchment paper
- 1 wire rack for cooling
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 1/2 cups Greek yogurt
Instructions
Preparation
- In a large mixing bowl, combine the flour, baking powder, and salt. Stir well to ensure even distribution of the baking powder.
- Add the Greek yogurt to the dry ingredients. Use a spatula to mix until a dough begins to form. The dough should be sticky but manageable.
- Transfer the dough to a floured surface. Knead it gently until it becomes smooth and elastic. Avoid over-kneading to maintain the softness of the bagels.
Shaping and Baking
- Divide the dough into 8 equal portions. Roll each portion into a ball, then use your finger to create a hole in the center, forming a bagel shape.
- Place the shaped bagels onto a baking sheet lined with parchment paper. Ensure they are evenly spaced to prevent sticking.
- Preheat your oven to 375°F. Bake the bagels for 20-25 minutes, or until they turn golden brown. Rotate the baking sheet halfway through for even baking.
Cooling and Serving
- Once baked, remove the bagels from the oven and transfer them to a wire rack. Allow them to cool for at least 10 minutes before serving.
- Enjoy the bagels fresh or store them for later. They are perfect with a variety of toppings, both sweet and savory.
Storage
- Store cooled bagels in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for up to a month.
Notes
Pro Tips: For extra flavor, add herbs or spices to the dough before baking. Ingredient Substitutions: Use whole wheat flour for a denser texture. How to Serve: Top with avocado, smoked salmon, or your favorite nut butter. Storage & Freshness: Store in an airtight container at room temperature or freeze for longer storage. Make-Ahead Tips: Prepare the dough ahead of time and refrigerate until ready to bake.