High-Protein Bagels Greek Yogurt (Print Version)

Protein-rich soft bagels complemented by a creamy, savory Greek yogurt dip with classic seasoning.

# Components:

→ 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
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

# Directions:

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. Add Greek yogurt and mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
04 - Divide dough into 6 equal pieces. Roll each piece into a 10-inch rope, then form into a bagel shape by pinching the ends to seal.
05 - Arrange bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
06 - Bake for 22-25 minutes until golden brown and cooked through. Cool slightly before serving.
07 - In a medium bowl, combine Greek yogurt, everything bagel seasoning, chives, lemon juice, garlic powder, and onion powder. Season with salt and pepper to taste. Chill until ready to serve.
08 - Serve warm bagels accompanied with Greek yogurt everything dip.

# Expert Advice:

01 -
  • You get real bagels in under an hour with no overnight rising or boiling water drama.
  • Thirteen grams of protein per bagel means it actually keeps you full through your morning.
  • The dip tastes like a sophisticated seasoning blend, not just yogurt with salt thrown in.
  • Everything is naturally vegetarian and feels indulgent without derailing your eating goals.
02 -
  • Don't skip the egg wash; it's the difference between homemade-looking bagels and ones that could walk out of a bakery case.
  • Greek yogurt brands vary wildly in water content, so if your dough feels too wet, dust in a bit more flour gradually rather than adding liquid.
  • The dip gets better as it sits in the fridge for even just 30 minutes, so make it before the bagels come out of the oven if you can.
03 -
  • Cover bagels with a clean towel immediately after baking if you want that extra soft texture, as it holds in steam and keeps the exterior supple.
  • If your everything bagel seasoning is heavy on salt, reduce the salt in both the bagel dough and the dip so you don't end up with something that tastes overly seasoned.
Return