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Protein Bagels Made With Greek Yogurt (No Yeast, No Rise) - Fast, Easy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients
  

  • 1 cup (120g) self-rising flour (or see note below)
  • 1 cup (240g) plain nonfat or 2% Greek yogurt (thick, not runny)
  • 1 large egg, beaten (for egg wash; optional but recommended)
  • 1–2 teaspoons water (to loosen egg wash if needed)
  • 1/2 teaspoon fine salt (plus a pinch for topping if you like)
  • Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt

Instructions
 

  • Preheat and prep: Heat oven to 375°F (190°C). Line a baking sheet with parchment and lightly spray with oil to prevent sticking.
  • Mix the dry base: In a bowl, add self-rising flour and salt. Whisk to combine and break up any clumps.
  • Add yogurt: Stir in Greek yogurt with a spoon until a shaggy dough forms. If it’s too sticky, sprinkle in 1–2 tablespoons extra flour.
  • Knead briefly: Turn dough onto a lightly floured surface. Knead 6–8 gentle turns until smooth. Don’t overwork or the bagels will be tough.
  • Divide and shape: Cut dough into 4 equal pieces. Roll each into a rope about 6–7 inches long, then pinch ends together to form a ring. Smooth the seam well.
  • Egg wash and top: Place rings on the sheet. Brush with beaten egg (thinned with a teaspoon of water if thick). Sprinkle generously with your chosen toppings.
  • Bake: Bake 18–22 minutes until puffed and golden on top. For a deeper color, switch to broil for the last 1–2 minutes, watching closely.
  • Cool slightly: Let bagels rest on the tray 5 minutes, then move to a rack. Slice once warm but not hot for clean cuts.