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Protein Bagels With Greek Yogurt - Easy, High-Protein Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients
  

  • 1 cup plain nonfat Greek yogurt (thick, strained style)
  • 1 cup self-rising flour (see Alternatives if you don’t have this)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water (to thin the egg wash)
  • 1–2 tablespoons everything bagel seasoning, sesame seeds, or poppy seeds
  • Optional: 1 teaspoon honey or sugar for a hint of sweetness
  • Optional: 1/4 teaspoon fine salt if your seasoning blend is unsalted

Instructions
 

  • Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray it.
  • Mix the dough: In a bowl, combine self-rising flour and Greek yogurt. Stir with a spoon until shaggy, then switch to your hands. If adding honey or salt, mix it in now. The dough should be soft and slightly tacky, not sticky.
  • Knead lightly: On a floured surface, knead 30–60 seconds until smooth. Avoid overworking, which can make the bagels tough.
  • Divide and shape: Split into 4 equal pieces. Roll each into a 6–7 inch rope and connect the ends to form a ring, pinching to seal. Or poke a hole in a ball and stretch gently.
  • Egg wash and toppings: Whisk the egg with 1 tablespoon water. Brush each bagel and sprinkle with seasoning.
  • Bake: Place on the prepared sheet and bake 20–25 minutes, until puffed and golden. For extra color, broil 1–2 minutes at the end, watching closely.
  • Cool slightly: Let rest 10 minutes before slicing. This helps them set and keeps the crumb tender.