We've loved bagels for a long time, but we had never baked them ourselves. The last time we showcased our nut butters at a trade show in New York, we ended up at what is said to be one of the best bagel shops in the city, and homemade bagels have been on our minds ever since. So we tried a recipe for protein bagels made with Greek yogurt. The dough takes four ingredients and needs no yeast, proofing or boiling. After 30 minutes in the oven, the bagels are ready.
What puts the protein in Greek yogurt bagels?
Classic bagel dough is made of flour, water and yeast. Here, thick 0% fat Greek yogurt replaces the water and yeast, and it's what boosts the protein in the recipe. There are as many as 350 g of yogurt to 250 g of flour. Baking powder does the rising, so the dough doesn't need to rest and goes straight into the oven.
By our calculations, one bagel has about 12 g of protein and about 230 kcal if you get five bagels from the batch. These are estimates, because the exact numbers depend on the yogurt and flour you use.
Recipe for protein bagels with Greek yogurt
Ingredients (makes 5–6 bagels):
- 250 g wheat flour, plus a little for dusting
- 350 g 0% fat Greek yogurt
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg for brushing
- nigella seeds (black cumin), sesame seeds and a pinch of salt for sprinkling
Instructions:
- Preheat the oven to 200°C and line a baking tray with baking paper.
- In a bowl, mix the flour with the baking powder and salt. Add the yogurt and combine with your hand or a silicone spatula. The dough will be sticky and stretchy, and that's how it should be.
- Turn the dough out onto a floured surface, roll it in the flour and shape it into a log. Divide it into 5–6 equal pieces.
- Shape each piece into a ball, poke a hole in the middle with your finger and stretch it gently. The bagels rise in the oven, so the hole should be clearly visible.
- Place the bagels on the tray, brush with beaten egg and sprinkle with nigella seeds, sesame seeds and a pinch of salt.
- Bake for 15 minutes at 200°C. Then turn the tray around, lower the temperature to 180°C and bake for another 15 minutes, until the bagels are golden.
- Leave the bagels to cool for 15–20 minutes.
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What to watch out for with your first bagels
The dough will be sticky. That's normal with this much yogurt. Instead of adding more flour to the bowl, dust the work surface and your hands with it. If you don't like kneading dough by hand, mix it with a silicone spatula.
Smaller bagels work better. We planned six and ended up with five large ones. Next time we'll make them smaller, so they're easier to use as sandwich rolls.
Keep an eye on the temperature. After the first 15 minutes our bagels had risen nicely, but the tops were already starting to burn slightly. That's why the second half of the baking is done at 180°C. If your oven runs hot, check on them earlier.
Let them cool. The whole kitchen smells amazing when they come out of the oven, but it's worth waiting 15–20 minutes before you slice the first bagel.
What to top bagels with? Nigella seeds, sesame and salt
The topping sticks thanks to the egg we brush on the bagels before baking. We sprinkled some with nigella seeds alone and some with a mix of nigella and sesame seeds. Each one also got a pinch of salt, which turned out to be a very good idea, because salt on top really brings out the flavor.
Nigella was our favorite. Its spicy aroma really makes a difference after baking. It's intense, so you don't need much.
If you like to experiment, black sesame and blue poppy seeds work well too. What are your favorite toppings and spices for bagels, homemade rolls or other bread? Let us know in the comments under the video.
What do Greek yogurt bagels taste like?
These aren't classic New York bagels made with yeast and boiled before baking. Even so, the result was a very pleasant surprise. If we were served a bagel like this in a café, we wouldn't be disappointed. And the recipe is so quick and easy that if we had known it earlier, we would have been baking bagels at home long ago.
What to eat protein bagels with?
For a sweet version, we recommend a bagel with peanut butter and banana slices, or with tahini and a little honey. For a savory one, try cottage cheese with chives, egg with avocado or smoked salmon.
If you're looking for more breakfast ideas with plenty of protein, check out our posts 3 recipes for skyr with peanut butter and Protein banana bread without protein powder.
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Frequently asked questions about Greek yogurt bagels
Do Greek yogurt bagels need to be boiled before baking?
No. In this recipe the bagels go straight into the oven. They rise thanks to the baking powder, so they don't need yeast or proofing time either.
How much protein is in a Greek yogurt protein bagel?
By our estimate, about 12 g per bagel if the batch makes five. With six smaller ones, it's about 10 g each.
What can I use instead of Greek yogurt in bagels?
Another thick product is best, for example plain skyr. Regular plain yogurt is thinner, so the dough will need more flour.
Why is my bagel dough sticky?
Because it contains a lot of yogurt relative to the flour. Dust the work surface and your hands with flour and shape the bagels quickly, without much kneading.
Can I make the bagels without egg?
The egg is only used to brush the tops, so the topping sticks and the bagels brown nicely. You can replace it with milk or a plant-based drink.
How should I store yogurt bagels?
They taste best on the day they're baked. The next day, it's worth slicing them and warming them in a toaster or a dry pan. Baked bagels can also be frozen.
Find your bagel toppings at ekogram.pl
For our bagels we used nigella seeds and sesame seeds. In our shop you'll also find black sesame and blue poppy seeds, as well as peanut butter and tahini, which go perfectly with a still-warm bagel. Enjoy!
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