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These Greek Yogurt Bagels are a high-protein, delicious breakfast or snack that you can prep ahead of time for the week. There are 12 grams of protein in each bagel, which makes them much more filling and satiating compared to traditional bagels. We’re using greek yogurt for the protein in this recipe, and if you want even more protein, then you can add collagen! I talk about how in the recipe card. This recipe for sure going to be a new favorite for anyone who tries it – and you’ll definitely want to check out my other bagel recipes – just search “bagels” on my website search bar and you’ll find them all! Some of my favorites are these: Cinnamon Raisin, Jalapeño Cheddar, Everything Bagel, Cinnamon Apple, and Sesame Onion.

Nutritional benefits of these bagels

Greek yogurt is rich in protein, b-vitamins, calcium, phosphorus, zinc, and more. It’s filling and a great way to add protein to your diet. Be sure to always opt for grass-fed dairy products!
I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are easier to digest and are actually nutrient-dense.

Reasons I love Greek Yogurt Bagels:

Higher protein – there are 12 grams of protein for each bagel, and if you add collagen, then there are 18g of protein in each!
They come together super easily, so it’s a great meal-prep for the week.
They get a nice little crispy texture in the toaster still. Then add some grass-fed butter or cream cheese and YUMM.

Ingredients for Greek Yogurt Bagels

Flour – I used flour by Sunrise Flour Mill (non-GMO, organic, unbleached heritage flour – the best!). The heritage flour and white flour work great for this recipe. The wheat flour will also work well but have more of the classic wheat flavor.

Baking powder – Make sure you use fresh baking powder. I definitely recommend replacing baking powder and baking soda every 1-2 months after opening. I know that seems like a chore, but it makes a HUGE difference in baking.

Salt – Helps bring out the flavor.

Greek yogurt – Stonyfield grass-fed greek yogurt works great, as well as Chobani non-fat (0%) greek yogurt. I also tried a couple other brands (Nancy’s and Trader Joes), and they didn’t work well because they were thin and runny. I definitely recommend a thick, non-fat greek yogurt like the Stonyfield grass-fed or the Chobani 0% one. If using a yogurt that’s more thin and runny, then you’ll need to add more flour to the recipe.

Egg – This will be for an egg wash. It’s essential because it is what makes the tops of the bagels turn golden brown in the oven. I tried it without it and I also tried butter instead, but the egg wash was far superior. If you are allergic to eggs, then I just recommend replacing the egg wash with butter and keep in mind they won’t be as golden brown, but they will still taste the same!

Optional for more protein: Collagen peptides

How to make Greek Yogurt Bagels

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
In a mixing bowl, combine the flour, baking powder, and salt (and collagen if using).
Add the greek yogurt and mix with a spatula until it’s a shaggy dough.
Dump the shaggy dough onto a floured surface and knead together with a floured hand until it’s a smooth ball. The dough should not be sticky, so add a bit more flour if needed, 1-2 Tbsp at a time until no longer sticky. The amount of flour you use will depend on what yogurt you are using.
Let it rest for 5-10 minutes.
Divide the dough into 4 equal portions. Roll into balls.
Take your thumb and press through the dough ball to create a hole in the center. Then place onto the counter and spin it around your finger to spread it out. You want the hole in each bagel to be about 1.5″-2″, because the bagel expands in the oven.
Place them on the lined baking sheet and brush with the whisked egg for an egg wash.
Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool on the baking sheet for a few minutes then transfer to a wired rack. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
To store: Let the bagels cool completely to room temperature first. Then store in an airtight container in the refrigerator and eat within 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.

A note on the yogurt

I tried many different yogurt brands for this recipe, and Stonyfield grass-fed greek yogurt and the 0% Chobani definitely worked the best in my option. The yogurt is super thick, which helped create a dense bagel compared to other brands. For some reason, other brands had a thinner, runny yogurt (even if it was 0%). You are more than welcome to use those brands, but please keep in mind that you will have to add more flour!

You want the dough to be smooth, not sticky. So add flour accordingly if using another brand. Some brands (Like Trader Joes), I added up to 1/3-1/2 cup more flour. So if you want an easy recipe, then just opt to purchase the Stonyfield grass-fed greek yogurt or the Chobani non-fat (0%).

Do Greek Yogurt Bagels toast well?

Absolutely! I do want you to note, though, that it takes a little longer than traditional bagels to get the nice golden brown look. Normal bagels are usually ready in about 6 minutes in my toaster, but I do 8 minutes for these bagels. Keep in mind that every toaster is different.

How do I store these Greek Yogurt Bagels?

Let the Greek Yogurt Bagels cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container.

Other greek yogurt bagel recipes you’ll love:

Cinnamon Raisin Bagels

Everything Bagels

Jalapeno Cheddar Bagels

Sesame Onion Bagels

Blueberry Bagels

Pumpkin Protein Bagels

Cinnamon Apple Bagels (high-protein)

I hope you love these Greek Yogurt Bagels! Please be sure to leave a comment and review if you try the recipe. It helps me a ton to receive feedback, and I love hearing from each of you!