Protein Bagels With Greek Yogurt Meal Prep

Name: Protein Bagels With Greek Yogurt Meal Prep
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 bagels
Ingredients: 2 cups of self-rising flour; 1 cup of plain Greek yogurt; 1 egg (for egg wash); 1 teaspoon of salt; Optional toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Fresh & Nourishing

When I first tried making bagels with Greek yogurt, I was amazed at how simple yet satisfying the process was. Incorporating Greek yogurt not only adds protein but also gives the bagels a delightful consistency that’s chewy on the outside and soft on the inside. Preparing these bagels in advance makes them a perfect grab-and-go breakfast option. With just a handful of ingredients and minimal effort, you'll have a nutritious meal prep that’s both delicious and versatile for any time of the day.

Created by

Lillian Hayes

Last updated on 2026-01-22T09:16:13.148Z

My journey with these protein-packed bagels began as an experiment in my kitchen. After blending Greek yogurt and flour, I was taken aback by the easy elasticity of the dough. The key was letting them rest briefly before baking, allowing the flavors to develop beautifully. The result was a golden, satisfying bagel that pairs perfectly with various toppings.

Every time I bake these, I try different seasonings, from garlic powder to everything bagel spice, which elevates them further. I love that they not only fulfill my protein needs but also remind me of the joy in creating wholesome snacks that everyone can enjoy!

Why You Will Love This Recipe
High protein boost from Greek yogurt
Soft, chewy texture with a crispy exterior
Customizable with your favorite seasonings

Understanding the Ingredients

The base of these bagels, self-rising flour, is essential as it contains baking powder and salt already mixed in. This allows for a lighter, airier structure compared to using all-purpose flour. If you don't have self-rising flour on hand, you can easily make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1 teaspoon of salt. This substitution will yield a similar rise and texture in your bagels.

Greek yogurt is the star ingredient that not only boosts the protein content but also helps bind the ingredients together. Look for plain, unsweetened Greek yogurt to avoid any unwanted flavors. If you're looking for a dairy-free alternative, consider using coconut yogurt. However, be cautious as it may result in a slightly different texture and flavor in the final product.

Bagel Shaping Techniques

When shaping your bagels, try to ensure that the ropes of dough are uniform in thickness. This uniformity is key to even baking. If the dough is too sticky, dust your hands and the work surface with a bit of self-rising flour to prevent it from sticking. Aim for approximately a 10-inch length for each rope, which will give you a perfect ring size with enough space to expand while baking.

If you're looking for an alternative method to shape your bagels, consider using the 'poke and stretch' technique. After shaping your dough into a ball, poke a hole in the center with your finger and gently stretch the hole to about 2 inches in diameter. This method can result in a more bagel-like appearance and texture.

Perfecting Your Bake

Baking your bagels at 375°F (190°C) ensures they develop a nice crispy exterior while remaining soft inside. Keep an eye on them during the last few minutes of baking; they should turn a deep golden brown. If you notice that they are browning too quickly, you can cover them loosely with aluminum foil to prevent burning while allowing the inside to cook through.

Letting your bagels cool on a wire rack after baking is crucial. This technique allows air to circulate around the entire bagel, which helps maintain that ideal chewy texture. If you leave them on the baking sheet, the bottoms can become soggy. Once cooled, they can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.

Ingredients

These ingredients come together to create fluffy, protein-rich bagels.

Bagel Ingredients

2 cups of self-rising flour
1 cup of plain Greek yogurt
1 egg (for egg wash)
1 teaspoon of salt
Optional toppings (sesame seeds, poppy seeds, etc.)

Feel free to get creative with toppings!

Instructions

Follow these steps to make your bagels from scratch.

Prepare the Dough

In a large bowl, combine the self-rising flour and salt. Then, add the Greek yogurt and mix until a dough forms. Knead for a few minutes until smooth.

Shape the Bagels

Divide the dough into six equal pieces. Roll each piece into a rope and then form it into a bagel shape by pinching the ends together.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the shaped bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with desired toppings. Bake for 20-25 minutes until golden.

Let them cool slightly before enjoying!

Pro Tips

For a little extra flavor, consider adding herbs or spices directly into the dough. These bagels freeze well, so you can make a large batch and store them for later.

Serving Suggestions

These protein bagels are delicious on their own, but you can elevate them with a variety of toppings. Cream cheese is a classic choice, and you can easily make a flavored version by mixing in herbs or spices. Another tasty alternative is to spread some avocado and top it with a sprinkle of salt and chili flakes for a satisfying, healthy option.

For a quick breakfast, try toasting your bagel and adding a poached egg on top. The runny yolk adds richness and makes the dish more filling. Pair with a side of fresh fruit for a balanced meal that’s perfect for busy mornings.

Storage Tips

To store your bagels, ensure they are completely cooled before placing them in an airtight container. They can be kept in the refrigerator for up to one week. For longer storage, freeze them individually wrapped in plastic wrap and placed inside a freezer bag. When you’re ready to eat, simply toast them straight from the freezer for a fresh-baked experience.

It's also a great idea to slice your bagels before freezing them. This allows for quick and easy toasting without needing to defrost them entirely. Just pop the frozen slices directly into the toaster or toaster oven, and they’ll be ready in a matter of minutes.

Common Troubleshooting

If your bagels turn out too dense, it may be due to over-kneading the dough or using too much flour. A gentle knead for a few minutes until the dough is smooth is ideal. If your dough feels dry, a tablespoon of water added gradually during mixing can help bring it together.

On the other hand, if your bagels spread too much while baking, check to ensure that your dough was rolled tightly enough during shaping. You might also consider chilling the shaped bagels in the refrigerator for 15-30 minutes before baking to help them maintain their shape better.

Questions About Recipes

→ Can I use non-fat Greek yogurt?

Yes, using non-fat Greek yogurt will still yield delicious results, but the bagels may be slightly less rich.

→ How should I store these bagels?

Store the bagels in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I add flavorings to the dough?

Absolutely! Feel free to mix in herbs, spices, or even cheese for a flavorful twist.

→ What are some good toppings for these bagels?

Cream cheese, avocado, smoked salmon, or even a simple spread of butter work wonderfully!