Greek Yogurt Bagels
These Greek Yogurt Bagels are an easy, high-protein alternative to traditional bagels, made with nourishing einkorn flour and thick Greek yogurt for a soft, chewy texture. Each bagel offers 13 grams of protein, making them a simple, wholesome option for your morning routine.
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A Quick Look at the Recipe
✅ Recipe Name: Greek Yogurt Bagels
🕒 Ready In: ~30 minutes
👪 Makes: 4 bagels
🍽 Protein: 13g per bagel
🥣 Main Ingredients: Einkorn flour, Greek yogurt, baking powder, egg, seasoning
📖 Dietary Info: High-protein; no yeast; gluten-free and dairy-free options
👌 Difficulty: Easy - mix, shape, top, and bake
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Because they rely on just a few real-food ingredients, no yeast or no preservatives, they're lighter, more nutritious, and incredibly convenient to prep ahead for quick breakfasts. Enjoy them toasted with butter, cream cheese, or as the base of a protein-packed breakfast sandwich.
For more feel-good breakfast ideas, try pairing these bagels with our Breakfast Vegetable Stack, Turkey Breakfast Sausage, or Sweet Potato Hash to round out a nourishing start to the day.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Greek Yogurt Bagels:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Greek Yogurt Bagels:
- Recipe Notes & Tips:
- How to Store:
- Greek Yogurt Bagels FAQs:
- More High Protein Breakfasts You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Greek Yogurt Bagels
Why You'll Love these Greek Yogurt Bagels:
High-protein and satisfying: Each bagel delivers 13g of protein from thick Greek yogurt, making it a great way to start the day.
Made with wholesome ingredients: Einkorn flour gives these bagels a more nutrient-dense base than traditional all-purpose flour.
No yeast, no rise time: The dough comes together in minutes, just mix, shape, and bake.
Soft, chewy texture: The yogurt keeps the inside tender while the egg wash creates a golden, crisp exterior.
Customizable for any breakfast: Add everything seasoning, keep them plain, or use them for sandwiches or meal prep.
Key Ingredients:
- einkorn flour. A nutritious ancient grain flour with a light, nutty flavor. It absorbs moisture differently than regular flour, so stick to the exact measurements.
- greek yogurt. Use thick, full-fat Greek yogurt for a soft and moist dough. Avoid regular yogurt as it's too thin.
- egg. Brushed on top to create a shiny, golden finish and help the seasoning stick.
- everything bagel seasoning. Adds crunch, salt, and bold flavor, use store-bought or homemade.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-free option: Replace einkorn flour with a 1:1 gluten-free flour blend. Start with 1¼ cups and add more only if the dough feels too sticky.
- Swap the seasoning: Try sesame seeds, poppy seeds, or leave them plain for sweet toppings like honey or jam.
- Dairy-free option: Use a thick dairy-free Greek-style yogurt alternative; texture may be slightly softer.
- Higher-protein variation: Use 2% or full-fat yogurt and add a tablespoon of vital wheat gluten for an even higher-protein dough (optional).
- Air fryer bagels: Cook at 330°F for 10-12 minutes for a faster, crispier bagel.
- Mini bagels: Divide the dough into 6-8 smaller pieces and reduce the bake time by a few minutes.
How to Make Greek Yogurt Bagels:
- Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl, mix together the einkorn flour, baking powder, and salt.
- Step 2: Add the Greek yogurt and stir until a dough forms.
- Step 3: Transfer the dough to a lightly floured surface and knead a few times until smooth. Divide the dough into 4 equal portions.
- Step 4: Roll each into a rope about 6-7 inches long. Shape each rope into a bagel shape.
- Step 5: Place the bagels on the prepared baking sheet. Brush the tops with the beaten egg wash.
- Step 6: Sprinkle evenly with everything bagel seasoning. Bake for 22-25 minutes, or until golden brown. Let cool slightly before serving.
Recipe Notes & Tips:
- Handle gently: Einkorn flour has delicate gluten, so knead lightly to keep the texture soft and tender.
- Check dough texture: If the dough is too sticky, dust lightly with more einkorn flour until it's just workable.
- Shape evenly: Roll the dough into even ropes for consistent baking and uniform bagel size.
- Use thick yogurt: Full-fat Greek yogurt gives the best structure, thin yogurt can make the dough too wet.
- Golden finish: Brush with beaten egg before baking to achieve a shiny crust and help the seasoning stick.
- Watch bake time: Remove when lightly golden, over baking can make them dry.
- Serving Suggestions: I love pairing one of these bagels with a Protein Iced Coffee or with a spoonful of Blueberry Compote and cream cheese!
How to Store:
Room temperature: Keep bagels in an airtight container for up to 3 days. Reheat in the toaster or oven to refresh the texture.
Refrigerate: Store in a sealed container for up to 5 days. Warm before serving for the best flavor and softness.
Freeze: Let bagels cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or toast directly from frozen.
Greek Yogurt Bagels FAQs:
Yes, these Greek Yogurt Bagels contain 13 grams of protein per bagel, which is higher than most traditional or 2-ingredient bagel recipes. The combination of thick Greek yogurt and einkorn flour makes them a great high-protein breakfast option.
Yes. Substitute the einkorn flour with a 1:1 gluten-free flour blend. Start with 1¼ cups and add more only if the dough is sticky. Texture will be slightly softer but still bakes well.
You can, but the bagels may turn out drier and less tender. Full-fat yogurt gives the dough better moisture, texture, and stability, especially when shaping the bagels.
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Greek Yogurt Bagels
Ingredients
- 1 ½ cups einkorn flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup greek yogurt
- 1 egg, beaten
- 2 tablespoons everything bagel seasoning
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the einkorn flour, baking powder, and salt.
- Add the Greek yogurt and stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead a few times until smooth.
- Divide the dough into 4 equal portions and roll each into a rope about 6-7 inches long.
- Shape each rope into a bagel shape and place on the prepared baking sheet.
- Brush the tops with the beaten egg wash, then sprinkle evenly with everything bagel seasoning.
- Bake for 22-25 minutes, or until golden brown. Let cool slightly before serving.
Video
Nutrition
Notes
- Handle gently: Einkorn flour has delicate gluten, so knead lightly to keep the texture soft and tender.
- Check dough texture: If the dough is too sticky, dust lightly with more einkorn flour until it's just workable.
- Shape evenly: Roll the dough into even ropes for consistent baking and uniform bagel size.
- Use thick yogurt: Full-fat Greek yogurt gives the best structure, thin yogurt can make the dough too wet.
- Golden finish: Brush with beaten egg before baking to achieve a shiny crust and help the seasoning stick.
- Watch bake time: Remove when lightly golden, over baking can make them dry.
- Air fryer option: Cook at 330°F for 10-12 minutes for a quick alternative.
These were so good!
These were simple to make. I bet you'll feel a lot better eating these than the fake bread bagels from the store, I know I did.