The moment you sink your teeth into a warm, chewy high protein Greek yogurt bagel, you’ll understand why they’ve become my new obsession. These bagels are not just a treat; they’re like a cozy hug from your oven after a long day—warm, comforting, and filled with delightful texture.
I vividly remember the first time I made these little wonders; it was during one of those weekends when I had no plans and an abundance of yogurt in my fridge. The thought of turning my kitchen into a mini-bagel factory was too tempting to resist. What started as an experiment turned into a full-blown love affair with these fluffy gems. Trust me; they are perfect for brunch gatherings or just because you deserve something special!
Why You'll Love This Recipe
- These high protein Greek yogurt bagels are incredibly easy to prepare and require minimal ingredients
- Their flavor is subtly tangy and perfectly balanced
- They look gorgeous with that golden crust and can be customized with toppings galore
- Ideal for breakfast or snacking anytime!
I can still hear the delighted squeals from my family as they dug into the first batch I made—it felt like winning a baking award right there in my kitchen.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Plain Greek Yogurt: Opt for full-fat or low-fat varieties depending on your preference; both work wonders.
- All-Purpose Flour: Regular flour gives the best texture, but whole wheat is also an option if you’re feeling adventurous.
- Baking Powder: This magical ingredient helps your bagels rise to fluffy perfection.
- Salt: A pinch enhances all the flavors; don’t skip it!
- Egg Wash (optional): Use one beaten egg for that beautiful golden finish on top of your bagels.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Mixing the Dough: In a large bowl, combine 1 cup of plain Greek yogurt with 2 cups of all-purpose flour and 1 tablespoon of baking powder. Mix until combined; the dough should be sticky yet manageable.
Kneading Time: Sprinkle some flour on your countertop and knead the dough gently for about 5 minutes. You want it smooth but not overworked—think gentle massage rather than a wrestling match.
Shaping Bagels: Divide your dough into 6 equal portions (or 8 if you’re feeling generous). Roll each piece into a ball and poke a hole through the center using your fingers—voilà! You’ve got yourself a bagel shape!
Boiling Them Up: Bring a large pot of water to a boil with a pinch of salt. Boil each bagel for about 1-2 minutes per side. This step gives them that classic chewy texture we all crave.
Bake Those Beauties: Preheat your oven to 375°F (190°C). Place boiled bagels on a parchment-lined baking sheet. Brush with egg wash if desired and bake for about 20-25 minutes until golden brown.
Enjoy those freshly baked high protein Greek yogurt bagels warm from the oven or let them cool before storing them in an airtight container!
These delightful creations will surely impress anyone who lays eyes on them—and even better when they take that first bite!
You Must Know
- High Protein Greek Yogurt Bagels are a game changer for breakfast lovers
- They’re not only easy to make but also packed with protein, making them a perfect guilt-free treat that will keep you energized all morning long
- Enjoy the delightful aroma that fills your kitchen as they bake
Perfecting the Cooking Process
To achieve perfectly fluffy bagels, mix the dough until smooth, then let it rest for 10 minutes before shaping. Boil the bagels for 30 seconds on each side to create that iconic chewy texture.
Add Your Touch
Feel free to experiment! Add spices like everything bagel seasoning or mix in cheddar cheese for a savory twist. You can also top them with sesame seeds or poppy seeds before baking for extra crunch.
Storing & Reheating
Store your High Protein Greek Yogurt Bagels in an airtight container at room temperature for up to three days. To reheat, toast them lightly for a crispy exterior and warm interior.
Chef's Helpful Tips
- If the dough feels sticky, add a little flour until it’s manageable without overworking it
- Make sure to boil each bagel to ensure the perfect texture and shine
- For an even more enjoyable experience, serve them warm with cream cheese or avocado spread
I remember the first time I made these bagels; my friends couldn’t believe they were homemade! Their shocked faces when I said they were healthy made my day.
FAQ
Can I use non-fat Greek yogurt?
Yes, you can use non-fat Greek yogurt; it will still yield delicious bagels.
How long do these bagels last?
High Protein Greek Yogurt Bagels last about three days stored at room temperature.
Can I freeze my bagels?
Absolutely! Freeze them in a sealed bag for up to three months for freshness.
High Protein Greek Yogurt Bagels
- Total Time: 45 minutes
- Yield: Makes 6 bagels 1x
Description
High Protein Greek Yogurt Bagels are a delightful breakfast treat, perfectly chewy and packed with protein. These bagels are quick to make and satisfyingly delicious any time of day.
Ingredients
- 1 cup plain Greek yogurt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 beaten egg (optional for egg wash)
Instructions
- In a large bowl, mix Greek yogurt, flour, baking powder, and salt until combined; the dough should be sticky but manageable.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Divide the dough into 6 equal portions. Roll each into a ball and poke a hole in the center to shape the bagels.
- Boil water in a large pot with a pinch of salt. Boil each bagel for 1-2 minutes on each side to achieve that classic chewy texture.
- Preheat the oven to 375°F (190°C). Place boiled bagels on a parchment-lined baking sheet, brush with egg wash if desired, and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
