Protein Bagels With Greek Yogurt Dough
Highlighted under: Mindful Meal Ideas
I love making protein bagels using Greek yogurt dough because they're both delicious and nutritious. This recipe has transformed my breakfast routine, allowing me to indulge in bagels without the guilt. The Greek yogurt provides a wonderful texture, and the added protein keeps me full for longer. I enjoy experimenting with different toppings, from savory to sweet, which makes each batch a little different. The best part? They come together quickly, making them a fantastic option for busy mornings.
When I first tried making bagels with Greek yogurt, I was amazed at how simple the process was. By combining just a few ingredients, I could achieve a dough that was not only flavorful but also packed with protein. I found that the key is to really knead the dough well, which develops the gluten and gives the bagels that perfect chewy bite.
As I perfected the recipe, I started adding toppings like everything bagel seasoning and sesame seeds, which elevated the flavor profile. I discovered that baking the bagels on a pizza stone helped create a great crust, making them resemble the ones from my favorite bagel shop!
Why You Will Love These Protein Bagels
- High in protein to fuel your day
- Quick and easy to make from scratch
- Versatile with endless topping options
The Role of Greek Yogurt in the Dough
Greek yogurt is not only a key player in the dough's structure but also enhances its protein content significantly. The yogurt adds moisture, which helps create a chewy texture that is characteristic of traditional bagels. When baked, it forms a slightly crisp exterior while maintaining a soft interior. I appreciate how the yogurt keeps the bagels light, making them a great base for numerous toppings, whether savory or sweet.
If you're concerned about the tanginess that Greek yogurt can introduce, don’t worry! The honey in the dough helps balance the flavors, providing a subtle sweetness. By adjusting the amount of honey, you can customize the bagels to your taste. For those looking for a lower-fat option, using a fat-free Greek yogurt can still yield delicious results without sacrificing texture.
Shaping Your Bagels
Shaping the bagels is a crucial step that impacts both their appearance and texture. After rolling each piece of dough into a ball, it’s important to poke a hole in the center and stretch it gently to ensure the hole remains clear during baking. Aim for a hole about 1-2 inches wide; this will help the bagels maintain their shape and allow even cooking. If the dough shrinks back, letting it rest for a few minutes can help relax the gluten.
For a fun twist, consider making mini bagels for snacks or brunches. Simply divide the dough into smaller portions and follow the same shaping method. Just remember to adjust your baking time, as they will cook faster—check for doneness around 15-20 minutes.
Ingredients
Bagel Dough
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon honey (optional)
Toppings (optional)
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Sea salt
Feel free to get creative with your toppings for a personal touch!
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
Make the Dough
In a bowl, mix the flour, baking powder, and salt. Gradually add the Greek yogurt and honey, if using. Stir until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead it for about 5 minutes until smooth.
Shape the Bagels
Divide the dough into six equal parts. Roll each piece into a ball, then poke a hole in the center to form a bagel shape.
Add Toppings
If desired, brush the tops of the bagels with water and sprinkle with your chosen toppings.
Bake
Place the bagels on the baking sheet and bake for 20-25 minutes or until golden brown.
Cool and Enjoy
Allow the bagels to cool slightly on a wire rack before enjoying them warm or toasted.
Serve with cream cheese, avocado, or your favorite spread!
Pro Tips
- For an extra boost of nutrition, consider adding some chia seeds or flaxseeds to the dough.
Storage and Freezing Tips
These protein bagels can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them longer, I recommend freezing them. Place them in a single layer on a baking sheet until firm, then transfer to a zip-top bag. This prevents the bagels from sticking together. When you're ready to enjoy, simply toast them straight from the freezer for a quick, convenient breakfast.
Make sure to allow the bagels to cool completely before freezing. This helps maintain their texture and prevents excess moisture from forming, which can lead to sogginess. You can also slice them before freezing for even easier toasting.
Topping Variations
The beauty of these protein bagels is their versatility when it comes to toppings. While everything bagel seasoning is a popular choice, feel free to get creative! Try adding grated cheese or cooked bacon on top before baking for a savory twist, or spread some nut butter and fresh fruit after baking for a sweet snack. Mixing and matching toppings can transform each batch into a new experience.
If you're looking to add a bit of nutrition, consider topping your bagels with seeds like flax or chia before baking. Not only do they add a delightful crunch, but they also boost the fiber content. Experiment with different combinations to find your favorite topping mix!
Questions About Recipes
→ Can these bagels be frozen?
Yes, you can freeze the bagels after they cool completely. Just wrap them tightly in plastic wrap and place them in a freezer bag.
→ How long do these bagels stay fresh?
They are best eaten fresh but can last up to 3 days in an airtight container at room temperature.
→ Can I use whole wheat flour?
Absolutely! Whole wheat flour can be used, though the texture may be denser.
→ Are these bagels gluten-free?
This recipe is not gluten-free, but you can use gluten-free flour blends to make a gluten-free version.
Protein Bagels With Greek Yogurt Dough
I love making protein bagels using Greek yogurt dough because they're both delicious and nutritious. This recipe has transformed my breakfast routine, allowing me to indulge in bagels without the guilt. The Greek yogurt provides a wonderful texture, and the added protein keeps me full for longer. I enjoy experimenting with different toppings, from savory to sweet, which makes each batch a little different. The best part? They come together quickly, making them a fantastic option for busy mornings.
What You'll Need
Bagel Dough
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon honey (optional)
Toppings (optional)
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Sea salt
How-To Steps
Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
In a bowl, mix the flour, baking powder, and salt. Gradually add the Greek yogurt and honey, if using. Stir until a dough forms.
Transfer the dough to a floured surface and knead it for about 5 minutes until smooth.
Divide the dough into six equal parts. Roll each piece into a ball, then poke a hole in the center to form a bagel shape.
If desired, brush the tops of the bagels with water and sprinkle with your chosen toppings.
Place the bagels on the baking sheet and bake for 20-25 minutes or until golden brown.
Allow the bagels to cool slightly on a wire rack before enjoying them warm or toasted.
Extra Tips
- For an extra boost of nutrition, consider adding some chia seeds or flaxseeds to the dough.
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 220mg
- Total Carbohydrates: 39g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 8g