These high protein yogurt bagels come together with just a few ingredients : soft on the inside, golden on the outside, and packed made with Oikos Greek yogurt High in Protein.
If you’re planning to make protein yogurt bagels from scratch, Greek yogurt is your best ally. It brings the dough together with a texture that’s soft and tender, no rise time needed. This quick and easy bagels at home method skips the yeast and cuts down on prep without sacrificing flavour or structure. Just mix, shape the bagel dough, and savour it!.
To get that classic bagel bite, a quick boil before baking is essential. Whether you’re using the oven or air fryer, this step locks in shape and creates the chewy outer crust bagels are known for. Even if you’re short on time, this step is worth it, the contrast between a golden crust and soft interior is what elevates the result. After boiling, bake the bagels until lightly browned and puffed.
Looking to level up your bagels? Start by brushing the tops with a little egg wash and add everything bagel seasoning, sesame seeds, or even a sprinkle of shredded cheese before baking. You can also get creative with fillings: savoury cottage cheese bagels are a great option if you’re in the mood for something hearty. Once baked, slice the bagels and serve with cream cheese or your spread of choice. However, you top or fill them, try this recipe, and you’ll see how easy it is to make bagels that suit your taste.
Yes, you can skip the boiling step and still make great protein yogurt bagels at home. If you’re using an air fryer, this shortcut works especially well. Simply preheat the air fryer to 375°F (190°C), then transfer the bagels in the air fryer basket in batches without overcrowding and air fry for about 10–12 minutes until golden. While boiling helps create a traditional crust, the air fryer gives a crisp finish without the extra step.
To keep your bagels fresh, let the bagels cool at room temperature after baking or air frying. Then, store leftover bagels in an airtight container for up to 3 days on the counter, or refrigerate them to extend their shelf life. You can also freeze them individually and thaw as needed — perfect if you love this recipe and want to make a double batch ahead of time.
Definitely. You can substitute with a mix of all-purpose or whole wheat flour and baking powder. Just add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour to mimic self-rising flour. It’s a handy swap that still gives you that fluffy texture and makes it even simpler to enjoy easy protein yogurt bagels at home.
Whether you’re into baking or just looking to boost your everyday snacks, this high protein yogurt bagel recipe is a great place to start. If you enjoyed this one, try our protein pizza recipe or whip up a batch from our high protein mac and cheese.
