Healthy Greek Yogurt Bagels

Greek Yogurt Bagels | Easy, Game Changing Breakfast

Discover the secret to making delicious Greek yogurt bagels that will take your breakfast game to the next level! In this recipe, we’ll show you how to create a game-changing, easy breakfast treat that’s lower in carbs, low fat, soft, fluffy, and packed with protein, relative to a standard bagel. With a simple recipe and easy-to-follow instructions, you’ll be enjoying a delicious Greek yogurt bagel in no time. 

Greek Yogurt Bagels | Lower Carb, Higher Protein

Each bagel has almost 13 g of protein, half the carbs of traditional bagels, no added sugar, and there are only a handful of ingredients. It’s also lowfat and delicious so let’s get started.

Greek Yogurt Bagels | Recipe

Now I like to make a whole bunch of bagels at a time because they freeze really well so today I’m going to be making 16 Bagels.

The first step is to make your self rising flour. We’re going to start with four cups of bread flour, 2 tablespoons of baking powder, two teaspoons of salt and you mix it all up. And that gives you your self-rising flour.

Then you want to add four tablespoons of nutritional yeast to the dry mix. Nutritional yeast is not an active yeast so it doesn’t cause the bread to rise. That’s what the self-rising flour is for. Nutritional yeast is fortified and packed with B vitamins, trace minerals and it’s also a probiotic that can improve your gut health.

And then we’re going to move on to the wet ingredients. So for this next part you can use a stand mixer, a hand mixer, or you can fold it in by hand to make the dough. I like things to be as easy as possible. That’s one of the reasons I love my KitchenAid Stand Mixer so much. So that’s what I’m going to be using today.

Okay so first we are going to add four eggs and we’re going to put on our whisk attachment. We’re going to whisk them until they are combined well.

Then we’re going to add in one 32 oz container of non-fat Greek yogurt which is also a wonderful probiotic and it’s filled with protein.

So the next attachment we’re going to use is Flex Head Beater attachment. It’s got this rubberized side which really scrapes the sides of the mixing bowl while it’s mixing your ingredients which is pretty fantastic.

By the way, a 32 oz container is roughly 4 cups of the Greek yogurt which is what you’re looking for.

So next up we are going to start adding in our dry mix ingredients into the stand mixer bowl. Just add them little by little so you don’t accidentally spray your self rising flour all over your counter.

Then I put my dough hook attachment in and we’ll start to make our bagel dough.  

This will turn into rough the consistency of bread dough, but a little stickier.

Next, you’re going to preheat your oven to 350°F. Then you’re going to have a baking sheet ready to go and you’re going to want to have some extra flour because it’s going to help you with the next part which can be a little bit sticky.

Now you’re ready for the really fun part! So you’re going to get your hands kind of coated in flour and it can get a little messy but it’s kind of fun that way. Then you’re going to grab a little piece of dough a few inches thick. You might need to get a little more flour, don’t be afraid of the flour. Flour is your friend in this process!

Now you’re going to take that dough and roll it out between your hands, making it look almost like a long piece of string cheese. Then you’re going top push the two ends together until the string cheese forms a loop with a hole in the center. And there’s your bagel. Repeat this step for all 16 bagels. You will probably need a second baking sheet as 8 bagels is usually all that fits on each of my baking sheets.

Okay for the next part you’re going to have another egg that is already whisked. Have a pastry brush and brush the top of the bagels with the egg wash. Do this for all 16 bagels.

Then for the next step you’re going to want to put some kind of a topping on. I love the Everything Bagel Topping. It is just an awesome seasoning and I love everything bagels so this one works for me. But you might just like sesame bagels or plain or maybe just add some Himalayan sea salt on top. There is no bad way to have a bagels as far as I’m concerned.

So add your favorite topping, about 1/4 teaspoon to the top of each bagel and sprinkle it on top.

Now we’re ready to put them in the oven 350 degrees Fahrenheit for about 23 minutes.

We’re going to check on the bagels at 23 minutes. We’ll see if they’re done by carefully sticking a sharp knife into one of the bagels. Remove the knife. If any dough comes out on the knife, they are not ready and have to stay in a little longer. We tried the knife hack and these bagels look great. I see no dough on the knife so we’re ready for the next step.

Put the bagels back in the oven and turn the temperature up to 500°F for about 5 minutes just to get the tops brown.

These bagels browned so beautifully, so we’ll take them out. Then we let them cool for about 10 minutes.

Now, we are ready to slice them, then we spread on some cream cheese. Then I like to grind some Himalayan sea salt on top. Now we’re ready to serve and enjoy.

Greek Yogurt Bagels | How Do They Taste?

These are so delicious! One of my go to staples in the kitchen for a reason. I love to meal prep these, because they keep well in the fridge, cut also, they are so easy to freeze.

Greek Yogurt Bagels | Notes On Freezing

One note about freezing: before freezing the bagels, you should pre-slice each Bagel into two halves. Then you can take them directly out of the freezer and pop them into your toaster or your air fryer. It’s what I absolutely love to do.

They will keep well in your fridge for at least a week just like other bread but man are they fantastic out of the freezer.

Thanks for joining me and I hope you enjoy this recipe as much as I do! 

I have another low carb recipe you might enjoy, you can click here to check it out:

Cottage Cheese Flatbread | Low Carb & High Protein