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These soft, chewy bagels bring 13 grams of protein each to the table, using just flour and Greek yogurt—no fancy protein powder or tricky extras. They're so simple you’ll be shocked you haven’t tried making them before, and they truly hit that classic bakery bagel vibe.
My mother-in-law from Italy was convinced these came straight from a bakery. Now, every Sunday, she makes these in double batches to have all week long.
Ultimate Ingredient Rundown
- Full-fat Greek yogurt (5%): Loads the dough with protein and delivers super tender, rich results—that’s where most of the protein comes from
- All-purpose flour: The secret behind that great bagel chewiness we all look for
- Baking powder: Make sure it’s fresh—check by fizzing a bit in warm water if you’re unsure
- Kosher salt: Those big crystals mix into the dough like a charm
- Egg wash: Gets you that shiny, golden top and keeps any toppings firmly on
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Detailed Step-by-Step Walkthrough
Set Up Your Space: Heat up your oven to 375°F (190°C). Lay out parchment on your baking tray. Sprinkle flour over your counter. Have all your tools and goodies close by.
Start the Dough: In a big bowl, mix your flour, salt, and baking powder together. Slowly stir in Greek yogurt using a fork until it starts looking rough. Once it’s too tough for the fork, use your hands to gently bring it together.
Dough Time: Move your ragged dough to the floured counter. Give it a light two to three-minute knead until it gets mostly smooth. If it sticks, dust with a tiny bit more flour. It’s ready once you poke it and it springs back.
Shape 'Em Up: Cut your dough into four chunks. Roll out each piece into a rope about 6 inches long. Pinch the ends together really well, so they stay put. Lay them on your baking sheet, giving each some room.
Final Steps: Brush the tops with a beaten egg. Pile on your favorite toppings, pressing lightly so they don’t fall off. Let the bagels chill for five minutes, then they’re ready for the oven.
Growing up around an Italian bakery, I learned that great bread takes time. These bagels showed me that shaking up your routine sometimes turns out something just as amazing.
Great Pairing Ideas
These bagels are awesome when loaded up with savory stuff. Try scrambled eggs and fresh avocado for a killer breakfast, or go with cream cheese and smoked salmon for a protein-loaded lunch.
Smart Storage
Keep bagels soft for three days at room temp—just keep them in something airtight. Want them to last longer? Slice and freeze, putting paper between each slice. That way, they’ll taste just as good for up to three months.
Fix-It Tips
Bagels feeling dense? You might've kneaded the dough a bit too hard. Next time, just go gentle and stop when it's ready. Cracks showing up? Your dough's probably a little dry—drop in a bit more yogurt.
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For real, these bagels prove you can turn a couple simple ingredients into something pretty special. Getting more protein’s a nice perk, but honestly, the easy process made this my favorite weekly bake. Doesn’t matter if you’re new or a baking pro—homemade really can be simple.
Recipe FAQs
- → Is a gluten-free version possible?
- It is! Just swap in a gluten-free flour blend at a 1:1 ratio, though the texture could be a little different.
- → How long can I keep these fresh?
- Store them in a sealed container for a couple of days at room temperature, or freeze them for three months max.
- → Can regular yogurt be used instead?
- You shouldn’t! Greek yogurt is key for achieving the right texture and protein levels.
- → Any topping suggestions?
- Try everything bagel seasoning, poppy seeds, sesame, or even dried onion pieces!
- → Why didn't my bagels puff up?
- Double-check if your baking powder is still active and fresh, as that’s what helps them rise.