Greek Yogurt Protein Bagels (Restaurant Copycat)

⏱️ 45 minutes👥 6 bagels servings❤️ Taste: 10/10
Greek Yogurt Protein Bagels (Restaurant Copycat)

Nutrition Facts

Calories
225
Protein
12g
Carbs
35g
Fiber
2g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control5/10

Ingredients

  • •- 1½ cups full-fat plain Greek yogurt
  • •- 1¾ cups all-purpose flour, plus extra for dusting
  • •- 1 tablespoon baking powder
  • •- ½ teaspoon fine sea salt
  • •- 1 tablespoon honey
  • •- ½ teaspoon pure vanilla extract
  • •- 1 large egg, beaten (for egg wash)
  • •- 3 tablespoons everything bagel seasoning (or sesame seeds, poppy seeds, or coarse salt)

Instructions

  1. 1Combine flour, baking powder, and salt in a large mixing bowl, whisking together until evenly distributed. Create a well in the center of the dry ingredients.
  2. 2Mix Greek yogurt, honey, and vanilla extract in a separate bowl until smooth and well combined. Pour the yogurt mixture into the well of the flour mixture.
  3. 3Stir ingredients together using a wooden spoon or sturdy spatula until a shaggy dough forms, about 1-2 minutes. The dough will appear sticky and somewhat rough.
  4. 4Transfer dough onto a lightly floured work surface. Knead gently by hand for 3-4 minutes until the dough becomes smooth and elastic, adding small amounts of flour only if extremely sticky. Avoid overworking to prevent tough bagels.
  5. 5Cover dough with plastic wrap and refrigerate for 20 minutes to make shaping easier and more manageable.
  6. 6Preheat oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  7. 7Divide chilled dough into 6 equal portions using a bench scraper or knife. Roll each portion into a smooth ball between your palms.
  8. 8Press your thumb through the center of each ball to create a hole. Gently stretch and rotate the dough around your fingers to form a ring approximately 2 inches in diameter, ensuring even thickness throughout.
  9. 9Arrange shaped bagels on the prepared baking sheet, spacing them 2 inches apart.
  10. 10Brush the top and sides of each bagel generously with beaten egg using a pastry brush, ensuring complete coverage for maximum shine.
  11. 11Sprinkle everything bagel seasoning liberally over the egg-washed surface immediately while still tacky, pressing gently to help toppings adhere.
  12. 12Bake until golden brown and firm to the touch, 22-25 minutes, rotating the pan halfway through for even browning.
  13. 13Transfer bagels to a wire cooling rack immediately to prevent steam from creating soggy bottoms. Allow to cool for at least 10 minutes before slicing.