Name: Greek Yogurt Bagels – A Clean Eating Recipe Favorite with High Protein
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup Greek yogurt (plain, full-fat or 2%); 1 cup self-rising flour (plus extra for dusting); 1 egg, beaten (for egg wash); Toppings of choice: sesame seeds, poppy seeds, everything bagel seasoning, etc.

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When I first stumbled into the idea of making bagels with Greek yogurt, I thought, ‘This can’t possibly work… right?’ But here we are. These homemade bagels are chewy, golden, and shockingly easy to make. I don’t say that lightly either. I’ve tried my hand at traditional bagel recipes that had me babysitting boiling water and proofing dough like it owed me money. Not with these. These are my shortcut to bagel bliss. We’re talking just a handful of ingredients—yes, really—no yeast, no boiling, and no rising time. It’s a clean eating recipe that doesn’t ask you to sacrifice flavor or chew. Greek yogurt does a magical little trick here: it gives the bagels their protein punch while keeping the dough moist and tender. They’ve become a weekly staple in our kitchen, whether for breakfast sandwiches or a quick snack with a slather of cream cheese. These high protein Greek yogurt bagels hit that sweet spot of being healthy-ish but still feeling like a treat. Whether you’re after Greek yogurt recipes healthy enough to satisfy your clean-eating goals, or a quick keto Greek yogurt recipe that doesn’t taste like cardboard, or even one of those Greek yogurt recipes dessert folks can’t stop talking about, these bagels show up. Oh, and dinner? Slap on some turkey and avocado and you’re golden.

1) Key Takeaways
2) Easy Greek Yogurt Bagels Recipe
3) Ingredients for Greek Yogurt Bagels
4) How to Make Greek Yogurt Bagels
5) Tips for Making Greek Yogurt Bagels
6) Making Greek Yogurt Bagels Ahead of Time
7) Storing Leftover Greek Yogurt Bagels
8) Try these Breakfasts next!
9) Greek Yogurt Bagels
10) Nutrition

1) Key Takeaways

You only need Greek yogurt, self-rising flour, and an egg.
No yeast, no boiling, no stress—bake and done.
Perfect for sweet or savory topping experiments.
Each bagel is high protein and clean eating friendly.

2) Easy Greek Yogurt Bagels Recipe

You know those mornings when you roll out of bed, craving a warm, fresh bagel but not the fuss of going out? Same. That’s how I stumbled on this gem. I’ve baked my way through enough complicated dough recipes to last a lifetime, and I wanted something less high-maintenance. This one checks the boxes: quick, clean, and kind of amazing.

These Greek yogurt bagels fall right into my clean eating recipes collection. They’ve got that chewy crust we all want, but with the kind of ingredients that don’t make you feel sluggish an hour later. I love that I can pronounce everything in them. Just a handful of basics and you’ve got bagels that would make your local bakery blush.

Oh and did I mention they’re high protein? If you’re like me and you’re into high protein Greek yogurt recipes that don’t taste like sadness, this one’s a keeper. I’ve made them for breakfast, lunch, dinner—okay, once even for a midnight snack. No regrets.

3) Ingredients for Greek Yogurt Bagels

Greek Yogurt: Use plain, full-fat or 2%. It brings tang, protein, and just the right amount of moisture. It’s doing the heavy lifting here.

Self-Rising Flour: If you don’t have it on hand, mix 1 cup all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt. That’s your shortcut.

Egg: Just one, beaten for a quick egg wash. This helps with that shiny, golden crust that makes them feel like “real” bagels.

Toppings: This is where you can go wild. Everything bagel seasoning, sesame seeds, poppy seeds—whatever makes your morning better. I’ve even used cinnamon sugar when I needed something sweet.

4) How to Make Greek Yogurt Bagels

Step 1. Preheat your oven to 375°F. Line a baking sheet with parchment. You’ll thank yourself later when cleanup takes seconds.

Step 2. In a bowl, mix Greek yogurt and self-rising flour. It’ll look messy at first—just keep stirring until it forms a rough dough.

Step 3. Dust your counter with a little flour and knead the dough a few times. Don’t go full bodybuilder on it. Just enough to make it smooth.

Step 4. Split the dough into four pieces. Roll each into a log, then connect the ends to make a bagel shape. They won’t be perfect, and that’s okay.

Step 5. Place them on the sheet. Brush the tops with the egg. Sprinkle with toppings like you mean it.

Step 6. Bake for 25 to 30 minutes. They’ll turn golden and smell like you’ve got your life together. Let them rest for 10 minutes before slicing into that crusty, warm glory.

5) Tips for Making Greek Yogurt Bagels

If you’ve never baked before, don’t stress. This recipe loves beginners. One tip? Don’t overmix the dough. It’ll get tough, and no one wants a chewy-chewy bagel. Just mix until it comes together, and stop while you’re ahead.

Use Greek yogurt, not regular yogurt. Trust me. Regular yogurt’s too runny and won’t hold the dough. This recipe’s been tested on every kind of yogurt in my fridge, and Greek is the winner.

Want a sweeter version? Add cinnamon and raisins into the dough. Or swap in some garlic powder for a savory twist. This recipe is flexible enough for your wild ideas. It’s like a blank bagel canvas for clean eating recipes that still feel like comfort food.

6) Making Greek Yogurt Bagels Ahead of Time

Sometimes mornings come at you fast. I get it. That’s why I love prepping these ahead. You can make the dough the night before and pop it in the fridge. Just let it sit out for 20 minutes in the morning before shaping.

If you bake them fully, let them cool, then toss them in a sealed bag or container. They’ll keep fine on the counter for two days, or in the fridge up to a week. Reheat in the toaster or a hot oven. That crispness comes back like it never left.

Honestly, nothing beats waking up and realizing you have homemade high protein Greek yogurt bagels waiting for you. That’s a clean eating win I’ll take any day.

7) Storing Leftover Greek Yogurt Bagels

Wrap leftovers in foil or toss them in a container with a tight lid. You want to keep them from drying out. A dry bagel is a sad bagel. These store well in the fridge for about five days.

You can freeze them too. Just slice first and wrap individually. That way you can pull one out, toss it in the toaster, and pretend you’re the kind of person who always plans breakfast ahead.

By the way, these clean eating recipes really come through when you’re trying not to skip meals. They’re quick to grab, good for you, and they don’t taste like you’re settling. That’s a win-win.

8) Try these Breakfasts next!

9) Greek Yogurt Bagels