I’ll be honest.
I avoided protein bagels for a long time. Too many powders. Too many labels I couldn’t pronounce. I wanted something real.
Something I could make half asleep, in my kitchen, with kids asking questions nonstop.
That’s how Protein Bagels With Greek Yogurt Without Protein Powder became a regular thing in my house. No tubs. No scoops.
Just pantry basics doing the heavy lifting. Greek yogurt gives the protein. Flour gives structure. That’s it. And yes, they still taste like actual bagels. Soft inside. Slight chew. Not “health food sad.”
If you’re tired of recipes that promise clean eating and then sneak in powders, this one will feel like a relief. Simple food. Made simply.
Protein Bagels With Greek Yogurt Without Protein Powder (Step by Step)
What you need
- 1 cup thick Greek yogurt (plain, full fat or low fat both work)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
That’s it. No swaps needed. Don’t overthink.
Step 1: Mix the dry stuff
Take a bowl.
Add flour, baking powder, salt.
Mix quickly. No need to sift. I never do.
Step 2: Add the Greek yogurt
Drop the yogurt straight in. Mix with a spoon first.
Then your hands. Yes, hands are better.
If it feels sticky, sprinkle a little flour. Little. Not a snowstorm.
Step 3: Knead lightly
Turn dough onto the counter. Knead for 30 to 40 seconds.
Stop when it looks smooth-ish.
Overworking makes tough bagels. Nobody wants that.
Step 4: Shape the bagels
Divide dough into 4 equal parts. Roll each into a ball.
Poke a hole in the center. Stretch gently. They puff while baking, so make the hole bigger than you think.
Step 5: Bake
Place on lined tray. Bake at 180°C / 350°F for 22–25 minutes. Golden top. Firm bottom. Done.
Cool for 10 minutes. Or don’t. I rarely wait.
Storage, Freezing, and Reheating
These keep well. Room temp for one day. Airtight.
Fridge for three days. Reheat before eating.
Freezer? Absolutely. Slice first. Freeze flat.
Toast straight from frozen. No thawing drama.
Final Thoughts
Here’s what most recipes won’t tell you. Protein doesn’t have to come from a jar. When you understand ingredients, you stop needing shortcuts.
Greek yogurt already brings protein, structure, and moisture. Baking powder handles the rise. Flour does its job quietly. That’s real cooking. This recipe teaches you control.
Once you master this base, you can tweak flavors without breaking nutrition. Add herbs. Add seeds. Make them savory or mild for kids. The biggest win? Trust.
You know exactly what’s inside because you touched every ingredient. No label reading. No second guessing.
Just food that works for real life, real schedules, and real families. And that, honestly, matters more than fancy macros.
