These bagels deliver a satisfying chew with a pillowy, cloud-like interior thanks to the magic of Greek yogurt and bread flour working together. The Greek yogurt not only boosts protein dramatically but also creates a tender crumb that rivals any bakery bagel. Each bagel clocks in at roughly 18 to 22 grams of protein, making them a powerhouse breakfast or post-workout meal. Top them with everything bagel seasoning and a schmear of cream cheese, or pile on smoked salmon and capers for a classic pairing. They also freeze beautifully, so baking a double batch is always worth it.

Yields 6 bagels

Ingredients

Dough

• 2 cups bread flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 tablespoon honey or maple syrup
• 2 cups plain nonfat Greek yogurt (thick, drained if watery)
• 1 large egg white (for egg wash)

Optional toppings

• Everything bagel seasoning
• Sesame seeds
• Poppy seeds
• Flaky sea salt

Directions

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and lightly spray with cooking spray. If using a bagel pan, lightly grease the pegs and pan surface with cooking spray or brush with a neutral oil instead.
2. In a large bowl, whisk together the bread flour, baking powder, and salt.
3. Add the Greek yogurt and honey to the flour mixture. Stir with a fork until a shaggy dough forms, then use your hands to bring it together into a smooth ball. If the dough is sticky, add flour one tablespoon at a time. The dough should be soft but not tacky.
4. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
5. Divide the dough into 6 equal pieces. Roll each piece into a rope about 9 to 10 inches long, then join the ends firmly, pressing and rolling to seal the seam. For a baking sheet, place each formed bagel directly on the parchment. For a bagel pan, slide each dough loop over a peg.
6. Brush each bagel generously with egg white. Add any toppings you like at this stage, pressing them gently into the surface.
7. Bake for 22 to 25 minutes, until the bagels are deep golden brown and feel firm when tapped on the bottom. If using a dark or nonstick bagel pan, reduce the oven temperature to 350 degrees F to prevent over-browning the bottoms, and begin checking at the 20 minute mark.
8. If using a bagel pan, let the bagels rest on the pan for 3 to 5 minutes before lifting them off the pegs to avoid tearing. Transfer to a wire rack and let cool for at least 10 minutes before slicing. The interior will continue to set as they cool.

Tips and variations

• Use full fat Greek yogurt for a richer, slightly denser bagel with even more protein per serving.
• For extra protein, add 2 tablespoons of unflavored whey or plant protein powder to the flour mixture and reduce flour by the same amount.
• Whole wheat bread flour can replace up to half the bread flour for added fiber and a nuttier flavor.
• Do not skip the resting time after baking. Cutting too early results in a gummy interior.
• Dough can be made the night before, wrapped tightly, and refrigerated. Shape and bake directly from the fridge, adding 3 to 4 minutes to the bake time.
• Leftover bagels freeze well. Slice before freezing for easy toasting straight from the freezer.
• For a cinnamon raisin version, add 1 teaspoon cinnamon and 1/3 cup raisins to the dough.
• A silicone bagel pan is an excellent alternative to a metal one. It requires no greasing, releases cleanly, and is gentler on the bottom crust. Bake at the standard 375 degrees F when using silicone.

Pairs well with cream cheese, smoked salmon, avocado, nut butters, or egg sandwiches.

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