High Protein Bagels Greek Dip (Print Version)

Soft, chewy bagels rich in protein served with a tangy Greek yogurt dip infused with classic seasonings.

# Components:

→ High-Protein Bagels

01 - 2 cups (250g) white whole wheat flour, plus more for dusting
02 - 1 cup (225g) nonfat Greek yogurt
03 - 2 teaspoons baking powder
04 - 1 teaspoon fine sea salt
05 - 1 large egg, beaten for egg wash
06 - 2 tablespoons everything bagel seasoning

→ Greek Yogurt Everything Dip

07 - 1 cup (225g) nonfat Greek yogurt
08 - 1 tablespoon everything bagel seasoning
09 - 1 tablespoon fresh chives, chopped
10 - 1 teaspoon fresh lemon juice
11 - 0.5 teaspoon garlic powder
12 - 0.5 teaspoon onion powder
13 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, and salt. Add Greek yogurt and mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
04 - Divide dough into 6 equal pieces. Roll each piece into a 10-inch rope, then form into a bagel shape by pinching ends to seal.
05 - Arrange bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
06 - Bake for 22–25 minutes until golden brown and cooked through. Cool slightly before serving.
07 - In a medium bowl, combine Greek yogurt, everything bagel seasoning, chives, lemon juice, garlic powder, and onion powder. Season with salt and pepper to taste. Chill until ready to serve.
08 - Serve warm bagels with the Greek yogurt everything dip on the side.

# Expert Advice:

01 -
  • You get a complete protein-packed breakfast without the fussy overnight fermentation that usually comes with bagel making.
  • The Greek yogurt does all the heavy lifting, creating an impossibly chewy texture that rivals bakery versions in half the time.
  • Everything bagel seasoning transforms both the dough and the dip, so you're getting layered flavor without extra ingredients.
02 -
  • Don't skip the egg wash—it's the difference between a matte, slightly dry-looking bagel and one with a gorgeous sheen that looks professionally made.
  • Greek yogurt varies in thickness depending on the brand; if your dough feels too wet and sticky, dust in a little more flour a tablespoon at a time until it's workable, but remember that wetter dough actually makes chewier bagels.
03 -
  • Everything bagel seasoning varies wildly by brand—some are heavy on salt, others on seeds; start with less in the dip and taste as you go, since you can always add more but you can't take it out.
  • The dough is happier when you work quickly and keep your hands lightly floured; sticky dough is not a sign of failure, it's a sign your bagels will be extra chewy.
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