High-Protein Bagels Greek Dip (Print Version)

Soft, protein-packed bagels with a creamy, flavorful Greek yogurt dip featuring savory 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 chopped fresh chives
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 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.
03 - Add Greek yogurt to dry ingredients and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2–3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each into a 10-inch rope, then form into a bagel shape by pinching ends to seal.
06 - Arrange bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
07 - Bake for 22–25 minutes until golden brown and cooked through. Cool slightly before serving.
08 - 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.
09 - Serve warm bagels alongside the Greek yogurt everything dip.

# Expert Advice:

01 -
  • You get 13 grams of protein per bagel without the dense, dry texture that usually comes with protein baking.
  • The everything dip tastes like the best part of a bagel shop, but creamy and sophisticated enough to serve unexpected guests.
  • Total time is under an hour, which means you can make these on a random Tuesday and feel genuinely accomplished.
02 -
  • If your dough feels too wet to shape, add flour one tablespoon at a time; if it feels dry and crumbly, add Greek yogurt by the teaspoon—you're aiming for dough that holds together but isn't sticky.
  • Do not skip pinching the bagel seams closed, because they will open up during baking and you'll end up with circles instead of bagels, which honestly still tastes great but defeats the whole purpose.
03 -
  • Your dough should feel slightly soft and forgiving; if it's fighting you during shaping, that's a sign you might need a tiny bit more Greek yogurt.
  • The everything bagel seasoning varies by brand, so some will be saltier or more peppery than others—always taste your dip before serving and adjust accordingly.
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