High Protein Bagels Greek Dip (Print version)

Chewy high-protein bagels paired with a creamy Greek yogurt dip infused with everything bagel seasoning.

# What you’ll need:

→ High-Protein Bagels

01 - 2 cups white whole wheat flour, plus more for dusting
02 - 1 cup 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 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

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together 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 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each piece into a 10-inch rope and form into a bagel shape by pinching the ends to seal.
06 - Arrange bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
07 - Bake for 22 to 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 with the Greek yogurt everything dip on the side.

# Cooking tips:

01 -
  • These actually stay chewy the next day, which is a miracle I've learned to appreciate on rushed mornings.
  • Thirteen grams of protein per bagel means you're genuinely full, not just fed until 10 a.m.
  • The dip tastes like you spent way more effort than you actually did, which is the kind of kitchen magic we all need.
02 -
  • Don't skip the kneading step even though your hands will tell you the dough is ready before it actually is, because those extra two minutes make the difference between chewy and crumbly.
  • Parchment paper is not optional here, as I learned when my first batch stuck stubbornly to a regular baking sheet and I had to scrape off half the bagel to rescue my breakfast.
03 -
  • Your hands will know when the dough is ready long before your brain believes it, so trust that tactile feedback instead of following timers religiously.
  • If the egg wash drips onto your parchment paper, just wipe it away quickly, because those burnt egg spots can make your bagels stick unpredictably.
Go back