High-Protein Bagels Greek Dip (Printable Version)

Chewy protein-packed bagels served with a creamy Greek yogurt dip featuring classic everything seasoning.

# Ingredient List:

→ 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 mixing bowl, combine flour, baking powder, and salt.
03 - Add Greek yogurt to the flour mixture and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured work surface. Knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 6 equal portions. 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 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. Refrigerate until ready to serve.
09 - Serve warm bagels alongside the Greek yogurt everything dip.

# Expert Advice:

01 -
  • They're ready in under an hour, which means you can make fresh bagels on a random Tuesday without planning your whole day around it.
  • One cup of Greek yogurt does the heavy lifting, giving you bagels that are naturally chewy without requiring any boiling or special bagel-making equipment.
  • That dip tastes like you're splurging, but it's literally just yogurt and seasonings you probably already have in your kitchen.
02 -
  • The dough will feel slightly sticky at first, but that's exactly what you want—it means the bagels will be chewy inside instead of cakey, so resist the urge to keep adding flour.
  • If your everything bagel seasoning is coarse, some of it will fall off during baking, so sprinkle a little extra on top before they go in the oven.
03 -
  • If you find your bagels spreading instead of holding their shape during baking, your dough is too wet—add an extra tablespoon of flour next time and knead it in gently.
  • Covering the finished bagels with a clean kitchen towel while they cool traps steam and keeps them softer than if you let them cool completely exposed on the counter.
Return