12 High Protein Greek Yogurt Bagel Ideas for Busy Mornings

Okay, so I’ve made these high protein greek yogurt bagels approximately 47 times in the last two months, and I’m not even exaggerating. Maybe 46. Either way, my family now expects them every weekend, and honestly? I’m not mad about it.

Here’s the thing—I stumbled into the whole Greek yogurt bagel world completely by accident. Was scrolling through TikTok at like 11 PM (as one does), saw someone making bagels with just Greek yogurt and self-rising flour, and thought “no way that actually works.” Spoiler alert: it does. It REALLY does. And now I’m that person who won’t shut up about protein bagels at parties.

These high protein Greek yogurt bagel ideas have literally saved my mornings. I’m talking about those chaotic weekday situations where everyone needs to eat something substantial but nobody has time to sit down for a proper breakfast. You know the drill—backpacks half-zipped, coffee getting cold, someone can’t find their shoes. These bagels? They’re the hero nobody knew they needed.

The best part is you can make a batch on Sunday (or whenever you have 30 minutes of sanity), and you’ve got breakfast sorted for days. Plus, the protein content is insane compared to regular bagels, so you’re not hungry again by 9:30 AM. Trust me, I’ve done the comparison.

Let’s get into it. Some of these are sweet, some are savory, and one of them involves way too much everything bagel seasoning because I have no self-control.

1. Classic 2-Ingredient Greek Yogurt Bagels (The Gateway Drug)

This is where it all started for me. Just Greek yogurt and self-rising flour. That’s it. I genuinely didn’t believe it would work until the first batch came out of the oven and I almost cried into my coffee.

Why It’s Amazing: Because it’s STUPID easy. Like, if you can stir things in a bowl, you can make these. And they have around 10g of protein per bagel depending on the size you make them. Regular bagels? Maybe 4g if you’re lucky.

Ingredients:

• 1 cup self-rising flour (don’t use all-purpose, learned that the hard way—they turn into hockey pucks)
• 1 cup plain Greek yogurt, full-fat (I use Fage because I’m picky, but honestly any thick Greek yogurt works)
• 1 egg for egg wash (optional, but makes them look fancy)
• Everything bagel seasoning, because duh

Instructions:

1. Mix the yogurt and flour in a bowl. It’s gonna look weird and shaggy at first. Keep mixing. Use your hands if needed—I always do because I’m impatient with spoons.
2. Once it comes together into a dough (takes like 2 minutes of kneading), divide it into 4 equal pieces. Or 6 if you want smaller bagels. I’m not the bagel police.
3. Roll each piece into a rope and connect the ends to make a circle. Mine always look a little wonky. That’s the charm, okay?
4. Brush with beaten egg if you want them shiny (I skip this 50% of the time), sprinkle with whatever seasoning you’re feeling, and bake at 375°F for 23-25 minutes until golden.
5. Let them cool for like 5 minutes before cutting. Unless you’re impatient like me and burn your mouth every single time.

Tips & Chaos Notes:

• The dough will be sticky. This is normal. Flour your hands.
• Don’t overwork the dough or they get tough. Learned this after batch #3.
• These freeze BEAUTIFULLY. Like, life-changing freezer situation.

2. High Protein Bagels with Almond Flour (Gluten-Free Situation)

My sister has celiac disease, so I had to figure out a version she could actually eat. Took me four tries to get the texture right because almond flour is TRICKY. But now? She asks me to make these every time she visits.

Why It’s Amazing: Gluten-free AND high protein. Each bagel has like 12-14g protein depending on how big you make them. Plus they taste slightly sweet from the almond flour, which is kinda nice.

Ingredients:

• 2 cups almond flour (not almond meal—there’s a difference and it matters)
• 1 cup Greek yogurt
• 2 eggs (one for the dough, one for the wash)
• 1 tsp baking powder
• Pinch of salt
• Seeds or seasonings (I like sesame seeds)

Instructions:

1. Mix almond flour, baking powder, and salt in one bowl. In another bowl, mix Greek yogurt and one egg.
2. Combine wet and dry ingredients. This dough is wetter than the regular version. Don’t panic. It’s supposed to be like that.
3. Refrigerate for 10 minutes. This was the game-changer tip I found on some blog. Makes them SO much easier to shape.
4. Shape into 6 bagels with damp hands (seriously, keep a bowl of water nearby), place on parchment paper, brush with egg wash, and add toppings.
5. Bake at 350°F for 28-30 minutes. They should be golden and firm to the touch.

Tips & Chaos Notes:

• These don’t rise as much as regular flour bagels. It’s fine.
• The texture is slightly more “cakey” than chewy. My sister doesn’t care; she’s just happy to eat a bagel.
• Store these in the fridge—almond flour baked goods get weird at room temp.

3. Bread Flour High Protein Bagels (The Chewy Ones)

Okay, so if you want that REAL bagel texture—like, New York deli bagel chewiness—you need bread flour. I made these for my husband who kept complaining the self-rising flour ones were “too biscuit-y” (his loss, honestly, but fine).

Why It’s Amazing: The chew factor. These taste legit like “real” bagels but with way more protein. Plus they’re bigger and more substantial.

Ingredients:

• 1¾ cups bread flour
• 1 cup Greek yogurt
• 2 tsp baking powder
• 1 tsp salt
• 1 egg for wash
• Poppy seeds or sesame seeds

Instructions:

1. Mix bread flour, baking powder, and salt. Add Greek yogurt and mix until combined. This takes actual arm strength. Use a wooden spoon or your hands.
2. Knead on a floured surface for 5 minutes. My forearms were SORE after the first time. Consider it a workout.
3. Divide into 6 pieces, shape into bagels (make the holes kinda big—they shrink when baking).
4. Boil water in a pot, then reduce to simmer. Drop bagels in for 30 seconds per side. This is the secret to chewy bagels, apparently. I skipped this step once and they were just… sad.
5. Place on a baking sheet, brush with egg, add seeds, bake at 425°F for 20-23 minutes.

Tips & Chaos Notes:

• The boiling step seems fussy but it’s worth it. They get that shiny crust.
• Don’t skip the kneading. I know it’s annoying but it develops the gluten.
• These are best eaten fresh. Day 2 they’re still good toasted.

4. Air Fryer Protein Bagels (For When Your Oven is Broken)

My oven died last month. Like, completely gave up. And I NEEDED bagels for meal prep, so I tried the air fryer. Shockingly? They’re amazing. Crispy outside, fluffy inside, takes half the time.

Why It’s Amazing: Speed. These take 12 minutes in the air fryer. TWELVE. Also uses less energy if you care about that kind of thing.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• Spray oil
• Whatever seasonings you want

Instructions:

1. Make the basic dough (flour + yogurt, mix and knead).
2. Divide into 4-6 pieces depending on your air fryer size. Mine fits 4 at a time.
3. Shape into bagels. Make the holes bigger than you think—they puff up more in the air fryer.
4. Spray the air fryer basket with oil (don’t skip this or they stick).
5. Air fry at 350°F for 12-14 minutes, flipping halfway through. Check at 10 minutes because all air fryers are different and I don’t want you burning them.

Tips & Chaos Notes:

• These brown FAST. Keep an eye on them.
• Work in batches if needed. I do 4, then 4 more.
• The texture is slightly different—more crusty all over, less soft inside. I actually prefer it for sandwiches.

5. Savory Pizza Bagel Base (Kids Eat These Without Complaining)

I created this when my kids were going through a “we only eat pizza” phase. Mixed Italian herbs into the dough, topped with mozzarella, and suddenly they’re eating protein bagels without realizing. Parenting win.

Why It’s Amazing: Sneaky vegetables and protein. Plus you can add whatever pizza toppings your family tolerates.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• 1 tsp Italian seasoning mixed into the dough
• Shredded mozzarella
• Mini pepperonis (or veggies if your kids are better than mine)
• Marinara for dipping

Instructions:

1. Mix flour, yogurt, and Italian seasoning. Make the dough like normal.
2. Shape into 6 smaller bagels (they’re more snack-sized for kids).
3. Before baking, press some cheese into the top. Like, really press it in.
4. Add mini pepperonis or whatever toppings. I’ve hidden diced bell peppers under the cheese before. They didn’t notice.
5. Bake at 375°F for 20-22 minutes until the cheese is melted and bubbly.

Tips & Chaos Notes:

• Let these cool a bit before serving. Molten cheese burns mouths. Ask me how I know.
• They dip these in marinara and ranch. At the same time. I don’t understand but they’re happy.
• Make extra—these are great for school lunches.

6. Sweet Cinnamon Sugar Protein Bagels (Breakfast Dessert)

These are basically dessert masquerading as breakfast and I’m here for it. The first time I made them, I ate three in one sitting. No regrets.

Why It’s Amazing: Sweet tooth satisfied, still getting 10g protein. Plus they make your house smell INCREDIBLE.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• 2 tbsp honey mixed into the dough
• 3 tbsp melted butter
• ¼ cup sugar mixed with 1 tbsp cinnamon

Instructions:

1. Make dough with flour, yogurt, and honey. The honey makes it slightly sticky but it’s manageable.
2. Shape into 6 bagels.
3. Bake at 375°F for 23 minutes until golden.
4. AS SOON AS they come out (like immediately), brush them with melted butter and dunk in cinnamon sugar mixture. Both sides. Be generous.
5. Try not to eat them all before they cool. I usually fail at this step.

Tips & Chaos Notes:

• The butter needs to go on while they’re hot or it doesn’t stick properly.
• These are SWEET. Like, actually dessert-level sweet.
• My kids will eat these for breakfast without the usual morning negotiations. Worth it.

7. Everything Bagel Seasoning Overload (My Personal Addiction)

I’m obsessed with everything bagel seasoning. Like, concerning levels of obsessed. I put it on eggs, avocado toast, roasted vegetables… so obviously I needed a bagel that was basically 40% seasoning.

Why It’s Amazing: Maximum flavor. These are salty, garlicky, oniony perfection. Great for sandwiches or just eating plain with cream cheese.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• 1 egg for wash
• Like half a jar of everything bagel seasoning (I’m not kidding)

Instructions:

1. Standard dough situation—mix flour and yogurt, knead briefly.
2. Shape into 4-6 bagels.
3. Brush aggressively with egg wash. This is important—the seasoning needs something to stick to.
4. Pour seasoning onto a plate. Press each bagel top into the seasoning. Then flip and do the bottom. Then maybe the sides too because why not.
5. Bake at 375°F for 24-25 minutes.

Tips & Chaos Notes:

• Some seasoning will fall off in the oven. This is fine. Actually, put parchment paper down because cleanup is easier.
• These are SALTY. If you’re sensitive to salt, use less seasoning than I do.
• Cream cheese is mandatory. I use the plain stuff but my sister-in-law does chive cream cheese and it’s chef’s kiss.

8. Jalapeño Cheddar Protein Bagels (Spicy Morning Energy)

Made these for a brunch thing and people lost their minds. Someone asked if I got them from a fancy bakery. I said yes. Then I felt guilty and admitted I made them in my kitchen while wearing pajamas.

Why It’s Amazing: Savory, spicy, cheesy. All the good things. Plus the jalapeños add basically no calories but SO much flavor.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• ½ cup sharp cheddar, shredded
• 2 jalapeños, diced (I remove some seeds because I’m not trying to die)
• Extra cheese for topping

Instructions:

1. Mix flour and yogurt. Add cheddar and jalapeños into the dough. Mix until incorporated.
2. Knead briefly. The cheese makes it a bit weird-textured but just go with it.
3. Shape into 6 bagels. Sprinkle more cheese on top because more cheese is always the answer.
4. Bake at 375°F for 25-27 minutes until golden and the cheese on top is crispy.

Tips & Chaos Notes:

• Wash your hands after handling jalapeños. THEN wash them again. I touched my eye once and it was not cute.
• These are best warm. The cheese gets all melty and amazing.
• If you’re weird about spice, use one jalapeño or try diced green chiles instead.

9. Cottage Cheese Protein Bagels (Even More Protein)

Someone told me cottage cheese makes these even higher in protein, so obviously I had to try it. They were right. These have like 15g protein each. FIFTEEN.

Why It’s Amazing: Maximum protein. Great for post-workout breakfast or when you need to feel full for hours. Also the texture is surprisingly good.

Ingredients:

• 1 cup self-rising flour
• ¾ cup Greek yogurt
• ¼ cup cottage cheese (full-fat, small curd—the texture is better)
• 1 egg for binding
• Salt and pepper mixed into the dough

Instructions:

1. Blend the cottage cheese in a food processor for like 30 seconds so it’s smooth. This step is optional but helps with texture.
2. Mix flour, Greek yogurt, cottage cheese, and egg. It’ll be wetter than normal bagel dough.
3. Knead with floured hands. Add a little more flour if it’s too sticky to handle.
4. Shape into 6 bagels. These are heavier so make them a bit smaller.
5. Bake at 375°F for 26-28 minutes.

Tips & Chaos Notes:

• The cottage cheese adds a subtle tangy flavor. I like it; my husband says he can’t tell the difference.
• These are DENSE. In a good way. Very filling.
• Toast these before eating. They’re good fresh but AMAZING toasted.

10. Blueberry Protein Bagels (Accidentally Healthy Dessert)

My daughter requested blueberry bagels and I was like “fine, I’ll figure it out.” Added frozen blueberries to the dough and they turned purple and beautiful and everyone was impressed. Lucky guess, honestly.

Why It’s Amazing: Naturally sweet from the blueberries, still high protein, and they look fancy. Great for breakfast or snack time.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• ½ cup frozen blueberries (don’t thaw them or the dough turns purple soup)
• 1 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. Mix flour, yogurt, honey, and vanilla. Fold in frozen blueberries GENTLY. If you stir too hard they break and make everything purple. Which actually still tastes good but looks weird.
2. The dough will be slightly wetter from the berries. That’s okay.
3. Shape into 6 bagels with floured hands. Some blueberries will fall out. Just press them back in.
4. Bake at 375°F for 25-27 minutes. They’ll smell amazing.

Tips & Chaos Notes:

• Use frozen berries. Fresh ones get too mushy.
• These are slightly sweet but not dessert-level. If you want them sweeter, make a glaze with powdered sugar and milk.
• My kid eats these plain. I eat them with vanilla cream cheese because I’m an adult and I can.

11. Asiago Herb Protein Bagels (Fancy But Not Really)

Tried to impress my in-laws with “fancy” bagels. Threw in some Asiago cheese and herbs. They thought I spent hours making them. I didn’t correct this assumption.

Why It’s Amazing: They taste expensive but they’re not. The Asiago adds this nutty, salty flavor that makes them seem gourmet. Great for sandwiches or just eating with butter.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• ½ cup Asiago cheese, shredded
• 1 tbsp dried herbs (I use Italian blend)
• 1 tsp garlic powder mixed into dough
• Extra Asiago for topping

Instructions:

1. Mix flour, yogurt, cheese, herbs, and garlic powder. The cheese makes it smell amazing already.
2. Knead until combined. The dough will be slightly oily from the cheese.
3. Shape into 6 bagels. Press more Asiago on top before baking.
4. Bake at 375°F for 24-26 minutes until the cheese is crispy and golden.

Tips & Chaos Notes:

• Asiago gets CRISPY when baked. It’s addictive.
• Can’t find Asiago? Use Parmesan. Won’t be exactly the same but still delicious.
• These make incredible sandwich bagels. I use them for deli meat and mustard.

12. Chocolate Chip Protein Bagels (Because Why Not)

Made these on a whim because I had leftover mini chocolate chips. My kids declared them “better than donuts” which is the highest compliment they’ve ever given me. Might cry about it later.

Why It’s Amazing: Chocolate. For breakfast. With protein. It’s basically a health food if you don’t think about it too hard.

Ingredients:

• 1 cup self-rising flour
• 1 cup Greek yogurt
• 2 tbsp honey
• ½ cup mini chocolate chips (mini are key—they distribute better)
• 1 tsp vanilla extract

Instructions:

1. Mix flour, yogurt, honey, and vanilla. Fold in chocolate chips.
2. Shape into 6 bagels. Try not to eat all the chocolate chips that fall out. I usually fail at this.
3. Press a few extra chocolate chips on top for aesthetics.
4. Bake at 375°F for 23-25 minutes. Watch carefully—the chocolate can burn.

Tips & Chaos Notes:

• These are sweet but not overwhelmingly so. You could still eat them with cream cheese if you’re adventurous.
• Best served warm when the chocolate is still melty.
• I’ve made these with dark chocolate chips too. Still good, less sweet.

Wrapping This Up Before I Make More Bagels

So there you have it. Twelve ways to make high protein Greek yogurt bagels because apparently I have no chill when it comes to bagel variations. Some of these are breakfast-appropriate, some are basically dessert, and honestly all of them have saved my mornings more times than I can count.

The best part? Once you nail the basic technique (literally just mixing flour and yogurt), you can throw anything into these. I’ve made sun-dried tomato versions, olive and rosemary, pumpkin spice (yes, I’m that person), and even a weird but successful bacon cheddar situation.

Not every batch comes out perfect. I’ve burned them, under-baked them, made them too big, too small, forgot the egg wash, over-seasoned them… but every single one has been edible and most have been genuinely good. That’s the beauty of these bagels—they’re pretty forgiving.

If you’re skeptical about the Greek yogurt thing, I get it. I was too. Just try the basic 2-ingredient version once. Worst case scenario, you waste like $3 worth of ingredients and 30 minutes. Best case scenario, you become insufferable about homemade bagels at social gatherings like I did.

Let me know which one you try first—I’m genuinely curious if anyone goes for the jalapeño cheddar or if you’re all chocolate chip people. No judgment either way.

Happy baking! (And may your bagel holes actually look like circles unlike mine)