High Protein Bagels Greek Dip (Print Version)

Soft, chewy bagels packed with protein paired with a creamy Greek yogurt dip seasoned with everything spices.

# What You'll Need:

→ High-Protein Bagels

01 - 2 cups (250 g) white whole wheat flour, plus more for dusting
02 - 1 cup (225 g) 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 (225 g) 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

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large 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 to 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 the ends to seal.
05 - Arrange bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
06 - Bake for 22 to 25 minutes until golden 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. Refrigerate until ready to serve.
08 - Serve warm bagels with the Greek yogurt everything dip on the side.

# Additional Tips::

01 -
  • They're ready in under an hour, no yeast or proofing nonsense required.
  • Each bagel packs 13 grams of protein, so breakfast actually keeps you full until lunch.
  • The everything bagel seasoning does all the flavor work while you barely lift a finger.
02 -
  • Don't over-knead the dough or your bagels will turn tough and chewy in all the wrong ways—aim for smooth, not shredded.
  • The egg wash is non-negotiable if you want that professional-looking bagel shop shine and seasoning adhesion.
03 -
  • If your everything bagel seasoning feels old or stale, make your own blend from poppy seeds, sesame seeds, dried garlic, dried onion, and fleur de sel—you'll taste the difference immediately.
  • Use a kitchen scale to divide your dough into equal pieces; it takes thirty seconds and guarantees every bagel bakes at the same rate instead of some being done while others are still pale.
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