Name: Greek Yogurt Bagels
Yield: 3
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Wait… aren’t the viral Greek Yogurt bagels already high in protein?

Not really. They’re mostly regular flour with a little bit of protein from the yogurt. These? Packed with protein. Thanks to Elevate Protein Flour, each bagel is actually high-protein, high fiber, low calories, and still soft and chewy.

Macros (Per Bagel, Using 2% Greek Yogurt)

✅ 133 calories
✅ 26.7g protein
✅ 21.7g fiber
✅ 2.7g fat

Note: The only refined carbs in this recipe come from the natural sugar in Greek yogurt.

Serves 3

Ingredients

Ingredients (for 3 bagels)

150g Elevate Protein Flour
150g Greek yogurt (higher fat makes the dough more consistent and easier to work with)
1 tsp baking powder
½ tsp salt
Optional toppings: Everything bagel seasoning
Optional egg wash: 1 whisked egg (or plant-based milk/water for a vegan option)

Method

1. Make the bagel dough:

Preheat your oven to 400°F (200°C fan) and line a baking tray with parchment paper.
In a large bowl, mix Elevate Protein Flour, Greek yogurt, baking powder, and salt until the mixture resembles crumbly breadcrumbs.
The dough won’t be sticky, but it will eventually come together. It may not be super stretchy, but try to knead as much as you can to develop structure.
Pro tip: Start kneading by hand for a bit, then switch to a stand mixer if you have one—it’ll make your life much easier.

2. Shape the bagels:

Transfer the dough to a lightly floured surface and divide it into 3 equal pieces.
Highly recommended: Roll each piece into a rope (about 6 inches long) and seal the ends together. This method creates a better structure.
Alternatively, you can flatten each piece into a disk, poke a hole in the middle, and stretch it into shape—but the rope method is far superior for texture.