Greek Yogurt Bagels

High-Protein Bagels

@bakerbakingcompany High-Protein Bagels 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. 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) Instructions 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. 3. (Optional) Boil the bagels for a chewier texture: • Bring a large pot of water to a boil. • Drop the bagels in and let them boil for 1 minute, flipping halfway through. • Remove and place them back on the baking tray. 4. Top the bagels: • If you boiled the bagels, sprinkle toppings directly on them. • If you skipped boiling, brush the tops with egg wash or milk, then add toppings. 5. Bake the bagels: • Bake for 25+ minutes, rotating the tray halfway through, until golden brown and glorious. • Remove from the oven and let them cool before enjoying! Notes: • 1:1 ratio by weight (not volume) is crucial! If you use too much yogurt, they’ll come out gummy. • Recipe easily scales up/down: use 50g flour per bagel. • Kneading is key—even if the dough feels tight at first, give it time! A stand mixer helps a ton after hand-kneading. • Rolling into a rope is highly recommended over the hole-poke method for a better final texture. • Full-fat Greek yogurt makes the dough easier to handle, but 0% Greek yogurt is the move if you’re chasing max protein. • Elevate Protein Flour restocks Feb 17th—thank you for the support! Check out bakerbakingcompany.com for updates. #elevateproteinflour #greekyogurtbagel #highproteinflour ♬ puzzle pieces - choppy.wav

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.

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)

Instructions
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.
3. (Optional) Boil the bagels for a chewier texture:
• Bring a large pot of water to a boil.
• Drop the bagels in and let them boil for 1 minute, flipping halfway through.
• Remove and place them back on the baking tray.
4. Top the bagels:
• If you boiled the bagels, sprinkle toppings directly on them.
• If you skipped boiling, brush the tops with egg wash or milk, then add toppings.
5. Bake the bagels:
• Bake for 25+ minutes, rotating the tray halfway through, until golden brown and glorious.
• Remove from the oven and let them cool before enjoying!

Notes:
• 1:1 ratio by weight (not volume) is crucial! If you use too much yogurt, they’ll come out gummy.

• If the dough is too dry or difficult to work with, you can slowly add greek yogurt until the dough becomes more saturated. If you add too much, the bagels will come out gummy. Try not to add more than 30g (150g total).

• Recipe easily scales up/down: use 50g flour per bagel.

• Kneading is key—even if the dough feels tight at first, give it time! A stand mixer helps a ton after hand-kneading.

• Rolling into a rope is highly recommended over the hole-poke method for a better final texture.

• Full-fat Greek yogurt makes the dough easier to handle, but 0% Greek yogurt is the move if you’re chasing max protein.