High Protein Bagels Greek Dip (Printable)

Soft, chewy bagels rich in protein paired with a creamy savory Greek yogurt dip.

# 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
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 fresh chives, chopped
10 - 1 teaspoon lemon juice
11 - 0.5 teaspoon garlic powder
12 - 0.5 teaspoon onion powder
13 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine flour, baking powder, and salt.
03 - Add Greek yogurt to dry ingredients and mix until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 6 equal pieces. Roll each into a 10-inch rope, then form into a bagel shape by pinching the 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 22-25 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 Greek yogurt everything dip.

# Expert Advice:

01 -
  • These bagels have 13 grams of protein without tasting like a protein bar, which is honestly the dream.
  • The dip tastes indulgent but it's basically Greek yogurt with seasonings you probably already own.
  • They come together in 50 minutes flat, so you can have warm bagels without the Saturday morning commitment.
02 -
  • Don't skip the pinching step when sealing your bagel ends—I learned this the hard way when one bagel literally fell apart in the oven.
  • The beaten egg wash is essential; it's what gives you that beautiful bagel shop finish instead of a matte, dull top.
  • If your dip tastes flat, it's always the salt and pepper—taste as you go because you can't undo oversalting.
03 -
  • Cover the bagels with a clean kitchen towel right after they come out of the oven—steam keeps them unbelievably soft and chewy.
  • If you're adding anything to the dip like smoked salmon or scallions, do it right before serving so things stay fresh and don't get soggy.
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