High-Protein Bagels Greek Dip (Printable Format)

Soft, chewy high-protein bagels with a creamy Greek yogurt dip bursting with everything seasoning.

# What's Needed:

→ High-Protein Bagels

01 - 2 cups (250g) white whole wheat flour, plus more for dusting
02 - 1 cup (225g) 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 (225g) nonfat Greek yogurt
08 - 1 tablespoon everything bagel seasoning
09 - 1 tablespoon fresh chives, chopped
10 - 1 teaspoon 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 (190°C). Line a baking sheet with parchment paper.
02 - In a large mixing 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. Knead for 2-3 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 prepared baking sheet. Brush tops with beaten egg and sprinkle generously with everything bagel seasoning.
06 - Bake for 22-25 minutes until golden brown and cooked through. Cool slightly before serving.
07 - In a medium mixing bowl, combine Greek yogurt, everything bagel seasoning, chives, lemon juice, garlic powder, and onion powder. Season with salt and pepper to taste. Chill until ready to serve.
08 - Serve warm bagels alongside the Greek yogurt everything dip.

# Expert Advice:

01 -
  • High in protein with 13g per serving, perfect for post-workout fuel or a satisfying breakfast
  • Simple ingredients you likely already have in your pantry
  • No yeast, no boiling—these bagels come together in under an hour
  • Customizable with your favorite toppings and dip variations
  • The everything seasoning adds bold, savory flavor to both the bagels and the dip
02 -
  • Use full-fat Greek yogurt if you prefer a richer flavor and texture in both the bagels and dip
  • Make sure your baking powder is fresh for the best rise and texture
  • Don't over-knead the dough—just until smooth to keep the bagels tender
  • For uniform bagels, weigh each dough portion on a kitchen scale
  • Store leftover bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months
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