Name: High Protein Greek Yogurt Breakfast Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.25 cups Greek yogurt (Plain, non-fat or low-fat); 2 cups whole wheat flour (Adjust based on dough consistency); 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 tbsp honey (Or maple syrup); 1 large egg (Beaten, for glaze)

Alright, let’s talk breakfast bagels. Not just any breakfast bagels, but the kind that make you feel like you’ve conquered something before 9 AM without actually breaking a sweat (unless you’re me, and you invariably spill flour everywhere). These High Protein Greek Yogurt Breakfast Bagels are my current obsession, mainly because they’re ridiculously easy, surprisingly delicious, and actually keep you full for more than 15 minutes. Plus, when you tell people they’re “homemade,” they look at you like you’re some kind of culinary wizard, and honestly, who doesn’t love that? Give them a whirl, and prepare for mild adoration and minimal effort. You’re welcome.

The other morning, I was attempting to make a fresh batch of these bagels, feeling all domestic and capable. My husband, bless his cotton socks, decided to “help” by setting the table. This involved him pulling out every single condiment we own—mustard, ketchup, hot sauce, soy sauce—and arranging them around the single plate he’d put out for me. Meanwhile, the kids were having a spirited debate about whether a bagel could also be a frisbee, which ended with one hitting the ceiling. I just stood there, covered in flour and silently questioning all my life choices, before shooing everyone out of the kitchen and declaring it “Mom’s time out with dough.” Honestly, sometimes it feels like I’m running a low-budget circus, but at least the bagels always turn out.

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Why You’ll Love This High Protein Greek Yogurt Breakfast Bagels

Because “high protein” basically means you can eat two and not feel guilty. It’s science, probably.
They taste way better than anything you’d wrestle out of a plastic bag at the grocery store, and you didn’t even have to leave the house for them. Win-win.
Minimal ingredients mean fewer chances to mess it up. Even I can follow a recipe with three main things.
You get to brag that you *made* bagels. From scratch. Your friends will be mildly impressed, and your kids will still probably ask for cereal.
They’re surprisingly chewy and satisfying, which means you won’t be raiding the snack cupboard an hour later. Unless you want to. No judgment here.

Time-Saving Hacks

Use a stand mixer. Your arms will thank you, and you can scroll through Instagram while the machine does the hard work. Multi-tasking!
Don’t bother with the exact measurements for the egg wash. A quick brush of milk or even just water works in a pinch. They’ll still look pretty, mostly.
Flour your counter directly and embrace the mess. Who needs a giant pastry mat when you have a whole kitchen to spread out on? (And then regret later when cleaning).
Bake on parchment paper. Seriously. It means less scrubbing, and scrubbing is a cardinal sin in my kitchen.
Pre-portion your Greek yogurt the night before. Or just eyeball it in the morning. Who am I to tell you how to live your life?

Serving Ideas

A generous smear of cream cheese, because that’s just how bagels work. Add some everything bagel seasoning if you’re feeling extra fancy.
Sliced avocado and a sprinkle of chili flakes if you’re pretending to be a healthy foodie influencer.
With smoked salmon and capers for a truly decadent (but still high-protein!) weekend brunch. Go on, treat yourself.
Just plain, because sometimes you’re running out the door, and simple is best. Grab it, bite it, run.
Serve with a massive cup of coffee (or a mimosa if the kids drove you nuts before 8 AM). You deserve it.

What to Serve It With

Tips & Mistakes

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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