High-Protein Bagels Greek Yogurt Dip (Printable Version)

Protein-packed bagels complemented by a creamy Greek yogurt dip laced with everything seasoning.

# 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 for egg wash
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 chopped fresh chives
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:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, and salt. Mix thoroughly.
03 - Add Greek yogurt to the dry mixture and stir until a shaggy dough forms.
04 - Transfer dough to a lightly floured surface. Knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 6 equal portions. Roll each piece into a 10-inch rope, then form into a bagel shape by connecting the ends and pinching 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 mixing 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 Suggestions:

01 -
  • Bagels are ready in under an hour—no overnight proofing or yeast drama required.
  • Each bagel packs 13 grams of protein, so breakfast actually keeps you satisfied.
  • The dip tastes like an everything bagel exploded in the best way, creamy and savory all at once.
02 -
  • Don't skip the egg wash—it's the difference between a matte homemade bagel and one that looks like you bought it from a professional bakery.
  • If your dough feels too sticky after mixing in the yogurt, add flour 1 tablespoon at a time—the exact moisture content depends on your yogurt brand and flour.
03 -
  • For a creamier dip without adding calories, substitute part-skim ricotta for half the yogurt—it creates an almost whipped texture.
  • Toast your bagels under the broiler for 1–2 minutes if you want extra crispness, but watch them closely because they'll brown fast.
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