A Better Bagel

Here’s a bagel that would have been better for my roommates and me back in college when I worked at the local bagel shop and kept everyone supplied with day-old or two-day-old bagels. This version includes Greek yogurt for a healthy serving of protein to balance the inescapable carbs. These bagels also swap yeast for baking powder, which simplifies preparation. 

Play around with the easy flavor variations below, including Cheesy Asiago Bagels, Cinnamon Raisin Bagels, and Sun-Dried Tomato & Basil Bagels. Make several batches at once, freeze, and defrost for quick and easy meals.

Greek Yogurt

Our protein needs increase as we age, particularly for people on weight loss medications. At MINT Nutrition, we recommend that most clients over 50 aim for 1 gram of protein per pound of body weight, which is about double the recommended daily allowance. Extra protein (paired with weight training) will offset age-related muscle loss. 

A typical 6-ounce serving of Greek Yogurt contains 15-20 grams of protein, equivalent to a serving of lean meat and approximately double the amount of protein in regular yogurt. Greek yogurt also has roughly half the carbs of regular yogurt. 

Greek yogurt is strained, which removes much of the liquid whey, lactose, and sugar and gives it a thick consistency that’s better for cooking and baking than regular yogurt. I definitely recommend Greek yogurt in these Protein Bagels and other recipes that call for yogurt, like my Pumpkin Coffee Cake.

Hot Tip #1

To revive a stale bagel, submerge it briefly in a bowl of warm water, loosely wrap it in aluminum foil, and bake at 350°F (190°C) for five minutes in the oven or toaster oven.

Hot Tip #2

The egg wash in this recipe gives the bagels the glossy finish you see on most bagels and helps the toppings stick. If you have an egg allergy, lightly brush the bagels with water to help the toppings stick. For sweet variations like Lemon & Honey, brush the bagels with honey (loosen the honey with a little warm water if it’s too sticky).  

Makes six bagels

Ingredients:

• 2 cups (220 g) Italian 00 flour for dough, plus extra for shaping
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 2 cups (225 g) Greek yogurt (plain, full-fat or 2%)
• 1 beaten egg (for egg wash, optional)
• Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds
  
  

Directions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the Italian flour, baking powder, and salt.
3. Add Greek yogurt: Stir in the yogurt until dough forms. If the dough is too sticky, lightly flour your hands and knead it gently.
4. Shape bagels: Divide dough into 6 equal parts. Roll each piece into a rope and connect the ends to form a bagel shape.
5. Egg wash & toppings (optional): Brush bagels with the beaten egg for a golden finish. Sprinkle with desired toppings.

   

6. Bake: Place bagels on the prepared baking sheet and bake for 20–22 minutes or until golden brown.
7. Cool & enjoy: Let the bagels cool slightly before slicing and serving.

Variations: 

Parmesan Cheese

1. Sprinkle Parmesan cheese on the bagels before baking.

Sun-Dried Tomato & Basil Bagels

1. Mix 2 tablespoons chopped sun-dried tomatoes and 1 tablespoon chopped fresh basil into the dough.
2. Top with a sprinkle of Italian seasoning before baking.

Cheesy Asiago Bagels

1. Add ¼ cup shredded Asiago or Parmesan cheese to the dough.
2. Top with extra cheese before baking for a crispy, golden crust.

Cinnamon Raisin Bagels

1. Mix 1 teaspoon cinnamon and ¼ cup raisins into the dough.
2. Alternatively, sprinkle with cinnamon sugar before baking.