This high-protein za’atar bagel recipe is absolutely delicious and so easy to make using Greek yogurt. You need less than a handful of ingredients and just a little bit of effort for these chewy protein za’atar bagels. They are perfect on their own, with a cream cheese smear, or even as the bread base for a yummy sandwich. Unlike traditional bagels, no yeast, boiling, or proofing is even necessary!

Growing up in New Jersey, bagel shops are literally on every corner, and they are so good! We would have bagels at least once a week. I definitely have a love for bagels, and as an adult who lives in Chicago now, I always miss those Jersey bagels and often bring them back with me when I’m visiting family.

However, I always find myself looking for ways to increase my protein intake through foods I love. That’s where these high-protein za’atar bagels come into play. I get to enjoy something I love while boosting my protein intake. Win-win if you ask me! Yes, these don’t taste like a NY bagel, but they definitely satisfy that craving.

As a Palestinian, one of my favorite flavor profiles always includes Za’atar. A spice that is earthy, made up of notes similar to oregano and thyme, with sumac and sesame. It pairs so well with other ingredients that it’s perfect for a bagel!

I really love making these to get my bagel fix while meeting my health and protein goals. I make a batch of these bagels every other week, and even my young children enjoy these Greek yogurt bagels.

What Is a Za’atar Bagel?

A za’atar bagel is exactly what it sounds like — a bagel coated in za’atar, that earthy Middle Eastern spice blend made up of dried thyme, oregano, sumac, and sesame seeds. As a Palestinian, za’atar is one of my absolute favorite flavors, and it pairs so well with bread — bagels included!

For this recipe, I make my bagels with Greek yogurt instead of the traditional yeast dough, which keeps things simple while still giving you that same chewy bite, all topped off with a generous coating of za’atar.

Why Try These High-Protein Za’atar Bagels

• You get at least 10g of protein per bagel!! Imagine if you make an egg salad filling or add lox, you’re upping your protein even more.
• These are amazing for meal prep! You can make them ahead of time and keep them wrapped or stored in a ziplock, or even freeze them for on-hand use.
• They are so versatile. If za’atar isn’t your favorite, try everything seasoning or sesame, but definitely give za’atar a try. It’s wonderful!
• Lastly, they are really easy to make and only need a few ingredients. They won’t take much of your time, and the results are delicious.

How To Make High-Protein Za’atar Bagels

Step 1: Mix the Dry Ingredients

In a bowl, add the flour, baking powder, 2 tbsp za’atar and salt. Stir together.

Step 2: Add the Yogurt and Form the Dough

To this, add the plain yogurt and combine with a wooden spoon and then by hand continue to combine until you have a cohesive dough.

Step 3: Divide the Dough

Make the dough into a ball-like disc and cut into 4’s.

Step 4: Shape the Bagels

Each quarter piece is to be shaped into a log and the ends meet to close and shape like a bagel.

Step 5: Coat with Za’atar

Repeat this with all 4. Dip the bagel top into a layer of the rest of the za’atar to coat the top.

Step 6: Bake

Bake in a 375 F oven for 25 minutes then let it cool for 10-15 minutes.

Step 7: Slice and Serve

Slice in half and enjoy with a smear of cream cheese, eggs, or whatever you feel like!

Chef Tips & Notes on how to make protein bagels with greek yogurt

1. When shaping the bagel, don’t poke a hole in the center and stretch it out, as it may close in the center while it bakes. The best method is to shape it into a log and meet the ends to close.
2. To egg wash or not to is up to you. I have made them with and without egg wash to adhere the za’atar. Without the za’atar, the starch still sticks, so egg wash isn’t necessary unless you prefer a golden finish. I prefer the taste without egg wash when reheating.
3. The Greek yogurt you use matters. It has to be Greek yogurt and not just any plain yogurt. It has a higher protein count and a thicker consistency. 0% has worked best for me when testing, but 2% works as well.
4. The dough may feel sticky, but once well incorporated with the flour, it should be easier to work with and shape. You can add some flour to your hands to make it easier, too.
5. How to store and freeze: These are best warm, but if you have leftovers, allow them to cool, then place them in a ziplock and keep them in the fridge for up to 4 days or freezer to warm up whenever you prefer.

Please Leave a Review & Rating

I’m excited for you to try these Za’atar Protein Bagels! If you try my recipes, please leave a star rating and/or review in the comments section below. I love hearing from you. Feel free to leave any questions or comments below. You can share your remakes with me on Instagram!