The protein bagels with Greek yogurt recipe is a modern culinary innovation often referred to as two-ingredient dough. At its most fundamental level, it utilizes the acidity and moisture of Greek yogurt to interact with the leavening agents in self-rising flour. This creates a chemical reaction that mimics the lift usually provided by yeast, but in a fraction of the time. The result is a bagel that is significantly higher in protein than its traditional counterparts, thanks to the concentrated strained yogurt, while remaining remarkably low in fat and calories.