Total Time: 30-35 minutes Prep Time: 5 minutes
Modified Recipe by Keith, April 2018


  • 1 cup (5 oz) whole wheat. 88gr carbs
  • 3 teaspoons baking powder (make sure it’s not expired or it won’t rise) 3gr carbs.
  • 1/3 teaspoon salt
  • 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
    – 8g carbs
  • 1 Tbsp Chia Seeds, ground up in coffee grinder
  • 1 Tbsp 3.5% Milk, as Chia seeds absorb liquid by 10 times it’s weight

Topping (Optional):

  • 1 egg beaten well. You can also brush on butter instead.
  • Other optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**


  1. Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with a bit of oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined. It will look like small crumbles.
  3. Remove dough from the bowl, knead it well. It should not leave dough on your hand when you pull away. About 2 minutes kneading.
  4. Divide into equal balls. Put on parchment paper (lightly oiled) on cookie sheet.
  5. Top with egg wash or butter wash, and sprinkle both sides with seasoning of your choice if you want to use any.
  6. Bake at 375F on the top rack of the oven for 25- 35 minutes or until golden brown on bottom, and light brown on top. (You can turn them over at 20 mins to get browned on both sides a little better, but not necessary). Let cool at least 10 minutes before cutting.

Yield: 4 Servings, Serving Size:1 bagel / 1 cake
Calories: 152 calories +19 for chia seeds Total Fat: 0.3g +1g for chia seeds Saturated Fat: 0g Cholesterol: 0mg Sodium: 434mg Carbs/Bagel: 25g (includes 3gr sugar ea) Fiber: 1g +1gr for Chia seeds. Protein: 10g + .5g for chia seeds +1.25% Daily Calcium and 1.25% Daily Iron.