Higher-Protein Greek Yogurt Bagels: How to Make Homemade Greek Yogurt in the Breville Fast Slow Go

Reclaiming the Morning Bagel

I recently embarked on a mission to add more clean protein into our family’s meals, and in doing so, I stumbled upon one of my absolute favorite new creations: Higher-Protein Greek Yogurt Bagels.

These bagels are not only significantly easier and faster to make than traditional yeasted, boiled bagels, but they also stay wonderfully fluffy, chewy, and delicious for days. In fact, when I baked these high-protein bagels for our local farm stand, they became an instant favorite for families looking for a nourishing, scratch-cooked morning breakfast.

Now, you might be wondering: how do you get more protein into a bagel without ruining the texture?

I’ll stop you right there—it isn't protein powder, nor is it cottage cheese (which seems to pop up everywhere in modern protein hacks!). The secret is the humble, mighty, full-fat Greek yogurt.

While you can pick up a tub of plain Greek yogurt at the grocery store, I prefer making my own right on the counter. Thanks to my Breville Fast Slow Go Pressure Cooker, I have an endless supply of fresh, additive-free Greek yogurt—a staple our homestead goes through at record speed.

Why the Breville Fast Slow Go is My Go-To Vessel

As surprised as I was to find that I preferred these high-protein yogurt bagels to standard yeasted bagels, I was equally shocked by how effortless it is to make homemade yogurt. It requires no complicated equipment—just fresh milk and a tiny bit of yogurt from a previous batch (or store-bought plain yogurt) to act as your starter culture.

The one tool that makes this process fool-proof is the Breville Fast Slow Go Pressure Cooker.

Like all of my trusted Breville appliances, it is intuitive, beautifully built, and versatile. Most importantly, the inner cooking pot is constructed from solid, high-grade stainless steel—meaning it is completely free from non-stick coatings or questionable chemical linings.

How to Make Additive-Free Greek Yogurt in the Breville Fast Slow Go

The Equipment:

• Breville Fast Slow Go Pressure Cooker
• Fine-mesh strainer (or a colander lined with a clean cotton flour-sack towel or cheesecloth)
• A large glass bowl

The Ingredients:

• 1 Gallon of Milk (whole raw milk or organic pasteurized milk works wonderfully)
• 1 tbsp to ¼ cup Plain Yogurt (with live active cultures, to serve as your starter)

Step-by-Step Yogurt Workflow:

1. The Scalding Step: Pour your 1 gallon of milk directly into the stainless steel pot of your Breville Fast Slow Go. Close the lid, select the Yogurt function, and choose Step 1 (Scald). Press Start. The pressure cooker will bring the milk to the precise temperature required to denature the proteins and sanitize the liquid for optimal culturing.
2. The Cooling Step: Once the scalding cycle finishes, the cooker will alert you to open the lid so the milk can cool down.
3. Inoculation: When the milk reaches the safe culturing temperature, the cooker will chime again. Gently skim off any thin skin that has formed on top of the milk. Ladle a cup of the warm milk into a small bowl with your yogurt starter, whisking until smooth. Pour this tempered mixture back into the pressure cooker pot and stir gently to distribute the live cultures.
4. The Incubation Step: Close the lid, select Step 2 (Incubate) on the Yogurt setting, and press Start. The cooker defaults to an 8-hour incubation period. (Tip: You can experiment with incubation times—8 hours yields a mild, creamy yogurt, while 10–12 hours creates a tangier flavor profile).
5. The Transformation: When the timer goes off, open the lid to reveal rich, warm, thick yogurt! You can whisk it until smooth and store it in glass jars immediately as traditional yogurt.
6. Straining for Greek Yogurt: To turn your creation into the thick, luscious Greek yogurt of your dreams, place a fine-mesh strainer over a large bowl and pour in the fresh yogurt. Let it drain in the refrigerator for anywhere from 1 to 24 hours. The liquid whey will separate into the bowl below (save that nutrient-dense whey for baking or lacto-fermenting veggies!), leaving you with dense, rich, high-protein Greek yogurt.

Quick High-Protein Greek Yogurt Bagel Recipe

Once you have your thick Greek yogurt prepped, making the bagels takes less than 25 minutes from start to finish!

Ingredients:

• 2 cups Self-Rising Flour (or 2 cups unbleached organic all-purpose flour + 1 tbsp baking powder + ½ tsp sea salt)
• 2 cups Strained Homemade Greek Yogurt
• 1 Egg (beaten, for egg wash)
• Everything Bagel Seasoning, sesame seeds, or coarse sea salt

Instructions:

1. Preheat & Prep: Preheat your oven to 375°F (190°C) and line a heavy baking sheet with parchment paper.
2. Mix the Dough: In a large bowl, combine the self-rising flour and thick Greek yogurt using a wooden spoon or fork until a shaggy dough forms.
3. Knead & Divide: Turn the dough out onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth. Divide the dough into 4 to 6 equal balls.
4. Shape: Roll each ball into a rope and pinch the ends together to form a ring, or push your finger through the center of each ball and stretch gently to shape into a bagel.
5. Bake: Place the shaped bagels on your parchment-lined sheet. Brush the tops generously with the beaten egg wash and sprinkle with your favorite seasonings. Bake for 20 to 22 minutes until golden brown and puffed. Let cool for 10 minutes before slicing!