Greek Yogurt Bagels (Printable)

Fluffy, protein-packed bagels made without yeast. Ready in 30 minutes—perfect for quick breakfasts or snacks.

# Components:

→ Dough

01 - 1 cup plain Greek yogurt, thick and full-fat or 2%
02 - 1 cup all-purpose flour, or half whole wheat flour for extra fiber
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash & Toppings

05 - 1 large egg, beaten for egg wash
06 - Toppings of choice: everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese

# Directions:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 - Add Greek yogurt and mix with a spatula or hands until a shaggy dough forms. If dough is too sticky, add a little more flour; if too dry, add a spoonful of yogurt.
04 - Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal pieces.
05 - Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal securely.
06 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
07 - Bake for 20–25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • You get homemade bagels faster than delivery would arrive
  • Each bagel packs 12 grams of protein for breakfast that actually sustains you
  • The dough is forgiving enough for first-time bagel makers to feel like pros
02 -
  • Thin runny yogurt will create a dough that sticks to everything and refuses to shape properly
  • Overworking the dough makes tough bagels that you could use as doorstops
  • The egg wash step is optional but skipping it means your toppings will slide right off in the oven
03 -
  • Weighing your ingredients produces more consistent results than cup measurements
  • Room temperature yogurt incorporates more easily into the flour than cold yogurt
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