Why You’ll Love This Recipe
Greek Yogurt Bagels are a quick and healthier alternative to traditional bagels, made without yeast and requiring no lengthy proofing. Using just a few ingredients, these bagels are soft, chewy, and perfect for toasting. Ideal for breakfast or lunch, they offer a satisfying bite with a boost of protein thanks to the Greek yogurt.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
self-rising flour
plain Greek yogurt
egg (for egg wash)
optional toppings: sesame seeds, everything bagel seasoning, poppy seeds
directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the self-rising flour and Greek yogurt until a dough forms.
Turn the dough onto a floured surface and knead for 2-3 minutes until smooth.
Divide the dough into equal parts (typically four), roll each into a rope, and shape into bagels.
Place the bagels on the prepared baking sheet.
Brush the tops with a beaten egg for a shiny finish.
Sprinkle with your desired toppings.
Bake for 20-25 minutes or until golden brown.
Allow to cool slightly before serving.
Servings and timing
This recipe yields 4 bagels.
Preparation time: 10 minutes
Baking time: 20-25 minutes
Total time: 30-35 minutes
Variations
Use whole wheat self-rising flour for added fiber.
Mix in shredded cheese or herbs into the dough for extra flavor.
Top with cinnamon and sugar for a sweet version.
Stuff with cream cheese before baking for a filled bagel twist.
storage/reheating
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
Reheat in a toaster or oven at 350°F (175°C) for 5-10 minutes.
FAQs
Can I use regular flour instead of self-rising?
Yes, mix 1 cup all-purpose flour with 1 1/2 tsp baking powder and 1/4 tsp salt to make your own.
Is Greek yogurt necessary?
Yes, it’s key for the texture and protein content. Avoid runny or low-fat varieties for best results.
Why is my dough too sticky?
Add a bit more flour while kneading to balance moisture levels.
Can I make mini bagels?
Absolutely, just reduce the baking time by a few minutes.
Do they taste like traditional bagels?
They’re softer and quicker to make, with a different texture but still delicious.
Conclusion
Greek Yogurt Bagels are the ultimate in fast, wholesome baking—minimal ingredients, no yeast, and satisfying flavor. Whether you’re aiming for a healthy breakfast or a fun kitchen project, these bagels are sure to impress.
Print
Greek Yogurt Bagels
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30–35 minutes
- Yield: 4 bagels
- Category: Breakfast
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Description
Easy, high‑protein, no‑yeast bagels made with Greek yogurt — soft inside with a crisp exterior.
Ingredients
- 1 cup all‑purpose flour (plus extra for kneading)
- 1 cup Greek yogurt (any fat %)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten (for egg wash)
- Optional: everything‑bagel seasoning or seeds
Instructions
- Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, and salt together.
- Add Greek yogurt and mix until a dough forms, adding extra flour if sticky.
- Turn dough onto floured surface; knead briefly to smooth.
- Divide into 4 pieces; roll each into a 6″ rope and shape into rings.
- Brush with beaten egg and sprinkle with seasoning.
- Bake 20–25 min until golden. Cool on a rack before slicing.
Notes
- Dough should be tacky but not sticky; dust hands/surface as needed.
- You can use self‑rising flour and skip baking powder.
- Let bagels cool 10–15 minutes before slicing for best texture.
- Freeze extras; slice before freezing and reheat in toaster or oven.
- Experiment with whole‑wheat, almond, or gluten‑free flours per preference.