Greek Yogurt Bagels

The morning I discovered two-ingredient dough changed everything about my relationship with homemade bread. Id spent years believing bagels required specialty flours, long rise times, and patience I simply didnt have before my first cup of coffee. When I mixed Greek yogurt into flour and watched it transform into something kneadable, I actually laughed out loud in my kitchen. Now these bagels are my go-to when I want something that feels like weekend baking but finishes before my morning news show ends.

Last month my sister stayed over and I made these while she was still waking up. She wandered into the kitchen asking what bakery Id visited at dawn. When I showed her the yogurt container still sitting on the counter, she demanded I teach her right then and there. We made a second batch with cinnamon sugar and ate them warm, leaning against my kitchen counter, not even bothering with plates. Thats the kind of recipe this is—casual enough for a Tuesday morning, impressive enough for company.

Ingredients

• 1 cup plain Greek yogurt: Thick, full-fat or 2% gives you the best texture—thin, runny yogurt will make your dough sticky and impossible to work with
• 1 cup all-purpose flour: This forms the base, but you can swap half for whole wheat if you want extra fiber and a slightly nuttier flavor
• 2 teaspoons baking powder: This is what replaces yeast, giving the bagels their lift without any waiting around
• ½ teaspoon salt: Essential for flavor, even if youre making sweet versions
• 1 large egg: Beaten and brushed on top, this creates that shiny, golden bakery-style finish
• Toppings: Everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese—pick your adventure

Instructions

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Preheat your oven:

Get it to 375°F and line a baking tray with parchment paper—this small step makes cleanup so much easier later

Mix your dry ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl until theyre well combined

Combine and form the dough:

Add the Greek yogurt and mix with a spatula or your hands until a shaggy dough comes together—add a sprinkle of flour if its sticking to everything or a spoonful of yogurt if its too dry

Shape your bagels:

Divide the dough into 4 equal pieces, roll each into a 6-inch rope, then form rings by pinching the ends together firmly so they dont pop apart while baking

Add toppings and bake:

Brush the tops with beaten egg, sprinkle with whatever toppings you chose, and bake for 20 to 25 minutes until golden and puffed

Cool before slicing:

Let them rest for at least 10 minutes—cutting into them while theyre still hot will give you a gummy texture instead of that perfect chew

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These bagels have become my Sunday morning staple. Theres something deeply satisfying about pulling them from the oven, all golden and topped with whatever Im craving that week. Theyve turned so many ordinary mornings into something that feels like a small occasion.

Choosing Your Toppings

Savory bagels get everything bagel seasoning or a mix of sesame and poppy seeds with some coarse salt. For sweet versions, cinnamon sugar is classic, but Ive also done dried fruit and nuts mixed into the dough before shaping. Shredded cheese on top creates this incredible crispy lid that I cant resist picking off before I even slice the bagel.

Storage and Freezing

These keep beautifully for days, which means you can make a batch on Sunday and have breakfast sorted through Wednesday. Slice them before freezing—theyll go straight from freezer to toaster, and youll thank yourself on those chaotic mornings when you need something substantial in under two minutes.

Make Them Your Own

Once youve made the basic version a few times, youll start seeing possibilities everywhere. Add herbs directly into the dough, mix in shredded cheese, or swap some flour for cinnamon for sweet bagels. The formula is forgiving, which means you can experiment without fear of wasting ingredients.

• Try adding roasted garlic or chopped fresh herbs to the dough for savory bagels that feel gourmet
• A honey wash instead of egg works for sweet versions and gives you a slightly sticky, caramelized finish
• If you want extra protein, you can use protein powder in place of some flour, though the texture gets denser

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Theres something magical about turning yogurt and flour into bagels while still wearing your pajamas. Hope they make your mornings a little brighter.

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because its thick texture creates the right dough consistency. Regular yogurt is too thin and will make the dough sticky. If you only have regular yogurt, strain it through cheesecloth for several hours to remove excess whey before using.

→ Do these bagels taste like traditional bagels?

These have a lighter, softer texture than boiled-and-baked bagels. The flavor is mild and slightly tangy from the yogurt. While not identical to New York-style bagels, they're delicious in their own right—perfect for toasting and topping with cream cheese, butter, or your favorite spreads.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum. The texture may be slightly more crumbly, but they'll still be tasty. Note that results vary by brand, so you might need to adjust the liquid slightly.

→ How should I store these bagels?

Keep at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To refresh, toast slices or warm whole bagels in a 350°F oven for 5-10 minutes.

→ Why is my dough too sticky or too dry?

Dough consistency depends on your yogurt's thickness. If too sticky, add flour one tablespoon at a time until manageable. If too dry and crumbly, add yogurt one spoonful at a time. The perfect dough should be slightly tacky but not stick to your hands.