Greek Yogurt Bagels (Print Version)

Soft, protein-packed bagels made with Greek yogurt and flour. No yeast required, ready in 30 minutes.

# What You'll Need:

→ Dough

01 - 1 cup plain Greek yogurt (thick, 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
06 - Everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese as desired

# How to Make It:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease with cooking spray.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the flour mixture. Mix with a spatula or hands until a shaggy dough forms. Adjust consistency: if too sticky, add additional flour 1 tablespoon at a time; if too dry, add a spoonful of yogurt.
04 - Transfer dough to a lightly floured surface. Knead gently until smooth, then divide into 4 equal portions. Roll each piece into a 6-inch rope and shape into a ring, pinching ends firmly to seal.
05 - Arrange bagels on the prepared tray. Brush tops generously with beaten egg, then sprinkle with chosen toppings immediately.
06 - Bake for 20–25 minutes until golden brown and puffed throughout. Allow to cool on the tray for at least 10 minutes before slicing and serving.

# Additional Tips::

01 -
  • Theyre ready in about 30 minutes total—no yeast proofing means you decide to make bagels and youre eating them barely half an hour later
  • The protein from Greek yogurt makes them legitimately satisfying without that heavy, carb-coma feeling regular bagels sometimes bring
02 -
  • Dough consistency varies by humidity and yogurt brand—trust your hands more than the exact measurements and adjust accordingly
  • The egg wash isnt just cosmetic, it helps your toppings actually stick instead of rolling off onto the baking sheet
03 -
  • Wet your hands slightly when shaping the bagels to prevent sticking without adding extra flour that could make them tough
  • For extra rise, let the shaped bagels rest on the baking sheet for 10 minutes before applying the egg wash and popping them in the oven
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