Greek Yogurt Bagels (Print Version)

Fluffy, protein-packed bagels made with Greek yogurt—no yeast required. Ready in 30 minutes.

# Components:

→ Dough

01 - 1 cup (240 g) plain Greek yogurt, thick, full-fat or 2%
02 - 1 cup (125 g) all-purpose flour or half whole wheat flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash & Toppings

05 - 1 large egg, beaten for egg wash
06 - Toppings such as everything bagel seasoning, sesame seeds, cinnamon sugar, or 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.
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. Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal.
05 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
06 - Bake for 20 to 25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • Requires no yeast and no proofing time, saving you hours in the kitchen.
  • High in protein with 12 grams per bagel thanks to the thick Greek yogurt base.
  • Extremely versatile and easy to customize with your favorite sweet or savory toppings.
  • Uses simple pantry staples you likely already have on hand.
02 -
  • Use thick, plain Greek yogurt (full-fat or 2%) to ensure the dough isn't too wet.
  • Be careful not to overmix the dough, which can lead to a denser bagel.
  • The egg wash is essential for getting that beautiful golden-brown color and helping toppings stick.
  • Check ingredient labels to manage allergens like wheat, egg, and milk.
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