Save to Pinterest I stumbled onto these bagels during a Sunday morning when I realized I was completely out of yeast and my husband was already hinting about breakfast. The way Greek yogurt transforms into something chewy and satisfying feels like kitchen magic every single time.
My kids watched with wide eyes as I shaped the dough into rings and they were even more excited when they emerged golden and puffed from the oven. Now this is our weekend ritual something homemade that feels special without requiring any proofing or waiting around.
Ingredients
- Plain Greek yogurt: Thick fullfat or 2% works beautifully here and creates that tender chewy texture we all love
- Allpurpose flour: The structure builder though swapping half for whole wheat adds a lovely nuttiness and extra fiber
- Baking powder: The secret to getting that bagel puff without any yeast waiting time
- Salt: Just enough to enhance flavor and balance the tangy yogurt
- Egg: Beaten until smooth for that gorgeous golden sheen on top
- Seasonings: Everything bagel blend sesame seeds cinnamon sugar or shredded cheese whatever makes your heart sing
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper because nothing ruins morning momentum faster than stuck bagels
- Whisk the dry ingredients:
- Combine flour baking powder and salt in a medium bowl until everything is evenly distributed
- Bring the dough together:
- Add Greek yogurt and mix with a spatula or your hands until a shaggy dough forms adjusting with a spoonful of either ingredient if needed
- Shape your bagels:
- Divide into 4 equal pieces roll each into a 6inch rope and form circles pinching the ends tightly to seal
- Add the finishing touches:
- Brush with beaten egg and shower with your chosen toppings pressing gently so they stick
- Bake to perfection:
- Slide into the oven for 2025 minutes until deep golden brown then resist the urge to slice immediately
Save to Pinterest These became a staple when my friend Sarah came over for brunch and could not believe they were made with yogurt. There is something so satisfying about pulling homemade bread from the oven without having planned hours ahead.
Making Them Your Own
I love how this dough plays nice with whatever mood strikes sweet or savory. Sometimes I fold minced garlic and herbs right into the dough for an everything bagel experience inside and out.
Storage Wisdom
These actually freeze incredibly well which means I often double the batch and stash half for busy weekday mornings. Just let them thaw on the counter and give them a quick toast to revive that freshly baked texture.
Serving Ideas
A warm bagel with cream cheese might be classic but try them topped with mashed avocado and red pepper flakes for lunch. They are also sturdy enough to hold together a hearty breakfast sandwich without falling apart.
- Slice them horizontally and toast until they have those perfect golden edges
- Let them cool completely before storing or they will get soggy in the container
- If freezing wrap each one individually so they do not stick together
Save to Pinterest There is something deeply comforting about warm bagels straight from your own oven especially when they came together so quickly. Hope these become a weekend favorite in your kitchen too.
Recipe FAQs
- → Why use Greek yogurt in bagels?
Greek yogurt provides protein and moisture, creating a tender texture without needing yeast or lengthy rising time. The acidity also helps activate the baking powder for a nice puff.
- → Can I use regular yogurt instead?
Greek yogurt works best because it's thicker and contains more protein. Regular yogurt may make the dough too sticky and require additional flour to achieve the right consistency.
- → Why no yeast in these bagels?
The baking powder provides lift without the need for proofing or rising time. This makes them much faster to prepare while still achieving that classic chewy bagel texture.
- → How do I get the toppings to stick?
Brush the tops with beaten egg wash before sprinkling on your toppings. The egg acts as glue, ensuring sesame seeds, seasoning, or cheese adheres during baking.
- → Can I make these dairy-free?
Substitute dairy-free Greek-style yogurt and use a plant-based egg wash or olive oil instead of the beaten egg. The texture may vary slightly.
- → Why are my bagels flat?
This can happen if the dough is too wet. Add a tablespoon of flour at a time until the dough is manageable but still slightly tacky. Also avoid overworking the dough.