Greek Yogurt Bagels (Printable version)

Fluffy, protein-packed bagels without yeast. Ready in 30 minutes with Greek yogurt and flour.

# What You Need:

→ Dough

01 - 1 cup plain Greek yogurt (thick, full-fat or 2%)
02 - 1 cup 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
06 - Toppings: everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese

# How to Make It:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - Add Greek yogurt and mix with spatula or hands until shaggy dough forms. Adjust with additional flour if sticky or yogurt if dry.
04 - Transfer dough to lightly floured surface. Knead gently, divide into 4 equal pieces, roll each into a 6-inch rope, and shape into rings pinching ends to seal.
05 - Arrange bagels on prepared tray. Brush tops with beaten egg and sprinkle with desired toppings.
06 - Bake for 20–25 minutes until golden brown and puffed. Cool for at least 10 minutes before slicing.

# Expert Advice:

01 -
  • These come together faster than you can preheat the oven seriously under 30 minutes from start to finish
  • The protein keeps you full all morning without that heavy carb crash that regular bagels sometimes bring
02 -
  • Thick Greek yogurt is nonnegotiable here thin or regular yogurt will make your dough sticky and impossible to work with
  • Overmixing develops too much gluten leaving you with tough bagels instead of tender ones
03 -
  • Wet your hands slightly when shaping the dough if it is sticking to your fingers
  • The egg wash is what makes toppings actually adhere so do not skip this step
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