Greek Yogurt Bagels

why make this recipe

This Greek Yogurt Bagels recipe is quick and uses few ingredients. You get chewy, tangy bagels with little effort. They bake fast and work well for breakfast or a snack.

introduction

These bagels use Greek yogurt to give a soft, chewy texture and a mild tang. If you like simple yogurt desserts too, try tiramisu chia pudding with Greek yogurt as another easy treat.

how to make Greek Yogurt Bagels

Make a simple dough with flour, baking powder, salt, and Greek yogurt. Knead briefly, shape into rings, brush with egg wash, add toppings, and bake until golden. Cool a few minutes, then slice and enjoy.

Ingredients :

• 1 cup all-purpose flour (or whole wheat flour)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup Greek yogurt (thick consistency recommended)
• 1 egg (for egg wash)
• Optional toppings: everything bagel seasoning, cinnamon, shredded cheese, garlic & herbs, chocolate chips

Directions :

1. In a large mixing bowl, I combine 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Give it a quick whisk to distribute the leavening evenly throughout the flour.
2. I pour 1 cup thick Greek yogurt directly into the dry ingredients. This creamy, tangy base is what gives these bagels their signature chewy texture and subtle flavor.
3. Using a sturdy wooden spoon or your hands, I mix until a shaggy dough forms—it’ll look a bit rough and sticky at first, which is completely normal.
4. I turn the dough onto a lightly floured surface and knead for about 2-3 minutes until it becomes smooth and slightly elastic. You’ll notice the texture transforms from rough to supple and manageable.
5. I divide the dough into 4-6 equal pieces, depending on bagel size preference. Rolling them into smooth balls first makes shaping much easier.
6. I take each dough ball and poke my thumb through the center, then gently stretch the hole wider while rotating the bagel. Aim for a 2-inch center hole since it shrinks slightly during baking.
7. In a small bowl, I beat 1 egg with 1 tablespoon water using a fork until well combined. This mixture creates that beautiful golden-brown bagel exterior we all love.
8. I brush the egg wash generously over each bagel, then immediately sprinkle on your chosen toppings—everything bagel seasoning, cinnamon, shredded cheese, or garlic and herbs stick beautifully to the wet surface.
9. I place the bagels on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes until they’re golden brown on top. The bagels should sound slightly hollow when tapped on the bottom.
10. I let the bagels cool on a wire rack for at least 5 minutes before slicing. This resting time allows the interior to set properly, giving you that perfect chewy-to-crispy ratio.

how to serve Greek Yogurt Bagels

Slice warm or room temperature. Serve with cream cheese, butter, jam, or smoked salmon. Toast lightly for a crisp outside and soft inside.

how to store Greek Yogurt Bagels

• Room temp: Keep in an airtight container for up to 2 days.
• Fridge: Store in a sealed bag for up to 5 days.
• Freezer: Wrap each bagel and freeze for up to 3 months. Thaw and toast before serving.

tips to make Greek Yogurt Bagels

• Use thick Greek yogurt for best texture.
• Don’t add too much flour when kneading; dough should stay slightly tacky.
• Make the hole a bit larger than you want; it shrinks while baking.
• Brush egg wash right before baking so toppings stick.
• Let bagels cool a few minutes to set the crumb.

variation (if any)

• Savory: Add shredded cheese, garlic, and herbs on top.
• Sweet: Mix in cinnamon or chocolate chips before shaping.
• Whole grain: Use whole wheat flour or a mix of flours.
• Egg-free: Skip the egg wash and brush with milk or oil for color.

FAQs

Q: Will these be like store-bought bagels?
A: They are chewier than quick rolls but not as dense as boiled bagels. They are a quick, tasty homemade version.

Q: Can I use low-fat Greek yogurt?
A: Yes, but full-fat or thick yogurt gives better texture and flavor.

Q: Can I make the dough ahead?
A: You can shape and freeze unbaked bagels on a tray, then bake from frozen adding a few extra minutes.

Q: Do I need to brush egg wash?
A: No, but egg wash gives a shiny, golden crust. Use milk or oil if you avoid eggs.

Q: How do I know when they are done?
A: They look golden and sound slightly hollow when tapped on the bottom.

Greek Yogurt Bagels

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4-6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Quick and easy chewy bagels made with Greek yogurt, perfect for breakfast or a snack.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour (or whole wheat flour)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup Greek yogurt (thick consistency recommended)
• 1 egg (for egg wash)
• Optional toppings: everything bagel seasoning, cinnamon, shredded cheese, garlic & herbs, chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large mixing bowl, combine flour, baking powder, and salt. Whisk to distribute evenly.
2. Pour Greek yogurt directly into dry ingredients and mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 2-3 minutes until smooth.
4. Divide the dough into 4-6 equal pieces and roll into smooth balls.
5. Poke a thumb through the center of each ball and stretch to form a 2-inch hole.
6. Beat the egg with 1 tablespoon of water to create the egg wash.
7. Brush each bagel with egg wash and sprinkle on desired toppings.
8. Place the bagels on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes until golden brown.
9. Let cool for at least 5 minutes before slicing.

---

Notes

Use thick Greek yogurt for the best texture. Let bagels cool to set the crumb properly.

---

Nutrition

• Serving Size: 1 bagel
• Calories: 200
• Sugar: 2g
• Sodium: 200mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg