Description

These Greek Yogurt Bagels are a quick and easy homemade bagel recipe made with simple ingredients like Greek yogurt and flour. Light, fluffy, and slightly chewy, they require no yeast or rising time, making them perfect for a wholesome breakfast or snack. Customize with your favorite toppings such as everything bagel seasoning, sesame seeds, or cinnamon sugar for added flavor.

Ingredients

Scale

Bagel Dough

1 cup plain Greek yogurt (thick and full-fat or 2%)
1 cup all-purpose flour (or half whole wheat flour for extra fiber)
2 teaspoons baking powder
1/2 teaspoon salt

For Egg Wash and Toppings

1 large egg, beaten (for egg wash)
Toppings of choice: everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese

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Instructions

Preheat Oven and Prepare Tray: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it to prevent sticking.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt until thoroughly combined for an even distribution of ingredients.
Form the Dough: Add the Greek yogurt to the dry mixture and use a spatula or your hands to mix until a shaggy dough forms. If the dough feels too sticky, gradually add a little more flour; if too dry, add a spoonful of yogurt until the consistency is just right.
Knead and Portion: Transfer the dough onto a lightly floured surface and knead gently until smooth. Divide the dough into 4 equal portions for uniform bagels.
Shape Bagels: Roll each piece into a 6-inch long rope, then form each rope into a ring by pinching the ends together securely to create a bagel shape.
Add Egg Wash and Toppings: Place the shaped bagels onto the prepared baking tray. Brush the tops generously with the beaten egg to help achieve a shiny, golden crust. Sprinkle your choice of toppings evenly over each bagel.
Bake Until Golden: Bake the bagels in the preheated oven for 20 to 25 minutes, or until they are golden brown and puffed. Remove and allow to cool for at least 10 minutes before slicing and serving to set their texture.

Notes

You can substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrition.
Ensure the dough is not too sticky to make shaping easier; adjust flour or yogurt quantities as needed.
Experiment with different toppings like poppy seeds or shredded cheese to customize flavor.
Cool the bagels completely before slicing to prevent them from becoming gummy.
Store leftovers in an airtight container and consume within 2 days or freeze for longer storage.