Greek Yogurt Bagels

A warm, chewy bagel fresh out of the oven is one of those little joys that starts my day off right. But for the longest time, I thought homemade bagels were reserved for those with hours to spare and a full pantry of ingredients. Then I discovered Greek yogurt bagels—soft, golden, and ready in under 40 minutes. With just two main ingredients, they completely changed my breakfast game.

These high-protein bagels are not only quick and easy to make but also require no yeast, no waiting for the dough to rise, and no boiling. Just mix, shape, and bake. Whether I’m topping them with avocado and eggs or spreading on some almond butter, they always deliver that satisfying, fresh-baked flavor.

Why You’ll Love This Recipe

I keep coming back to this recipe for a few good reasons:

• Quick & Easy: No yeast, no proofing—just mix and bake.

• High Protein: Thanks to Greek yogurt, each bagel packs over 9 grams of protein.

• Customizable: Sweet or savory, I can switch up the toppings and mix-ins however I want.

• Healthier Option: Fewer calories and more protein than traditional bagels.

• Perfect Texture: Soft, chewy, and golden on the outside—just like a bagel should be.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour (or substitute with whole wheat flour)

• 2 tsp baking powder

• ¼ 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. Preheat & Prep: I start by setting the oven to 400°F and lining a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients: In a large bowl, I whisk together the flour, baking powder, and salt. If I want cinnamon-flavored bagels, I add 2 tsp of cinnamon at this stage.

3. Add the Yogurt: I stir in the Greek yogurt with a spatula until a dough begins to form, then knead it by hand to bring it all together.

4. Shape the Bagels: On a lightly floured surface, I divide the dough into 4 equal parts, roll each into a ball, slightly flatten, and form a hole in the center with a spoon handle or by shaping it into a log and connecting the ends.

5. Egg Wash & Toppings: I whisk the egg and brush it over each bagel, then sprinkle on my preferred toppings.

6. Bake: I place the bagels on the prepared sheet and bake for 22–25 minutes, until golden brown on top.

7. Cool & Enjoy: I let them cool slightly before slicing. That first warm bite is always the best.

Servings and timing

This recipe makes 4 bagels.

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Perfect for a busy morning or a weekend brunch.

Variations

I love that these bagels are a blank canvas. Here are some ways I switch them up:

• Everything Bagel: I sprinkle everything bagel seasoning on top before baking.

• Cinnamon Sugar: I add cinnamon to the dough and a cinnamon-sugar mix on top.

• Cheesy Herb: I mix shredded cheese and dried herbs into the dough.

• Chocolate Chip: I fold in some mini chocolate chips for a sweeter option.

I can also play around with whole wheat or gluten-free flour blends depending on my needs.

storage/reheating

Here’s how I store and reheat them for the best texture and flavor:

• Room Temp: I store in an airtight container for up to 2 days.

• Fridge: They stay fresh for up to a week—just toast before eating.

• Freezer: I freeze them for up to 2 months. I slice them before freezing, then toast straight from frozen or microwave for 30 seconds before toasting.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is essential for this recipe because of its thick texture. Regular yogurt has more water and can make the dough too sticky. If I only have regular yogurt, I strain it through a cheesecloth first.

Can I use whole wheat or gluten-free flour?

Yes. Whole wheat flour adds more fiber and nutrients but may require a little extra yogurt to keep the dough from drying out. For gluten-free versions, I use a 1:1 gluten-free flour mix that includes xanthan gum.

What toppings go best with these bagels?

It depends on my mood. I love savory combos like cream cheese and smoked salmon or sweet options like peanut butter and honey. For extra protein, I’ll add cottage cheese or turkey slices.

How can I prevent the dough from sticking?

If the dough is too sticky, I add more flour a tablespoon at a time while kneading. Also, I always flour my hands and work surface to make shaping easier.

Can I double the recipe?

Absolutely. I often double or triple the batch and freeze extras. Just remember to adjust the baking sheets if making more than one batch at a time.

Conclusion

These Greek yogurt bagels have become a staple in my kitchen for good reason—they’re simple, satisfying, and adaptable to whatever flavors I’m craving. Whether I want a quick weekday breakfast or something warm and homemade for weekend brunch, this recipe delivers every time.

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