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Natalie Robinson

Greek Yogurt Bagels

A simple, high-protein bagel recipe that's ready in just 40 minutes! These homemade bagels are soft, chewy, and require no yeast—perfect for a quick and satisfying breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour or substitute with 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

Method
 

  1. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. If making cinnamon bagels, add 2 tsp cinnamon.
  3. Incorporate Yogurt: Stir in Greek yogurt using a spatula until a dough forms. Then, knead it together with your hands.
  4. Shape the Bagels: Lightly flour a work surface. Divide the dough into 4 equal portions. Roll each into a ball, slightly flatten, and create a hole in the center using a spoon handle or by rolling into a log and connecting the ends.
  5. Egg Wash & Toppings: Whisk the egg and brush each bagel with it. Sprinkle with your preferred toppings.
  6. Bake: Arrange bagels on the prepared baking sheet and bake for 22-25 minutes, until golden brown on top.
  7. Cool & Serve: Let them cool before slicing and serving. Enjoy!

Notes

If the dough is too sticky, sprinkle in extra flour.
Mixing with your hands is quicker than using a spatula.
Store on the counter for 2 days, in the fridge for 1 week, or freeze for up to 2 months.