Greek Yogurt Bagels (Printable)

Fluffy, protein-packed bagels made without yeast—ready in 30 minutes with just 4 simple ingredients.

# What You Need:

→ Dough

01 - 1 cup plain Greek yogurt, thick and full-fat or 2%
02 - 1 cup all-purpose flour, or half whole wheat flour for added fiber
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash and Toppings

05 - 1 large egg, beaten for egg wash
06 - Everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese, or other toppings as desired

# Steps:

01 - Set oven to 375°F. Line a baking sheet with parchment paper or apply a light coating of grease to prevent sticking.
02 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until thoroughly blended.
03 - Add Greek yogurt to the dry mixture. Mix with a spatula or hands until a shaggy, cohesive dough forms. Adjust consistency by adding more flour if sticky or additional yogurt if too dry.
04 - Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal portions. Roll each into a 6-inch rope, shape into a ring, and firmly pinch ends to seal.
05 - Place formed bagels on the prepared tray. Brush tops generously with beaten egg and sprinkle with your choice of toppings, pressing gently to adhere.
06 - Bake for 20 to 25 minutes until bagels are puffed and golden brown. Allow to cool for at least 10 minutes before slicing to maintain texture.

# Expert Advice:

01 -
  • No yeast means no waiting around for dough to rise. You literally mix, shape, and bake.
  • Each bagel packs 12 grams of protein, making breakfast actually stick with you until lunch.
  • The dough is incredibly forgiving. I have messed up the shaping countless times and they still turn out delicious.
02 -
  • Overmixing makes tough bagels. Mix just until the dough comes together and walk away.
  • The dough should feel tacky but not impossibly sticky. If you cannot work with it, add flour one tablespoon at a time.
  • These are best eaten the first day but freeze beautifully if you want to double the batch.
03 -
  • Weigh your ingredients if possible. Cup measurements can vary wildly and affect the dough consistency.
  • Room temperature yogurt mixes much more easily than cold straight from the fridge.
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