Greek Yogurt Bagels are a simple, protein-packed twist on the classic bagel—made with just a few basic ingredients and no yeast required. These soft, chewy bagels are perfect for busy mornings, lunch sandwiches, or healthy snacks, and come together in under an hour.
Why You’ll Love This Recipe
- No yeast, rising, or boiling needed—ready in under 45 minutes
- High in protein thanks to Greek yogurt
- Customizable with your favorite toppings and seasonings
- Beginner-friendly dough that’s easy to mix and shape
- Delicious toasted or fresh, plain or as a sandwich base
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour (or self-rising flour)
- Baking powder (only if not using self-rising flour)
- Salt
- Greek yogurt (nonfat or low-fat)
- Egg (for brushing)
- Toppings: everything bagel seasoning, sesame seeds, poppy seeds, or grated cheese
Directions
- Preheat the oven to 375–400°F and line a baking sheet with parchment paper.
- Make the dough: In a bowl, mix flour, baking powder, and salt. Add Greek yogurt and stir until a shaggy dough forms.
- Knead gently until smooth (about 1–2 minutes on a floured surface).
- Divide and shape: Cut into 4–6 equal pieces, roll each into a rope, and shape into a ring.
- Brush with egg wash and add desired toppings.
- Bake for 20–25 minutes, or until golden brown. Let rest 10–15 minutes before slicing.
Servings and timing
- Servings: 4–6 bagels
- Prep time: 10–15 minutes
- Cook time: 20–25 minutes
- Total time: 35–45 minutes
Variations
- Use self-rising flour to skip baking powder
- Mix in cinnamon and raisins or chocolate chips for a sweet version
- Make mini bagels by dividing dough into smaller portions
- Add herbs or shredded cheese directly into the dough
- For a chewier crust, boil briefly before baking
Storage/Reheating
- Store at room temperature in an airtight container for up to 2–3 days
- Freeze for up to 2 months—slice before freezing for easier toasting
- Reheat in toaster or toaster oven until warmed through and slightly crisp
FAQs
Do I have to use Greek yogurt?
Yes, regular yogurt is too thin. Greek yogurt provides the right texture and protein.
Can I use gluten-free flour?
Yes, a 1-to-1 gluten-free blend works well.
What flour should I use?
All-purpose or self-rising flour. If using all-purpose, add baking powder.
Can I make them ahead?
Yes—store dough in the fridge or bake and freeze for later.
Can I boil them for a chewy crust?
You can, but it’s optional. These are softer than traditional boiled bagels.
Why are they different from regular bagels?
They’re quicker and use baking powder instead of yeast—no rising needed.
Are they healthy?
They’re high in protein and lower in carbs than traditional bagels.
Can I toast them?
Absolutely—delicious when toasted with butter, cream cheese, or spreads.
Can I double the recipe?
Yes—just maintain the dough ratio and adjust baking trays accordingly.
What toppings are best?
Everything bagel seasoning, sesame seeds, cheese, or cinnamon sugar for a sweet version.
Conclusion
Greek Yogurt Bagels are the perfect solution for a fast, healthy, and satisfying homemade bread option. Whether you’re making breakfast sandwiches, toasting them with butter, or topping them with your favorite seasonings, these easy bagels are sure to become a staple in your kitchen.
Print
Greek Yogurt Bagels
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 4 bagels 1x
- Category: Breakfast/Bread
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Description
Soft, chewy bagels made with just Greek yogurt and flour—high-protein and easy to whip up, perfect for breakfast or snacks.
Ingredients
- 1 1/2 cups plain Greek yogurt (full-fat or 2%)
- 1 1/2–2 cups all-purpose flour, plus extra for dusting
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- Optional toppings: sesame seeds, everything bagel seasoning, coarse salt
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- In a bowl, whisk together Greek yogurt, baking powder, and salt until smooth.
- Gradually stir in 1 ½ cups flour until a shaggy dough forms. If too sticky, add more flour 1 tbsp at a time until workable.
- Turn dough onto a floured surface. Knead gently 6–8 times, adding flour as needed to prevent sticking.
- Divide dough into four equal pieces. Roll each into a ball, then poke a hole through the center with your finger and gently stretch to form a bagel shape.
- Place shaped bagels on the baking sheet. Sprinkle with desired toppings, pressing lightly to adhere.
- Bake 20–25 minutes, until golden brown and firm to the touch.
- Cool slightly on a wire rack before slicing and serving. Toasting before eating enhances chewiness.
Notes
- Don’t overwork the dough—minimal kneading keeps bagels tender.
- For extra sheen, brush with beaten egg before topping.
- Use gluten-free flour blend to make gluten-free version.
- Store in an airtight container up to 2 days; toast before using if texture softens.
- Bagels can be frozen once cooled—slice, freeze, then reheat or toast directly.
Nutrition
- Serving Size: 1 bagel
- Calories: Approx. 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 15 mg