Description
Soft, chewy bagels made with just Greek yogurt and flour—high-protein and easy to whip up, perfect for breakfast or snacks.
Ingredients
Units
Scale
- 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