Pin The first time I tried Greek yogurt bagels, I was skeptical about the two ingredient trend everyone was posting about. But when they emerged from the oven golden and impossibly fluffy, I ate three in one sitting and immediately called my sister to tell her I'd never buy store bought bagels again. The protein boost from the yogurt means I actually stay full until lunch, which is basically a breakfast miracle in my house.
Last month when my best friend stayed over, she watched me make these with genuine fascination, then promptly demanded the recipe before she even left my kitchen. We stood at the counter eating them warm from the oven, barely letting them cool enough to slice, agreeing that the cinnamon sugar version might just be breakfast perfection.
Ingredients
- 1 cup plain Greek yogurt: Thick Greek yogurt creates the perfect dough structure and I've learned that full fat or 2% works significantly better than nonfat for texture
- 1 cup all-purpose flour: This forms the base of your dough and substituting half with whole wheat flour adds a lovely nuttiness and extra fiber
- 2 teaspoons baking powder: The leavening agent that gives these bagels their rise without any yeast or waiting period
- 1/2 teaspoon salt: Essential for flavor balance and helps strengthen the gluten structure in the dough
- 1 large egg: Beaten into an egg wash that creates that beautiful golden sheen and helps toppings stick perfectly
- Everything bagel seasoning or toppings: This is where you can make each bagel unique, from savory everything seasoning to sweet cinnamon sugar
Instructions
- Preheat and prepare your baking space:
- Heat your oven to 375°F and line a baking sheet with parchment paper, which I've found makes cleanup infinitely easier and prevents any sticking disasters
- Mix the dry ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until everything is evenly distributed
- Combine into dough:
- Add the Greek yogurt and mix with a spatula or your hands until a shaggy dough forms, adjusting with a sprinkle more flour or spoonful of yogurt depending on how it feels
- Shape into bagels:
- Divide the dough into four equal pieces, roll each into a 6-inch rope, then form rings by pinching the ends together firmly so they don't separate while baking
- Add toppings and bake:
- Brush with beaten egg, sprinkle with your chosen toppings, then bake for 20 to 25 minutes until golden brown and beautifully puffed
Pin These have become my go to when unexpected guests show up for breakfast because I can have fresh, warm bagels ready before the coffee even finishes brewing. Theres something magical about pulling homemade bread from the oven that makes people feel special and cared for.
Making Ahead and Storage
I've started doubling this recipe and keeping a stash in the freezer for busy weekday mornings. They reheat beautifully in the toaster oven, coming back to life with that freshly baked texture that makes them indistinguishable from just made ones.
Flavor Variations to Try
The beauty of this simple base is how easily it adapts to whatever you're craving. Sweet or savory, the possibilities are endless and I love setting out a toppings bar for weekend brunch so everyone can customize their own.
Serving Suggestions That Work
A warm bagel with cream cheese is classic, but these are substantial enough to handle hearty toppings without falling apart. They're perfect for breakfast sandwiches or simply toasted with butter and a sprinkle of sea salt.
- Slice them in half and toast before adding toppings for the best texture
- For breakfast sandwiches, try scrambled eggs, avocado, and a sprinkle of everything seasoning
- The cinnamon sugar version is incredible with a thin layer of salted butter
Pin There's something deeply satisfying about making something so delicious from such simple ingredients. These bagels have earned a permanent spot in my breakfast rotation and I think they'll find their way into yours too.
Recipe Q&A
- → Do I need yeast to make these bagels?
No yeast is required! The combination of Greek yogurt and baking powder provides the lift, making these much faster than traditional boiled bagels.
- → Why use Greek yogurt instead of regular yogurt?
Greek yogurt has a thicker consistency and higher protein content, which creates a tender, chewy texture and adds structure to the dough without needing kneading.
- → Can I freeze these bagels?
Yes! Once completely cooled, store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
- → What toppings work best?
Everything bagel seasoning is classic, but try sesame seeds, poppy seeds, coarse salt, cinnamon sugar, or shredded cheese. Brush with egg wash first to help toppings stick.
- → Can I make these dairy-free?
Substitute dairy-free Greek yogurt alternative and use a plant-based milk for the egg wash. The texture may vary slightly but still delicious.
- → Why are my bagels tough?
Avoid overmixing or adding too much flour. Knead gently just until the dough comes together. Using thick, full-fat Greek yogurt also ensures tenderness.