Greek Yogurt Bagels (Printable)

Soft, chewy bagels made with Greek yogurt and no yeast. Ready in 30 minutes.

# What You’ll Need:

→ Dough

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

→ Egg Wash & Toppings

05 - 1 large egg, beaten
06 - Everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese

# How To Make It:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - Add Greek yogurt and mix with spatula or hands until shaggy dough forms. Adjust with more flour if sticky or more yogurt if dry.
04 - Transfer dough to floured surface. Knead gently, divide into 4 equal pieces. Roll each into a 6-inch rope, form into a ring, and pinch ends to seal.
05 - Arrange bagels on prepared tray. Brush tops with beaten egg and sprinkle with desired toppings.
06 - Bake for 20–25 minutes until golden brown and puffed. Cool for at least 10 minutes before slicing.

# Expert Advice:

01 -
  • No yeast means no waiting around for dough to rise, so fresh bagels happen in the time it takes to brew your morning coffee
  • The texture is somehow both chewy and pillowy, exactly what a bagel should be without any special techniques or equipment
02 -
  • Using a thick Greek yogurt is absolutely crucial because thin yogurt will make the dough impossibly sticky and the texture will suffer
  • Letting them cool for at least 10 minutes seems impossible but prevents them from becoming gummy inside when sliced
03 -
  • Dampen your hands slightly with water when shaping the dough if it's sticking to your fingers
  • Press your toppings firmly into the egg wash so they don't end up all over your baking sheet instead of on your bagels
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