Greek Yogurt Bagels (Printable)

Quick yeast-free bagels made with Greek yogurt for extra protein. Ready in 30 minutes.

# Required Ingredients:

→ Dough

01 - 1 cup plain Greek yogurt, thick (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 & Toppings

05 - 1 large egg, beaten
06 - Toppings of choice: everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease with cooking spray.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
03 - Add Greek yogurt to the flour mixture. Mix with a spatula or your hands until a shaggy, sticky dough forms. Adjust consistency as needed: add more flour if too sticky, or a spoonful of yogurt if too dry.
04 - Transfer dough to a lightly floured surface. Knead gently just until smooth. Divide into 4 equal portions.
05 - Roll each piece into a 6-inch rope. Form into a ring by bringing ends together and pinching firmly to seal. Shape with your hands to create an even circle.
06 - Arrange bagels on the prepared baking tray. Brush tops generously with beaten egg. Sprinkle immediately with your chosen toppings, pressing gently to adhere.
07 - Bake for 20–25 minutes until deeply golden brown and puffed. Remove from oven and let cool on the tray for at least 10 minutes before slicing.

# Expert Suggestions:

01 -
  • They somehow taste like real bagels but come together faster than you can decide what to order for brunch
  • The protein from Greek yogurt means you actually feel satisfied after eating just one
  • You probably have everything in your kitchen right this second
02 -
  • Overmixing will make them tough so stop as soon as the dough comes together
  • Thick Greek yogurt is nonnegotiable, regular yogurt will make you sad
  • Letting them cool before slicing is the hardest part but absolutely necessary
03 -
  • Weigh your yogurt if possible because cups can be surprisingly inaccurate
  • Brush the egg wash carefully over the entire surface for even browning
  • Use a Silpat instead of parchment for the crispiest bottoms
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