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Greek Yogurt Bagels

By: Author Jenna Margot

Posted on

Greek Yogurt Bagels

Hey y'all! If you’ve ever craved warm, chewy bagels without the fuss of yeast, these Greek Yogurt Bagels are your new best friend. They bake up golden, tender, and satisfyingly chewy—perfect for busy mornings, cozy brunches, or quick sandwiches any day of the week. Let’s get cooking!

Prep Time: 15 minutes | Rest: 5 minutes | Cook Time: 22 minutes | Total: 42 minutes | Yield: 6 bagels

Why You’ll Love These Greek Yogurt Bagels

  • No yeast or boiling—just mix, shape, and bake for fresh bagels in a flash.
  • Soft, chewy texture with a lightly tangy flavor thanks to Greek yogurt.
  • Customizable toppings from sesame to everything seasoning or cinnamon sugar.
  • Great for meal prep—freeze well and toast up beautifully all week.
  • High-protein, lower-fat option compared to traditional bagels.

Ingredients for Greek Yogurt Bagels Dough

  • Self-rising flour method:
    • 2 cups (250 g) self-rising flour, plus more for dusting
    • 1 ¼ cups (300 g) nonfat Greek yogurt, well strained
  • OR all-purpose flour method:
    • 2 cups (240 g) all-purpose flour
    • 2 ½ teaspoon baking powder
    • ½ teaspoon fine sea salt
    • 1 ¼ cups (300 g) nonfat Greek yogurt, well strained
  • For finishing:
    • 1 large egg + 1 teaspoon water (egg wash) or 2 tablespoon milk for a non-egg wash
    • 1–2 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds
    • Optional: 1 teaspoon sugar for slightly deeper browning

Step-by-Step Directions: Greek Yogurt Bagels

Step 1: Mix the Greek yogurt dough

  1. Preheat oven to 375°F (190°C). Line a sheet pan with parchment and lightly mist with oil.
  2. In a large bowl, whisk flour (and baking powder + salt if using all-purpose). Add Greek yogurt and optional sugar. Stir with a spoon until shaggy, then switch to your hands to bring it together. If dry, add 1–2 tablespoon additional yogurt; if sticky, dust with 1–2 tablespoon flour.

Step 2: Knead & rest the yogurt bagel dough

  1. Turn dough onto a lightly floured surface and knead 60–90 seconds until smooth and slightly tacky (not sticky).
  2. Let the dough rest for 5 minutes to relax gluten; this makes shaping Greek Yogurt Bagels easier.

Step 3: Divide & shape bagels

  1. Divide dough into 6 equal pieces (about 95–100 g each). Roll each piece into a 7–8 inch rope.
  2. Join ends firmly to form a ring, overlapping 1 inch and pinching well so the seam doesn’t open during baking.

Step 4: Egg wash and toppings

  1. Place shaped bagels on the prepared pan. Brush tops with egg wash (or milk) and sprinkle generously with your favorite topping.

Step 5: Bake Greek Yogurt Bagels

  1. Bake at 375°F (190°C) for 20–22 minutes until set and lightly golden.
  2. Optional: For extra color, switch to broil on high for 1–2 minutes, watching closely.
Greek Yogurt Bagels

Step 6: Cool & serve

  1. Cool on the pan 5 minutes, then transfer to a rack for 10 minutes. Enjoy Greek Yogurt Bagels warm, or slice and toast.

Notes & Tips for Greek Yogurt Bagels

  • Weigh your flour for accuracy—small differences affect texture. See the ingredient weight chart at King Arthur Baking.
  • Strain yogurt if it’s watery; excess moisture makes sticky dough. Aim for thick, scoopable Greek yogurt.
  • Use parchment and a light oil mist to prevent sticking and promote even browning.

Variations: Bagel Twists on Greek Yogurt Dough

  • Cinnamon-Raisin: Add 2 tablespoon sugar, 1 teaspoon cinnamon, and ½ cup raisins to the dough; top with cinnamon sugar.
  • Garlic-Parmesan: Mix 1 teaspoon garlic powder into the dough; top with ⅓ cup freshly grated Parmesan before baking.
  • Everything Jalapeño: Fold ½ cup finely diced pickled jalapeños into the dough; top with everything seasoning.

Required Equipment for Greek Yogurt Bagels

  • Large mixing bowl
  • Measuring cups and spoons or a kitchen scale
  • Baking sheet and parchment paper
  • Pastry brush
  • Cooling rack

Storage & Make-Ahead for Greek Yogurt Bagels

  • Room temperature: Store in an airtight bag up to 24 hours for best texture.
  • Refrigerator: Up to 3 days; toast to refresh the crumb.
  • Freezer: Slice, wrap individually, and freeze up to 2 months. Reheat from frozen in a toaster or 350°F (177°C) oven for 8–10 minutes. For freezing best practices, see the USDA guide on freezing and food safety.

Serving Ideas: What to Eat with Greek Yogurt Bagels

  • Classic schmear: whipped cream cheese, chive spread, or herbed goat cheese.
  • Breakfast sandwich: soft-scrambled eggs, turkey bacon, and tomato.
  • Smoked salmon: cream cheese, lox, red onion, capers, and dill.
  • Sweet treat: peanut butter, banana slices, and a drizzle of honey.

Pro Tips for Perfect Greek Yogurt Bagels

  • Don’t overwork: Knead just until smooth. Over-kneading tightens the crumb and can make bagels tough.
  • Right hydration: Dough should be slightly tacky; adjust with 1–2 tablespoon flour or yogurt as needed. Learn more about flour absorption and mixing at Serious Eats Baking Science.
  • Measure smart: Spoon and level flour or use a scale for consistent Greek Yogurt Bagels every time—details at King Arthur’s measuring guide.

FAQ: Greek Yogurt Bagels

Can I use all-purpose flour if I don’t have self-rising?
Yes—use the all-purpose method above: 2 cups AP flour + 2 ½ teaspoon baking powder + ½ teaspoon salt for reliable rise and flavor.

Can I make gluten-free Greek Yogurt Bagels?
Yes—use a 1:1 gluten-free baking blend with xanthan gum and add ½ teaspoon extra baking powder. Dough may be softer; chill 10 minutes before shaping.

Why did my bagels turn out dense or gummy?
Common causes are too much yogurt (overly wet dough), over-kneading, or underbaking. Keep dough just tacky, knead briefly, and bake until lightly golden with a firm exterior.

Nutrition note: Greek yogurt adds protein and a pleasant tang. For an overview of Greek yogurt’s benefits, visit Healthline.