Greek Yogurt Bagels (Print)

Protein-packed, yeast-free bagels ready in 30 minutes. Light, chewy, and easily customized.

# 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 extra 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

# Directions:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - Add Greek yogurt and mix with a spatula or hands until a shaggy dough forms. If dough is too sticky, add a little more flour; if too dry, add a spoonful of yogurt.
04 - Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal pieces. Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal.
05 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
06 - Bake for 20-25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • You get that bakery texture at home in under 30 minutes with zero waiting for dough to rise
  • Each bagel packs 12 grams of protein, making them surprisingly filling for such a light breakfast
  • The dough is incredibly forgiving and accepts whatever toppings youre craving, sweet or savory
02 -
  • Overmixing develops too much gluten and makes the bagels tough instead of tender
  • Letting them cool for at least 10 minutes prevents the inside from becoming gummy when sliced
03 -
  • Weighing your Greek yogurt ensures you do not accidentally add too much moisture from the whey
  • Position your oven rack in the upper third for better browning on the tops
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