Description
These fluffy Greek Yogurt Bagels are a quick and easy no-yeast recipe that delivers high-protein, light, and chewy bagels in under 30 minutes. Perfectly versatile, they can be enjoyed sweet or savory and require no rising time, making them ideal for a fast homemade treat.
Ingredients
Scale
Bagel Dough
- 1 cup plain Greek yogurt (thick, full-fat or 2% works best)
- 1½ cups self-rising flour (or 1½ cups all-purpose flour + 2 tsp baking powder + ½ tsp salt)
Egg Wash
- 1 egg (beaten, optional but recommended for a glossy finish)
Optional Toppings
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Cheese
Flavor Variations (Optional)
- Cinnamon Sugar: 1 tbsp sugar + cinnamon sugar for topping
- Cheddar Jalapeño: shredded cheddar + diced jalapeño
- Blueberry: dried or fresh blueberries
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Make the Dough: In a mixing bowl, combine the Greek yogurt with the self-rising flour until a shaggy dough forms. Knead lightly for 1–2 minutes until the dough becomes smooth, being careful not to overwork it.
- Shape: Divide the dough into 4 equal portions. Roll each piece into a rope then shape into bagels by connecting the ends or simply poke a hole through the center to form the traditional bagel shape.
- Brush & Top: Brush each shaped dough ring with beaten egg to achieve a glossy finish. Sprinkle your desired toppings like everything bagel seasoning, sesame seeds, poppy seeds, or cheese over the top.
- Bake: Place the bagels on the prepared baking sheet and bake for 22–25 minutes until they are golden brown and puffed. Allow them to cool slightly before slicing and serving.
Notes
- Use very thick Greek yogurt; if it’s watery, strain it to achieve best results.
- Do not over-knead the dough; stop once it feels smooth to keep the bagels fluffy.
- For extra glossy, bakery-style bagels, brush with the egg wash twice before baking.
- Flavor variations: add sugar and cinnamon for a sweet twist, or fold in cheese and jalapeño for a savory kick.
- Storage: Keep at room temperature for 1 day, refrigerate up to 5 days, or freeze slices for up to 2 months.
