Greek Yogurt Bagels – Soft, Chewy, High-Protein Bagels Made Easy at Home

If you’ve been searching for Greek yogurt bagels that are chewy on the outside, tender on the inside, and incredibly easy to make, this recipe is exactly what you need. These homemade bagels skip the yeast, boiling, and long rising times, yet still deliver that classic bagel texture we all crave. Using simple pantry staples and protein-rich Greek yogurt, you can have fresh, warm bagels on the table in under an hour.

Perfect for busy mornings, healthy meal prep, or weekend brunch, Greek yogurt bagels are a modern twist on a bakery favorite. They’re lighter than traditional bagels, packed with protein, and endlessly customizable with your favorite toppings. Once you try them, you’ll never look at store-bought bagels the same way again.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

These Greek yogurt bagels aren’t just trendy—they’re genuinely practical, delicious, and satisfying.

• Quick & Easy: No yeast, no boiling, no waiting hours for dough to rise
• Simple Ingredients: Made with basic pantry staples you likely already have
• High in Protein: Greek yogurt adds natural protein for longer-lasting fullness
• Soft Yet Chewy: A bakery-style texture without complicated techniques
• Customizable: Go classic, savory, or even slightly sweet with toppings
• Perfect Anytime: Ideal for breakfast sandwiches, brunch spreads, or meal prep

What sets this recipe apart is the balance between ease and results. The Greek yogurt creates a tender crumb while the baking powder provides lift, giving you bagels that feel indulgent but fit into a healthier lifestyle. Whether you’re cooking for your family or impressing guests, these bagels deliver comfort and confidence in every bite.

Ingredients Needed

This recipe keeps things refreshingly simple while still allowing room for creativity.

For the Bagel Dough

• All-purpose flour or gluten-free flour – 1 cup + 3 tablespoons (about 5.6 oz), plus extra for dusting
  Provides structure; gluten-free blends work well for a lighter option
• Baking powder – 1½ teaspoons
  The key leavening agent that replaces yeast
• Salt – ½ teaspoon
  Enhances flavor and balances the yogurt’s tang
• Greek yogurt (any fat %) – 1 cup
  Adds moisture, protein, and tenderness; thick yogurt works best

For Finishing

• Egg, beaten – 1
  Creates a glossy, golden crust
• Everything bagel seasoning, sesame seeds, poppy seeds, or onion flakes (optional)
  Adds texture, aroma, and classic bagel flavor

How to Make Greek Yogurt Bagels

Step 1 – Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. This ensures even baking and prevents sticking, especially since the dough is fairly soft.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Proper mixing at this stage ensures the bagels rise evenly and don’t develop bitter pockets of baking powder.

Step 3 – Add the Greek Yogurt

Add the Greek yogurt to the bowl and stir with a spatula until a shaggy dough forms. Once it starts coming together, switch to using your hands. This helps you better judge the dough’s texture.

Tip: The dough should feel slightly tacky but not sticky. If it clings to your fingers, sprinkle in a little more flour, one teaspoon at a time.

Step 4 – Knead and Rest

Turn the dough onto a lightly floured surface and knead it about 20 times. Kneading develops structure, giving the bagels their chewy texture. Form the dough into a smooth ball, cover with a clean towel, and let it rest for 10 minutes. This resting period relaxes the dough, making it easier to shape.

Step 5 – Shape the Bagels

Divide the dough into 4 equal pieces. Roll each piece into a rope about 6–7 inches long, then form into a circle, pinching the ends together firmly. Place each shaped bagel onto the prepared baking sheet, leaving space between them.

Step 6 – Egg Wash and Toppings

In a small bowl, whisk the egg until smooth. Brush each bagel generously with egg wash—this is what creates that golden, bakery-style finish. Sprinkle with your choice of toppings, or leave them plain for a classic look.

Step 7 – Bake

Bake the bagels for 25 minutes, or until puffed and golden brown. They should feel firm to the touch and lightly crisp on the outside.

Step 8 – Rest Before Slicing

Remove the bagels from the oven and let them rest for 15 minutes before slicing. This step is essential—it allows the interior to set properly, preventing a gummy texture.

Serving and Storage Tips

Serving Ideas

• Slice and toast with cream cheese, labneh, or whipped ricotta
• Use as a base for breakfast sandwiches with eggs and avocado
• Serve alongside smoked salmon, cucumbers, and fresh herbs
• Turn them into mini bagel pizzas for a fun lunch option

Storage

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keeps well for up to 5 days
• Freezer: Slice first, then freeze for up to 2 months

Reheating

Toast straight from the fridge or freezer for best texture. Avoid microwaving, as it can make the bagels rubbery.

Helpful Notes

• Use thick Greek yogurt: Watery yogurt will make the dough sticky and hard to shape
• Measure flour carefully: Too much flour results in dense bagels
• Customize flavors: Add garlic powder, dried herbs, or shredded cheese to the dough
• For sweeter bagels: Add 1–2 teaspoons of honey or maple syrup and top with cinnamon sugar

Conclusion

These Greek yogurt bagels prove that homemade bagels don’t have to be complicated. With no yeast, no boiling, and just a handful of ingredients, you can create soft, chewy, protein-packed bagels that rival anything from a bakery. They’re quick enough for busy weekdays yet impressive enough for weekend brunch.

Whether you enjoy them plain, topped with seeds, or turned into a hearty sandwich, this recipe is endlessly adaptable and consistently reliable. If you tried these Greek yogurt bagels, I’d love to hear from you—leave a comment and a ⭐ star rating below. Don’t forget to share your creations on Pinterest or Facebook and tell us: what toppings or variations did you try?

Frequently Asked Questions (FAQ)

How do you make a Greek yogurt protein bagel?

Greek yogurt protein bagels are made by combining Greek yogurt with flour, baking powder, and salt—no yeast required. The yogurt naturally boosts protein while keeping the bagels soft and moist.

Can you mix Greek yogurt and protein?

Yes, Greek yogurt pairs perfectly with protein. You can add protein powder to the dough, but reduce the flour slightly to maintain the right texture.

Are bagels made with Greek yogurt good for you?

Compared to traditional bagels, Greek yogurt bagels are higher in protein, lower in fat, and often lower in calories. They’re a more balanced option for everyday eating.

How to add protein to a bagel?

You can add protein by using high-protein Greek yogurt, mixing in protein powder, or serving the bagel with protein-rich toppings like eggs, smoked salmon, or nut butter.

Can I make these gluten-free?

Yes, simply use a high-quality gluten-free flour blend designed for baking. The texture will be slightly softer but still delicious.

Are Greek yogurt bagels freezer-friendly?

Absolutely. Slice them first, freeze in an airtight bag, and toast directly from frozen for best results.