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Greek yogurt bagels
carrie

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

These Greek yogurt bagels are soft and chewy on the inside with a lightly crisp exterior, made without yeast or boiling. Using protein-rich Greek yogurt and simple pantry staples, they come together quickly and bake up golden, making them perfect for busy mornings, meal prep, or an easy homemade brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bagels
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Bagel Dough
  • 1 cup all-purpose flour plus 3 tablespoons, more for dusting
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup Greek yogurt thick, any fat percentage
Finishing
  • 1 egg beaten, for egg wash
  • everything bagel seasoning or seeds optional, for topping

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
  3. Add the Greek yogurt and mix until a shaggy dough forms. Use your hands if needed.
  4. Turn the dough onto a lightly floured surface and knead about 20 times until smooth. Cover and let rest for 10 minutes.
  5. Divide the dough into 4 equal pieces. Roll each into a rope and shape into a bagel, pinching the ends together.
  6. Place bagels on the prepared baking sheet. Brush with egg wash and sprinkle with toppings if desired.
  7. Bake for 25 minutes, or until puffed and golden brown. Cool for 15 minutes before slicing.

Notes

Use thick Greek yogurt to avoid sticky dough. Measure flour carefully for the best texture. Bagels toast beautifully and can be frozen sliced for easy breakfasts.