Greek Yogurt Bagels

One rushed Tuesday morning, I opened my refrigerator to find a nearly full container of Greek yogurt staring back at me—the kind that always seemed to linger past its prime. Rather than toss it, I grabbed a whisk and started wondering: what if yogurt could replace yeast entirely? Twenty minutes later, my kitchen smelled like toasted bread, and four puffy bagels sat cooling on my counter. That accident became my go-to weekday breakfast, and now I make them whenever I need something that feels indulgent but doesn't require hours of planning.

I made these for my sister last month when she showed up unannounced after her shift, exhausted and craving comfort food. Watching her bite into a warm bagel with everything seasoning, her shoulders relaxing as she chewed—that moment felt like a small gift I could offer without much effort. She asked for the recipe immediately, and now she texts me photos of her versions with cream cheese and smoked salmon.

Ingredients

• Plain Greek yogurt (1 cup, 240 g): This is your secret weapon—thick, creamy, and full of protein that traditional bagels simply lack. Choose full-fat or 2% for the best texture; non-fat versions can make the dough slightly rubbery.
• All-purpose flour (1 cup, 125 g): You can swap in half whole wheat flour if you want extra fiber and a nuttier flavor without changing the method.
• Baking powder (2 teaspoons): This creates the lift and fluff that makes them cloud-like instead of dense.
• Salt (1/2 teaspoon): Even a small amount deepens the bread flavor and balances sweetness in savory toppings.
• Egg (1 large, beaten): The egg wash gives that glossy, professional finish and helps toppings cling beautifully.
• Toppings of choice: Everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese—pick whatever calls to you that morning.

Instructions

Prep your workspace:

Preheat your oven to 375°F and line a baking tray with parchment paper or a light coat of oil. This takes just a moment but saves you from sticky cleanup later.

Build your dry base:

In a medium bowl, whisk together flour, baking powder, and salt until they're evenly mixed. This distributes the baking powder so you get consistent rise throughout.

Bring the dough together:

Add your Greek yogurt to the dry ingredients and mix with a spatula or your hands until a shaggy dough forms. Don't overthink this—you want loose, combined dough, not smooth and kneaded.

Adjust as you go:

If the dough feels too sticky to work with, sprinkle in a little extra flour; if it's too stiff, add a spoonful more yogurt. Trust your hands here; the dough should feel slightly tacky but manageable.

Shape your bagels:

Divide the dough into 4 equal pieces on a lightly floured surface. Roll each piece into a 6-inch rope, then connect the ends into a ring shape and pinch firmly to seal the seam.

Dress them up:

Arrange your bagels on the prepared tray, brush each top with beaten egg, and sprinkle generously with your chosen toppings. The egg wash helps everything stick and creates that golden-brown shine.

Bake until golden:

Bake for 20–25 minutes until they're puffed and golden brown on top. Let them cool for at least 10 minutes before slicing so the insides set properly.

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There's something magical about pulling these bagels from the oven while they're still warm, the kitchen filling with that toasted-bread smell that makes everything feel a little more intentional. On mornings when I feel like I'm rushing through life, stopping to split one open and letting the steam rise up to my face becomes a small meditation.

Texture Secrets

The chewiness comes from two things: the yogurt creating moisture and the quick bake locking in steam before the crumb sets. Don't skip the cooling time after baking—I learned this the hard way when I eagerly sliced into one and found a gummy interior. Those 10 minutes of rest are when the structure truly firms up and the bite becomes satisfying instead of mushy.

Sweet vs. Savory Play

The beauty of this recipe is how neutrally flavored the dough is on its own, which means your toppings completely change the personality. Cinnamon sugar bagels feel like a weekend treat, while everything seasoning versions work perfectly for breakfast sandwiches with scrambled eggs and cheese. I've even made batches with both at the same time to keep everyone happy.

Storage & Make-Ahead Wisdom

These bagels are best eaten within a day of baking when they still have that fresh chew, but they're remarkably forgiving. Once cooled completely, store them in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individually wrapped for up to 3 months. To revive a day-old bagel, slice it and toast it lightly—the warmth brings back that fresh-baked texture beautifully.

• Freeze bagels right after cooling so the texture stays closer to fresh when you thaw them.
• A quick toast in a regular toaster oven brings back life to refrigerated bagels without drying them out.
• Make the dough in the morning and bake in the evening for a fresh dinner-time bread option.

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This recipe transformed how I think about breakfast—turning a pantry staple into something warm and satisfying without the fuss. Once you make your first batch, you'll understand why they've become my favorite thing to share with people who think homemade bagels have to be complicated.

Recipe FAQ

→ Can I use low-fat Greek yogurt for these bagels?

Yes, low-fat Greek yogurt can be used, but using thick, full-fat yogurt will provide better texture and richness.

→ What flour works best for these bagels?

All-purpose flour is ideal, but you can substitute half with whole wheat flour to add fiber and a heartier flavor.

→ How can I store these bagels after baking?

Store bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze well for up to 3 months.

→ Is it necessary to use an egg wash?

Brushing with egg wash adds a glossy finish and helps toppings stick, but you can skip it or use a milk wash as an alternative.

→ Can these bagels be made sweet or savory?

Absolutely! Add cinnamon sugar for sweetness or everything seasoning and shredded cheese for savory flavors.