Greek Yogurt Bagels (Printable Version)

Light, chewy Greek yogurt bagels made without yeast. Quick to prepare and great with various toppings.

# What You Need:

→ Dough

01 - 1 cup plain Greek yogurt, full-fat or 2%
02 - 1 cup all-purpose flour, or half whole wheat flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash and Toppings

05 - 1 large egg, beaten
06 - Toppings of choice: everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt to the dry mixture and combine with a spatula or hands until a shaggy dough forms. Adjust consistency by adding flour if too sticky or yogurt if too dry.
04 - Transfer dough to a lightly floured surface, knead gently, and divide into 4 equal portions.
05 - Roll each piece into a 6-inch rope and form into a ring by pinching the ends together to seal.
06 - Arrange bagels on the prepared tray, brush tops with beaten egg, and sprinkle with desired toppings.
07 - Bake for 20 to 25 minutes until golden brown and puffed. Cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • They're ready in under 30 minutes with zero yeast fussing or rising time required.
  • Packed with protein from Greek yogurt, they actually keep you full until lunch.
  • The texture is genuinely chewy and light, nothing like dense homemade bagels from complicated recipes.
  • You can customize them sweet or savory depending on your mood that morning.
02 -
  • Overmixing is the silent killer here—your goal is a barely combined dough that stays tender, not a smooth, developed gluten network.
  • The dough will feel wetter than traditional bread dough, and that's exactly right; Greek yogurt adds moisture that creates the signature fluffy crumb.
03 -
  • Use Greek yogurt that's as thick as possible—thinner varieties can make the dough loose and harder to shape cleanly.
  • Keep your hands lightly floured when shaping so the dough doesn't stick, but avoid flouring the dough itself too heavily or it becomes dense.
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