Greek Yogurt Bagels (Printable Version)

Fluffy, protein-packed bagels made without yeast. Ready in 30 minutes with endless toppings.

# What You'll Need:

→ Dough

01 - 1 cup (240 g) plain Greek yogurt, full-fat or 2%
02 - 1 cup (125 g) all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash and Toppings

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

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - Add Greek yogurt and mix with a spatula or hands until a shaggy dough forms. If dough is too sticky, add a little more flour; if too dry, add a spoonful of yogurt.
04 - Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal pieces.
05 - Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal.
06 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
07 - Bake for 20–25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Additional Tips::

01 -
  • They're ready in under 30 minutes, which means you can have warm, homemade bagels before your coffee gets cold.
  • Each bagel packs 12 grams of protein thanks to the Greek yogurt, so you actually feel satisfied for hours afterward.
  • The dough is forgiving and fun to shape—no special equipment or advanced skills required.
02 -
  • Use thick Greek yogurt and measure it properly—watery yogurt will make the dough too wet, and you'll end up adding extra flour that changes the whole texture.
  • Don't skip the cooling step, even though everything in your body wants to bite into a warm bagel immediately; it makes the difference between a tender bagel and one that's gummy inside.
03 -
  • If your dough seems slightly too wet, resist the urge to add a ton of flour—a tablespoon at a time is all you need, because you can always add more but you can't take it back.
  • The egg wash makes them look bakery-professional, but if you're out of eggs, milk works fine; it just won't get quite as shiny.
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