Greek Yogurt Bagels (Printable)

Fluffy, protein-packed bagels made without yeast. Ready in 30 minutes with just four simple ingredients.

# What You Need:

→ Dough

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

→ Egg Wash & Toppings

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

# How To Make It:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
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. Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal.
05 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
06 - Bake for 20–25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • You get that satisfying bagel chew without hours of rising or yeast drama
  • Each bagel packs 12 grams of protein, keeping you full until lunch
  • The dough is incredibly forgiving—perfect for nervous bakers
02 -
  • Overmixing makes tough bagels—stop as soon as the dough comes together
  • The egg wash isnt optional if you want toppings to actually stay put
  • Letting them cool is torture but slicing too soon makes the inside gummy
03 -
  • Weighing your Greek yogurt instead of using measuring cups gives you the most consistent results
  • If you only have thin yogurt, strain it through cheesecloth for 30 minutes before mixing
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