Fluffy, chewy, and protein-packed — these Greek Yogurt Bagels are the easiest way I’ve ever made bagels at home. No yeast, no boiling, and just three main ingredients, this recipe gives me that classic New York-style bagel texture with a healthy twist. Perfect for breakfast, snack, or meal prep, these bagels come together in under 40 minutes and satisfy every time.
Why You’ll Love This Recipe
I love how this recipe simplifies the traditional bagel-making process without sacrificing texture or flavor. It’s ideal when I want something freshly baked but don’t have the time or energy for yeast and proofing. The Greek yogurt adds a boost of protein and a subtle tang that complements sweet or savory toppings. Plus, I can top them with anything I want — from everything seasoning to sesame seeds — making them endlessly customizable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup plain Greek yogurt (full-fat or low-fat)
1 cup self-rising flour (or 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt)
One egg (for egg wash)
Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, I mix the Greek yogurt and self-rising flour until a dough forms.
I transfer the dough to a lightly floured surface and knead it for 2–3 minutes until smooth.
Then, I divide the dough into 4 equal parts. I roll each into a rope and connect the ends to form bagel shapes.
I place the bagels on the prepared baking sheet.
Next I beat the egg and brush the tops of each bagel with the egg wash.
I sprinkle on my desired toppings.
Finally, I bake them for 25–28 minutes until golden brown and cooked through.
I let them cool slightly before serving.
Servings and timing
This recipe makes 4 bagels.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 150 kcal per bagel
Variations
Gluten-Free: I swap the flour for a gluten-free self-rising blend.
Dairy-Free: While it changes the flavor, I use a thick dairy-free yogurt alternative.
Mini Bagels: I divide the dough into 8 instead of 4 for mini snack-sized bagels.
Sweet Version: I skip the savory toppings and add cinnamon and raisins to the dough.
Stuffed Bagels: I wrap the dough around a cube of cream cheese for a surprise inside.
Storage/Reheating
I store leftover bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze them individually wrapped in plastic and placed in a freezer-safe bag for up to 2 months.
To reheat, I toast them directly from the fridge or freezer — no need to thaw first. This keeps the outside crisp and the inside soft.
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FAQs
How do I know the bagels are fully cooked?
I look for a golden brown exterior and check the bottom — it should sound hollow when tapped. They should also feel firm and spring back slightly when pressed.
Can I make these bagels ahead of time?
Yes, I often prepare the dough and shape the bagels the night before, store them covered in the fridge, and bake them fresh the next morning.
What kind of Greek yogurt works best?
I use plain, unsweetened Greek yogurt — either full-fat or low-fat works. Just avoid flavored or runny yogurts, as they can affect the dough.
Can I skip the egg wash?
Yes, but the egg wash gives the bagels that shiny, golden finish. If I want an egg-free version, I brush with milk or plant-based milk instead.
Do I need a mixer or special equipment?
Not at all. I mix the dough by hand in one bowl and use basic kitchen tools. It’s a truly fuss-free recipe.
Conclusion
These Greek Yogurt Bagels have become one of my go-to quick bakes. With no yeast and minimal ingredients, they’re a perfect solution for when I crave homemade bread without the wait. Whether I keep them simple or dress them up with toppings, they’re always delicious, satisfying, and surprisingly filling.
📖 Recipe:
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Greek Yogurt Bagels
- Total Time: 35 minutes
- Yield: 4 bagels
- Diet: Vegetarian
Description
These Greek Yogurt Bagels are fluffy, chewy, and protein-packed with a classic bagel texture but no yeast or boiling required. Made with just three main ingredients, they’re quick, healthy, and endlessly customizable for breakfast, snacks, or meal prep.
Ingredients
1 cup plain Greek yogurt (full-fat or low-fat)
1 cup self-rising flour (or 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt)
1 egg (for egg wash)
Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the Greek yogurt and self-rising flour until a dough forms.
- Transfer the dough to a lightly floured surface and knead it for 2–3 minutes until smooth.
- Divide the dough into 4 equal parts. Roll each into a rope and connect the ends to form bagel shapes.
- Place the bagels on the prepared baking sheet.
- Beat the egg and brush the tops of each bagel with the egg wash.
- Sprinkle on desired toppings.
- Bake for 25–28 minutes until golden brown and cooked through.
- Let cool slightly before serving.
Notes
To make gluten-free, use a gluten-free self-rising flour blend.
Use thick dairy-free yogurt as a substitute to make it dairy-free.
Divide into 8 pieces for mini bagels.
Add cinnamon and raisins for a sweet version.
Wrap dough around a cube of cream cheese for stuffed bagels.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze individually for up to 2 months; reheat from frozen by toasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
