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
