Greek Yogurt Bagels (Print Version)

Quick, yeast-free bagels made with Greek yogurt for extra protein and a perfectly chewy texture.

# What You'll 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, etc.

# 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.

# Additional Tips::

01 -
  • You get that authentic chewy bagel texture in under 30 minutes flat
  • Each bagel packs 12 grams of protein, turning breakfast into something that actually fuels your morning
  • The dough is incredibly forgiving and practically impossible to mess up
02 -
  • The dough will feel sticky and slightly unnerving at first—this is completely normal, and a little extra flour on your hands solves everything
  • Letting them cool for at least 10 minutes is non-negotiable because slicing too soon gives you a gummy, disappointing texture
  • These bagels have a different texture than yeast versions—more like a cross between a bagel and a biscuit, but in the best possible way
03 -
  • Room temperature yogurt mixes much more easily than cold straight from the fridge
  • Weighing your ingredients instead of using cups will give you the most consistent results every time
  • If your shaping skills are not perfect, do not worry—the egg wash hides a multitude of sins
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