Description
These Greek Yogurt Bagels are a quick and easy homemade bagel recipe that uses protein-rich Greek yogurt to create a tender, slightly tangy dough with a perfect golden crust. Ready in just 30 minutes, these bagels are ideal for a wholesome breakfast or snack and can be topped with classic bagel toppings like sesame seeds, poppy seeds, everything seasoning, or flax seeds.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (or self-rising flour)
- 1 tablespoon baking powder (skip if using self-rising flour)
- ½ teaspoon salt
Wet Ingredients
- 1½ cups full-fat Greek yogurt (thick and unsweetened)
- 1 tablespoon honey or maple syrup (optional)
- 1 egg (for egg wash)
Toppings (Optional)
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Flax seeds
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder (if using all-purpose flour), and salt until well combined.
- Add Greek Yogurt and Honey: Add the full-fat Greek yogurt and honey (if using) to the dry ingredients. Mix with a spatula or your hands until a soft dough forms.
- Knead Lightly: Transfer the dough onto a lightly floured surface and knead gently for about 1–2 minutes until smooth. Be careful not to over-knead to keep the bagels tender.
- Shape the Bagels: Divide the dough into 6 equal portions. Roll each piece into a ball, poke a hole through the center with your finger, and gently stretch the hole to form a bagel shape.
- Egg Wash and Add Toppings: Place the shaped bagels on the prepared baking sheet. Beat the egg and brush it over the top of each bagel. Sprinkle your choice of optional toppings evenly.
- Bake the Bagels: Bake in the preheated oven for 18–22 minutes, or until the bagels are golden brown and puffed up.
- Cool and Serve: Allow the bagels to cool on a wire rack for about 5 minutes before slicing and serving.
Notes
- If using self-rising flour, omit the baking powder from the recipe.
- Do not over-knead the dough to keep the bagels soft and tender.
- Feel free to experiment with different toppings such as sesame seeds, poppy seeds, or everything seasoning.
- These bagels are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.
- Use full-fat Greek yogurt for the best texture; low-fat varieties may alter the dough consistency.
