These Greek Yogurt Bagels are a game-changer for bagel lovers. With just a handful of ingredients and no boiling required, you can enjoy freshly baked bagels in under an hour. The Greek yogurt gives these bagels a tangy flavor and perfect texture without the need for yeast or lengthy rising times.
Why You’ll Love This Recipe
- No yeast required – perfect for beginners
- Just 4 core ingredients
- Ready in 30 minutes
- Healthier than store-bought bagels
- Customizable with your favorite toppings
- No special equipment needed
- Perfect chewy texture with a golden crust
- Higher in protein than traditional bagels thanks to Greek yogurt
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour forms the backbone of these bagels, providing structure and that classic bagel chew. If you want to incorporate some whole grains, you can substitute up to half of the flour with whole wheat flour.
Greek yogurt is the secret ingredient that replaces both yeast and buttermilk in this recipe. It adds moisture, tanginess, and protein while helping the bagels rise. Make sure to use plain, full-fat Greek yogurt for the best results. The thicker the yogurt, the easier your dough will be to work with.
Baking powder serves as the leavening agent, helping these bagels rise without yeast. Make sure yours is fresh for proper rising.
Salt enhances all the flavors and strengthens the gluten structure for a better texture. Don’t skip it!
Honey is optional but adds a subtle sweetness that balances the tanginess of the yogurt. You can omit it for a more savory bagel or replace it with maple syrup if preferred.
Egg wash gives the bagels a beautiful golden-brown shine and helps toppings stick. If you have an egg allergy, you can brush with milk instead.
Toppings are where you can get creative. Everything bagel seasoning is popular, but sesame seeds, poppy seeds, or even cinnamon sugar work beautifully. The toppings add both flavor and texture to your finished bagels.
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, Greek yogurt, baking powder, and salt until a dough forms.
- Knead the dough for 2-3 minutes until smooth.
- Divide dough into 4 equal parts and shape into bagels by rolling each piece into a ball and forming a hole in the center.
- Brush bagels with beaten egg and sprinkle with your desired toppings.
- Bake for 20-25 minutes, or until golden brown.
- Let cool before serving.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Total Time: 30 minutes
- Calories: 180 kcal per bagel
- Yield: 4 bagels
Variations
Cinnamon Raisin Bagels: Add 1 teaspoon of cinnamon and 1/4 cup of raisins to the dough before kneading.
Garlic Herb Bagels: Mix 1 teaspoon of garlic powder and 1 tablespoon of dried herbs (such as rosemary, thyme, or Italian seasoning) into the dough.
Blueberry Bagels: Gently fold 1/3 cup of fresh or frozen blueberries into the dough.
Cheese Bagels: Add 1/2 cup of shredded cheddar or parmesan cheese to the dough.
Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend, but note that you may need to adjust the amount of yogurt.
Storage/Reheating
Room Temperature: These bagels can be stored in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 5 days.
Freezing: These bagels freeze exceptionally well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag. They’ll keep for up to 3 months.
Reheating: To reheat refrigerated bagels, toast them in a toaster or toaster oven until warmed through. For frozen bagels, thaw at room temperature or microwave for 20-30 seconds, then toast for the best texture.
Slicing Tip: For easier storage and reheating, slice the bagels before storing them.
FAQs
Why is my dough too sticky to work with?
Greek yogurt brands vary in moisture content. If your dough is too sticky, add a tablespoon of flour at a time until it’s manageable. Conversely, if it’s too dry, add a teaspoon of yogurt until the dough comes together.
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt contains more moisture than Greek yogurt, which will make your dough too sticky. If regular yogurt is all you have, strain it through a cheesecloth for a few hours to remove excess moisture.
How do I know when my bagels are done baking?
The bagels should be golden brown on top and sound hollow when tapped on the bottom. If you’re unsure, you can use an instant-read thermometer – the internal temperature should be around 190°F (88°C).
Can I make these bagels vegan?
Yes, you can substitute the Greek yogurt with a thick dairy-free yogurt alternative (coconut or soy works best) and use a plant-based milk instead of the egg wash.
My bagels didn’t rise much. What went wrong?
Check if your baking powder is fresh. Old baking powder loses its effectiveness. Also, make sure you’re not overworking the dough, which can prevent proper rising.
Can I double this recipe?
Absolutely! This recipe doubles very well. Just maintain the same ratios and you’ll have 8 delicious bagels instead of 4.
Are these bagels healthier than store-bought ones?
These homemade bagels typically have fewer additives and preservatives than commercial versions. The Greek yogurt also adds protein. However, the calorie content is similar to traditional bagels.
Why don’t these bagels need to be boiled like traditional bagels?
Traditional bagels are boiled to create that signature chewy exterior. These quick Greek yogurt bagels skip that step but still achieve a nice texture thanks to the protein in the yogurt and the egg wash.
Can I make mini bagels with this recipe?
Yes! Divide the dough into 8 portions instead of 4 for mini bagels. Reduce the baking time to 15-18 minutes.
How can I get the holes to stay open during baking?
Make sure to create a generous hole in the center (about 1.5 inches in diameter) as the bagels will puff up during baking, causing the hole to shrink.
Conclusion
These Greek Yogurt Bagels are proof that homemade bagels don’t have to be complicated or time-consuming. With just a few pantry staples and no special techniques required, you can enjoy fresh, warm bagels whenever the craving strikes. The tangy Greek yogurt adds wonderful flavor and helps create that classic bagel texture without the need for yeast or boiling. Whether you enjoy them with cream cheese for breakfast, use them for sandwiches at lunch, or toast them for a snack, these versatile bagels are sure to become a regular in your kitchen rotation. Happy baking!
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Easy Homemade Greek Yogurt Bagels
A simple and quick recipe for homemade Greek Yogurt Bagels, perfect as a healthy breakfast or snack option.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp honey (optional)
- 1 egg, beaten (for egg wash)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, Greek yogurt, baking powder, and salt until a dough forms.
- Knead the dough for 2-3 minutes until smooth.
- Divide dough into 4 equal parts and shape into bagels by rolling each piece into a ball and forming a hole in the center.
- Brush bagels with beaten egg and sprinkle with your desired toppings.
- Bake for 20-25 minutes, or until golden brown.
- Let cool before serving.
Notes
- Honey is optional but adds a touch of sweetness.
- You can customize the toppings to suit your taste.
- Let the bagels fully cool to achieve the perfect texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
