Description
This Greek Yogurt Bagels recipe offers a quick and easy way to enjoy homemade bagels without the need for yeast or multiple rising times. Combining all-purpose flour and thick, full-fat Greek yogurt, these bagels are tender, slightly tangy, and perfect for breakfast or a snack. Customize them with your favorite toppings like sesame seeds, poppy seeds, or everything seasoning, and enjoy warm, freshly baked bagels in just 30 minutes.
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)
Toppings & Finishing
- 1 egg (for egg wash)
- 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 the bagels from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder (if using all-purpose flour), and salt until evenly combined.
- Add Greek Yogurt and Honey: Add the full-fat Greek yogurt and honey (if using) to the dry ingredients. Stir with a spatula or mix with your hands until a soft dough forms.
- Knead Lightly: Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth. Avoid over-kneading to keep the bagels tender.
- Shape the Bagels: Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger. Gently stretch the hole to create a classic bagel shape.
- Egg Wash and Add Toppings: Place the shaped bagels on the prepared baking sheet. Beat the egg and brush it over the tops of each bagel. Sprinkle with your choice of sesame seeds, poppy seeds, everything bagel seasoning, or flax seeds.
- Bake the Bagels: Bake in the preheated oven for 18–22 minutes, 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. Enjoy warm or at room temperature.
Notes
- Using self-rising flour eliminates the need for baking powder.
- Do not over-knead the dough to ensure the bagels stay tender and soft.
- Feel free to experiment with different toppings or leave them plain.
- Use full-fat Greek yogurt for best texture; thinner yogurts may result in a wetter dough.
- Store leftover bagels in an airtight container for up to 2 days, or freeze for longer storage.
