Description
These Greek Yogurt Bagels are a quick and easy homemade treat that combines tangy Greek yogurt with self-rising flour for a soft, chewy texture. Perfect for breakfast or a snack, these bagels can be customized with your favorite toppings like sesame seeds, poppy seeds, or everything bagel seasoning.
Ingredients
Scale
Bagel Dough
- 1 cup Greek yogurt (plain, non-fat or full-fat)
- 1 cup self-rising flour (or all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
Egg Wash (Optional)
- 1 egg, beaten
Toppings (Optional)
- Sesame seeds
- Poppy seeds
- Everything but the bagel seasoning
- Plain (no toppings)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Make Dough: In a mixing bowl, combine the Greek yogurt and self-rising flour until a dough forms. If the dough is sticky, gradually add more flour until it is manageable.
- Knead Dough: Transfer the dough to a floured surface and gently knead it for 1-2 minutes until smooth and elastic.
- Shape Bagels: Divide the dough into 4 equal portions. Roll each piece into a log and join the ends to form a ring, creating the shape of a bagel.
- Prepare for Baking: Place the shaped bagels on the prepared baking sheet. Brush the tops with the beaten egg if using to give them a shiny, golden crust, then sprinkle with your choice of toppings.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes or until they turn golden brown and are cooked through.
- Cool and Serve: Allow the bagels to cool slightly on a wire rack before serving. Enjoy them warm or at room temperature.
Notes
- You can substitute self-rising flour with all-purpose flour plus 1½ teaspoons of baking powder and ¼ teaspoon salt.
- For a chewier texture, avoid over-flouring the dough during kneading.
- Egg wash is optional but helps achieve a glossy crust.
- Feel free to customize toppings to your liking or leave plain.
- Store bagels in an airtight container for up to 2 days or freeze for longer storage.
