why make this recipe
Make bagels fast and with few ingredients. This recipe uses Greek yogurt for moisture and protein. It takes less time than traditional bagels. If you like Greek yogurt in baking, try Zero sugar Greek yogurt brownies for a simple snack idea.
introduction
These Greek Yogurt Bagels are soft, quick, and easy. You only need Greek yogurt and self-rising flour. The dough is simple to make and bakes in about 20–25 minutes. This is a good recipe for a quick breakfast or snack. If you want a sweet baked treat with the same main ingredient, see Greek yogurt brownies.
how to make Greek Yogurt Bagels
- Mix the dough: Combine Greek yogurt and self-rising flour until a dough forms.
- Knead: Turn the dough onto a floured surface and knead until smooth.
- Shape: Divide dough into equal parts. Roll each into a rope and join the ends to make a ring.
- Egg wash: Beat the egg and brush on each bagel for a shiny crust.
- Top: Add sesame seeds, everything bagel seasoning, or other toppings if you like.
- Bake: Place bagels on a sheet with parchment paper and bake until golden brown.
- Cool: Let bagels cool a bit before you cut or eat them.
Ingredients :
1 cup Greek yogurt, 1 cup self-rising flour, 1 egg (for egg wash), Optional toppings (sesame seeds, everything bagel seasoning, etc.)
Directions :
- Preheat your oven to 375°F (190°C).
- In a bowl, combine Greek yogurt and self-rising flour until a dough forms.
- Knead the dough on a floured surface until smooth.
- Divide the dough into equal portions and shape into bagels by forming a ring.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush with the beaten egg and sprinkle with toppings if desired.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
how to serve Greek Yogurt Bagels
Serve warm with butter, cream cheese, or jam. You can slice and toast them. For a savory option, fill with eggs, cheese, and bacon. Try a richer filling idea like the creamy bacon cheddar stuffed bagels for a special treat.
how to store Greek Yogurt Bagels
Cool completely first. Store in an airtight bag or container at room temperature for 1–2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw on the counter or toast from frozen.
tips to make Greek Yogurt Bagels
- Use full-fat Greek yogurt for best texture.
- If dough is sticky, add a little more flour, a tablespoon at a time.
- Do not over-knead; just enough to make it smooth.
- Space bagels well on the baking sheet so they bake evenly.
- Brush with egg for color, or skip for a plain top.
variation (if any)
- Everything bagel: sprinkle everything seasoning before baking.
- Seeded bagel: top with sesame or poppy seeds.
- Sweet: add a little sugar and cinnamon to the dough, top with coarse sugar.
- Stuffed: flatten rings slightly and add cheese or cooked bacon in the middle before sealing.
FAQs
Q: Can I use regular flour instead of self-rising flour?
A: You can, but add baking powder and salt. For 1 cup regular flour, add 1 1/2 teaspoons baking powder and a pinch of salt.
Q: Can I use non-fat Greek yogurt?
A: Yes, but bagels may be less tender. Full-fat gives the best texture.
Q: How do I make more bagels?
A: Double or triple the ingredients. Divide dough into more pieces and keep the size even.
Q: Can I skip the egg wash?
A: Yes. The bagels will bake fine but will not be as shiny or brown on top.
Q: How long do they keep after baking?
A: At room temperature in a sealed bag, 1–2 days. Freeze for longer storage.
Greek Yogurt Bagels
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, combine Greek yogurt and self-rising flour until a dough forms.
- Knead the dough on a floured surface until smooth.
- Divide the dough into equal portions and shape into bagels by forming a ring.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush with the beaten egg and sprinkle with toppings if desired.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
