Fluffy Greek Yogurt Bagels (Printable Page)

Fluffy, protein-rich bagels using Greek yogurt, baked to golden perfection in under 30 minutes.

# What You'll Need:

→ Dough

01 - 1 cup plain Greek yogurt, full-fat or 2%
02 - 1 cup all-purpose flour or half whole wheat flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt

→ Egg Wash and Toppings

05 - 1 large egg, beaten
06 - Everything bagel seasoning, sesame seeds, cinnamon sugar, or shredded cheese for topping

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - Add Greek yogurt and mix with a spatula or hands until a shaggy dough forms. If dough is too sticky, add a little more flour; if too dry, add a spoonful of yogurt.
04 - Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal pieces. Roll each piece into a 6-inch rope and shape into a ring, pinching the ends together to seal.
05 - Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
06 - Bake for 20-25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • They're ready in under 30 minutes, which means you can have warm bagels before your coffee gets cold.
  • Each bagel packs 12 grams of protein, so you're actually full until lunch instead of hunting for snacks by 10 a.m.
  • No yeast means no temperamental rising times or failed batches—just mix, shape, and bake.
02 -
  • Don't overmix the dough once the yogurt is added—those few extra stirs with a spoon make the difference between tender bagels and ones that feel slightly tough.
  • If your Greek yogurt is too thin or runny, your bagels will spread rather than puff; thicker yogurt is genuinely the secret here, so don't skip this detail.
03 -
  • Keep your Greek yogurt thick and cold—it creates a dough that's easier to handle and produces fluffier bagels with better structure.
  • If you're concerned about the dough sticking while shaping, chill it in the fridge for 5 minutes after kneading; it becomes noticeably easier to work with and holds its shape better in the oven.
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