Greek Yogurt Bagels Recipe

Let’s be real: some mornings, you just need a win before you’ve even finished your first cup of coffee. Maybe the kids are already arguing over who used the last of the milk, or your inbox is piling up faster than you can say “snooze button.” That’s where these shockingly simple Easy Greek Yogurt Bagels come in. They’re the little kitchen miracle you didn’t know you needed, turning a handful of pantry staples into warm, chewy, incredibly satisfying bagels that are ready in under 30 minutes. No yeast, no proofing, no fancy equipment—just pure, delicious genius. Trust me, your future self will thank you for this one.

Table of Contents

Table of Contents

Why You’ll Love This Easy Greek Yogurt Bagels Recipe

Seriously, what’s not to love? This recipe is the ultimate kitchen hack for anyone who thought making bagels at home was a day-long project reserved for expert bakers.

• Crazy Quick & Effortless: From bowl to belly in 30 minutes flat. It’s the perfect solution for that sudden weekend bagel craving.
• Healthier Twist: Using protein-packed Greek yogurt instead of traditional ingredients gives these bagels a fantastic protein boost and a delightful tang.
• Endlessly Customizable: From everything bagel seasoning to a sweet cinnamon-sugar swirl, you can top them with whatever makes your heart sing.
• Kid-Approved Fun: This is a fantastic recipe to make with little helpers. They’ll love shaping their own dough and picking their favorite toppings.

Gather Your Ingredients

One of the best parts? You probably have everything you need in your kitchen right this minute.

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• 2 cups self-rising flour (plus extra for dusting)
• 2 cups plain Greek yogurt (not non-fat; I like whole milk or 2% for best results)
• 1 large egg, beaten (for that gorgeous golden shine)
• Your favorite toppings: everything bagel seasoning, sesame seeds, poppy seeds, coarse salt, etc.

Wait, no self-rising flour? No panic! You can easily make your own. For every cup of all-purpose flour, whisk in 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt. You’ll need to make a double batch for this recipe.

Let’s Make Some Bagels!

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. A light spritz of cooking spray never hurts either!

1. Combine & Knead: In a large mixing bowl, combine the self-rising flour and Greek yogurt. Stir with a fork until it starts to come together, then use your hands to knead it right in the bowl until a smooth, slightly sticky dough forms. If it’s way too sticky, add a tablespoon of flour at a time until it’s workable.
2. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into 4 equal pieces for large bagels or 6 for smaller ones. Roll each piece into a ball. Poke your thumb through the center of each ball and gently stretch it to form a classic bagel shape with a decent-sized hole (it will close up a bit while baking).
3. Egg Wash & Top: Place your shaped bagels on the prepared baking sheet. Brush the tops generously with the beaten egg—this is the secret to that beautiful, glossy, golden-brown finish. Now’s the time to go wild with your toppings! Sprinkle on that everything seasoning or a generous pinch of flaky salt.
4. Bake to Perfection: Pop them in the oven for 20-25 minutes. You’re looking for a deep golden brown color and a firm exterior. Let them cool on the pan for at least 10 minutes before you slice into one. I know, the wait is torture, but it’s worth it!

My Top Tips for Bagel Bliss

I’ve made these more times than I can count, and here’s what I’ve learned for the best results every single time.

• Yogurt Matters: Avoid using non-fat or Greek yogurt that has a lot of liquid separated on top. A thicker, whole-milk yogurt will give you the best texture and prevent a overly wet dough.
• Don’t Overwork It: Knead the dough just until it’s smooth and combined. Over-kneading can lead to tough bagels. We’re going for chewy, not hockey pucks!
• Make ‘Em Mini: Shape the dough into 6 smaller bagels instead of 4 large ones for perfect bite-sized snacks or for kids. They might bake a minute or two faster, so keep an eye on them.
• Get Creative: This basic recipe is a blank canvas! For a sweet version, mix a little cinnamon and sugar into the dough and top with a simple glaze after baking. For a cheesy version, fold in some shredded cheddar cheese. The possibilities are endless, much like my love for easy weeknight dinners.

How to Serve Your Homemade Creations

The real question is, how can you not serve them? Still warm from the oven, slathered with cream cheese and topped with smoked salmon and capers is my personal heaven. For a quick breakfast, a simple smear of butter or a schmear of your favorite flavored cream cheese does the trick. They also make incredible breakfast sandwiches—just slice, toast, and load up with a fried egg, cheese, and a slice of bacon. Honestly, they’re so good you might just eat them plain.

Storing Your Leftovers (If You Have Any!)

These bagels are definitely best eaten the day they’re made. But if you do have leftovers, let them cool completely and store them in an airtight bag at room temperature for a day or two. To bring back that fresh-from-the-oven magic, slice and toast them! You can also freeze them for up to 2 months. Just pop a frozen bagel straight into the toaster—no need to thaw.

Hungry for More Easy Recipes?

If you fell in love with how simple and rewarding these bagels are, you have to try my recipe for Fluffy Buttermilk Pancakes. It’s another breakfast hero that never lets me down. And for those nights when you need dinner on the table in a flash, my One-Pan Lemon Herb Chicken is a total lifesaver.

Easy Greek Yogurt Bagels FAQs

Can I use regular all-purpose flour instead of self-rising?

You absolutely can, but you’ll need to make your own self-rising flour substitute. For this recipe, whisk together 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of fine salt before adding the yogurt.

My dough is too sticky to handle. What should I do?

Different yogurt brands have different moisture levels. If your dough is a sticky mess, just add more flour, one tablespoon at a time, until it becomes a workable, slightly tacky dough. Try not to add too much, or the bagels can become dense.

Can I make these bagels ahead of time?

You can shape the dough, place the unbaked bagels on the baking sheet, and keep them covered in the fridge overnight. In the morning, just brush with egg wash, add your toppings, and bake! You might need to add a minute or two to the baking time since they’ll be cold.

Are these bagels considered healthy?

They’re certainly a healthier alternative to many store-bought versions! They’re packed with protein from the Greek yogurt and contain no added sugar or oils. For more on the health benefits of Greek yogurt, check out this great resource from Healthline.

There you have it—your new secret weapon for impressive, homemade bagels that require practically zero effort. This recipe is proof that the most satisfying kitchen creations often come from the simplest ingredients. I hope these Easy Greek Yogurt Bagels bring as much joy to your kitchen as they have to mine. Now, go forth and bake!