Pin it Craving fresh, chewy bagels but don't have hours to wait for dough to rise? These Greek Yogurt Bagels are the ultimate breakfast hack. Made with just a few simple ingredients and no yeast, they offer a protein-packed alternative to store-bought bread. In just about 30 minutes, you can enjoy golden-brown, bakery-style bagels right out of your own oven.
Pin it The magic happens when the acidity of the Greek yogurt reacts with the baking powder, creating an instant lift that mimics traditional yeast dough. This method produces a bagel that is perfectly chewy on the outside while remaining soft and airy on the inside, making it an ideal canvas for all your favorite toppings.
Ingredients
- 1 cup (240 g) plain Greek yogurt (thick, full-fat or 2%)
- 1 cup (125 g) all-purpose flour (or half whole wheat flour for extra fiber)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten (for egg wash)
- Toppings of choice: everything bagel seasoning, sesame seeds, cinnamon sugar, shredded cheese, etc.
Instructions
- Step 1: Prep
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: Form the Dough
- 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.
- Step 4: Knead and Divide
- Transfer dough to a lightly floured surface. Knead gently and divide into 4 equal pieces.
- Step 5: Shape Bagels
- Roll each piece into a 6-inch (15 cm) rope and shape into a ring, pinching the ends together to seal.
- Step 6: Egg Wash and Toppings
- Arrange bagels on the prepared tray. Brush the tops with beaten egg, then sprinkle with your choice of toppings.
- Step 7: Bake
- Bake for 20–25 minutes, or until golden brown and puffed. Let cool for at least 10 minutes before slicing and serving.
Zusatztipps für die Zubereitung
For the best results, use thick Greek yogurt; runny varieties may make the dough too sticky. Avoid overmixing the dough to ensure the bagels stay tender rather than tough. If your hands are sticking to the dough while shaping, a light dusting of flour is your best friend.
Varianten und Anpassungen
Customize your batch by trying different toppings: use everything bagel seasoning or shredded cheese for a savory kick, or cinnamon sugar for a sweet morning treat. You can also swap half of the all-purpose flour for whole wheat flour to increase the fiber content.
Serviervorschläge
Serve these fluffy bagels warm with a creamy schmear and fresh avocado slices for a balanced meal. They are also excellent as the base for a protein-rich breakfast sandwich filled with eggs, bacon, or smoked salmon.
Pin it Whether you're looking for a quick weekday breakfast or a healthy addition to your brunch spread, these Greek Yogurt Bagels are a versatile and delicious choice. Enjoy the satisfaction of homemade bread without the wait!
Recipe FAQs
- → Why use Greek yogurt in bagel dough?
Greek yogurt provides moisture, protein, and structure without requiring yeast. The acidity interacts with baking powder to create lift, resulting in fluffy, chewy bagels with a tender crumb and no waiting time for rising.
- → Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because it's thicker and contains more protein. Regular yogurt is too watery and will make the dough sticky and difficult to handle. If you only have regular yogurt, strain it through cheesecloth first to remove excess liquid.
- → Do I need self-rising flour?
No, all-purpose flour combined with baking powder works perfectly. The baking powder provides the leavening agent since there's no yeast. Just mix the flour with the baking powder and salt before adding the yogurt.
- → Why no yeast in these bagels?
Eliminating yeast cuts the preparation time from hours to minutes. Greek yogurt's protein structure and baking powder create enough lift for a satisfyingly chewy texture without the lengthy rising, kneading, and proofing steps traditional bagels require.
- → How do I store these bagels?
Keep in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individually wrapped for up to 3 months. Toast frozen bagels directly from the freezer for best results.
- → Can I make these sweet instead of savory?
Absolutely. Swap the salt for a pinch of sugar and top with cinnamon sugar, honey, or fruit before baking. The dough base remains the same—just adjust your toppings and seasonings to suit sweet or savory preferences.