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–+ servings
Freshly baked Greek Yogurt Bagels on a wooden table

Greek Yogurt Bagels

Quick and fluffy Greek yogurt bagels, perfect for busy mornings or brunch with various topping options.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bagels
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup Greek yogurt (plain) Use plain Greek yogurt for the best flavor.
  • 1 to 1.5 cups self-rising flour (plus extra for dusting) Add more flour as needed for dough consistency.
  • 1 large egg (for egg wash) Beaten egg to brush on top of the bagels.
Optional Toppings
  • Everything bagel seasoning Optional, for added flavor.
  • sesame seeds Optional, for added crunch.
  • preferred herbs Option to add favorite herbs into the dough.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Greek yogurt and 1 cup of self-rising flour. Stir gently until a dough begins to form.
  3. If the mixture is too sticky, gradually add more flour until it reaches a workable consistency. Keep your hands floured to prevent sticking.
Shaping Bagels
  1. Knead the dough lightly on a floured surface for about 1-2 minutes.
  2. Shape the dough into a long log and cut it into equal segments, usually about six.
  3. Roll each piece into a ball and poke a hole through the center with your finger, gently stretching the dough to form bagel shapes.
Baking
  1. Place the bagels on the prepared baking sheet.
  2. Beat the egg in a small bowl and brush it onto the tops of the bagels.
  3. Sprinkle toppings like sesame seeds or everything bagel seasoning on top before baking.
  4. Bake the Greek yogurt bagels for 20-25 minutes or until they turn golden brown.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 1g

Notes

These bagels are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For a vegan option, use plant-based yogurt and almond milk with maple syrup for the egg wash.

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