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My Greek yogurt bagel recipe is packed with protein and gives you NYC bakery-style chewiness with only 3 basic ingredients, no yeast, and no technical steps. Make these bagels in under an hour and prove to your kids that a healthy swap can STILL taste good. Slather on heavy cream butter, stuff with salami, or spread on my homemade Nutella for a sweet breakfast treat.
Quick Look: Greek Yogurt Bagel Recipe
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
- Yield: 4 Bagels
- Difficulty: Beginner
- Method: Knead, roll, bake, and slice!
- Optional Toppings: Cheddar, jalapeño, sesame seeds, poppy seeds, Italian herbs, pumpkin seeds, chilli flakes, chives, cinnamon sugar, blueberries, raisins.
- Why This Works: High in protein, ready in under 50 minutes, and 3 simple ingredients. Getting perfectly chewy, healthy bagels has never been easier.
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Why We Like This
- Chewy NY-style bagels: My bagels have a chewy, golden exterior with a soft and fluffy texture that puts the stale shop-bought stuff to shame. The flavor is just as divine, with a slight tang from the Greek yogurt. It complements the bagels beautifully and pairs with everything, like my simple mozzarella recipe.
- A method that actually feels (and IS) doable: Most bagel recipes require multiple rises, sourcing difficult ingredients, and juggling timings plus aching elbow grease. I've made this recipe incredibly simple. You'll get the same fluffy texture, but there's just a quick rise involved, a few pantry staples, and no technical steps. Trust me: The joy of fresh homemade bagels is SO much better when you're not sweating in the kitchen beforehand.
- Your bagels are ready in under an hour: Yep, you can FINALLY satisfy that bagel craving without having to wait around for hours for the dough to rise. There's no rise needed here since my recipe doesn't rely on yeast: the magic comes from the self-rising flour. Have a little more time and want to try out the "classic" method? Try making my traditional yeast NYC bagels recipe instead!
- A tasty protein boost: I used to reach for protein bars, but I hated the aftertaste they had. After looking at the ingredients, I also found they weren't ever as "healthy" as they claimed to be. My Greek yogurt bagels contain 10 grams of protein and contain no over-processed ingredients or unnecessary additives. They'll let you hit your health goals without compromise on taste. For more delicious ways to up your protein intake, try my pizza biscuits recipe or my high-protein chicken nuggets!
Ingredients
No need to add a grocery trip to your already busy, packed schedule. You only need a few kitchen staples to make my homemade bagels.
- Greek Yogurt: I use thick, zero-fat Greek yogurt since I find it gives the best results and better aligns with my health goals, but any type can work fine. If the yogurt is runnier, though, you may need to adjust the amount to ensure it comes together to form a dough. If you use kefir, for example, you'll likely need to substitute at half the amount. You can also swap for a plant-based yogurt alternative (and skip the egg wash) to make my recipe vegan!
Minoo's Pro Tip: Why not make your own homemade yogurt from scratch? My homemade yogurt recipe is super easy to follow!
- Self-Rising Flour: Self-rising flour is what we're using to skip the rise and get that quick bake time. It's a pantry staple, but if you only have all-purpose flour on hand, you can DIY your own self-rising flour easily. Just combine 1 cup all-purpose flour with 1 teaspoon baking powder and a ¼ teaspoon of salt.
How to Make My Greek Yogurt Bagel Recipe
- Step 1: In a large bowl, mix together 1 cup self-rising flour with 1 cup Greek yogurt. It will look crumbly at first, but it'll soon come together, so trust the process.
- Step 2: Knead the mixture for 3 to 4 minutes, or until it forms a smooth, elastic dough. If the dough is too sticky to work with, add up to ⅓ cup more flour while kneading. Add a little bit each time to ensure you don't overdo it (you may only need 1 tablespoon instead of the full ⅓ cup!).
- Step 3: Divide the dough into 4 equal portions. Roll each portion into a smooth ball, and then press your thumb into the center to create a hole. Gently stretch to widen the hole and mold into a bagel shape.
Minoo's Pro Tip: Make the bagel hole wide enough. The hole will shrink as the dough bakes and rises, so you want it wider than you think. Otherwise, you may find that the sides actually join together as they bake. Aim for a 1.5 to 2-inch diameter (about the size of a golf ball).
Optional: Boil your bagels in a pot of boiling water for 30 seconds, then flip them over and boil for another 30 seconds. Remove the bagels with a slotted spoon, allowing the excess water to drip off.
Minoo's Pro Tip: This boiling step is optional, but it's totally worth it if you're not in a rush. It gives your bagels that NY-style shininess and iconic chewiness!
- Step 4: Place your bagels on a parchment-lined baking sheet. Brush with an egg wash (1 egg beaten) and add your desired toppings. I personally love sesame seeds, or cinnamon and raisins for a sweet version, but follow your heart here!
- Step 5: Bake in the oven at 375℉ for 20 minutes, then 350℉ for another 10 minutes. Remove and allow the bagels to cool completely. To serve, slice, add your choice of filling, and enjoy! I find it pairs great with homemade cream cheese. In the summer, I also love a caprese-style bagel with my easy mozzarella recipe and my sun dried cherry tomatoes!
Minoo's Pro Tip: I know it's tempting to tuck into your bagels the moment they're out of the oven, but the cooling is key. It gives the structure time to set properly! Patience is what takes your bagel game to the next level. While waiting, why not prep your filling?
Expert Tips
- Don't overdo it with the extra flour: A little can help with kneading, but if you add too much, you'll end up with a dense, dry dough, and NOT the fluffy, chewy texture we're after. Adding a little bit at a time instead of starting with ⅓ cup can help with this. If it still feels overly sticky, dampen your hands with oil or water.
- The halfway temperature change is key: The higher temperature at the start helps your bagels develop that golden brown crust, but make sure to lower it for the last 10 minutes. This allows the center to cook all the way through without the top becoming overly dry or burned.
- Don't overknead the dough: There is no yeast here. You don't need to work the dough like you would for a traditional bagel recipe. Overkneading can actually result in the opposite effect: It can leave you with dense, hard bagels! Stop kneading the moment the mixture forms a smooth dough.
Minoo's Pro Tip: If the bagels' holes close up after baking, scoop out their centers once cooled to restore their shape. Use the excess for bread stew, breadcrumbs, or repurpose into croutons and pair with my one-pot lasagna soup!
Greek Yogurt Bagel Recipe FAQs
Yes! That's the best part about making my Greek yogurt bagel recipe! You can really make it your own and customize practically everything, from the type of yogurt to the toppings and filling. It's so versatile and can be adapted to suit your tastes and dietary concerns effortlessly.
I've experimented with many different variations, but a recent fave combo of mine? Cream cheese, salmon, and a pinch of lemon. It's a perfect high-protein breakfast that'll keep you full until lunch.
If you need help with measurements when substituting or adding new ingredients, drop a comment below, and I'll give you some tips!
You can slice my Greek yogurt bagels in half and store them in a bag on the counter for up to 3 days.
If you need them to last for longer, you can easily freeze them. Pop them into a bag and keep them in your freezer for up to 3 months. When you're ready to tuck in, just take out a bagel and toast it to reheat it. A warm bagel pairs perfectly with melted cheddar slices!
If your Greek yogurt bagels start to go stale, don't throw them away. My mom taught me an easy trick to salvage stale bread! Run the bagel under warm water and then reheat in the oven for 5 minutes at 350℉. This trick has NEVER failed me (moms know best!).
Yes! Just make a 1:1 swap with your choice of gluten-free flour and add a 1 teaspoon baking powder and ¼ teaspoon of salt. I've had great success with all-purpose gluten-free flour, but any type you have on hand can work.
If you're looking for more gluten-free recipes, why not try making my Brazilian style cheese bread next? It's naturally gluten-free, so you won't have to make any substitutions or tweaks to experience the same flavor!
You likely added too much extra flour while kneading. Remember to add a small amount of flour each time. Add gradually until you reach a smooth dough. This does involve a little more care and patience on your end, but it ensures you have complete control over the final consistency.
If the dough is too dense, bring back the moisture by spraying it lightly with water, around 1 to 2 tsp. You can also repurpose the dough to make my high protein bagel bites, since the base is the same! The denseness won't be as noticeable in this recipe, especially once you throw in the cream cheese filling.
More to Try
My Greek yogurt bagels shine with a simple slather of butter, but if you want to take your bagel game up a notch? Pair them with:
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Greek Yogurt Bagel Recipe
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Equipment
Ingredients
- 1 Cup Self-rising Flour (or 1 cup all-purpose flour, 1 teaspoon baking powder, ⅓ teaspoon salt)
- 1 Cup Greek Yogurt
- 1 Egg beaten
Instructions
- Combine flour and Greek yogurt in a bowl.
- Knead for 3-4 minutes, or until a smooth dough forms.
- Cut your dough into 4 equal portions. Roll each portion into a ball, make a hole in the middle, and mold into a bagel shape. Optional: Boil your bagels for 30 seconds each side.
- Brush your bagels with egg wash (1 egg beaten) and add your desired toppings.
- Bake in the oven at 375℉ for 20 minutes, then 350℉ for another 10 minutes. Remove and allow to cool. Slice, add your favorite filling, and enjoy!
Notes
- Boil if you have time: It helps give you that tasty, chewy texture and shiny look, but if you're in a rush and want to skip this step, they'll still turn out awesome!
- You may need more flour: You may need to add up to ⅓ cup more flour while kneading, depending on the consistency of your Greek yogurt.
Nutrition
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Can I add blueberries to this recipe, and would I need to make any adjustments?
Absolutely! You can add them in directly with the flour and greek yogurt or fold them in when you're kneading (:
How to make these gluten-free (safe for kids with Celiac Disease)? Could I sub King Arthur’s Measure-for-Measure Gluten Free All Purpose Flour for the flour listed in the recipe? Any other adjustments I’d need to make?
TY!
You can do a direct swap for gluten free all purpose flour. This recipe works great that way (:
Love this
Thanks Carol!!
Can I use almond flour instead
Absolutely!! Just make sure to use baking powder and salt.
Can this be made Keto? What type of flour?
It can! You can use almond flour (:
Is all purpose flour ok?
Absolutely! Just remember to add 1 1/2 tsp baking powder and 1 tsp salt too (:
Hello,
very sticky dough. Like very!! I added more flour but it stayed sticky. forming a bagel is impossible. Any recommendations?
The dough is pretty sticky and you may have over kneaded it which caused it to become more sticky. Dust your dough with flour and only give it a few kneads, and also using more flour when you're shaping your bagels! You may have also used a higher moisture greek yogurt so try straining it before adding to your dough.
If I want to make cinnamon raison bagels, how much cinnamon do I add and do I need anything else?
You can add 1-2 tsp of cinnamon, along with maybe 1/4 to 1/3 cup of raisins. Make sure to hydrate your raisins in some water before adding them in!
Can you make this with whole wheat flour? What adjustments might you make for that?
Hi Scarlett!
Yes you can. I would recommend doing 1/2 all purpose and 1/2 whole wheat because whole wheat flour is very dry, but you can do all whole wheat too. Just make sure you add 1 cup whole wheat flour, 1 tsp baking powder and 1 tsp salt. Based on the consistency you may want to add slightly more greek yogurt but it may not be necessary. Let me know how it goes!
" Just make sure you add 11 cup whole wheat flour, " What???? is that 1 to 1. surely not 11 cups!!!!
Hi Jennie!
Yes total typo, it should be 1 cup not 11 haha, just fixed it! Thanks for catching that.