why make this recipe
These bagels use Greek yogurt and self-rising flour. They cook fast and need few ingredients. You get soft, slightly tangy bagels without long rising time.
introduction
This recipe makes small, soft bagels you can make at home. The dough is simple and quick. If you like Greek flavors, try a related Greek omelette recipe for a matching breakfast.
how to make Greek Yogurt Bagels
Make a thick dough from yogurt and flour, shape it, add an egg wash, and bake. You do not boil these bagels. They are simple to shape and bake in about 20–25 minutes.
Ingredients :
1 cup Greek yogurt, 1 cup self-rising flour, 1 large egg (for egg wash), Optional toppings (sesame seeds, poppy seeds, etc.)
Directions :
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine Greek yogurt and self-rising flour until a dough forms.
- Knead the dough for a few minutes on a floured surface.
- Divide the dough into equal portions and shape each portion into a bagel, making a hole in the center.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and sprinkle with optional toppings if desired.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before serving.
how to serve Greek Yogurt Bagels
Serve warm with cream cheese, butter, or your favorite spread. They also work well with smoked salmon, sliced tomato, or a simple egg. Warm them a few minutes in the oven to refresh before serving.
how to store Greek Yogurt Bagels
Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped bagels for up to 1 month. Reheat frozen bagels in a toaster or oven until warm.
tips to make Greek Yogurt Bagels
- Use thick Greek yogurt for best texture.
- Dust your hands and surface with flour to stop sticking.
- Make even portions so bagels bake the same time.
- Brush with egg wash for a shiny, golden top.
- Do not overbake; check at 20 minutes.
variation (if any)
- Add herbs like dried oregano or rosemary to the dough.
- Mix in shredded cheese for cheesy bagels.
- Try whole wheat self-rising flour for a nuttier flavor.
- Top with everything bagel seasoning for more taste.
FAQs
Q: Can I use plain yogurt instead of Greek yogurt?
A: Plain yogurt is thinner. Strain it to make it thicker or use less liquid. Greek yogurt works best.
Q: Do I need to boil these bagels?
A: No. This recipe bakes the bagels directly. They stay soft and bake faster.
Q: Can I skip the egg wash?
A: Yes. The egg wash gives shine and color. You can brush with milk or skip it.
Q: How many bagels does this recipe make?
A: It depends on the size. You can make 4 small bagels or 2 larger ones from this dough.
Greek Yogurt Bagels
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Quick and easy soft bagels made with Greek yogurt and self-rising flour, baked to golden perfection.
Ingredients
- 1 cup Greek yogurt
- 1 cup self-rising flour
- 1 large egg (for egg wash)
- Optional toppings (sesame seeds, poppy seeds, etc.)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine Greek yogurt and self-rising flour until a dough forms.
- Knead the dough for a few minutes on a floured surface.
- Divide the dough into equal portions and shape each portion into a bagel, making a hole in the center.
- Place the bagels on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and sprinkle with optional toppings if desired.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
For best texture, use thick Greek yogurt. Dust surfaces with flour to prevent sticking. Brush with egg wash for a shiny finish.
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 3g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
