why make this recipe
This Greek Yogurt Bagels recipe is quick, simple, and uses few ingredients. It makes soft, slightly tangy bagels without yeast. You get fresh bagels in under 30 minutes of baking time.
introduction
These bagels use Greek yogurt and baking powder instead of yeast. The dough is easy to mix and shape. If you enjoy simple breakfast ideas, try a simple Greek omelette recipe as another quick meal with similar flavors.
how to make Greek Yogurt Bagels
Make the dough by mixing flour, baking powder, salt, and Greek yogurt. Knead briefly until smooth, add a bit of flour if sticky, then shape into four bagels. Brush with egg, add toppings, and bake until golden.
Ingredients :
1 cup all-purpose flour, plus about 1/4 cup extra for kneading
1 cup 0% Greek yogurt
2 tsp baking powder
1/4 tsp salt
1 egg, whisked
Toppings: everything but the bagel seasoning
Directions :
Preheat the oven to 400 F.
In a bowl, combine the flour, salt and baking powder.
Add in the greek yogurt and start mixing together with your hands. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough. Add extra flour by the tbsp as needed.
Transfer the dough to a floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is sticky.
Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
When serving, I like to slice my bagel and toast it for 2 minutes to crisp the inside.
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.
how to serve Greek Yogurt Bagels
Slice and toast before serving for a crisp inside. Top with cream cheese, smoked salmon, avocado, or egg. They also work well with jam or butter for a simple snack.
how to store Greek Yogurt Bagels
Keep bagels in an airtight container in the fridge for 4-5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or toast from frozen.
tips to make Greek Yogurt Bagels
- Use plain 0% Greek yogurt for the best texture.
- Add extra flour little by little if dough is too sticky.
- Knead only a few minutes; over-kneading can make them tough.
- Brush with egg for a shiny top and better topping stick.
- Bake until tops are golden brown for full flavor.
variation (if any)
- Add 1 tsp garlic powder and 1 tsp dried onion for savory bagels.
- Mix in 1/2 cup shredded cheese into the dough for cheesy bagels.
- Use whole wheat flour for a denser, nuttier bagel (you may need more yogurt or flour to adjust texture).
FAQs
Q: Can I make these bagels without an egg wash?
A: Yes. Skip the egg wash. Toppings may not stick as well and the top will be less shiny.
Q: Can I use flavored Greek yogurt?
A: Plain yogurt is best. Flavored yogurt can change the taste and texture.
Q: Are these bagels dense like store-bought bagels?
A: No. These are lighter and softer because they use baking powder instead of yeast.
Q: Can I double the recipe?
A: Yes. Double all ingredients and shape more bagels. Bake on two pans if needed.
Q: How do I reheat frozen bagels?
A: Slice and toast them directly from frozen for 2-3 minutes until warm and crisp.
Greek Yogurt Bagels
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Quick and easy bagels made with Greek yogurt and no yeast, ready in under 30 minutes.
Ingredients
- 1 cup all-purpose flour, plus about 1/4 cup extra for kneading
- 1 cup 0% Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, whisked
- Toppings: everything but the bagel seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the flour, salt, and baking powder.
- Add the Greek yogurt and mix with your hands until a dough forms. Add extra flour as needed if it’s sticky.
- Transfer the dough to a floured surface and knead for a couple of minutes.
- Split the dough into 4 equal parts and roll each into a strand, pinching the ends to form bagels.
- Place bagels on a parchment-lined baking sheet and brush with the whisked egg; sprinkle with seasoning.
- Bake for 18-22 minutes or until golden brown. Let cool for 10 minutes before slicing.
- Slice and toast before serving if desired.
Notes
For the best texture, use plain 0% Greek yogurt. Add flour little by little if dough is too sticky. Store in an airtight container for 4-5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 200
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
