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Who doesn’t love a good bagel?
Great for breakfast, lunch, or snack.
Chewy, bread-y, salty, topped with tangy cream cheese. Anytime of the day, a bagel is welcome, right?!
What if I told you that you could make bagels at home? And that they are way easier to make than you might think.
And, even better, they stay good for several days after making them. Also, you can freeze the bagels and pop them in the oven to toast up, just before eating.
Easy homemade bagels for breakfast…even on busy weekdays? Count. Me. In.
These bagels aren’t your traditional yeasted bagel. They are Greek yogurt bagels!!!!
What are Greek yogurt bagels?
Greek yogurt bagels are an untraditional way to make homemade bagels that is super easy.
Greek yogurt bagels are a quick bread style of bagel, using baking powder as the leavening agent. Versus a yeasted style bagel, which requires time for the yeast to ferment so that it creates gases in the bread that acts as the rising agent.
No rise time required.
Why Greek yogurt in the bagel?
The Greek yogurt does 2 things:
- It provides a tangy flavor that is reminiscent of the flavor you would get from a yeasted, fermented dough. So, you get the that lovely, tangy flavor without the rise time from yeast.
- It gives the bagels a little extra protein that you wouldn’t have in a traditional style bagels.
A win, win, if you ask me!
Ingredients for Greek yogurt bagels:
As always the full list of ingredients, along with the measurements, are in the recipe card below. But, let’s break them down here, so that you have a better understanding.
- unbleached, all-purpose flour – Good ol’, white fluffy flour. I tested these bagels using white whole wheat flour for more fiber, but they were too dense, and dry. I also tested the bagels using bread flour, which, I found to be a little less sticky, and easier to work with. But, all purpose, also did the trick.
- baking powder – Our leavening agent that helps make these bagels puff up in the oven. This is what makes these bagels a quick bread, no rise time needed.
- kosher salt – to flavor the bagels.
- Greek yogurt – THIS is the star ingredient. The Greek yogurt adds a nice tang, making these bagels taste more like a fermented, yeasted dough. The yogurt is the only “liquid” in this recipe, and it adds a bit of protein to the bagels. Make sure you use a very thick, Greek yogurt – not a Greek style yogurt. Fage is my favorite brand.
- egg – for an egg wash, to help brown the tops of the bagels, and to help any toppings you put on your bagels stick.
- water – just to whisk into the egg for an easier egg wash to apply to the bagels.
That’s all you need to make a delicious, homemade bagels!!!
Optional toppings for the bagels:
Of course you can leave your bagel plain, but you can also flavor them with so many fun seeds and spices – here are some ideas:
- everything bagel seasoning – why choose one flavor, when you can have all of them?!
- sesame seeds
- poppy seeds
- minced, dried garlic
- minced, dried onion
- caraway seeds
- Parmesan cheese
- cinnamon
Honestly though, the sky is the limit. Have fun.
Are these bagels traditional?
No.
Traditional bagels are made using yeast as the leavening agent. The dough is left to ferment, and rise for a period of time. Then, the dough is kneaded, and shaped into bagels, followed by a second rise. Then, the bagels are boiled in water, then topped with seeds (or whatever toppings). And, then finally, they are baked.
These Greek yogurt bagels just require you to mix the dough, knead the dough for 5 to 8 minutes, shape the dough into bagels, and then bake!!!
No rise time needed, and no boiling is needed.
This is my kind of easy-button bagel making!!!
Where did Greek yogurt bagels originate?
This idea of the 2 ingredient, Greek yogurt bagel recipe has been floating around on the internet for a few years now.
As far as I know, the recipe originated from Weight Watchers. Where they used self rising flour and Greek yogurt to make bagels.
I, however, never use self rising flour for any other recipes, so I wanted to make bagels using all purpose flour, and adding in my own salt, and leavening agent in. All while still using the Greek yogurt for extra tang, and protein.
So, these bagels aren’t made using only 2 ingredients. But, they are made using only 4 ingredients (5, if you count the egg for the egg wash).
Still, pretty magical, if you ask me.
I adapted my version from Skinny Taste’s Easy Bagel Recipe
Can these Greek yogurt bagels be made gluten free?
No.
This bagel recipe relies so much on the proteins in the gluten to keep their shape, and provide the chewy texture that we know and love in a bagel. So, there isn’t one easy gluten free swap for this recipe.
That being said, I have it on my list to try to make a gluten free bagel recipe in the future.
I wanted to be able to dedicate the time that developing a gluten free recipe deserves, to get it just right.
Stay tuned.
Do Greek yogurt bagels taste like bakery bagels?
Not exactly.
But, I do think they are pretty darn good. They have a chewy texture, fluffy interior, and have a nice tang from the yogurt.
When topped with seeds that you normally expect on a bagel, and then eaten with cream cheese, they provide loads of bagel vibes.
I do think these Greek yogurt bagels are better than a store-bought bagel that you might buy frozen at the grocery store. They taste fresher
What kinds of flavors can you make these Greek yogurt bagels?
That’s the fun part! Anything you want!!!
I topped mine with my everything bagel seasoning recipe. So, so good!!! I mean, why choose just one flavor?
Of course, you can top them with sesame seeds, poppy seeds, cinnamon, garlic, onion…or simply keep them plain.
The sky is the limit.
What are your favorite bagel toppings?! Let me know in the comments below.
What to top your Greek yogurt bagels with?
Again, anything you like want.
I like to spread my bagels with cream cheese. Classic, simple, so delish.
When I am feeling fancy, or want to make more of a meal out of the bagels, I love to top them with cream cheese, smoked salmon, and quick pickled red onions. Some fresh dill is always welcome.
I have yet to try these bagels topped with anything else, but I think a avocado would be a great topping.
Also, using these Greek yogurt bagels to make them into a fried egg sandwich, with a little melted cheddar cheese would be AMAZING!!!
Saturday breakfast goals!!!
Are these Greek yogurt bagels healthier?
Yes.
The Greek yogurt from the bagels provides a boost in protein. Plus, you don’t have any preservatives that a grocery store bagel might have.
Also, they are a smaller in size than your traditional bakery bagel.
Traditional bagels have 245 calories, whereas my Greek yogurt bagels have 149 calories for 1 bagel – cutting the portion size in half. (source).
How long will Greek yogurt bagels last?
They will last on your counter for up to 4 days. They do lose their chewiness the longer they sit, but they are still very good.
Store the cooled bagels in an air tight container that has been lined with paper towels. Store at room temp.
Can I freeze Greek yogurt bagels?
Yes.
They freeze beautifully.
To freeze the bagels, slice each bagel in half and wrap each half in plastic wrap. Stick the bagels in a ziplock bag, and freeze for up to 6 months.
To reheat the frozen bagels, toast them in the oven at 400 degrees Fahrenheit for 10 to 12 minutes.
I recommend using the oven, or a toaster oven, to toast the bagels rather than a toaster if you have added a bunch of seeds to the on of the bagels, otherwise they will just fall off in the toaster.
Reasons you will LOVE these Greek yogurt bagels:
- They’re easy to make.
- No rise time needed,
- No boiling required.
- They’re chewy, tangy, and bready.
- They’re customizable – top them with any of your favorite bagel seasonings.
- They’re healthier.
- They’re the perfect vehicle for cream cheese.
- Or, top with an avocado,
- or make an egg sandwich. YUM!
- They last for up to 4 days.
- And, they freeze beautifully.
- They’re so fun, and satisfying to make.
More breakfast recipes for you to enjoy:
- Gluten free blueberry muffins
- Irish tea bread (AKA barmbrack)
- Healthy chocolate black bean muffins
- Irish brown soda bread (No Rise)
- Potato crust quiche with ham and broccoli
- healthy egg white muffin cups
Did you make this recipe?
Let me know how it went. Leave a comment down below, along with a star rating – I love hearing from you.
Print
Greek Yogurt Bagels (No Yeast)
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 8 bagels 1x
- Category: baking, breakfast, snack, one bowl
- Method: bake
- Cuisine: vegetarian, refined-sugar-free
- Diet: Vegetarian
Description
These easy Greek yogurt bagels don’t require any rise time, or boiling. Customize your bagel toppings. They’re perfect for breakfast, and make great leftovers for busy weekdays.
Ingredients
- 2 cups, unbleached all-purpose flour – plus extra for kneading (See notes)
- 1 tablespoon baking powder
- 1 1/4 teaspoon kosher salt
- 2 cups fat free, plain Greek yogurt (see notes)
- 1 egg
- 1 teaspoon water
Optional toppings
- 3 to 4 tablespoons everything bagel seasoning
- 3 to 4 tablespoons sesame seeds
- 3 to 4 tablespoons poppy seeds
- 2 to 3 tablespoons minced, dried garlic
- 2 to 3 tablespoons minced, dried onion
- 3 to 4 tablespoons caraway seeds
- 3 to 4 tablespoons Parmesan cheese
- 2 to 3 teaspoons cinnamon (see notes)
Instructions
- prepare: Line an extra large baking sheet with parchment paper, set aside. Preheat your oven to 375 degrees Fahrenheit. Use the convection setting, if you have it. At this time, crack the egg into a small bowl, add the 1 teaspoon of water, and whisk until well combined. Set aside, and also grab a pastry brush.
- Prepare your toppings: Also, prepare any toppings you plan to use. I photographed my bagels using my Everything Bagel Seasoning recipe. But, you could easily use any toppings you like, I have some ideas listed in the ingredients list above. Place whichever toppings you are using on a small plate, set aside.
- Make the dough: To a large mixing bowl add the flour, baking powder, and kosher salt – whisk until well combined. Then, add the Greek yogurt, use a spatula to mix until a shagy dough forms. Use your hands to kneed the dough in the bowl a few times.
- Knead the dough: Turn the dough out onto a smooth, clean, work surface that has been heavily floured. Knead the dough with your hands for about 5 to 8 minutes, adding more flour as needed, to prevent sticking. I used about 1/4 to 1/3 cup extra flour in the kneading process. The longer you knead the dough, the chewier your bagels will be. The dough will be very wet, and sticky at first, but it will smooth out and become less sticky towards the end of kneading. When the dough is ready, it will be tacky, and smooth.
- Divide the dough: Form the dough into a large ball, then use the palm of our hand to flatten it out slightly. Use a bench scraper, or a knife, to cut it into 8 rectangles (see photo in post). Then, roll each triangle into a ball.
- Form the balls into bagels: Note: if the dough seems to spring back on itself, allow the dough balls to rest for 5 minutes, before shaping them into bagels. To shape them into bagels, roll them out into a log, that is about 8 inches long, then, form them into a circle around the back of your hand and rub the 2 ends together between the palm of your hand, and the countertop to seal them. Remove the circle from your hand. The hole should measure about 8 inches. If it’s too small, then gently stretch the hole to be larger. Place the bagel on the prepared baking sheet. Continue until all of the bagels have been formed.
- Egg wash: Use the pastry brush to brush the egg wash onto each of the bagels, making sure to get the sides.
- Add the toppings: Gently lift each bagel up with your hands and turn it upside down, placing it in the seasoning mixture, gently push it around so it’s generously covered. Place the bagel back onto the baking sheet. Repeat, until you have topped all the bagels. Note: if you want plain bagels, you can skip this step of adding the toppings, and just do the egg wash.
- Bake: Bake the bagels for 30 to 35 minutes, or until they have puffed and are golden brown.
- Cool: Allow the bagels to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling completely.
- To slice: Use a serrated knife to carefully slice the bagels in half.
- To serve: Serve the bagels with whatever you like to eat your bagels with. We love spreading cream cheese on them, for a simple bagel. When we want something special, we like to spread on cream cheese, then top them it with smoked salmon, and quick pickled red onions.
- To store: The bagels are best enjoyed the same day, but they do keep pretty well for a few days. Store the bagels in an air tight container that has been lined with paper towels. Store at room temp for up to 4 days. See notes on how to freeze, and re-heat any bagels. Also, see notes on the halved recipe.
Notes
flour: I also tested this recipe using unbleached bread flour. I found the bread flour to be way less sticky than the all purpose. Although, the all purpose still works, if you have trouble with a sticky dough, then maybe try the bread flour. Bread flour has more gluten in it, so I think the extra gluten protein helps to keep the dough from stacking.
White whole wheat flour: I tried making this recipe using white whole wheat flour, it was too dense. If you want to try a whole wheat version, than I would recommend trying half white whole wheat, and half all purpose flour.
Greek yogurt: It’s very important that you use thick, Greek yogurt, not Greek style yogurt. My favorite brand is Fage, Stoney field is a close second.
cinnamon bagel suggestion: I would try adding 2 to 4 tablespoons of sugar, and 1 to 2 teaspoons of cinnamon to the dough. You could also mix in about 1/4 to 1/2 cup of raisins, if you want. Then, you can top with a sprinkle of cinnamon and sugar mixture, just before baking. Keep in mind, I have not tried this, this is an estimation. Let me know if you try it.
The recipe halved: If I am making bagels, I want some leftover. So, I wanted to make 8. But, if you want, to make 4 bagels (which is an easier amount to knead by hand), here is the halved recipe: 1 cup unbleached, all purpose flour, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, 1 cup non-fat, plain Greek yogurt, 1 whole egg, 1 teaspoon water.
To freeze: The bagels freeze great. To freeze, slice the bagels in half, and wrap each half in plastic wrap. Place all of the bagel halves together, in a ziplock bag. They will store in the freezer for up to 6 months.
To toast frozen bagels: I recommend toasting bagels in the oven (or a toaster oven), rather than the toaster, especially if you added a lot of seeds on top. Preheat your oven to 400 degrees Fahrenheit. Place the bagel halves on a baking sheet, cut side up. Bake for 10 to 12 minutes, or until thawed, and nicely toasted. Enjoy warm – so good!
This idea for Greek yogurt bagels originally came from Weight Watchers. I adapted my recipe from Skinny Taste’s Easy bagel recipe.
I’ve made these using the SkinnyTaste recipe (looks like the only difference in yours is you use slightly less backing powder & salt), and they are FANTASTIC!
I’m wondering what you mean by this line: “The hole should measure about 8 inches.” Whether diameter or circumference, that still seems waaaay too large.
(Pic of mine with Parmesan cheese baked on top: https://i.imgur.com/s9BHkTZ.jpg)
Your Parmesan bagels look amazing!!!! I will need to try that flavor!! So glad to hear that you loved the recipe!!!
I meant the diameter of the hole should measure about 8 inches. When I tested the bagels, I found anything smaller than that either ended up with the tiniest hole, or no hole at all – once baked. They do puff up a lot during baking. Of course, they still tasted delicious either way, but I was keeping the aesthetic of the bagel in mind for photographing for the blog post. hope this helps. 🙂
Curious . . . Why don’t you give them a quick bath in boiling water (30-60 sec/side) prior to egg wash, topping and bake?
Hi, simply because I wanted these bagels to be as easy as possible to make. They’re meant for the unexperienced bread maker. They’re already untraditional in the sense that they are not a yeasted dough, instead they are a quick dough with baking powder for rising.
You can try boiling them, if you would like. Just keep in mind that I am not sure how this will turn out since the bagel dough is not your traditional yeasted bagel dough. Let me know how it goes.
Hope this helps 🙂