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Greek Yogurt Bagels (No Yeast)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emily
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Egg wash: Use the pastry brush to brush the egg wash onto each of the bagels, making sure to get the sides.
  8. 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.
  9. Bake: Bake the bagels for 30 to 35 minutes, or until they have puffed and are golden brown.
  10. Cool: Allow the bagels to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling completely.
  11. To slice: Use a serrated knife to carefully slice the bagels in half.
  12. 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.
  13. 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.

Find it online: https://robustrecipes.com/greek-yogurt-bagels/

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