Description
These Greek yogurt bagels are soft, chewy, and incredibly easy to make with no yeast and no long proofing time. Using simple pantry ingredients, this quick homemade recipe delivers bakery-style bagels in under 40 minutes—perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 2 cups self-rising flour (or 2 cups all-purpose flour + 1 tablespoon baking powder + 1 teaspoon salt)
- 1 1/2 cups Greek yogurt (full-fat preferred)
- 1 egg (for egg wash)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic, sea salt
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix self-rising flour and Greek yogurt until roughly combined.
- Knead the mixture by hand for 2–3 minutes until a smooth, slightly sticky dough forms.
- Divide dough into 4–6 equal portions.
- Roll each portion into a ball, then press your thumb through the center to form a hole. Stretch gently to create a bagel shape.
- Place shaped bagels on prepared baking sheet.
- Beat the egg and brush each bagel with egg wash. Sprinkle with desired toppings.
- Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 10 minutes before slicing.
Notes
- Do not overmix the dough to avoid dense bagels.
- If dough feels too sticky, lightly dust with flour while shaping.
- Make the center hole larger than expected—it shrinks during baking.
- Store in an airtight container at room temperature for 1–2 days.
- Freeze sliced bagels up to 3 months for easy toasting.
Nutrition
- Serving Size: 1 bagel (based on 6 servings)
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg