Greek Yogurt Bagels

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I fell in love with these Greek yogurt bagels the first weekend I needed something quick, cozy, and a bit healthier than store-bought options. This simple recipe turns plain Greek yogurt and self-rising flour into soft, golden bagels in under an hour — no yeast, no proofing, and no special equipment. They’re perfect for busy mornings, school lunches, or a last-minute brunch when you want homemade without the fuss. If you like yogurt-forward baking, you’ll also enjoy experimenting with other recipes like yogurt pancakes for a matching breakfast spread.

What makes this recipe special

These bagels are a tiny miracle: two pantry staples become chewy, tender rounds that toast beautifully. They’re budget-friendly, kid-approved, and ready fast — excellent when you want a healthier bagel alternative without yeast. Because the dough is forgiving, they’re a great recipe to teach kids or to customize with toppings.

“So easy and delicious — popped these together with my 7-year-old and they came out perfectly golden. A new weekend staple!” — Happy home baker

How this recipe comes together

You’ll mix the yogurt and self-rising flour into a soft dough, portion and shape it into rings, brush with egg, add toppings if you like, then bake. The method skips boiling and yeast, so the total hands-on time is minimal and results are reliably good even for beginner bakers.

Key ingredients

1 cup plain Greek yogurt, 1 cup self-rising flour, 1 large egg (for egg wash), Optional toppings (sesame seeds, everything bagel seasoning, etc.)

Substitutions and notes:

• Use full-fat Greek yogurt for the best texture; nonfat will work but can be drier.
• If you don’t have self-rising flour, make your own: for 1 cup all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
• The egg wash adds shine and helps toppings stick; brush with milk or oil for an egg-free glaze.

Directions to follow

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, stir the Greek yogurt and self-rising flour together until a soft dough forms. It should be slightly tacky but not wet.
3. Divide the dough into 4 equal pieces (or 6 smaller bagels). Roll each piece into a ball, then flatten slightly and form into a round. Use your thumb to punch a hole through the center and gently widen to make a bagel shape.
4. Place the shaped bagels on the prepared baking sheet, leaving space between them.
5. Beat the large egg and brush the tops of the bagels with the egg wash. Sprinkle optional toppings like sesame or everything bagel seasoning.
6. Bake for 20–25 minutes, or until the bagels are puffed and golden brown on top.
7. Let the bagels cool a few minutes on the sheet, then transfer to a rack to finish cooling slightly before slicing and serving.

Best ways to enjoy it

These bagels are delicious split and toasted, stacked with cream cheese and smoked salmon, or turned into breakfast sandwiches with egg and avocado. They also pair nicely with a simple green salad or soup for lunch. If you’re serving a brunch spread, balance the savory bagels with sweet options like fruit and blintz-style spreads. Try pairing them alongside other yogurt-based breakfasts for a cohesive menu — think yogurt pancakes and fresh berries.

Storage and reheating tips

• Refrigerator: Store cooled bagels in an airtight container for up to 3 days.
• Freezing: Wrap individual bagels in plastic and place in a freezer-safe bag up to 2 months. Thaw at room temperature or toast from frozen.
• Reheating: Slice and toast on medium heat until crisp, or warm in a 325°F oven for 5–8 minutes. Avoid microwaving for long — it makes them rubbery.

Extra advice

• Helpful cooking tips:
  • Dust your hands lightly with flour to prevent sticking while shaping.
  • If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
  • For even baking, try to make the bagels uniform in size.
• Pro chef tip: After shaping, chill the bagels for 10 minutes to help them hold their shape in the oven.

Creative twists

• Everything bagel: Top with everything bagel seasoning before baking.
• Savory herb: Fold in 1 tablespoon chopped chives or dill into the dough.
• Sweet version: Add a tablespoon of honey to the dough and sprinkle cinnamon sugar on top.
• Gluten-free: Use a 1:1 gluten-free self-rising flour blend, but expect a slightly different texture.

Helpful answers

Q: Can I make these without self-rising flour?
A: Yes — mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to replace 1 cup self-rising flour.

Q: Are these bagels dense or chewy like traditional bagels?
A: They’re softer and more tender than boiled, yeast-based bagels; think chewy-but-light, with a slightly cakey crumb.

Q: Can I skip the egg wash?
A: You can. Brushing with milk or oil will still help toppings adhere; skipping a glaze produces a more matte finish.

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