Greek Yogurt Bagels: Fluffy & Healthy Recipe
Homemade Magic Breakfast.
Quick, healthy, and delicious Greek yogurt bagels packed with protein. The perfect fluffy bagel made right at home.
I remember the first time I tried a two-ingredient bagel recipe. I was so skeptical. How could just flour and yogurt create a real bagel? But I gave it a go on a quiet Tuesday morning, the kitchen filled with soft light. The dough felt incredible—so soft and pliable. When they came out of the oven, golden and smelling of home, I was completely won over. It felt like a little secret, a shortcut to something truly wonderful. Now, it's my go-to for a quick, comforting breakfast that feels like a special treat.
Why These Bagels Feel Like a Hug
- •So Incredibly Easy: Seriously, just a few ingredients and no yeast means you can have fresh bagels whenever the craving hits.
- •Healthier Comfort Food: They're packed with protein from the Greek yogurt, making them a much lighter option.
- •Soft and Chewy Texture: They have that perfect bagel texture—a slightly crisp outside and a wonderfully soft, chewy inside.
- •Endlessly Customizable: Use any flour you like, any toppings you dream of. It’s a recipe that invites you to play.
Honestly, I was shocked at how good these are. They're fluffy, have the perfect chew, and are so much healthier than store-bought. This is my new favorite weekend breakfast recipe!
Essential Ingredient Guide
- Greek Yogurt: The star of the show! Use a thick, plain, non-fat Greek yogurt. It’s what gives the bagels their signature tang and soft texture. Avoid regular yogurt, as it’s too thin.
- All-Purpose Flour: Good old all-purpose flour works perfectly here. You could experiment with whole wheat flour for a nuttier flavor, but you might need to adjust the yogurt amount slightly.
- Baking Powder: This is our leavening agent. It's what makes the bagels rise and get all fluffy without any yeast. Make sure yours is fresh for the best results.
Complete Cooking Process
- The process begins by simply whisking your dry ingredients—flour, baking powder, and salt. This creates a light, airy base. Then, you'll stir in the Greek yogurt until a rough dough forms. It feels very elemental and satisfying.
- Turn the dough onto a floured surface for a gentle knead. This isn't an intense workout; it’s just a few minutes to bring it all together into a smooth ball. Shaping is the fun part—rolling the dough into ropes and connecting the ends to create that classic bagel circle. Embrace the charming, handmade look.
- An egg wash gives the bagels a beautiful sheen and helps the toppings stick. A generous sprinkle of your chosen seasoning, and they're ready for the oven. They bake up quickly, filling your home with the most comforting aroma.
Your Questions, Answered
→Can I use whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. The bagels will be a bit denser and have a lovely nutty flavor. You might need a touch more yogurt.
→Do I have to use an egg wash?
No, you don't. The egg wash is mostly for color and to help the toppings adhere. You can use a splash of milk or even just water if you prefer.
→How do I know when the bagels are done baking?
They should be a beautiful golden brown color on top and sound slightly hollow when you tap the bottom. 20-25 minutes is usually the sweet spot.
→Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it tightly wrapped in the refrigerator for up to 24 hours before shaping and baking.
Greek Yogurt Bagels: Fluffy & Healthy Recipe
Craving a soft, fluffy bagel? This Greek yogurt bagel recipe is quick, healthy, and delicious! Packed with protein and low in calories. Honestly, the easiest and most rewarding bake you'll have all week.
Timing
Prep Time
10 minutes
Cook Time
20-25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Bagels
- 011 cup all-purpose flour (plus more for dusting)
- 022 teaspoons baking powder
- 033/4 teaspoon kosher salt
- 041 cup plain non-fat Greek yogurt
For the Topping
- 011 egg white, lightly beaten
- 021 tablespoon everything bagel seasoning (or sesame seeds, poppy seeds, etc.)
Instructions
First things first, let's get the oven ready. Preheat it to 375°F (190°C). Then, line a baking sheet with parchment paper. It just makes life easier, trust me.
In a medium bowl, whisk together the flour, baking powder, and salt. It’s like creating a soft, powdery cloud. This step ensures everything is evenly mixed before the magic happens.
Add the Greek yogurt to the flour mixture. Using a spatula or wooden spoon, stir until a shaggy dough begins to form. It will look a bit messy at first, and that's perfectly okay.
Lightly flour a clean surface and turn the dough out. Knead it gently for about 3-5 minutes, just until it's smooth and tacky but not overly sticky. If it’s too sticky, add a little sprinkle of flour, but don't go crazy. We want it soft.
Divide the dough into four equal pieces. Roll each piece into a little ball, then gently roll it into a rope about 6-7 inches long. Pinch the ends together to form a bagel shape. Don't worry about them being perfect; their little imperfections are what make them yours.
Place your beautifully imperfect bagels onto the prepared baking sheet. Brush the tops with the beaten egg white—this gives them that gorgeous, shiny crust.
Sprinkle generously with your favorite topping. I'm a huge fan of everything bagel seasoning, but sesame seeds or just a little coarse salt are lovely too.
Bake for 20-25 minutes, or until they're puffed up and beautifully golden brown. The smell that will fill your kitchen is just... wow. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Notes & Tips
- 1The stickiness of the dough can vary depending on the brand of Greek yogurt. Don't be afraid to add a tablespoon more flour if it feels unmanageable.
- 2Feel free to get creative with toppings! Cinnamon sugar, grated cheese, or dried herbs are all delicious options.
Tools You'll Need
- •Don't over-knead the dough. A few minutes is all it takes to become smooth. Over-kneading can make the bagels tough.
- •Be gentle when shaping. You want to keep the air in the dough for a fluffy texture.
- •Make sure your baking powder is active! Test a little in hot water; if it fizzes, you're good to go.