These Greek Yogurt Bagels are easy to make with 5 simple ingredients, no yeast, and no boiling! They’re fluffy, delicious, and packed with 11 grams of protein.
You might also enjoy my almond flour Greek yogurt bagels and Greek yogurt bread!
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After making cottage cheese bagels, I am a firm believer in high protein bagels! At first, I thought Greek yogurt bagels still have lots of carbs but they’re also protein-rich and turned out so good!
I served them with cottage cheese egg salad but they’re also good with healthy tuna salad or healthy chicken salad. Perfect for lunch!
Reader’s Review
Just made these and they turned out so fluffy and perfect! Thanks so much! Can’t wait to make Jalapeno Cheddar, Chocolate Chip, Cinnamon Raisin, and more!
Charmaine
Why You’ll Love This Recipe
- High in protein: While with 56 grams of carbs, there are also 11 grams of protein in bagels when made with Greek yogurt. Making it a great pick for a healthy breakfast or snack.
- Can be gluten-free: I tested bagels with all-purpose flour and gluten-free flours and both of them came out great.
- Easy: You can bake them in the oven or air fryer, and there’s no yeast, fancy equipment, or boiling required.
- Taste “normal”: These healthy bagels are soft and fluffy in texture with a hint of sourdough-like flavor from the Greek yogurt.
Ingredients for Greek Yogurt Bagels
All you need is 5 simple ingredients and your favorite bagel topping to make them.
- Flour: I tried both regular and gluten free flour. I believe whole wheat flour would also be a good option.
- Greek yogurt: I used 2% Oikos Greek yogurt, but feel free to use 0% or any fat percentage, as long as it’s Greek yogurt.
- Baking essentials: Baking powder and salt are key to making flavorful, light, fluffy bagels that rise beautifully. If you’re using self-rising flour, you can skip both.
- Egg: We whisk one egg to create an egg wash, giving the bagels a golden-brown hue and help toppings stick.
- Toppings (optional): Sprinkle your Greek yogurt bagel with everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds. See below for more ideas.
Recipe Tip
I tried to make yogurt bagels with just 3 ingredients: flour, baking powder and Greek yogurt. And they turned out bland. So don’t skip the salt. While 2 ingredient bagels sound enticing, they won’t be tasty unless they are made with self-rising flour.
How to Make Greek Yogurt Bagels
Here’s a brief overview how to make homemade bagels with Greek yogurt. I baked mine in the oven, but you can use your air fryer too!
You can find the full recipe card below.
First, preheat your oven to 375 F, then line a large baking sheet with parchment paper.
- Make self-rising flour: In a large bowl, mix together the flour, baking powder, and salt until everything’s well combined.
- Make the dough: Add Greek yogurt to the flour mixture and stir with a spatula until it’s mixed in, then switch to mixing with your hands until you get a nice ball of dough. Knead it about 20 times. The dough should be not sticky but not dry. Cover the bowl with a clean towel and let it rest for 10 minutes.
- Form the bagels: Move the dough onto a floured counter. Shape it into a log and cut it into 4 even pieces. Roll each piece into a long rope, then form it into a bagel shape, making sure to pinch the ends together. Place it on your prepared baking sheet and repeat with the rest of the dough.
- Make an egg wash: Break the egg into a small bowl and whisk it. Then, brush the bagels with the egg wash and sprinkle with your choice of topping or simply leave them plain.
- Bake: Bake bagels for about 25 minutes or until golden brown and puffy. Once out of the oven, let them rest for 15 minutes (don’t skip!).
Tips for Best Results
Here are my top tips for the best Greek yogurt bagel recipe.
- Don’t use regular yogurt: The added moisture from regular yogurt will make the batter too wet, sticky, and difficult to handle.
- Shaping wheat flour bagels: They rise up quite a bit, so make the logs longer and the holes larger.
- Shaping gluten-free bagels: Since gluten free flour doesn’t contain gluten, the dough won’t stretch or rise as much. So, make the logs shorter and the holes in the middle smaller. It also helps to shape the bagels into bagel form directly on a baking sheet.
- Leave room in-between: Greek yogurt bagels expand as they bake so make sure you leave room between each bagel when placing them on the baking sheet.
- If your dough is too sticky: This can happen because different brands of Greek yogurt can have different levels of whey. Slowly add a bit of flour until it reaches the right consistency, you want it barely sticking to your hands.
- If using self-rising flour: Omit salt and baking powder since self-rising flour already contains leavening agents.
- Don’t skip resting: Give both the dough and the baked bagels some time to rest. Let the dough sit for 10 minutes so it can relax, rise, and create fluffy bagels. And resist the urge to cut into the freshly baked bagels, doing so can make them lose their shape.
Toppings Ideas
I went with everything bagel seasoning because, well, it’s in the name and I love it! But feel free to get creative with toppings or keep it simple and enjoy them plain.
Here are a few ideas to get you started:
- Everything bagel seasoning
- Onion flakes or garlic flakes
- Sesame seeds
- Poppy seeds
- Chia seeds
- Sunflower seeds or pumpkin seeds
- Sea salt
- Cinnamon and sugar
- Chopped nuts such as almonds or walnuts
- Cheese and dried herbs. Grate your favorite cheese on top with basil, thyme, or oregano.
How to Store and Freeze
Store: Once your bagels have cooled, place them into an airtight container and store in a cool, dark spot for 3-4 days. You’ll have breakfast ready to roll for most of the week!
Freeze: For longer storage, toss them in a resealable Ziploc bag, let as much air out as possible, and store in the freezer for up to 3 months.
Let them thaw on the counter for a few hours, or give them a quick zap in the microwave or toaster.
FAQs
Greek yogurt bagels are ready once they’re beautifully browned and puffed up. And remember to give them a little time to rest before slicing so they keep their shape.
Yes, you can use dairy-free yogurt as long as it’s Greek yogurt and it’s thick.
Absolutely! This recipe yields 4 bagels as it is and they freeze wonderfully. Feel free to double, triple, or make as many bagels as your heart desires.
Yes. You can prepare the bagel dough in advance and keep it tightly wrapped with plastic in the refrigerator for up to 3 days. Let the dough come to room temperature before baking, I’d recommend taking it out about 1 hour before you bake.
More High Protein Recipes to Try
- Baked yogurt
- Cottage cheese pizza crust
- Greek yogurt pizza crust
- Blueberry Greek yogurt scones
- Greek yogurt donuts
Greek Yogurt Bagels
Equipment
Video
Ingredients
- 1 cup + 3 tablespoons all-purpose flour or gluten-free flour, (5.6 ounces), more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Greek yogurt, any fat %
- 1 egg, beaten
- Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds, optional
Instructions
- Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add flour, baking powder and salt; whisk well to combine.
- Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
- Transfer dough on a counter sprinkled with flour, form a log and cut into 4 even pieces. Roll into a longer rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
- In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
- Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.
Notes
- Store: Keep in an airtight container in a cool dark place for 3-4 days.
- Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
- Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
- Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. Shape them more by hand as dough isn’t stretchy and make shorter logs as they don’t rise as much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg these bagels are amazing! My son says they’re better than the bagel store. Will definitely keep making! So easy and SOOO GOOD!
Such an easy recipe, they came out so good! I’ll be making more in the near future.
Easy. Simple ingredients. The yogurt taste comes through, which I like. They are light. Definitely not a NJ bagel. Still delicious. A good recipe to make with children
Will gluten free bagels puff up when their done?
Hopefully.