These Greek Yogurt Bagels are easy to make with 5 simple ingredients, no yeast, and no boiling! They’re fluffy, delicious, and packed with 14 grams of protein.

For low carb and gluten-free version, try my almond flour Greek yogurt bagels!

4 Greek yogurt Bagels on a baking sheet. A bowl with everything bagel seasoning and blue napkin.

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 (recipe coming soon), but they’re also good with healthy tuna salad or healthy chicken salad. Perfect for lunch!

Why You’ll Love This Recipe

  • High in protein: While with 56 grams of carbs, there are also 14 grams of protein in these bagels. 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 flour 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 protein 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 these Greek yogurt bagels.

Flower, egg, everything bagel seasoning, Greek yogurt, salt, baking powder.
  • 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 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.

Step by step process how to make bagels with Greek yogurt.

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.
Person holding sliced Greek yogurt bagel showing texture inside.

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.


How do I know Greek yogurt bagels are ready?

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.

Can I use dairy-free Greek yogurt?

Yes, you can use dairy-free yogurt as long as it’s Greek yogurt and it’s thick.

Can I double or triple the recipe?

Absolutely! This Greek yogurt bagel 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.

Can I make the bagel dough ahead of time?

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

4 Greek yogurt Bagels on a plate 1 sliced and spread with cream cheese. Cream cheese, everything bagel seasoning, knife and napkin on a counter.
4 Greek yogurt Bagels on a baking sheet. A bowl with everything bagel seasoning and blue napkin.

Greek Yogurt Bagels

Greek Yogurt Bagels are easy to make with 5 ingredients, no yeast, and no boiling! Fluffy, delicious, and packed with 14 grams of protein.
5 from 5 votes
Servings 4 bagels
Calories 303
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 25 minutes
Total Time 1 hour


  • 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


  • 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.



  • 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.


Serving: 1 bagel | Calories: 303kcal | Carbohydrates: 56g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 485mg | Fiber: 2g | Sugar: 2g
Course: Breakfast
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Olena, I have made this yogurt bagel recipe about 11 times. I also make it as 1 round loaf since hubby and I love crusty bread that we can graze on. This last time I used the same amount of flour but made it with 1/3 cup whole wheat and 2/3 cup of white flour. I added about 1/4 cup of milled flax seed and a little less than 1/4 cup of chia seeds. The rest of the recipe ingredients and measurements remain the same. This is our new fav and I think I am making it about every other day! Lol. Question: I think I would like to add shredded cheese? Thoughts on amount? Love your site. When I have ingredients I want some inspiration for something different, I put it in the search and all of the recipes come up. Love it!

    1. 11 times?! haha. I love how you are experimenting with it, in fact I have 2 more Greek yogurt bread recipes coming out as soon as tomorrow. You can do so much with this dough, so true! I would start with 1/4 cup shredded cheese and if it goes well, try 1/3 cup next time. I can see freshly grated Parmesan and chopped fresh rosemary doing so well in this dough, or even simple cheddar.
      I am so glad you are enjoying my recipes!!! Please let me know what else you try. Cheers.

      1. Hi Olena thank you for the realy nice recipes. Can I use wholewheat flour to make the bagels .Thank you June.

        1. Yes you just might need to add a tablespoon or more of water as whole wheat flour is a tad more thirsty. Enjoy!

  2. 5 stars
    Making this as i type. My only question is how does 1 bagel contain 14 g of protein. We inly use one cup of yogurt here and most high protein yogurts have about 20 g of protein per 3/4 cup.

  3. 5 stars
    I just made these! Delicious and I already modified the recipe to a small round loaf. My hubby and I like warm crusty bread and this is perfect. I followed the recipe and only changed it from 4 bagels to a round loaf. It turned out great. I have some gluten free flour to use up and used that. My husband is looking forward to white flour since he thinks it will rise more. It made a 5.5 inch across the middle by 2.5 inch tall round.

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