These Greek Yogurt Bagels are easy to make with 5 simple ingredients including all-purpose flour and Greek yogurt. No yeast, no boiling and bagels come out fluffy, delicious, and packed with 11 grams of protein.

You might also enjoy my almond flour Greek yogurt bagels, Greek yogurt jalapeno cheddar bagels and Greek yogurt blueberry 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 Greek yogurt bagels! At first, I thought high protein bagels don’t make sense as they still have lots of carbs, but they turned out so good and Greek yogurt adds more protein.

I served them with cottage cheese egg salad for my lunch but they’re also good with cottage cheese chicken salad or Greek yogurt chicken salad, adds even more protein!

Why You’ll Love This Recipe

“Normal” taste: These Greek yogurt bagels come out softer inside than regular bagels but have crispy outside. They also have a hint of sourdough-like flavor from the Greek yogurt.
Easy: You need just 5 ingredients. While I tried to make bagels with just 3 ingredients: flour, baking powder and Greek yogurt, 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.
High in protein: Bagels with Greek yogurt contain 11 grams of protein. A great pick for a healthy breakfast!
Can be gluten-free: I tested them with all-purpose flour and this Bob’s Red Mill gluten free baking flour, and both came out fluffy and tasty.

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

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Ingredients for Greek Yogurt Bagels

Flour, egg, everything bagel seasoning, Greek yogurt, salt, baking powder.

Flour: I tried both regular and gluten free flours. Sometimes I like to use same amount of self-rising flour, then omit baking powder and salt since it already contains leavening agents. I believe you can use about 3/4 cup plus 2 tablespoons (more for dusting) of whole wheat flour.
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. Don’t use regular yogurt as the added moisture will make the batter too wet. You can use dairy-free yogurt as long as it’s thick Greek yogurt.
Baking essentials: Baking powder and salt are key to making flavorful, light, fluffy bagels that rise beautifully.
Egg: We whisk 1 egg to create an egg wash, giving the bagels a golden-brown hue and help toppings stick. You can omit it an brush with water or melted butter.
Toppings (optional): Sprinkle your bagels with everything bagel seasoning, sesame seeds, onion flakes, or poppy seeds. See below for more ideas.

Double or Triple

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.

How to Make Greek Yogurt Bagels

Here’s a brief overview how to make protein 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 the dough: In a large bowl, mix together the flour, baking powder, and salt. Then add Greek yogurt 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 and let rest: Knead it about 20 times, the dough should be not sticky but not dry. If it’s too wet, add a bit more flour and knead. Cover the bowl with a clean towel and let it rest for 10 minutes.
Shape the bagels: Move the dough onto a floured counter, shape into a log and cut into 4 even pieces. Roll each piece into a long rope, then form into a bagel shape, making sure to pinch the ends together. Place it on prepared baking sheet and repeat with the rest of the dough. Brush with egg wash and add toppings or leave plain.
Bake: Bake bagels for about 25 minutes or until they are beautifully browned and puffed up. Once out of the oven, let them rest for 15 minutes (don’t skip!).

Make Ahead

You can prepare the bagel dough in advance and keep it tightly wrapped with plastic in the refrigerator for up to 3 days. Let it come to room temperature before baking, I’d recommend taking it out about 1 hour before you bake.

Tips for Best Results

Here are my top tips for the best Greek yogurt bagels.

Shaping the 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 directly on a baking sheet.
Leave room in-between: I find these 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.
Don’t skip resting: I like to 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 as they will deflate.

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! In my opinion, it makes it taste like a true bagel.

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.

More Greek Yogurt 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.

4.80 from 25 votes