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 bread and Greek yogurt biscuits.
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
Ingredients for Greek Yogurt Bagels
- 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.
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 High Protein Recipes to Try
- Baked yogurt
- Greek yogurt pizza crust
- Greek yogurt cake
- Blueberry Greek yogurt scones
- Greek yogurt donuts
Greek Yogurt Bagels (5 Ingredients)
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.
What kind of all purpose flour? Unbleach flour?. bread flour? Please tell me exactly what flour do you recommended? Thank you
Regular white flour called in all recipes is “unbleached all-purpose flour”. Bread flour is specialty. I don’t text, sorry.:) You have to come back here to read my reply.:)
HELP! This is my second time trying and the dough just is too sticky, but if I add more flour the bagels are very dense 😕
Add a bit less flour. You add small amount by sprinkling on top and kneading. Then see how it is. If it’s still sticky, sprinkle a bit more and knead. The secret is a little at a time. Good luck!
These turned out amazing! Awesome recipe! I just have one question. Where is the “14 grams” of protein coming from? My yogurt has 24 grams in a cup, many seem to have 22, the amount of flour has 15 grams of protein, and most of the egg isn’t going on bagels, so maybe 2 grams out of the 6 grams in an egg. That’s 41 grams, or 10.25 grams. Where is the other total 15 grams coming from?
Hi there. Glad you loved the bagels so much! About the protein, the original values were at 14 gr protein using pre-set values in the nutrition calculator. I just double checked and removed the egg because it’s really just an egg wash on top, and manually entered my flour values. I use Robin hood all-purpose flour and it has 4 gr protein per 3 tbsp. There are higher and lower protein values flours. Each bagel contains 11 grams of protein. 1 cup + 3 tbsp flour has 25 gr protein, 1 cup yogurt has about 21 gr protein, divided by 4 bagels. Hope this helps.
Wondering if you can help me I made recipe exactly as written. Used store brand nonfat Greek yogurt, however mine were flat and a little tough. Flavor was amazing but any tips for next time to have them bake up fluffy?
Add more flour until dough is thick and not sticky. Measuring cups differ, also how we measure flour differs. They need a bit more flour to absorb the moisture and puff up. Let me know how it goes.
Just made this exactly and I loved them. The only thing I would recommend is adding all the measurements in grams so it can be more exact. Bread recipes are a lot more legitimate when they have the gram amount in the instructions.
Hi Emi. Fantastic! Glad you enjoyed the recipe! We do have metric measurements, right below the ingredients you can switch between Imperial and Metric. Hope this helps!
This might be a dumb question but do you use the unflavored Greek yogurt or vanilla? Can’t wait to try these!!!
I used plain Greek yogurt but you can also use vanilla one.
I made these for the first time and they turned out great! I will never buy bagels from the store again! Thank you for the recipe!
Glad you loved these bagels so much, Carol!
Amazing! Loved making these! So easy and super delicious! My husband loved them as well! Perfect size bagels!!
They are fun to make, I am glad to hear you think so too!:)
This is an easy and great recipe! I made it and even love the texture of the baked dough. This is a keeper!
I’m so glad you enjoy these Greek yogurt bagels so much.
I made with Caputo Fioreglut flour they rose great and taste fantastic! Lovely recipe
I’m so happy to read this, Donna! Thanks for your positive feedback!