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Homemade greek yogurt bagels ready to eat

Greek Yogurt Bagels

These greek yogurt bagels are a quick, no-yeast option made with simple ingredients. They bake up soft and chewy with a lightly golden exterior and require no boiling or rising time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Mixing Bowl for combining the dough ingredients
  • Measuring cups and spoons to measure accurately and keep the dough ratio correct
  • Baking sheet: for baking the bagels evenly in the oven
  • Parchment Paper prevents sticking and helps with even browning
  • Pastry brush: for applying the egg wash
  • Wire rack (optional): allows the bagels to cool slightly and prevents soggy bottoms
  • Air fryer (optional) for the alternate air fryer method

Method
 

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Add the Greek yogurt and stir until a shaggy dough forms.
  4. Transfer the dough to a lightly floured surface and knead gently for 1 to 2 minutes, just until smooth. The dough should be soft and slightly tacky, not sticky.
  5. Divide the dough into 4 equal pieces. Roll each into a ball, then poke a hole through the center and gently stretch into a bagel shape.
  6. Place the bagels on the prepared baking sheet. Brush each with beaten egg and sprinkle with toppings (my favorite is everything bagel seasoning!) if using. See notes for variations.
  7. Bake for 22 to 25 minutes, until golden brown and cooked through.
  8. Let the bagels rest for 5 minutes before slicing and serving.

Video

Notes

Variations
  • Everything Bagel: Brush with egg wash and generously sprinkle everything bagel seasoning on top before baking.
  • Garlic Herb: Add ½ tsp garlic powder and ½ tsp dried herbs (such as parsley, chives, or Italian seasoning) to the dry ingredients. Finish with egg wash and a light sprinkle of salt before baking.
  • Cheesy Bagels: Fold ¼ cup shredded cheese (cheddar, mozzarella, or a blend) into the dough before shaping. For extra flavor, sprinkle a little cheese on top after the egg wash.
  • Sweet Bagels: Add 1 tbsp honey or sugar to the dough. Skip the egg wash and brush lightly with milk instead, then top with cinnamon sugar before baking.
  • Air Fryer Option: Line the air fryer basket with parchment paper and cook at 350°F for 12–14 minutes, flipping halfway, until golden and cooked through. Work in batches if needed.
Recipe Notes
  • Thick Greek yogurt is essential for proper texture. Runny yogurt can make the dough dense.
  • Avoid over-kneading, which can lead to tough bagels.
  • Allowing the bagels to rest briefly after baking helps prevent a gummy center.
  • Nutrition (per serving, 4 servings): 190 calories, 4g fat, 30g carbs, 9g protein, 1g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.