Name: Greek Yogurt Bagels
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup self-rising flour (plus more for dusting); 1 cup plain Greek yogurt; 1 egg, beaten (for egg wash); Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds

A simple, protein-packed twist on the classic bagel, these Greek Yogurt Bagels are a staple in my kitchen when I’m craving something freshly baked without the long wait. They’re soft, chewy, and come together quickly—no yeast, no boiling, just a quick dough using plain Greek yogurt and self-rising flour. I find them perfect for breakfast, brunch, or a satisfying snack during the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup self-rising flour (plus more for dusting)

1 cup plain Greek yogurt

1 egg, beaten (for egg wash)

Optional toppings: sesame seeds, everything bagel seasoning, poppy seeds

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, I combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms.

On a lightly floured surface, I knead the dough for 2–3 minutes until it becomes smooth.

Then, I divide the dough into 4 equal pieces, roll each into a rope, and shape them into bagels.

I place the bagels on the prepared baking sheet, brush the tops with beaten egg, and sprinkle on any toppings I want to use.

Finally, I bake them for 20–25 minutes until they’re golden brown, then let them cool slightly before serving.

Servings and timing

This recipe yields 4 bagels. Each bagel contains approximately 150 kcal.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Variations

Sometimes I like to get creative with this base recipe. For a sweeter version, I mix in a touch of cinnamon and raisins into the dough. When I want extra savory flavor, I knead in shredded cheese or minced garlic. Swapping out the toppings gives these bagels a whole new personality—everything bagel seasoning is my go-to, but sesame or poppy seeds are great too. I’ve also tried using whole wheat self-rising flour for a heartier option.

Storage/Reheating

I store leftover bagels in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. To reheat, I pop them into a toaster or a 350°F oven for about 5 minutes to bring back that freshly baked texture. They also freeze well—I slice them before freezing, then toast them straight from the freezer when I’m ready to eat.

FAQs

How do I make self-rising flour if I don’t have any?

I mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt to make my own self-rising flour when I run out.

Can I use non-Greek yogurt?

Regular yogurt tends to be too runny, so I always stick to thick Greek yogurt to get the right dough consistency. If using regular yogurt, I strain it first.

Are these bagels good for meal prep?

Yes, I often make a batch ahead and freeze them. They’re great for grab-and-go breakfasts or snacks throughout the week.

Can I make these gluten-free?

I’ve had success using a gluten-free self-rising flour blend. The texture is slightly different, but still tasty and satisfying.

What toppings work best?

I usually use everything bagel seasoning, but sesame seeds, coarse salt, or even shredded cheese work beautifully, depending on my mood.

Conclusion

These Greek Yogurt Bagels are a must-try if I’m looking for a fast, no-fuss way to enjoy homemade baked goods. They deliver that chewy, satisfying bite of traditional bagels with a protein boost and a whole lot less effort. Whether toasted with cream cheese or enjoyed plain, they’ve earned a permanent spot in my weekly routine.

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