Greek Yogurt Bagels

Greek Yogurt Bagels
A rainy afternoon, a wool blanket, and the warm smell of baking — that’s how this recipe became a fall favorite in my kitchen. These Greek Yogurt Bagels are tender, slightly tangy, and perfect for toasting beside a cup of cinnamon-spiced coffee. They’re comforting, quick to make, and a delightful seasonal treat for home bakers who love cozy flavors.

Introduction
There’s something about baking that makes a house feel like home, and these Greek Yogurt Bagels deliver that feeling without a long rise or complicated steps. Readers keep coming back to this recipe because it’s forgiving for beginners, versatile for topping choices, and still feels special enough for weekend brunch. If you enjoy cool, creamy desserts after baking, try the frozen Greek yogurt bars for a refreshing finish to your fall spread.

Ingredients
Makes 6 bagels

• 1 cup plain Greek yogurt (full-fat for best texture)
• 1 1/2 to 2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1–2 tablespoons honey or maple syrup (optional, for a touch of fall sweetness)
• 1 large egg (for egg wash; optional)
• Sesame seeds, everything seasoning, or cinnamon sugar for topping

Step-by-step Instructions

1. Preheat and prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment and set aside.
2. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
3. Add yogurt and sweetener: Stir in the Greek yogurt and honey until a shaggy dough forms. If the dough is very sticky, add up to 1/2 cup more flour, a little at a time, until it’s workable but still soft.
4. Knead briefly: Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes — just until smooth.
5. Shape the bagels: Divide the dough into six even pieces. Roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch to create a ring. Place on the prepared baking sheet.
6. Add toppings and wash: Beat the egg and brush lightly over the tops if using; sprinkle on toppings. The egg wash gives a glossy finish, while skipping it keeps them more rustic.
7. Bake: Bake for 18–22 minutes, until golden brown and cooked through. Let cool on a wire rack for 10 minutes before slicing.
8. Serve: Slice and toast, then top with softened butter, cream cheese, or your favorite fall spreads.

Tips for Success

• Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid dense dough.
• Don’t over-flour: The dough should be soft; adding too much flour will make the bagels dry.
• Use full-fat Greek yogurt for richer flavor and a tender crumb.
• For even baking, rotate the pan halfway through the bake time.
• If you want a chewier bagel, briefly boil each ring for 30 seconds per side in simmering water with a splash of honey before baking — this step is optional for a quicker version.

Possible Variations

• Gluten-free: Swap a 1:1 gluten-free flour blend for the all-purpose flour and add 1/4 teaspoon xanthan gum if your blend doesn’t include it. These Greek Yogurt Bagels adapt well to gluten-free mixes and still turn out tender.
• Streusel topping: For a breakfast-style bagel, left a few plain rounds and top others with a simple streusel (1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, pinch of cinnamon) before baking to create a crumbly, sweet crust.
• Savory herbs: Mix chopped rosemary, thyme, or garlic powder into the dough for herb-forward bagels great with soups.
• Sweet mix-ins: Fold in a handful of dried cranberries and orange zest for a fall-flavored loaf.

Practical Tip: If you like mixing sweet and savory, try making a batch of yogurt-forward spreads to serve alongside — a tangy herbed spread pairs beautifully with these bagels and echoes the fresh flavors in my Greek yogurt chicken salad no mayo that many readers also love.

Storage Recommendations

• Short-term: Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days.
• Refrigeration: For up to 5 days, keep them in the fridge wrapped tightly.
• Freezing: Slice and freeze bagels in a single layer on a baking sheet; once frozen, transfer to a freezer bag for up to 3 months. Toast from frozen for best texture.
• Reheating tip: Warm slices in a toaster oven or oven at 350°F (175°C) for 5–7 minutes to restore crisp edges and a soft center. If you enjoy yogurt with crunchy toppings, consider serving with a side of Greek yogurt with gluten-free granola and honey for a wholesome breakfast pairing.

Warm encouragement
Baking bagels at home is an act of comfort — it fills your kitchen with aroma and gives you a little handmade joy to share. These Greek Yogurt Bagels are forgiving, quick, and endlessly customizable, so savor the process and have fun with your favorite toppings.

FAQs

1. How long do these bagels stay fresh?

• At room temperature in an airtight container, they stay fresh for about 2 days. Refrigerate up to 5 days, or freeze slices for up to 3 months.

2. Can I make this recipe dairy-free?

• Yes. Use a dairy-free Greek-style yogurt (soy or coconut-based) and choose dairy-free butter or spreads for serving; texture may vary slightly.

3. Do I need to boil these bagels before baking?

• No, boiling is optional. Boiling gives a chewier, classic bagel crust, but skipping it keeps the process quicker and still produces a tender, delicious bagel.

4. Can I use low-fat Greek yogurt?

• You can, but full-fat Greek yogurt gives a richer flavor and better texture. Low-fat versions may yield slightly drier results; consider adding a tablespoon of olive oil if using low-fat yogurt.

Greek Yogurt Bagels

Tender, slightly tangy Greek yogurt bagels that are perfect for toasting and enjoying with your favorite fall spreads.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 6 bagels

Calories 200 kcal

Ingredients

  

1x2x3x

Bagel Ingredients

• 1 cup plain Greek yogurt (full-fat for best texture)
• 1.5-2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 1-2 tablespoons honey or maple syrup (optional) for a touch of fall sweetness
• 1 large egg (for egg wash; optional)
• to taste Sesame seeds, everything seasoning, or cinnamon sugar for topping

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment and set aside.
• In a large bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
• Stir in the Greek yogurt and honey until a shaggy dough forms. If the dough is very sticky, add up to 1/2 cup more flour, a little at a time, until it’s workable but still soft.
• Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes — just until smooth.
• Divide the dough into six even pieces. Roll each piece into a ball, then poke a hole through the center with your thumb and gently stretch to create a ring. Place on the prepared baking sheet.
• Beat the egg and brush lightly over the tops if using; sprinkle on toppings.
• Bake for 18–22 minutes, until golden brown and cooked through. Let cool on a wire rack for 10 minutes before slicing.
• Slice and toast, then top with softened butter, cream cheese, or your favorite fall spreads.

Notes

To avoid dense dough, measure flour correctly by spooning it into your measuring cup and leveling it off. Use full-fat Greek yogurt for richer flavor. For a chewier bagel, boiling for 30 seconds per side in simmering water with a splash of honey before baking is optional.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 4gSaturated Fat: 2gSodium: 300mgFiber: 1gSugar: 1g

Keyword Baking, Cozy Breakfast, Easy Bagels, fall recipe, Greek Yogurt Bagels

Tried this recipe?Let us know how it was!