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Greek Yogurt Bagels

These Greek Yogurt Bagels are soft, tangy, and quick to make, perfect for breakfast or as a snack. They serve as a comforting and versatile addition to any meal.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 6 bagels
Course: Breakfast, Snack
Cuisine: American, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Bagel Ingredients
  • 1.5 cups plain Greek yogurt Full-fat for richness; low-fat works for a lighter result.
  • 1.5 to 1.75 cups self-rising flour Adds lift and structure. Substitute with all-purpose flour plus baking powder and salt.
  • 1 tablespoon honey or maple syrup Offers sweetness and helps brown the crust.
  • 1 large egg, beaten For egg wash. Substitute with milk for a vegetarian option.
  • Sea salt and sesame seeds or everything bagel seasoning Optional for topping.
  • 0.5 cups shredded cheddar or cinnamon and sugar Optional mix-ins for savory or sweet variations.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, stir the Greek yogurt and honey until smooth.
  3. Add 1 cup of self-rising flour and fold into the yogurt with a wooden spoon. Add more flour, a few tablespoons at a time, until the dough is soft and slightly tacky.
  4. Turn the dough onto a floured surface and knead gently for 1–2 minutes until smooth and elastic.
  5. Divide the dough into 6 equal pieces. Roll each piece into a ball, poke a hole through the center, and stretch to form a bagel shape.
  6. Place the bagels on the prepared sheet and brush with beaten egg. Sprinkle with sea salt or seasoning.
Baking
  1. Bake for 18–22 minutes until golden brown and hollow-sounding when tapped.
  2. Cool on a wire rack for at least 10 minutes before slicing.

Notes

For flavor variations, consider folding in ingredients such as shredded cheese or spices. Store in an airtight container for up to 2 days or freeze for up to 3 months.