Greek Yogurt Bagels (4 Ingredients)
We love love love to make these bagels in my house. They’re easy to throw together with just 4 main ingredients. The salt isn’t counted and neither is the topping since it is optional. You can use Everything Bagel Seasoning or poppy seeds or sesame seeds or simply leave them plain. Regardless, they will be your new favorite alternative to store bought. And take it from me, I grew up in New York and know a good bagel when I see one!
So the key points to this recipe are only use NON FAT 0% Greek Yogurt to avoid stickiness! Do not over flour the dough when kneading or forming your ropes. Also, don’t form your bagels with a super wide hole in the middle. Don’t skip the 15 minute rest period either post bake. You can also air fry these bad boys at 280 F. for 15 minutes or until they turn golden (no need to flip them). Let them cool the same 15 minutes post air fryer.
Slice then slather on your cream cheese, butter or eggs and enjoy! They are so easy to make and I hope you try them!
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Greek Yogurt Bagels (4 Ingredients)
Ingredients
- 1 cup all purpose flour (or Gluten Free flour)
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup 0% Fage Greek yogurt
- 1 egg, beaten
Optional Toppings:
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk your flour, baking powder and salt. Add in the Greek yogurt and mix. It will look like crumbles but continue using your hands to combine and form a dough ball. LIGHTLY sprinkle a clean surface and knead your dough about 15 turns. It should be tacky but not sticky.
- Divide the dough ball into 4 equal parts and then roll each ball out on a clean surface (no flour needed further) to form a rope about 3/4 inch thick. Join the ends together to form your bagel and repeat with the rest of the balls. Keep in mind, the center space should not be too wide.
- Next brush each bagel with the egg wash and sprinkle with the everything bagel seasoning. Bake for 25 minutes remove and let them cool for 15 minutes prior to slicing.
Notes
Nutrition
Hungry for more?
To get the flour from sticking to your hands, you need to just keep kneading the dough (15 turns per recipe) You can touch your hands in the flour (don’t flour your counter/surface) knead a little more & it should come off. The flour is absorbing the moisture in the yogurt. Don’t keep adding flour. It’ll make the bagels dry. I learned this tip watching a tortilla making LIVE video on TT. I tried another bagel recipe yesterday & it’s not nearly as good as this one. NON fat yogurt is the key.
I’ve tried this recipe 10 different times with the exact ingredients and it is so sticky. I can’t get the dough off of my hands, and yes, my hands are flowered and yes, I have added more flour and yes, I’ve used 0% fat Greek yogurt.
Has anyone tried chickpea flour for a protein push?
Holy Moly! These bagels are as good, if not BETTER than, what we purchase at our local bagel shoppe. I was a bit skeptical, but trusted the reviews were accurate. Somehow the yogurt takes on a “yeasty” flavor as with a typical bagel. I mixed the ingredients in my kitchen aide mixer with the dough hook. The dough was not too sticky and with dusting of flour it rolled easily into the rope shape. After baking they were a bit crunchy on the outside and have that great chew on the inside. We added shredded cheddar cheese to 1/2 the dough and WOW, you gotta try that! I actually mixed one and a half of all suggested ingredients which yielded 5 large bagels. Thank you for this healthy, easy recipe. It’s a keeper!
I tried this today & it was super delicious!
I used wholemeal flour instead and I’d say I added probably another cup of flour to get it to a tacky dough. definitely will make again!
advised cook time resulted in raw inside… made it exactly to recipe, I guess I should have stretched them much much thinner, shame. had to cut them and rebake, now i have a semi-fine finished product, next time i would bake 40 minutes and keep them a heartier thickness.
hi i’m about to make these but i was wondering if i could use coconut flour and if it would be the same amount as the all purpose flour ?
Love this recipe! I’ve made it with many different types of flour and still turns out great. I’ve made this multiple times and never had any complaints. If you make it for family or other people, be prepared for compliments on how good it is or being asked for the recipe! Love, love, LOVE!
Excellent!