My cookbook is here! 
Homemade Greek yogurt bagels are high in protein with an incredible texture that you will fall in love with.
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 (125 g) all purpose flour, (or Gluten Free flour)
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup (200 g) 0% Fage Greek yogurt
- 1 egg, beaten
Optional Toppings:
- Everything Bagel Seasoning, sesame seeds
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.
I have made these many, many times and as a New Yorker I love them. They are not exactly like traditional bagels but they are easy and delicious. Come out perfect every time!
So easy to make!
I love the look and texture of these bagels, but they seem to have a bitter aftertaste.
The first batch I thought maybe I should use less salt, so I decrease from 3/4 tsp to 1/4 on the second batch. I still got a sharp aftertaste. Could it be from the yogurt?
So disappointing — I wanted to love them.
Same here! I do think it’s from the yogurt as it’s acidic. Glad to see I’m not the only one. Browsing the comments to see if anyone has found a fix. 👀
Delicious recipe! I’m obsessed! Has anyone made these using 00 flour?
Made this for my kids this morning- soooo good!! Your recipes never fail!! This is just one of the many I have tried. Huge Fan! Thank you!! ❤️
Super easy and good, but wondering how you store them? for how long? thanks!
wow!!! just made these! do easy and delicious!!!!!!
Would All Purpose Einkorn flour work with this bagel recipe?
DELICIOUS!!!!
Another great recipe! Super easy and quick to make. I doubled the recipe and they have turned out perfectly. Thank you!
Hi Cindy, thank you so much! I’m glad you loved the bagels!
Tasty flagels! I eat low carb, so I used all almond flour… oh my! No rolling of THIS dough… very sticky tacky… 😂 no rise, just spread while cooking.. I made mounds on my parchment lined baking sheet, and used a spoon handle to swirl holes in the middle of each, baked at 375 for 23 minutes, they are flat as pancakes, though nicely browned and a little chewy crunchy… Taste is yummy, thanks, I needed a recipe to use up my yogurt! I will be making these again😘
So good! I made a batch and followed the recipe exactly as written (although I didn’t count the kneads). After they had cooled, I tried one and promptly made a 2nd batch. Thanks for this delicious and healthy recipe.
Hi Tannyth, thank you for trying it out! I’m glad you enjoyed the bagels!
I made these and they were really sticky. I managed to cook them but they were doughy still. My question is do I use 1 cup- as in single container of yogurt or a measured out cup of yogurt?
Thank you for this! I’ve been searching for a good bagel recipe. Past recipes I tried had the wrong consistency., but this one is good. Crispy on the outside while soft & doughy on the inside-sooo good! This makes me happy as I now can enjoy a healthier bagel.
Was I supposed to sift the flour??? I got heavy compacted flour bagels super heavy super tough?
These bagels came out really tough and heavy. There’s nothing chewy about these bagels they are just really hard the dough is so heavy there’s nothing soft about these bagels bagel and it taste like raw flour even though they were throughly baked. Don’t get me wrong they are super easy to make and they look like the real thing. They look great but the texture and flavor are disappointing. Don’t know where I went wrong???
Could I make these without the egg wash? We have an egg allergy.
You can exclude egg, no problem. Its purpose is to create a more golden surface and to help the optional seasoning mix to stick.
You can use butter, cream or milk to get a nice looking surface, however not sure if any seed/seasoning would stick. 😉
Mine are a little doughy still? Just threw them back in the oven