Fluffy & Healthy Greek Yogurt Bagels Recipe

I developed a quick Homemade Bagels With Yogurt recipe that uses just three pantry staples and Greek yogurt to make high-protein bagels in under an hour.

I love a recipe that feels almost like a cheat, and these Fluffy & Healthy Greek Yogurt Bagels did exactly that for me. Using plain Greek yogurt and self rising flour keeps them pillowy without fuss, and they honestly surprised me with how light they are.

I started thinking about breakfast on the run and now they’re my go to To Go Healthy Breakfast pick, also perfect when I want High Protein Bagels With Greek Yogurt vibes without complicated steps. If you like things that seem too good to be true but totally work, these will make you curious enough to try them.

Ingredients

• Self rising flour: gives structure and chew, mostly carbs, low fibre, quick rise.
• Greek yogurt: thick protein punch, some fat, tangy, keeps dough moist and fluffy.
• Egg: adds shine and richness, small protein boost, optional if you want gloss.
• Sugar: tiny sweetness that helps browning, adds a few extra carbs.
• Toppings: sea salt or seeds add crunch and flavor, small nutrients, salty bite.
• Milk or water: used to thin the egg wash, keeps surface smoother.
• All purpose flour option: mix with baking powder and salt, behaves similar.

Ingredient Quantities

• 1 1/2 cups self rising flour
• 1 cup plain Greek yogurt, thick, full fat or 2%
• 1 large egg, beaten, optional for shine
• 1 tablespoon milk or water, optional to thin the egg
• 1 teaspoon sugar, optional, helps browning
• Coarse sea salt, sesame seeds, poppy seeds or everything bagel seasoning, for topping, optional
• If you dont have self rising flour: 1 1/2 to 2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. If you dont have self rising flour mix 1 1/2 cups all purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon fine salt, or use 1 1/2 to 2 cups AP flour total and adjust as needed.

3. In a bowl combine 1 1/2 cups self rising flour (or your AP mix) with 1 cup thick plain Greek yogurt until a shaggy dough forms, use a spatula then your hands, it will look crumbly at first.

4. Turn dough onto a lightly floured surface and knead gently about 6 to 8 times until it comes together into a soft, slightly tacky ball; if it’s too sticky add flour a tablespoon at a time, if too dry add a teaspoon of yogurt.

5. Divide dough into 6 equal pieces for medium bagels (or 4 for bigger ones), roll each into a rope about 6 to 8 inches long, then join ends to form a ring, press seam to seal and smooth with your thumb, wet fingers help if it cracks.

6. Place formed bagels on the prepared sheet about 1 inch apart; for firmer shape pop them in the fridge for 10 minutes, this helps them hold up and not spread.

7. Make optional egg wash: beat 1 large egg with 1 tablespoon milk or water and 1 teaspoon sugar if you want extra browning; brush tops lightly with the wash and sprinkle coarse sea salt, sesame, poppy or everything bagel seasoning right after brushing.

8. Bake in the center of the oven for 15 to 22 minutes until puffed and golden brown, check at 15 and give more time if needed because ovens vary.

9. Let bagels cool on a wire rack at least 10 minutes before slicing so the inside sets, they are best eaten the same day or freeze cooled bagels for longer storage.

10. Tips: use thick full fat or 2% Greek yogurt for best texture, avoid overworking the dough or you’ll get dense bagels, and if you want shinier crust use the egg wash but its fine without it too.

Equipment Needed

1. Baking sheet, lined with parchment paper or a silicone baking mat
2. Medium mixing bowl, for combining the flour and yogurt
3. Rubber spatula, to mix and scrape the bowl (you’ll use your hands too)
4. Measuring cups and measuring spoons
5. Pastry brush, for the optional egg wash
6. Wire cooling rack, so the bagels set before slicing
7. Serrated knife or bread knife, for slicing cooled bagels
8. Bench scraper or dough scraper, to divide and lift pieces off the counter
9. Clean, lightly floured work surface and your hands, for kneading and shaping

FAQ

Fluffy & Healthy Greek Yogurt Bagels Recipe Substitutions and Variations

• Self rising flour: If you dont have it use 1 1/2 cups all-purpose + 1 1/2 tsp baking powder + 1/2 tsp fine salt. Or swap to 1 1/2 cups whole wheat pastry flour for more fiber, expect a slightly denser bagel and maybe add 1 extra tbsp yogurt if dough feels dry.
• Plain Greek yogurt: Use equal parts full-fat sour cream or thick ricotta. If your yogurt is thin or low-fat add 1 tbsp oil or melted butter so the dough stays tender.
• Egg (for shine): Replace with milk or cream, or use 1 tbsp aquafaba for an egg-free wash. You can also brush on 1 tsp honey mixed with 1 tbsp warm water for color and a little shine.
• Sugar / toppings: Swap the 1 tsp sugar with 1 tsp honey or maple syrup to help browning. For toppings try zaatar, toasted sesame, poppy, or everything seasoning and press them into the dough so they dont fall off while baking.

Pro Tips

1. Get the dough feel right, not the exact measures: it should be slightly tacky but not gooey. If it sticks to your hands add flour a little at a time, if it seems dry add a tiny bit more yogurt. Dont overwork it or you’ll end up with a dense crumb.

2. Make the ropes even and hide the seam under the bagel when you join ends, then smooth with a wet thumb. Also chilling the shaped rings for 10 minutes in the fridge really helps them keep their shape instead of spreading all over the sheet.

3. For a better bottom crust preheat the baking sheet or a pizza stone in the oven so the bagels hit a hot surface. If you like a chewier, slightly blistered crust try a quick steam trick: an oven safe dish with a little water or a few spritzes of water in the first couple minutes helps.

4. No egg no problem: brush with milk, thinned yogurt, or even a little honey diluted with water for shine and browning. Put toppings on right after brushing so they stick, otherwise they just fall off.

5. Cool completely before freezing, slice first if you want bagel halves you can pop straight in the toaster. Reheat from frozen in a toaster or a hot oven for best texture, microwaving too long makes them gummy.