Greek Yogurt Bagels
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Why You’ll Love This Recipe
- Greek Yogurt Bagels come together in just about 45 minutes.
- They are light, fluffy and soft.
- Made with greek yogurt, making them a high protein breakfast.
- They save great all week long, just slice them and pop them in the toaster.
- Customize them to your liking by adding on your favorite seasoning.
- They taste amazing with cream cheese or your favorite toppings.
- Great for making bagel sandwiches!
- Check out my blueberry bagels for another quick and easy idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Greek Yogurt Bagels. Scroll down to the recipe card for a full list of ingredients and instructions.
The base of these bagels are made with flour. You can use whole-wheat or all purpose flour. A 1:1 gluten free flour unfortunately won’t work the same.
Baking powder is going to help these bagels rise during baking time.
Salt helps balance out all the flavors.
Greek yogurt is going to also help these bagels rise during baking time while providing a soft, fluffy texture. You can also use non-dairy yogurt to make these vegan.
After these bagels are assembled, they are brushed with an egg wash and then sprinkled with everything but the bagel seasoning. Feel free to use oil instead of an egg wash to make these vegan and sub for your favorite seasoning.
How To Make
ONE: Start by making the dough, in a large mixing bowl add in the flour, baking powder and salt. Mix well.
TWO: Next, add in the greek yogurt and mix with a spatula until a dough starts to form. You may need to get in there and use your hands to ensure all the ingredients are well incorporated.
THREE: Roll the dough into a ball and leave it in the mixing bowl. Cover with a damp towel and let it rest for 10 minutes.
FOUR: When ready, bring the dough out onto a floured surface and knead once more. Roll it back into a ball and then cut it into 4 equal parts. Roll each section into a ball and then poke your finger in the middle to create a hole in the center.
FIVE: Add the bagels to a baking sheet lined with parchment paper. Then, brush with the egg wash and season with the everything but the bagel seasoning. Place in the oven to bake for 25-28 minutes.
SIX: Remove from oven and let cool for 5-10 minutes before slicing into and serving.
Tips And Tricks
Mix together dry ingredients before adding in the greek yogurt.
This dough tends to be sticky, so don’t be afraid to flour your hands more than once.
Use dairy free yogurt to make these dairy free and vegan.
Feel free to customize them by adding on different seasonings before baking.
How To Serve And Store
Serve these Healthy Four Ingredient Bagels warm and toasted with your favorite toppings such as cream cheese, avocado, smoked salmon, butter, etc.
Store in an airtight container at room temperature and enjoy within 3 days. Healthy bagels can also be stored in the fridge or freezer.
Taste And Texture
Healthy Four Ingredient Bagels taste just like regular bagels but are slightly more soft than chewy like a traditional bagel.
The texture is soft, fluffy and chewy.
Frequently Asked Questions
Unfortunately it won’t work the same.
Use dairy free yogurt and opt for oil instead of an egg wash.
Egg whites mixed with a splash of water.
Other Recipes You May Like
- Vegan Blueberry Flax Bagels
- Air Fryer Pumpkin Bagels
- Cinnamon Raisin Bagels
- Gluten Free and Vegan Bagels
- Cinnamon Sugar Pretzel Bites
If you make these Greek Yogurt Bagels, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
I saw this recipe on instagram and really wanted to try it. When I made the dough, it stayed sticky for some reason and I couldn’t get it to a nice dough. I used the measurements as discriped, but it didn’t work. Do you have any idea why the dough woudn’t form?
Hi Zoe! You can add more flour in as needed. Dough will be slightly sticky, but it still should be workable. Feel free to add in flour as needed and dust your hands with flour as well when working it.
Can I also use chickpea flour?
I have not tested it with chickpea flour so i can’t say for sure.
Can I use full fat Greek Yogurt
I made the bagelsbut the hole disappeared! However, I uses Eureka plain flour, Woolworths has the sprinkle and they worked and are delicious.
i’m glad it worked out! they do rise a ton during baking, so I recommend making the hole larger than you expect!
If I am doubling the recipe, should I also double the time to proof?
Hi there, no need. Same amount of time will suffice! However, if you did rest it longer that’s no prob. It won’t make or break it.