A warm, slightly tangy exterior gives way to a soft, pillowy interior in these Irresistible Fluffy Greek Yogurt Bagels. They come together fast with pantry staples and Greek yogurt for a tender, moist crumb. Perfect for a quick breakfast, a weekend bake, or a crowd-pleasing snack—these bagels are easy to shape, bake, and enjoy right away.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 4 bagels
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 305 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 5 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 530 mg
Why Make This Irresistible Fluffy Greek Yogurt Bagels
These bagels are fast, forgiving, and delicious. Greek yogurt adds moisture and tang, producing a soft interior that stays tender the next day. They brown beautifully and take on toppings like sesame or poppy seeds well. You’ll love how the aroma fills the kitchen as they bake—golden crust, slight chew, and a rich, creamy flavor from the yogurt.
How to Make Irresistible Fluffy Greek Yogurt Bagels
This recipe uses only a few ingredients and simple steps. You mix dry ingredients, fold in Greek yogurt to form a dough, shape the bagels, brush with egg, and bake. No yeast, no long rises—just quick, hands-on baking that yields warm, fresh bagels in under an hour.
Ingredients:
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If you like, lightly flour your work surface to make shaping easier. Crack the egg into a small bowl and beat it with a fork for the egg wash.
Step 2: Mixing
In a bowl, combine the flour, baking powder, and salt. Add the Greek yogurt to the dry ingredients and mix with a spoon until a shaggy dough forms. Turn the dough onto the floured surface and knead gently for 1–2 minutes until smooth and slightly tacky. If the dough is too sticky, sprinkle in a little more flour, a teaspoon at a time.
Step 3: Cooking
Divide the dough into four equal pieces. Shape each piece into a round rope and join the ends to form a ring, or roll into a ball and press a hole through the center to make a bagel shape. Place the shaped bagels on the prepared baking sheet. Brush each bagel with the beaten egg and sprinkle sesame or poppy seeds if desired. Bake for 20–25 minutes or until the bagels are puffed and golden brown on top and bottom.
Step 4: Finishing
Remove the bagels from the oven and let them cool slightly on a rack for 5–10 minutes. This step helps the crumb set and makes slicing easier. Serve warm or at room temperature.
How to Serve Irresistible Fluffy Greek Yogurt Bagels
Serve these bagels warm with cream cheese and a drizzle of honey for breakfast, or use them to make a sandwich with smoked salmon, tomato, and capers for brunch. They pair well with butter, jam, nut butter, or savory spreads. For a snack, halve and toast them slightly, then top with avocado and a sprinkle of chili flakes. Texture-wise they’re soft and airy, so they toast nicely without becoming hard.
How to Store Irresistible Fluffy Greek Yogurt Bagels
- At room temperature: Store in an airtight container or zip-top bag for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days (they may dry a bit—toast to revive).
- In the freezer: Wrap each cooled bagel tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Expert Tips for Perfect Irresistible Fluffy Greek Yogurt Bagels
- Use thick Greek yogurt for best texture. If your yogurt is very wet, drain a bit on paper towel.
- Don’t over-flour: add flour slowly while kneading to avoid a dense bagel.
- Gentle kneading gives a tender crumb—knead just enough to bring the dough together and smooth it.
- For extra shine, brush with egg wash before baking; for a softer crust, brush with melted butter as soon as they come out of the oven.
- If you want a chewier bagel, let shaped bagels rest 10–15 minutes before baking to relax the dough.
- Experiment with toppings: everything seasoning, coarse sea salt, or shredded cheese (add before baking).
Delicious Variations
- Everything Bagel: Sprinkle everything bagel seasoning before baking.
- Cheddar and Herb: Sprinkle grated cheddar and chopped chives on top before baking.
- Cinnamon-Raisin: Mix 1/3 cup raisins and 1 tsp cinnamon into the dough for a sweet version.
- Whole Wheat Twist: Substitute up to half the flour with whole wheat flour—expect a denser texture and slightly longer knead.
- Garlic-Parmesan: Brush with olive oil and sprinkle garlic powder and grated Parmesan before baking.
Frequently Asked Questions
Q: Can I use low-fat or nonfat Greek yogurt?
A: Yes. Low-fat or nonfat yogurt works but may yield a slightly less rich flavor and drier crumb. If the dough feels dry, add a teaspoon of water or a bit more yogurt.
Q: Can I make more than four bagels with this recipe?
A: You can divide the dough into smaller portions for more bagels, but baking time will drop slightly—check after 15 minutes and bake until golden.
Q: Why are my bagels dense instead of fluffy?
A: Dense bagels often result from too much flour, over-mixing, or using very low-moisture yogurt. Add a touch more yogurt or water and knead gently but briefly.
Q: Can I add mix-ins like seeds or cheese inside the dough?
A: Yes. Fold in small mix-ins (chopped olives, shredded cheese, or raisins) during the mixing step. Avoid large wet add-ins that can make dough soggy.
Q: How do I reheat leftover bagels?
A: Slice and toast from room temperature, or warm in a 350°F (175°C) oven for 5–7 minutes. For frozen bagels, toast directly from the freezer or thaw first.
Q: Can I make these bagels without an egg wash?
A: Yes. Skip the egg wash for a matte finish, or brush with milk or water for a lighter sheen. For a vegan option, use a plant-based milk.
Q: Can I substitute self-rising flour?
A: You can substitute 2 cups self-rising flour and omit the baking powder and salt, but reduce added salt if your self-rising flour already contains salt.
Conclusion
These Irresistible Fluffy Greek Yogurt Bagels are a quick, cozy bake that delivers soft texture and warm, tangy flavor with minimal fuss. They’re perfect for busy mornings or easy weekend baking—adaptable with toppings and mix-ins to suit sweet or savory tastes. For a cheesy twist and more inspiration using Greek yogurt in quick bread-like recipes, check out this Cheddar Cheese Everything Bagel Greek Yogurt Biscuits – Danilicious. (Cheddar Cheese Everything Bagel Greek Yogurt Biscuits – Danilicious)
Give these bagels a try—shape with your hands, enjoy the warm aroma, and slice into a soft, tangy bite. You’ll be surprised how simple and satisfying homemade bagels can be.
Print
Irresistible Fluffy Greek Yogurt Bagels
- Total Time: 37 minutes
- Yield: 4 bagels 1x
- Diet: Vegetarian
Description
These soft, pillowy bagels made with Greek yogurt are perfect for a quick breakfast or snack. Fast to make with pantry staples, they’re delicious warm or toasted.
Ingredients
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking powder, and salt. Add the Greek yogurt and mix until a shaggy dough forms. Knead gently for 1-2 minutes until smooth.
- Divide the dough into four pieces and shape each into a bagel. Place on baking sheet and brush with egg wash, sprinkling seeds if desired.
- Bake for 20-25 minutes or until puffed and golden brown. Let cool slightly before serving.
Notes
These bagels pair well with cream cheese, honey, or avocado. Experiment with toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 305
- Sugar: 2g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
