I have made these bagels three times in the past two weeks. THREE. That is not normal bagel consumption for our house, and yet… here we are.
The dough is literally just flour and Greek yogurt. Baking powder for the rise, a little sugar, egg wash for the shine. Twenty-five minutes later you’ve got golden, chewy, ACTUAL bagels. My kids have absolutely no idea there’s yogurt hiding in there. Do not tell them.
Why Greek Yogurt Works in Bagels
Greek yogurt isn’t just a swap. The high protein (casein) bonds with flour to form a chewy crumb without yeast or long proofing. The fat keeps things moist, the tang sharpens the flavor against the mellow dough.
Full-fat is NON-NEGOTIABLE (Fage 5% really does deliver). Skip the 0% stuff, and strain regular yogurt to dodge gummy bagels.
Which Greek Yogurt to Use
Fage 5% is the move here, and I’m picky about it.
- FULL-FAT (5%) or 2% minimum. Non-fat gives you dry, tough dough. Don’t do it.
- Plain and UNSWEETENED only. Vanilla or honey yogurt will ruin the batch.
- Strain watery yogurt in cheesecloth for 30 minutes if needed. Soggy dough = sad bagels.
- Real Greek (Fage, Chobani Plain, Stonyfield) beats “Greek-style” imposters. Thicker texture, more protein, better structure.
- Cold yogurt straight from the fridge is your friend. Warm yogurt means sticky, frustrating dough.
How to Shape Bagels Perfectly
Divide that dough into FOUR equal portions, rolling each into a tight ball. Imperfect spheres are totally fine (rustic bagels have charm)!
Poke your thumb straight through the middle, then stretch it open into a ring 3-4 inches wide with a hole about 1-1.5 inches across. Space them TWO inches apart on your lined baking sheet…. ready when you are!
Topping Ideas for Your Bagels
- EVERYTHING BAGEL SEASONING: garlic, sesame, poppy, salt… the classic. press on right after the egg wash so it sticks!
- SESAME SEEDS (white, black, or both): crisp right up in the oven. no pre-toasting needed.
- CINNAMON SUGAR: extra egg wash first, then press cinnamon-sugar on top. dessert bagel territory.
- COARSE SALT & ROSEMARY: punchy, simple. press salt in before baking or it falls off mid-bake.
- ZA’ATAR: thyme, sumac, sesame… earthy, tangy. pairs perfectly with labneh later.
How to Store Leftover Bagels
These bagels have ZERO preservatives, so don’t leave them on the counter more than a day (the yogurt base will turn on you, fast). Wrap them tight in plastic or foil, then fridge for up to 3 days….
For longer storage, FREEZE in a zip-top bag for up to 2 months and toast straight from frozen when ready. Slice before freezing if you prefer, but whole bagels stay fresher (and less crumbly!) longer
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 20-25 g
- Fat: 5-8 g
- Carbohydrates: 85-95 g
Ingredients
- 1 cup + 1 tablespoon all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup Greek yogurt (I prefer Fage 5% for a richer dough)
- 1/2 tsp granulated sugar
- 1 egg (lightly beaten for the egg wash)
Step 1: Preheat Oven and Prep Pans
- 1 egg
- cooking oil spray
Preheat your oven to 375°F (or air fryer to 280°F if using that method).
Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking.
Lightly beat the egg in a small bowl and set it aside for the egg wash.
This prepares everything so you can move smoothly through the dough-making process without interruption.
Step 2: Whisk the Dry Ingredients
- 1 cup + 1 tablespoon all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp granulated sugar
In a medium bowl, combine the flour, baking powder, salt, and granulated sugar.
Whisk these together until evenly distributed, breaking up any small clumps of baking powder.
This ensures the leavening agent is distributed throughout the dough for consistent rise.
Step 3: Combine and Knead Dough
- 1 cup Greek yogurt
- dry ingredient mixture from Step 2
- flour for dusting work surface
Pour the Greek yogurt into the dry ingredient mixture from Step 2 and stir until the dough just comes together and looks crumbly.
Transfer to a lightly floured work surface and knead gently for about 15-20 times until the dough becomes smooth and cohesive.
I find that not overworking the dough keeps these bagels tender rather than tough—you just want the ingredients combined, not developed like bread dough.
Step 4: Form Into Rings
- dough from Step 3
Divide the dough into 4 equal portions and roll each into a ball.
Using your thumb, poke a hole through the center of each ball and gently stretch it into a bagel ring shape, about 3-4 inches in diameter with a hole roughly 1-1.5 inches wide.
Place each bagel on the prepared baking sheet, spacing them about 2 inches apart.
Step 5: Glaze and Top Dough
- egg wash from Step 1
- optional: everything bagel seasoning, seeds, or other toppings
Brush the top and sides of each bagel with the beaten egg wash from Step 1 using a pastry brush.
This creates a golden, shiny finish.
At this point, add your desired seasonings such as everything bagel seasoning, sesame seeds, poppy seeds, or cinnamon sugar before baking.
Step 6: Bake the Bagels
- shaped bagels from Step 4
Place the bagels in the preheated oven and bake for 25 minutes (or 15-16 minutes in an air fryer), until they’re golden brown and spring back slightly when gently pressed.
The bagels should be cooked through and have a light golden exterior.
Step 7: Rest and Serve Warm
- baked bagels from Step 6
Remove the bagels from the oven and let them cool on the baking sheet for about 15 minutes before serving.
I like to let them rest slightly so the crumb sets properly—they’re actually still slightly warm and at their best texture after this short cooling period.
Serve with your favorite toppings like cream cheese, butter, or jam.
5-Ingredient Greek Yogurt Bagels
Ingredients
Method
- Preheat your oven to 375°F (or air fryer to 280°F if using that method). Line a baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Lightly beat the egg in a small bowl and set it aside for the egg wash. This prepares everything so you can move smoothly through the dough-making process without interruption.
- In a medium bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk these together until evenly distributed, breaking up any small clumps of baking powder. This ensures the leavening agent is distributed throughout the dough for consistent rise.
- Pour the Greek yogurt into the dry ingredient mixture from Step 2 and stir until the dough just comes together and looks crumbly. Transfer to a lightly floured work surface and knead gently for about 15-20 times until the dough becomes smooth and cohesive. I find that not overworking the dough keeps these bagels tender rather than tough—you just want the ingredients combined, not developed like bread dough.
- Divide the dough into 4 equal portions and roll each into a ball. Using your thumb, poke a hole through the center of each ball and gently stretch it into a bagel ring shape, about 3-4 inches in diameter with a hole roughly 1-1.5 inches wide. Place each bagel on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the top and sides of each bagel with the beaten egg wash from Step 1 using a pastry brush. This creates a golden, shiny finish. At this point, add your desired seasonings such as everything bagel seasoning, sesame seeds, poppy seeds, or cinnamon sugar before baking.
- Place the bagels in the preheated oven and bake for 25 minutes (or 15-16 minutes in an air fryer), until they’re golden brown and spring back slightly when gently pressed. The bagels should be cooked through and have a light golden exterior.
- Remove the bagels from the oven and let them cool on the baking sheet for about 15 minutes before serving. I like to let them rest slightly so the crumb sets properly—they’re actually still slightly warm and at their best texture after this short cooling period. Serve with your favorite toppings like cream cheese, butter, or jam.
perfect….