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Made with self-rising flour and Greek yogurt, these tasty Greek Yogurt Bagels are so easy to whip up in just 45 minutes! These are made with no yeast, no proofing, no water bath, and no electric mixer. They couldn’t be easier, so if you’ve ever wanted fresh, homemade bagels first thing in the morning, here is your chance!
No-Yeast 2-Ingredient Bagels
These homemade bagels are my new favorite thing. I’ve been making a batch every week to have for breakfasts.
Luckily, making them isn’t time consuming or difficult.
Plus, making them yourself, you get to control the ingredients. Greek yogurt adds essential nutrients to the bread, like protein and calcium.
Then, you get to decide how to fill yours because these babies are so versatile! I usually opt for toasted with a little whipped cream cheese.
Or, you could get a little meta and spread some everything bagel dip onto them…💡
After you make these bagels homemade, you might even be inspired to make homemade pita bread or quick and easy beer bread. You’ll quickly learn that making something homemade doesn’t mean it has to be difficult.
Why you’ll love Greek Yogurt Bagels
Simple Ingredients – With just two simple ingredients, no leavening agents, and no yeast, it’s basically foolproof.
Quick – Without the need for an electric mixer, it’s all done by hand and even still, you’ll have hot, homemade bagels in less than 45 minutes. This means you can even make them on weekday mornings!
Nutritious – The protein and minerals in Greek yogurt fortify the bagels and boost their nutrition.
Perfect Texture – This easy bagel recipe produces bagels that are just as fluffy on the inside and chewy and golden on the outside as any traditional bagel.
Tools you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Self-Rising Flour – This is the base of the bagels, and what saves you from adding other ingredients (like baking powder).
- Non-Fat Greek Yogurt – Use plain Greek yogurt to add moisture and fat to the bagels.
- Egg – We finish of the bagels with an egg wash so that they are nice and golden on the outside, but it also gives the toppings something to stick to.
- Toppings – There are plenty of options to choose from. You could even choose to use different toppings in the same batch. Things like everything bagel seasoning, coarse salt, sesame seeds, grated cheddar, etc.
How to make Easy Greek Yogurt Bagels
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Combine the flour and Greek yogurt with a spatula or wooden spoon. It will be a crumbly mess. Don’t worry, but also don’t overmix it.
- Step Two: Transfer dough to a clean, lightly floured surface and knead it together until combined. It will be fairly sticky.
- Step Three: Divide the dough into 4 equal balls. Roll the ball between your palms to form a snake and then join the ends to make the bagel shape, stretching gently to form the hole. Lay onto a parchment lined baking sheet.
- Step Four: Brush each one with the whisked egg and sprinkle your favorite seasoning on top. Bake in a preheated 375°F oven for 25 minutes and allow them to cool for about 15 minutes before slicing. Enjoy!
What to serve with Greek Yogurt Bagels
Since they taste just like classic bagels, you can eat them the same way!
Slather them with butter or jam and eat them for breakfast. Top bagels with some fresh avocado for a snack. Or layer them with salmon and cream cheese for brunch, alongside Bird’s Nest breakfast cups or a serving of ham and potato breakfast casserole.
I keep it simple and toast them with some whipped cream cheese.
You can also use them as sandwich bread for lunch and fill them with tuna salad, egg salad, or make a BLT!
- To make it dairy-free, use full-fat coconut yogurt.
- Always use self-rising flour. If you try to swap with whole wheat flour, you’ll have to add a leavening agent to get the bagels to rise.
- Be creative with your bagel toppings. Try everything bagel seasoning, coarse salt, poppy seeds, sesame seeds, or shredded cheese. Think garlic butter and parmesan, cinnamon and sugar, or even just plain is great.
- Make sure each bagel is the same size before you bake them so the total time in the oven is the same for the entire batch.
- It will be a sticky dough, don’t overwork it.
How to reheat and store Greek Yogurt Bagels
How to store leftovers
Store leftover bagels in an airtight container at room temperature.
How long will these bagels last at room temperature?
The homemade bagels will stay fresh at room temperature for about three days.
Can I freeze them?
Absolutely! So, make a double batch. Freeze them in a freezer-safe bag like a Zip-lock bag. Layer them with parchment paper so they don’t freeze stuck together. That way you can take out only what you need.
How to reheat homemade bagels?
If you want to get them nice and soft all over, the microwave is the quickest way to do that. If you want them crispy on the outside and soft on the outside, toast them whole in the oven or toaster oven. Then again, if you want to slice it in half and pop it in the toaster, you can do that too!
FAQs
Can I use all-purpose flour?
No, don’t try to use all-purpose flour in this recipe. If you do, they won’t rise and will be pretty dense. If you want to use all-purpose flour, you’ll have to add baking powder so they rise.
What else can I add on top of the bagels?
Make sandwiches with them. Or make bagels and lox with smoked salmon and capers. Or you can even spread some peanut butter on top for a boost of healthy fats and protein.
Can I make them in a donut pan?
Yes, this is a great idea! If you want to save yourself time, press the dough into a greased donut pan. The bagels might turn out smaller, but you won’t have to shape them.
Need more easy bread recipes? Try these:
Click here for my entire collection of homemade bread recipes.
Greek Yogurt Bagels
Ingredients
- 125 grams (1 cup) self rising flour
- 237 grams (1 cup) non-fat Greek yogurt
- 1 large egg
- everything bagel seasoning, coarse salt, sesame seeds, etc. optional toppings
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- To a medium mixing bowl, add the flour and greek yogurt. Use a spatula or wooden spoon to stir together until nearly combined. It will be crumbly.125 grams self rising flour, 237 grams non-fat Greek yogurt
- Lightly flour a clean surface and add the dough, kneading together mostly fully combined. Don't overwork it, it will be sticky and crumbly.
- Divide the dough into 4 equal balls and gently shape each into a rope, then connect to ends, stretching slightly to shape into a bagel. Lay each onto the prepared baking sheet.
- To a small bowl, use a fork to whisk the egg. Use a pastry brush to brush both sides of the bagels.1 large egg
- Sprinkle with your choice of seasonings and bake for 25 minutes.everything bagel seasoning, coarse salt, sesame seeds, etc.
- Let cool for at least 15 minutes and then slice and enjoy.
Notes
- Everything Bagel Seasoning
- Coarse Salt
- Poppy Seeds
- Sesame Seeds
- Shredded Cheese
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
