I used to think making bagels at home was one of those impossible kitchen projects reserved for professional bakers with fancy equipment and hours of free time. Then I discovered these Greek Yogurt Bagels, and everything changed. This 3 ingredient greek yogurt bagels recipe uses just self-rising flour, Greek yogurt, and a pinch of salt. No yeast, no boiling, no waiting for dough to rise. Just mix, shape, bake, and you have warm, chewy, protein-packed bagels in about 30 minutes from start to finish.
These homemade Greek yogurt bagels are high in protein, easy to customize with your favorite toppings, and take only 10 to 15 minutes to prep. The bagel recipe calls for equal parts flour and Greek yogurt, creating a simple two-ingredient dough that's lighter and healthier than traditional bagels. Whether you bake them in the oven or use an air fryer, these quick and easy homemade bagels are about to become your new breakfast obsession.
Jump to:
- Why You'll Love This Greek Yogurt Bagels Recipe
- Ingredients for Greek Yogurt Bagels
- How to Make Greek Yogurt Bagels
- My Top Tips for Perfect Greek Yogurt Bagels
- Little Moments in the Kitchen
- Substitutions for Greek Yogurt Bagels
- Variations on Greek Yogurt Bagels
- Equipment for Making Greek Yogurt Bagels
- Storage Tips for Greek Yogurt Bagels
- Adam's Tip for Greek Yogurt Bagels
- FAQ About Greek Yogurt Bagels
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Greek Yogurt Bagels Recipe
- Only 3 ingredients and no yeast required. Start by adding your self-raising flour, salt, and Greek yogurt into a large bowl. Mix, knead briefly, and you're ready to shape. These no-yeast yogurt dough bagels are perfect for busy mornings.
- High in protein and healthier than store-bought. Greek yogurt adds protein and keeps the bagels light and fluffy. These high-protein breakfast bagels are a healthier twist on the classic with fewer calories and more nutrition.
- Customizable and fun to make. Top them with everything bagel seasoning, sesame seeds, poppy seeds, or keep them plain. You can even add blueberries, cinnamon sugar, or garlic and herbs for endless variations.
Ingredients for Greek Yogurt Bagels
This recipe is wonderfully simple. You need just three basic ingredients to make the dough, plus an optional egg wash and your favorite toppings.
What You'll Need
For the Greek Yogurt Bagel Dough:
- 1 and ½ cups self-rising flour (plus extra for dusting)
- 1 cup plain Greek yogurt (full-fat or nonfat both work)
- ½ teaspoon salt
For the Egg Wash and Toppings (Optional):
- 1 large egg (beaten, for brushing)
- Everything bagel seasoning, sesame seeds, poppy seeds, or sea salt
Variation Add-Ins:
- ½ cup fresh or frozen blueberries (for blueberry bagels)
- 1 tablespoon garlic powder and 1 tablespoon dried onion flakes (for garlic onion protein bagels)
- 1 tablespoon cinnamon and 2 tablespoons sugar (for cinnamon sugar bagels)
Why These Ingredients Matter
Self-rising flour is the secret to no-yeast bagels. Self-rising flour already contains baking powder and salt, which helps the bagels rise without yeast. If you don't have self-rising flour, you can make your own by adding 1 and ½ teaspoons baking powder and ¼ teaspoon salt per cup of all-purpose flour.
Greek yogurt adds protein and moisture. The yogurt creates a tender, slightly tangy dough that's packed with protein. It also keeps the bagels soft and prevents them from drying out.
Egg wash creates a golden, shiny top. Brushing the bagels with beaten egg before baking gives them that classic bakery-style shine and helps toppings stick.
How to Make Greek Yogurt Bagels
Step-by-Step Directions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dough. In a large bowl, combine the self-rising flour, Greek yogurt, and salt. Stir with a wooden spoon or spatula until a shaggy dough forms.
- Knead the dough. Turn the dough out onto a lightly floured surface. Knead for about 3 to 5 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it's workable.
- Divide the dough into 4 equal portions. Roll each portion into a ball, then use your thumb to poke a hole through the center. Gently stretch and shape the hole until it's about 1 to 1.5 inches wide. The hole will shrink slightly as the bagels bake.
- Brush with egg wash. Place the shaped bagels on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with your favorite toppings.
- Bake for 20 to 25 minutes. The bagels are done when they're golden brown on top and sound hollow when tapped on the bottom.
- Cool slightly before slicing. Let the bagels cool for about 5 minutes, then slice and enjoy warm with butter, cream cheese, or your favorite spread.
Quick Tip: For crispier bagels, broil them for the last 1 to 2 minutes of baking. Watch them closely so they don't burn.
My Top Tips for Perfect Greek Yogurt Bagels
- Knead the dough for at least 3 to 5 minutes. This develops the gluten and gives the bagels that classic chewy texture.
- Make the hole larger than you think. Poke a generous hole in the center (about 1.5 inches wide) because it will shrink as the bagels bake.
- Don't skip the egg wash. It creates that golden, shiny bakery-style finish and helps toppings stick.
- Add flour gradually if the dough is sticky. Greek yogurt brands vary in moisture content, so add flour one tablespoon at a time until the dough is workable but not dry.
If you love easy homemade bread like this, you'll also want to try our Pumpkin Baked Oatmeal. It's another protein-packed breakfast that's perfect for meal prep.
Little Moments in the Kitchen
The first time I made these, Adam was skeptical. He watched me knead the dough and said, "Mom, that looks like Play-Doh. Are we eating Play-Doh for breakfast?" I laughed and told him to trust me. When I pulled the golden bagels out of the oven, he leaned in close and took a deep breath. "Okay, those smell like real bagels," he admitted.
I sliced one open while it was still warm and spread a little butter on top. He took a bite, chewed thoughtfully, and looked up at me with wide eyes. "Wait, you made these? Like, from scratch? In our kitchen?" Now he asks me to make them every Sunday morning, and Grandma Viola says they remind her of the simple rolls her grandmother used to make during the Depression when ingredients were scarce.
Substitutions for Greek Yogurt Bagels
- Self-rising flour: If you don't have self-rising flour, use 1 and ½ cups all-purpose flour, 1 and ½ teaspoons baking powder, and ½ teaspoon salt.
- Greek yogurt: You can use sour cream, plain yogurt, or even cottage cheese blended until smooth. Greek yogurt gives the best protein boost and texture.
- Egg wash: Skip the egg wash if you want a matte finish, or brush with milk for a lighter shine.
- Toppings: Use any seeds, spices, or seasonings you love. Garlic powder, dried herbs, shredded cheese, or cinnamon sugar all work beautifully.
Variations on Greek Yogurt Bagels
- Greek Yogurt Blueberry Bagels: Fold ½ cup fresh or frozen blueberries into the dough before shaping. Brush with egg wash and sprinkle with coarse sugar before baking.
- Garlic Onion Protein Bagels: Mix 1 tablespoon garlic powder and 1 tablespoon dried onion flakes into the dough. Top with extra garlic and onion flakes before baking.
- Greek Yogurt Bagels Air Fryer: Shape the bagels as directed, then air fry at 350°F for 12 to 15 minutes until golden brown. These air fryer bagels greek yogurt are perfect for smaller batches.
- Keto Bagels Almond Flour Greek Yogurt: Replace the self-rising flour with 1 and ½ cups almond flour, 1 tablespoon baking powder, and a pinch of salt. The texture will be slightly denser but still delicious.
- Gluten Free Greek Yogurt Bagels: Use a gluten-free self-rising flour blend or make your own with gluten-free all-purpose flour, baking powder, and salt.
If you love simple, protein-packed recipes, you'll also enjoy our Apple Cinnamon Cottage Cheese Bake. It's another family favorite.
Equipment for Making Greek Yogurt Bagels
- Large mixing bowl: For mixing the dough.
- Wooden spoon or spatula: For stirring the dough before kneading.
- Baking sheet and parchment paper: To prevent sticking and make cleanup easy.
- Pastry brush: For brushing on the egg wash.
- Sharp knife or bench scraper: For dividing the dough into equal portions.
Storage Tips for Greek Yogurt Bagels
- Room temperature: Store bagels in an airtight container or zip-top bag for up to 2 days. They're best enjoyed fresh.
- Refrigerator: Store in an airtight container for up to 5 days. Toast them before eating to refresh the texture.
- Freezer: Slice the bagels in half, wrap each half tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Toast straight from frozen.
- Pro Tip: If you're meal prepping, make a double batch and freeze half. These homemade bagels with greek yogurt reheat beautifully in the toaster or air fryer.
For more make-ahead breakfast ideas, try our Sweet Potato Hash Browns. They're another crowd-pleaser.
Adam's Tip for Greek Yogurt Bagels
"Mom says to make the hole in the middle really big because it shrinks when they bake. I made one with a tiny hole once and it turned into a bun!"
FAQ About Greek Yogurt Bagels
How do you make 3 ingredient bagels with Greek yogurt?
Mix 1 and ½ cups self-rising flour with 1 cup Greek yogurt and a pinch of salt until a dough forms. Knead for 3 to 5 minutes, divide into 4 portions, shape into bagels with a hole in the center, and bake at 375°F for 20 to 25 minutes. These 3 ingredient greek yogurt bagels are incredibly easy and require no yeast or boiling.
Are Greek yogurt bagels healthy to eat?
Yes! Greek yogurt bagels are healthier than traditional bagels because they're high in protein, lower in calories, and made with simple, wholesome ingredients. They're a great option for a protein-packed breakfast or snack.
What are the 4 ingredient GF bagels?
For gluten-free Greek yogurt bagels, use 1 and ½ cups gluten-free self-rising flour (or gluten-free all-purpose flour with 1 and ½ teaspoons baking powder), 1 cup Greek yogurt, ½ teaspoon salt, and 1 egg for the wash. These gluten free bagels with greek yogurt are just as delicious as the original.
What should I mix with my Greek yogurt?
For savory bagels, mix in garlic powder, dried herbs, shredded cheese, or everything bagel seasoning. For sweet bagels, add cinnamon, vanilla extract, blueberries, or a drizzle of honey. The possibilities are endless!
For another delicious recipe using yogurt, check out this Yogurt Cheese from Allrecipes. It's a great spread for your homemade bagels.
Conclusion
These Greek Yogurt Bagels are proof that homemade doesn't have to be hard. They're quick, easy, protein-packed, and so much better than anything you'll find at the store. Whether you top them with everything bagel seasoning, stuff them with blueberries, or keep them plain and simple, these bagels are about to become a regular in your breakfast rotation.
If you try these, let me know how they turn out! And if you experiment with fun toppings or flavors, I want to hear about it. For more delicious breakfast inspiration, check out our Pancake Sausage Mini Muffins. Tag me on social media or leave a comment below. Happy baking, and enjoy every warm, chewy bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Greek Yogurt Bagels:
recipe
3 Ingredient Greek Yogurt Bagels
Equipment
- 1 Large mixing bowl For mixing dough
- 1 Wooden spoon or spatula Easy kid-friendly mixing
- 1 Baking Sheet Standard size
- 1 Parchment paper Prevents sticking
- 1 Pastry brush For egg wash
- 1 Sharp knife or bench scraper For dividing dough
Ingredients
For the Bagel Dough
- 1 ½ cups self-rising flour Plus extra for dusting
- 1 cup Greek yogurt Plain, full-fat or nonfat
- ½ teaspoon salt
Optional Toppings
- 1 large egg Beaten for egg wash
- everything bagel seasoning Or sesame seeds, poppy seeds
Instructions
- I let my daughter turn the oven dial to 375°F, it’s her favorite “official kitchen job.” Line a baking sheet with parchment paper.
- In a large bowl, stir together the [self-rising flour], [Greek yogurt], and [salt] until a shaggy dough forms. Olivia loves how this part looks like edible Play-Doh.
- Turn the dough onto a lightly floured surface and knead for 3–5 minutes until smooth. Little hands do great here, just keep extra flour nearby in case it sticks.
- Divide the dough into 4 portions. Roll into balls, poke a big hole in the center, and stretch into bagel shapes. Olivia always reminds me, “Make the hole bigger than you think!”
- Brush each bagel with the [egg] and sprinkle with your favorite toppings. This is where creativity really shines.
- Bake for 20–25 minutes until golden and firm. The kitchen always smells like a bakery at this point, and my daughter sits by the oven window waiting.
- Let the bagels cool for 5 minutes, slice, and enjoy warm with butter or cream cheese. I always save the first bite for my little helper.
Notes
- For gluten-free bagels, use gluten-free self-rising flour.
- These bagels store well in the fridge for up to 5 days and toast beautifully.
- For sweet bagels, add cinnamon and a little sugar to the dough.
- For savory bagels, mix in garlic powder or shredded cheese.
- These freeze perfectly for 3 months, slice before freezing for easy toasting.
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