Fluffy & Healthy Greek Yogurt Bagels Recipe
These Fluffy & Healthy Greek Yogurt Bagels are soft on the inside, lightly crisp on the outside, and made with protein-rich Greek yogurt for a healthier twist on classic bagels. Easy to make, oven-baked, and perfect for breakfast, brunch, or snacks.
Ingredients
- 2 cups all-purpose flour or self-rising flour
- 1½ cups full-fat Greek yogurt thick and unsweetened
- 1 tablespoon baking powder skip if using self-rising flour
- ½ teaspoon salt
- 1 tablespoon honey or maple syrup optional
- 1 egg for egg wash
- Optional toppings: sesame seeds poppy seeds, everything bagel seasoning, flax seeds
Instructions
Preheat the Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder (if using), and salt.
Add Greek Yogurt
- Add Greek yogurt and honey to the bowl. Mix with a spatula or hands until a soft dough forms.
Knead Lightly
- Transfer dough to a lightly floured surface. Knead gently for 1–2 minutes until smooth. Avoid over-kneading.
Shape the Bagels
- Divide dough into 6 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch into bagel shapes.
Egg Wash & Toppings
- Place bagels on the baking sheet. Brush tops with beaten egg and sprinkle desired toppings.
Bake
- Bake for 18–22 minutes or until golden brown and fluffy.
Cool & Serve
- Let cool for 5 minutes before slicing and serving.
Notes
- Healthier Option: Use whole wheat flour for extra fiber (replace up to 50%).
- Storage: Store at room temperature for 2 days or refrigerate up to 5 days.
- Freezing: Slice and freeze for up to 3 months. Toast straight from frozen.
- Flavour Variations: Add cinnamon and raisins for sweet bagels or garlic powder and herbs for savory ones.
- Vegan Option: Use plant-based Greek-style yogurt and brush with plant milk instead of egg wash.