Greek Yogurt Bagels

4.65 from 17 votes

Greek Yogurt Bagels are easy to make with 5 ingredients, no yeast, and no boiling! Fluffy, delicious, and packed with 14 grams of protein.

Prep Time10

Cook Time25

Resting Time25

Total Time1

Course: Breakfast

Cuisine: North American

Diet: Vegetarian

Servings: bagels

Calories: 303kcal

1 cup + 3 tablespoons all-purpose flour or gluten-free flour (5.6 ounces), more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek yogurt any fat %
1 egg beaten
Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds optional

Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add flour, baking powder and salt; whisk well to combine.
Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
Transfer dough on a counter sprinkled with flour, form a log and cut into 4 even pieces. Roll into a longer rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.

Store: Keep in an airtight container in a cool dark place for 3-4 days.
Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
Gluten free: I tried bagels with this Bob's Red Mill gluten free baking flour. Shape them more by hand as dough isn't stretchy and make shorter logs as they don't rise as much.