Introduction

Oh, homemade bagels. Just saying the words brings back cozy Saturday morning vibes, right? The chewy crust, the soft interior… pure comfort food. But let’s be real, making traditional bagels can feel like a whole thing with boiling and yeast and waiting. What if I told you there’s a way to capture that warm, fresh-from-the-oven bagel magic with just five simple ingredients and hardly any fuss? Get ready, because these Greek Yogurt Bagels are about to change your life (or at least your breakfast routine!). They’re ridiculously easy, surprisingly healthy thanks to the star ingredient, and honestly, they taste amazing. Your kitchen is about to smell like your favorite bakery, minus the early wake-up call!

Why You’ll Love This Recipe

Fast: Seriously, you can have warm bagels in your hands in under 30 minutes start to finish.
Easy: No yeast, no proofing, just mix, shape, and bake!
Giftable: Bagels make a thoughtful homemade treat for friends or neighbors.
Crowd-pleasing: Who doesn’t love a fresh bagel? These disappear fast!
Healthier Twist: Greek yogurt adds protein and cuts down on some of the usual suspects found in traditional recipes.

Ingredients

Gather ’round, my friends! Here are the simple players you’ll need:

1 Egg: Just one! This helps bind everything and gives a nice richness and color, especially when used as an egg wash on top.
1 cup All-purpose flour: Your basic pantry staple. This forms the body of our bagel dough. (See notes below for potential swaps!)
2 tsp Baking powder: This is our magic leavening agent! It reacts with the yogurt to give us that amazing rise and fluffiness without any yeast. Make sure it’s fresh!
1/4 tsp Salt: Just a little pinch to enhance all those lovely flavors. Don’t skip it!
1 cup Plain Greek yogurt: This is the MVP! Use thick, plain Greek yogurt (full-fat or 2% works best). It provides moisture, tang, and protein, and reacts with the baking powder for that lift. Avoid regular yogurt, it’s too thin.

How to Make It

Okay, let’s get our hands a little floury! This is the fun part.

Prep Your Space: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Give it a little spritz of non-stick spray if you want extra insurance, though parchment usually does the trick.
Whisk the Dry: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Get all those dry ingredients nice and combined so the baking powder is evenly distributed.
Add the Wet: Create a little well in the center of your dry ingredients and scoop in the plain Greek yogurt.
Mix to Combine: Use a spoon or spatula to start mixing the yogurt into the dry ingredients. It will look shaggy and a bit crumbly at first – that’s totally normal!
Bring it Together: Once it’s mostly combined in the bowl, turn the mixture out onto a lightly floured surface. Knead gently for just a minute or two until it comes together into a soft, cohesive dough. Don’t overwork it! We’re not developing gluten like in traditional bagels; we just want it smooth enough to shape.
Divide and Shape: Divide the dough into 4 equal pieces (you can use a scale for precision if you want, but eyeballing is fine too!). Roll each piece into a rope about 6-8 inches long. Then, connect the ends to form a bagel shape, pinching firmly to seal the seam. You can also flatten each piece slightly and use your finger to poke a hole in the center, then gently stretch it out. Whatever method feels easiest to you!
Egg Wash (Optional but Recommended): In a small bowl, whisk the single egg with a tablespoon of water. This is your glorious egg wash! Place the shaped bagels on your prepared baking sheet. Brush the tops and sides of each bagel generously with the egg wash. This gives them that lovely golden color and slight shine, and it helps toppings stick!
Add Toppings (Optional): Now’s the time to sprinkle on your favorite bagel toppings! Everything bagel seasoning, sesame seeds, poppy seeds, flaky salt, grated cheese… go wild! Or leave them plain – they’re delicious either way.
Bake: Pop the baking sheet into your preheated oven. Bake for 20-25 minutes, or until the bagels are puffed up, golden brown, and sound slightly hollow when tapped on the bottom.
Cool Slightly: Let them cool on the baking sheet for a few minutes before slicing and slathering with cream cheese (the best part!).

Substitutions & Additions

Want to get creative? Here are some fun ways to change things up:

Flour Power: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. Gluten-free flour blends might work, but results can vary greatly depending on the blend – I’d stick to AP or a AP/whole wheat mix for the best texture with this recipe.
Savory Twists: Knead in a tablespoon of chopped fresh herbs (like rosemary or chives) or a quarter cup of shredded cheddar or Parmesan cheese when you’re mixing the dough. Top with garlic powder or everything bagel seasoning before baking.
Sweeten It Up (Carefully!): A tiny pinch of sugar (maybe 1 tsp) could be added to the dough if you prefer a slightly sweeter base, but honestly, they are lovely as is.
Skip the Egg Wash: If you can’t use egg, you can brush the tops with milk or a little melted butter before baking for some color, but they won’t get quite the same shine or grip for seeds.

Tips for Success

Use Greek Yogurt: I know I said it in the ingredients, but it’s crucial! Regular yogurt is too watery and won’t give you the right dough consistency or reaction with the baking powder.
Don’t Overwork the Dough: Unlike traditional yeasted doughs, you only need to knead this dough until it just comes together and is smooth enough to handle, about 1-2 minutes. Over-kneading can make them tough.
Check Your Baking Powder: Baking powder loses its potency over time. If yours has been sitting in the cupboard for ages, it might not give you the lift you need. Test it by putting a spoonful in hot water – it should fizz vigorously.
Pinch Those Seams! When you shape the bagels, make sure you firmly pinch the ends together to seal them. Otherwise, they might open up a bit in the oven.
Prep Ahead? You can mix the dough, shape the bagels, and place them on the baking sheet. Cover them loosely with plastic wrap and keep them in the fridge for a few hours before baking. This is great for getting a head start on breakfast!

How to Store It

These bagels are definitely best enjoyed fresh from the oven, but they do store pretty well!

Once they’re completely cool, store them in an airtight container or a sealed plastic bag at room temperature. They’ll stay good for 2-3 days. For longer storage, slice them first, then pop them into a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. When you’re ready for one, just toast it directly from frozen!

FAQs

Can I use non-fat Greek yogurt? Yes, non-fat Greek yogurt will also work! Just make sure it’s nice and thick.
Why didn’t my bagels puff up much? This is usually due to old baking powder or using regular, watery yogurt instead of thick Greek yogurt. Ensure your baking powder is fresh and you’re using the right kind of yogurt!
Do I have to use the egg wash? Nope! You can skip it, but your bagels won’t be quite as golden or shiny, and toppings might not stick as well. A little milk or melted butter can be used instead.
Can I make a big batch? Absolutely! This recipe doubles or triples easily. Just use larger bowls and multiple baking sheets.

Seriously Easy & Fluffy 5-Ingredient Greek Yogurt Bagels

Capture that warm, fresh-from-the-oven bagel magic with just five simple ingredients and hardly any fuss. These Greek Yogurt Bagels are ridiculously easy, surprisingly healthy thanks to the star ingredient, and honestly, they taste amazing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 bagels

Equipment

Baking Sheet
Parchment paper
Medium bowl
Whisk
Spoon or spatula
Small bowl for egg wash
Scale optional, for dividing dough

Ingredients

Hauptzutaten

1 Egg helps bind everything and gives a nice richness and color, especially when used as an egg wash on top.
1 cup All-purpose flour basic pantry staple. Forms the body of our bagel dough. Can substitute up to half with whole wheat flour.
2 tsp Baking powder magic leavening agent! Reacts with the yogurt for rise and fluffiness. Make sure it's fresh!
0.25 tsp Salt little pinch to enhance flavors
1 cup Plain Greek yogurt MVP! Use thick, plain Greek yogurt (full-fat or 2% works best). Provides moisture, tang, protein, and reacts with baking powder. Avoid regular yogurt.

Instructions

Prep Your Space: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Give it a little spritz of non-stick spray if you want extra insurance, though parchment usually does the trick.
Whisk the Dry: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Get all those dry ingredients nice and combined so the baking powder is evenly distributed.
Add the Wet: Create a little well in the center of your dry ingredients and scoop in the plain Greek yogurt.
Mix to Combine: Use a spoon or spatula to start mixing the yogurt into the dry ingredients. It will look shaggy and a bit crumbly at first – that's totally normal!
Bring it Together: Once it's mostly combined in the bowl, turn the mixture out onto a lightly floured surface. Knead gently for just a minute or two until it comes together into a soft, cohesive dough. Don't overwork it!
Divide and Shape: Divide the dough into 4 equal pieces (you can use a scale for precision if you want, but eyeballing is fine too!). Roll each piece into a rope about 6-8 inches long. Then, connect the ends to form a bagel shape, pinching firmly to seal the seam. You can also flatten each piece slightly and use your finger to poke a hole in the center, then gently stretch it out. Whatever method feels easiest to you!
Egg Wash (Optional but Recommended): In a small bowl, whisk the single egg with a tablespoon of water. This is your glorious egg wash! Place the shaped bagels on your prepared baking sheet. Brush the tops and sides of each bagel generously with the egg wash. This gives them that lovely golden color and slight shine, and it helps toppings stick! If skipping the egg wash, brush with milk or melted butter for some color.
Add Toppings (Optional): Now's the time to sprinkle on your favorite bagel toppings! Everything bagel seasoning, sesame seeds, poppy seeds, flaky salt, grated cheese... go wild! Or leave them plain – they're delicious either way.
Bake: Pop the baking sheet into your preheated oven. Bake for 20-25 minutes, or until the bagels are puffed up, golden brown, and sound slightly hollow when tapped on the bottom.
Cool Slightly: Let them cool on the baking sheet for a few minutes before slicing and slathering with cream cheese (the best part!).

Notes

These bagels are best enjoyed fresh from the oven, but they do store pretty well. Once completely cool, store in an airtight container at room temperature for 2-3 days. For longer storage (up to 2-3 months), slice them first, then freeze in a freezer-safe bag. Toast directly from frozen. Make sure to use thick Greek yogurt (non-fat, 2% or full-fat work, but avoid regular watery yogurt) and check that your baking powder is fresh for the best rise. Don't overwork the dough, just knead until it comes together (1-2 minutes). Pinch seams firmly when shaping. Can prep dough and shape bagels ahead of time, cover loosely, and refrigerate for a few hours before baking.