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.
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.