I never thought a soft, fluffy bagel could come from just a few simple ingredients, but this Greek yogurt version proves it. Golden outside, tender inside, and packed with protein, it is the shortcut bagel I keep craving.

Jump to Recipe

I’m obsessed with these Greek yogurt bagels because they hit that soft, fluffy, chewy spot without making me feel like I signed up for a bakery shift. I love how plain Greek yogurt gives them this tender bite, while self rising flour keeps them simple and sturdy enough for all my favorite toppings.

And the flavor? Slightly tangy, lightly crisp on the outside, totally satisfying.

But what really gets me is how they taste like something I’d happily buy, except fresher and better. A quick bagel craving fix.

The kind I keep thinking about long after breakfast is over.

Ingredients

Print Recipe (No Advertisments)

Greek yogurt adds protein, tang, and that soft, fluffy bite you actually want.
Self rising flour keeps things simple, with built-in lift for a bakery-ish chew.
Honey or sugar adds a tiny sweetness, but you can totally skip it.
Egg wash gives the tops that shiny, golden bagel look.
Very satisfying.
Milk or water helps when the dough feels dry or cranky.
Everything seasoning brings crunch, garlic, salt, and big bagel-shop energy.
Sesame seeds taste nutty and make the tops look extra cute.
Poppy seeds add little pops of crunch without taking over.
Coarse salt is bold, snacky, and honestly great with cream cheese.
Plus, these feel healthier without tasting like a sad “diet” bagel.
Basically, they’re easy, filling, and way more fun than toast.

Ingredient Quantities

1 cup plain Greek yogurt (full fat or 2%)

1 1/2 cups self rising flour, plus extra for dusting

1 tablespoon honey or granulated sugar (optional)

1 large egg, beaten for egg wash (optional)

1 to 2 tablespoons milk or water to loosen dough if needed (optional)

Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt for topping (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F and line a baking sheet with parchment paper; lightly dust the work surface with extra self rising flour.

2. In a medium bowl combine 1 cup plain Greek yogurt and 1 tablespoon honey or granulated sugar if using.

3. Add 1 1/2 cups self rising flour to the yogurt mixture and stir until a shaggy dough forms.

4. If the dough is too dry to come together, add 1 to 2 tablespoons milk or water, one teaspoon at a time, until it is soft but not sticky.

5. Turn the dough onto the floured surface and knead gently 6 to 8 times until smooth and cohesive.

6. Divide the dough into 4 to 6 equal pieces, roll each into a tight ball, then shape each into a rope and join the ends to form a bagel with a hole in the center.

7. Place shaped bagels on the prepared sheet about 1 inch apart; brush tops with the beaten egg for egg wash if using.

8. Sprinkle everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top as desired.

9. Bake for 18 to 25 minutes until the bagels are puffed and golden brown on top.

10. Remove from the oven and cool on a wire rack for at least 10 minutes before serving.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Medium mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Pastry brush for egg wash
7. Extra flour for dusting and a lightly floured work surface
8. Bench scraper or knife to divide the dough
9. Wire cooling rack
10. Kitchen timer

FAQ

Can I use low fat or nonfat Greek yogurt Yes, you can, but bagels made with full fat or 2 percent yogurt will be richer and a bit more tender.

What if I do not have self rising flour Mix 1 1/2 cups all purpose flour with 1 1/2 teaspoons baking powder and a pinch of salt to substitute.

Do I have to boil the bagels before baking No, boiling is optional. Boiling gives a chewier, more traditional crust but skipping it yields tender, quicker bagels.

How do I stop the dough from being too sticky Dust your hands and work surface lightly with flour and add milk or water by the tablespoon only if the dough is too dry; if too sticky add a little more flour until manageable.

Can I make the dough ahead of time Yes, shaped bagels can be refrigerated for a few hours before baking. Bring to room temperature and bake as directed.

How do I get shiny, golden bagels Brush with a beaten egg before topping and baking for a glossy, golden finish.

Are these bagels healthy They are lighter than many traditional bagels thanks to Greek yogurt adding protein and reducing the need for excess fat; use whole grain or added seeds for extra nutrition.

Fluffy & Healthy Greek Yogurt Bagels Recipe Substitutions and Variations

Plain Greek yogurt: substitute with equal parts thick plain kefir or labneh for similar tang and moisture; or use 1 cup full-fat cottage cheese blended smooth for richness.
Self-rising flour: substitute 1 1/2 cups all-purpose flour plus 2 teaspoons baking powder and 1/2 teaspoon fine salt mixed in.
Honey or granulated sugar: substitute with 1 tablespoon maple syrup or agave nectar, or 1 tablespoon coconut sugar for a less sweet option.
Beaten egg for egg wash: substitute with a brush of milk or cream for a light glaze, or use a mixture of plant milk and a pinch of sugar for sheen and gentle browning.

Pro Tips

– Let the dough rest 5 minutes after mixing if it feels tight. A short rest lets the flour hydrate and makes shaping much easier without extra flour.

– Use a light touch when kneading and shaping. Overworking this simple dough makes the finished bagels dense instead of tender and slightly chewy.

– For tidy toppings, brush with egg wash right before sprinkling and do it gently so seeds stick without sliding off. If you prefer a shinier, richer crust, use whole egg; for a lighter sheen, use just the egg white.

– Bake in the center of the oven and rotate the pan once about two thirds of the way through baking for even color. Let the bagels cool at least 10 minutes before slicing so the crumb sets and they do not tear.

Fluffy & Healthy Greek Yogurt Bagels Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

145

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Medium mixing bowl
4. Measuring cups and spoons
5. Wooden spoon or silicone spatula
6. Pastry brush for egg wash
7. Extra flour for dusting and a lightly floured work surface
8. Bench scraper or knife to divide the dough
9. Wire cooling rack
10. Kitchen timer

Ingredients

1 cup plain Greek yogurt (full fat or 2%)
1 1/2 cups self rising flour, plus extra for dusting
1 tablespoon honey or granulated sugar (optional)
1 large egg, beaten for egg wash (optional)
1 to 2 tablespoons milk or water to loosen dough if needed (optional)
Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt for topping (optional)

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper; lightly dust the work surface with extra self rising flour.
In a medium bowl combine 1 cup plain Greek yogurt and 1 tablespoon honey or granulated sugar if using.
Add 1 1/2 cups self rising flour to the yogurt mixture and stir until a shaggy dough forms.
If the dough is too dry to come together, add 1 to 2 tablespoons milk or water, one teaspoon at a time, until it is soft but not sticky.
Turn the dough onto the floured surface and knead gently 6 to 8 times until smooth and cohesive.
Divide the dough into 4 to 6 equal pieces, roll each into a tight ball, then shape each into a rope and join the ends to form a bagel with a hole in the center.
Place shaped bagels on the prepared sheet about 1 inch apart; brush tops with the beaten egg for egg wash if using.
Sprinkle everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt on top as desired.
Bake for 18 to 25 minutes until the bagels are puffed and golden brown on top.
Remove from the oven and cool on a wire rack for at least 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.