Greek Yogurt Bagel
A quick and customizable bagel recipe using Greek yogurt for a tender, flavorful dough. Perfect for breakfast or snacks, these bagels can be topped with seeds, spices, or paired with spreads like cream cheese.
Equipment
- 2 Mixing Bowls (for dough and yeast)
- 1 Stand Mixer or Hand Mixer Optional for easier kneading.
- 1 Rolling Pin For shaping dough
- Baking Sheet Parchment-lined for baking
- Slotted Spoon For boiling bagels.
- Measuring Cups/Spoons For precise ingredient portions.
- Dishcloth or Plastic Wrap To cover rising dough.
Ingredients
- 3 cup All-Purpose Flour (plus extra for dusting)
- 1 cup Greek Yogurt : 1 cup (non-fat or whole milk, unsweetened)
- 1 cup Warm Water : 1 cup 110°F/43°C
- 2¼ tbsp Active Dry Yeast (1 Packet)
- 1 tbsp Sugar for yeast activation
- 1 tbsp Salt
- 1 Egg large, beaten
- 2 tbsp Vegetable Oil : 2 tbsp for boiling
Optional Add-Ins :
- Seeds Sesame, poppy, or everything bagel seasoning.
- Spices Garlic powder, onion powder, or herbs like rosemary.
- Gluten-Free Option: Substitute flour with a certified gluten-free flour blend.
Instructions
Activate Yeast :
- In a small bowl, mix warm water, sugar, and yeast. Let sit 5–7 minutes until frothy.
Mix Dough :
- In a large bowl, combine flour, salt, and optional spices (e.g., garlic powder).
- Add Greek yogurt, beaten egg, and activated yeast mixture. Mix until a sticky dough forms.
Knead Dough :
- Knead on a floured surface for 5–7 minutes until smooth.
- Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (until doubled).
Shape Bagels :
- Punch down dough. Divide into 8 equal pieces. Roll each into a ball, then use a finger or bottle cap to create a hole in the center. Stretch gently to form a ring.
Boil and Bake :
- Bring 2 quarts water and 1 tbsp sugar to a boil. Reduce heat to a simmer.
- Boil each bagel for 1–2 minutes per side. Remove with a slotted spoon.
- Place on a baking sheet lined with parchment paper. Brush with egg wash (optional). Sprinkle with seeds or toppings.
- Bake at 425°F (220°C) for 15–20 minutes until golden.
Cool and Serve :
- Let cool on a wire rack. Serve with cream cheese, lox, or as a sandwich base.
Notes
- Customization: Add herbs, spices, or seeds during dough mixing for unique flavors.
- Gluten-Free: Use a gluten-free flour blend (ensure it includes xanthan gum for structure).
- Storage: Store in an airtight container for 3–4 days or freeze for up to 1 month.
- Toppings: Everything bagel seasoning, cinnamon-sugar, or garlic herb mix work well.
Tips & Variations
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Flavor Variations:
- Everything Bagel: Toss in a mix of sesame, poppy seeds, garlic flakes, and salt.
- Herb Bagel: Add chopped rosemary or thyme to the dough.
- Cinnamon-Raisin: Mix in 1 teaspoon cinnamon and ¼ cup raisins.
- Quick Prep: Use a stand mixer with a dough hook to save time.
- Storage: Freeze boiled but unbaked bagels for later baking convenience.
Dietary Adjustments
- Gluten-Free: Use a gluten-free flour blend and check cross-contamination.
- Low-Carb: Substitute almond flour or coconut flour (adjust liquid quantities).
- High-Protein: Add ¼ cup whey protein powder to the dough.
Additional Tips
- Toppings: Apply toppings immediately after boiling while the surface is sticky.
- Boiling Time: Do not exceed 2 minutes per side to avoid sogginess.
- Freezing: Freeze unbaked bagels on a tray, then transfer to a freezer bag.
Frequently Asked Questions
-
Can I use different types of yogurt?
- Yes! Use plain whole milk or non-fat Greek yogurt. Avoid flavored/sweetened varieties.
-
How do I make the dough rise faster?
- Place the bowl in a warm oven (turned off) with a bowl of hot water to create a humid environment.
-
Why boil the bagels?
- Boiling creates a chewy texture and helps toppings adhere better.
-
Can I make this recipe vegan?
- Substitute Greek yogurt with aquafaba (chickpea brine) and eggs with flax eggs (1 tbsp flax + 3 tbsp water).
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How do I adjust for a sweeter bagel?
- Increase sugar to 2 tbsp or add a teaspoon of honey to the dough.