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.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 8 bagels
Calories 200 kcal
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.
- 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.
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).
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.
- 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.
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Quick Prep: Use a stand mixer with a dough hook to save time.
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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
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Can I use different types of yogurt?
- Yes! Use plain whole milk or non-fat Greek yogurt. Avoid flavored/sweetened varieties.
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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.
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Why boil the bagels?
- Boiling creates a chewy texture and helps toppings adhere better.
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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.
Keyword Customizable Flavors, Greek Yogurt Bagel, Homemade Bagels, Quick Breakfast