Greek Yogurt Bagels
Simple two-ingredient bagels made with Greek yogurt and self-rising flour. These protein-packed bagels require no yeast and come together in under 30 minutes for a quick, healthy breakfast option.
Equipment
- 1 Large mixing bowl
- 1 Wooden spoon or silicone spatula
- 1 Baking Sheet
- 1 Parchment paper or silicone baking mat
- 1 Small bowl for egg wash
- 1 Pastry brush
- 1 Kitchen scale (optional)
Ingredients
Main Ingredients
- 1 cup self-rising flour plus extra for dusting
- 1 cup plain Greek yogurt full-fat or 2%
For Topping
- 1 large egg beaten, for egg wash
- 2 tablespoons everything bagel seasoning or topping of choice
- cooking spray for baking sheet
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Combine self-rising flour and Greek yogurt in a large bowl.
- Mix the ingredients with a wooden spoon until a shaggy dough forms.
- Transfer the dough to a lightly floured surface.
- Knead the dough for about three to five minutes until smooth.
- Divide the dough into four equal pieces for large bagels or six for smaller ones.
- Roll each piece into a rope about eight inches long.
- Connect the ends to form a circle, pinching the seam closed.
- Place bagels on your prepared baking sheet, spacing them two inches apart.
- Brush the tops with beaten egg wash using a pastry brush.
- Sprinkle your chosen toppings over the egg wash.
- Bake for 22 to 25 minutes until golden brown on top.
- Remove from the oven and let cool for five minutes before serving.
Notes
Store cooled bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped bagels for up to 3 months. Toast from frozen for best results.