Homemade Greek Yogurt Bagels

Bagels have always been one of my favorite breakfast foods, but traditional bagels can be heavy and time-consuming to make at home.

That’s why I love this shortcut recipe: high protein bagels made with Greek yogurt. They’re soft, chewy, and satisfying, but with a lighter feel and more protein to keep you full longer.

The best part? You don’t need to boil the dough like classic bagels. These bake right in the oven, making them easy enough for a weekday breakfast or quick snack.

With just a few simple ingredients, you can have homemade bagels on the table in under an hour.

Ingredients You’ll Need

• 1 cup plain Greek yogurt (non-fat or 2%)
• 1 cup self-rising flour (or all-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt)
• 1 egg (for egg wash)
• Toppings of choice: everything bagel seasoning, sesame seeds, or poppy seeds

Why Greek Yogurt Works

The star of this recipe is Greek yogurt. Not only does it add protein, but it also brings moisture and a slight tang that gives the bagels a flavor similar to sourdough. The yogurt keeps the inside tender while helping the dough hold together without needing yeast or long rise times.

This makes the recipe perfect for busy mornings when you want something fresh but don’t have hours to spare. Instead of kneading and proofing, you mix, shape, and bake—and you’re done.

Mixing the Dough

Start by combining the self-rising flour and Greek yogurt in a mixing bowl. Stir until the mixture forms a shaggy dough. It will feel sticky at first, but keep working it gently with a spoon or spatula until it comes together.

Turn the dough out onto a lightly floured surface and knead for about 1–2 minutes until smooth. This step is quick—you don’t want to overwork the dough, just bring it together so it holds its shape.

Shaping the Bagels

Divide the dough into four equal portions. Roll each piece into a rope and connect the ends to form a circle. If you find the dough sticking to your hands, dust them lightly with flour.

Don’t stress if the shapes aren’t perfect; they’ll bake up beautifully even if the circles are uneven.

Place the shaped bagels onto a parchment-lined baking sheet.

Adding the Egg Wash and Toppings

Brush each bagel lightly with beaten egg. This step gives them a golden, glossy finish, similar to traditional bagels. Then sprinkle on your favorite toppings.

Everything bagel seasoning is the classic choice, but sesame seeds, poppy seeds, or even shredded cheese work just as well.

This is also the stage where you can experiment. For example, I love making half of the batch with savory toppings and the other half with cinnamon sugar for a sweeter version.

Baking the Bagels

Bake the bagels at 375°F for 22–25 minutes, or until golden brown. If you want extra color, switch the oven to broil for the last 1–2 minutes, but watch carefully so they don’t burn.

When they come out of the oven, let them cool for at least 10 minutes before slicing. This short rest keeps the texture chewy inside while still giving you that crisp exterior.

Flavor Variations

These bagels are delicious on their own, but the flavor possibilities are endless:

• Classic Everything Bagels – Covered in everything seasoning and perfect with cream cheese.
• Cheddar Jalapeño – Sprinkle shredded cheddar and diced jalapeños before baking.
• Cinnamon Sugar – Brush with egg wash, sprinkle cinnamon sugar, and enjoy warm.
• Garlic Parmesan – Add garlic powder to the dough and sprinkle parmesan on top.
• Honey Oat – Drizzle with honey after baking and press oats into the surface.

Each variation keeps the same easy base recipe, so you can mix things up depending on what you’re craving.

How to Serve Them

These high protein bagels work for more than just breakfast. Here are some of my favorite ways to serve them:

• Spread with cream cheese or Greek yogurt spread for a quick breakfast.
• Use as the base for breakfast sandwiches with eggs, cheese, and avocado.
• Slice and toast them for a crunchy snack.
• Turn them into mini pizzas with sauce and mozzarella.
• Serve alongside soup or salad as a hearty side.

Because they’re lighter than traditional bagels, you can enjoy them any time of day without feeling weighed down.

Tips for Success

After making these bagels more times than I can count, here are a few tricks that guarantee the best results:

• Use thick yogurt. Greek yogurt works because it’s strained and not watery. Regular yogurt makes the dough too soft.
• Measure flour correctly. Spoon flour into the measuring cup and level it off to avoid using too much.
• Don’t skip the egg wash. It creates that shiny bakery-style finish.
• Let them cool. Cutting too soon makes the inside gummy, so give them 10 minutes.
• Store properly. Keep in an airtight container at room temperature for 2 days or freeze for longer storage.

Why I Love This Recipe

I’ve always loved bagels, but traditional ones are time-consuming to make at home. When I first discovered this Greek yogurt version, it felt like a game-changer. In less than an hour, I had warm, golden bagels ready to eat. They became my go-to for quick breakfasts, and I love that they’re higher in protein, which keeps me satisfied until lunch.

It’s a recipe that proves homemade doesn’t have to mean complicated. With just a few pantry staples and one special ingredient—Greek yogurt—you can make bakery-worthy bagels right in your kitchen.