Greek Yogurt Bagels Everything

My roommate texted me a photo of a bagel one Tuesday morning, and I realized I'd never actually made one at home. That same week, I found Greek yogurt on sale and decided to experiment, mostly out of curiosity about whether something so soft could become chewy and toasted. The first batch came out warm and pillowy, and I stood there eating one plain because I couldn't wait, the steam rising off it like a little victory. Now they're my go-to when I want something that feels homemade but doesn't demand hours of planning.

I brought a batch to my neighbor last month, and she kept saying she couldn't believe they were homemade, which made me feel like I'd discovered some kind of kitchen hack. She asked for the recipe three times before it stuck, and now she texts me photos of her bagels. That moment reminded me why I love cooking things that seem harder than they actually are.

Ingredients

• Plain Greek yogurt (1 cup, 240 g): This is the secret ingredient that replaces traditional yeast and rising time. Use nonfat or full fat depending on what you have, both work beautifully and add protein to your breakfast.
• Self-rising flour (1 cup, 125 g): The baking powder is already mixed in, which means your bagels will puff up in the oven without any waiting around. If you don't have it on hand, you can make your own by combining all-purpose flour with baking powder and salt.
• Fine sea salt (1/2 teaspoon): Just a touch to balance the flavors and keep things from tasting one-dimensional.
• Large egg (1): Mixed with water to create an egg wash that gives the bagels that glossy, golden finish you see at bakeries.
• Water (1 tablespoon): Dilutes the egg so it brushes on evenly without creating thick, cooked patches.
• Everything bagel seasoning blend (2 tablespoons): This is where all the flavor happens, so sprinkle generously and don't hold back.

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper so your bagels won't stick and cleanup will be easy.

Mix the dough:

Combine the Greek yogurt, self-rising flour, and salt in a bowl. Use a spatula to stir until everything comes together into a shaggy dough, about one minute.

Knead gently:

Turn the dough onto a lightly floured surface and knead for just 1-2 minutes until it becomes smooth and slightly tacky but not sticky. This is not traditional bagel dough, so you don't need to overwork it.

Shape the bagels:

Divide the dough into 4 equal pieces, then roll each one into a 7-inch rope. Pinch the ends together to form a ring, making sure the seam is secure so it doesn't unravel while baking.

Arrange on the baking sheet:

Place each bagel on the parchment paper with space between them so heat can circulate and they'll bake evenly.

Apply the egg wash:

Whisk together the egg and water, then brush each bagel generously. This is what gives them that bakery-quality shine and helps the seasoning stick.

Season generously:

Sprinkle everything bagel seasoning on top of each bagel while the egg wash is still wet. Don't be shy with it.

Bake until golden:

Bake for 22-25 minutes until the tops are golden brown and a fork inserted into the thickest part comes out clean. The edges will be slightly darker, which is exactly what you want.

Cool before serving:

Let them sit for a few minutes so they firm up slightly and won't fall apart when you bite into them.

Save to Pinterest

My sister came over one Saturday morning while I was pulling these out of the oven, and the smell stopped her in her tracks. We split one with cream cheese and smoked salmon, and suddenly breakfast felt fancy without any of the stress.

Storage and Reheating

These bagels are absolutely best when still warm from the oven, but they keep well in an airtight container for up to 2 days. If you want to revive them, pop them in the toaster or warm them in a 350°F oven for about 5 minutes until they're crispy on the outside and soft inside again.

Ways to Serve Them

I've made these with everything from simple cream cheese to full breakfast sandwiches with eggs and bacon, and they hold up beautifully every time. They're hearty enough to stand alone but versatile enough to be whatever you want them to be in that moment.

Substitutions and Flexibility

These bagels are actually pretty forgiving, which is one of the reasons I love them so much. If you don't have nonfat Greek yogurt, full-fat works just fine and creates an even softer texture. You can swap the everything seasoning for sesame seeds, poppy seeds, or just coarse salt if you want to keep things simple.

• For a dairy-free version, use plant-based yogurt and double-check that your self-rising flour doesn't contain any hidden dairy.
• Prep your egg wash while the bagels are on the baking sheet so you don't lose any momentum.
• These freeze beautifully for up to a month, so make a double batch and you'll have breakfast sorted on busy mornings.

Save to Pinterest

There's something special about a breakfast that tastes impressive but doesn't require you to wake up at 5 AM. These bagels are proof that the simplest recipes often taste the best.

Recipe FAQs

→ What makes these bagels soft and chewy?

The use of Greek yogurt combined with self-rising flour creates a tender dough that remains soft while offering a chewy texture after baking.

→ Can I substitute self-rising flour?

Yes, you can mix all-purpose flour with baking powder and salt to make a self-rising flour substitute if needed.

→ How is the everything seasoning applied?

After shaping and brushing the bagels with an egg wash, sprinkle the everything seasoning evenly on top before baking to ensure a flavorful crust.

→ Is it possible to make these bagels dairy-free?

For a dairy-free option, use a plant-based yogurt and ensure your self-rising flour does not contain dairy ingredients.

→ What are the best ways to store and reheat bagels?

Store bagels in an airtight container for up to two days. Reheat briefly in a toaster or oven to restore softness and texture.

→ What tools are needed for preparation?

A mixing bowl, spatula, baking sheet lined with parchment paper, and a pastry brush for the egg wash are all you'll need.