Get the most out of breakfast with these easy, homemade bagels puffed up to perfection.
When my southern loved ones visit, they usually bring a big bag of bagels for the road. Last time they came up, my aunt lamented about how expensive they were. “It doesn’t matter if we go to a little bakery or chain grocery store,” she said with a sigh. “Bagels aren’t as cheap as they used to be. And you know, we’ve got four kids! We run out pretty quickly.”
“Have you tried making bagels from scratch?” I asked, leaning against the kitchen counter. “Greek yogurt bagels are pretty easy,” I said. I also told her they’re just as yummy as the store-bought stuff, but with simple ingredients and a fresher flavor. Plus, the dough is quite customizable. What better way for parents to introduce their kids to the magic of bagel-making?
Truly, before I discovered this recipe, I thought that bagels were a hassle to make, and only seasoned bakers could get them “just right.” Oh, how wrong I was! Greek yogurt bagels transform the bagel-making experience, making it accessible for newbie and professional bakers alike. How? Well, you’ll just have to find out! And when you do, I bet you’ll fall head over heels for every chewy, light, and fluffy bite.
The magic of mixing Greek yogurt into dough
We’ve established that these bagels are uniquely yummy, but what exactly makes them so special? Well, Greek yogurt is kind of a magical ingredient. With a high acidity, it can mix with baking powder to puff up dough or batter. I’ve made Greek Yogurt Pancakes, for example, and they’re so fluffy it’s like eating a sweet cloud! In bagels, Greek yogurt provides an expansive rise, plus an exceptionally elevated flavor. It’s also an easy way to boost the protein content in your bagels, leading to a more nutritious meal or snack.
How do I store leftovers?
Once cooled to room temperature, Greek yogurt bagels can be stored in a plastic or paper bag. Keep them in a cool, dark spot of the pantry or fridge for 3-4 days. For longer storage, transfer them to a freezer-safe bag and freeze for up to 3 months. Make sure to let them thaw in the fridge overnight before eating cold or toasting to your liking.
Serving suggestions
Want to indulge in an elegant breakfast with a whole lot of NYC nostalgia? Slice your finished bagel in half horizontally and slather it with Smoked Cream Cheese, or opt for Strawberry Cream Cheese for sweet bagels. Pair that with a Homemade Caramel-Vanilla Iced Coffee, and you might as well be at a famous diner. What a tasty, classy combo! If you’re still hungry, try a side of Air-Fryer Hash Browns, Starbucks Egg Bites (but totally from scratch), or Crock-Pot Breakfast Potatoes.
Ingredients
- 1 cup all-purpose flour plus extra, for dusting
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup non-fat Greek yogurt
- 1 egg white beaten (for egg wash)
- Everything bagel seasoning optional, to taste
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking powder, and salt.
- Add the Greek yogurt to the dry ingredients. Mix with a spatula until a shaggy dough forms. Transfer the dough to a lightly floured surface and gently knead until the dough comes together. Add a little more flour if the dough is too sticky.
- Divide the dough equally into 4 pieces. Roll each piece into a roughly 3/4-inch thick rope and join the ends to form bagels. Place the bagels on the prepared baking sheet. Brush each with the beaten egg white and sprinkle with everything bagel seasoning if using.
- Bake in the preheated oven for about 20-25 minutes or until the bagels are lightly golden. Allow them to cool for 10 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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