Soft, protein-forward bagels from self-rising flour and thick Greek yogurt, baked golden in about 30 minutes, with air-fryer and toaster-oven options.
Stir, knead, and bake minutes later you’ve got warm, steamy bagels with glossy tops and a tender, chewy crumb that loves every topping.
Why You’ll Love It
- Weekday Breakfast Ideas (Healthy): Mix a bowl, shape, bake—fresh bagels in ~30 minutes without a long rise.
- Natural High Protein Snacks: Thanks to Greek yogurt, every bagel packs satisfying protein with a soft, bouncy crumb.
- Budget & pantry friendly: Just flour, yogurt, and a quick DIY self-rising mix if needed.
- Custom flavors: Everything, sesame, cinnamon-vanilla—use your toppings drawer and your vanilla Greek yogurt too.
- Meal-prep ready: Bake, slice, and freeze for grab-and-toast breakfasts that fit natural eating recipes.
Ingredient Notes (what to buy & why)
Self-rising flour (1½ cups / 195 g):
Contains flour + leavening + salt for easy lift. No self-rising? Use 1½ cups all-purpose + 2¼ tsp baking powder + ½ tsp fine salt. Sift for a finer crumb.
Greek yogurt (1 cup / 240 g):
Use thick yogurt (2% or nonfat). If watery, strain 10–15 minutes. Thick yogurt gives structure and chew without yeast. Plain is classic; vanilla Greek yogurt makes gently sweet “breakfast” bagels.
Egg wash (1 egg + 1 tsp water):
For bakery-style shine and to glue on toppings. Dairy-free? Brush with oat milk.
Toppings:
Everything seasoning, sesame, poppy, coarse salt, cinnamon-sugar, or sunflower/pumpkin seeds. For “Everything Bagels Recipe” vibes, use a heavy sprinkle.
Optional boosters (choose one):
- 1 Tbsp whey or milk powder → extra tenderness and protein.
- 1 tsp honey → subtle sweetness for vanilla or cinnamon bagels.
- ¼ tsp baking soda (with AP flour version) → deeper browning.
Dough Texture Guide
Right after mixing, dough should be soft and slightly tacky, not sticky. If it clings strongly to hands, dust in 1–2 Tbsp flour; if crumbly, knead in 1–2 tsp yogurt. A quick 30–45 second knead is plenty—over-working can make it tough.
Step-by-Step (Oven, ~30 minutes)
- Heat & prep (5 min): Heat oven to 400°F (204°C) (or 375°F convection). Line a sheet with parchment and lightly mist with oil.
- Mix (2 min): In a bowl, whisk self-rising flour (or DIY mix). Fold in 1 cup Greek yogurt with a spatula until shaggy; switch to hands and bring together.
- Knead (45 sec): On a light-floured surface, knead just until smooth.
- Shape (3–4 min): Divide into 6 pieces (or 4 for larger bagels). Roll each into a 7–8-inch rope, pinch the seam, and form a ring. Set on the sheet seam-side down.
- Finish (1 min): Brush with egg wash. Sprinkle toppings generously.
- Bake (18–22 min): Bake until deep golden and the center reads 200–205°F. Cool 10 minutes; the crumb sets as steam escapes.
Mini bagels: Make 10–12 minis; bake 12–15 minutes.
Cinnamon-sugar: Mix 1 Tbsp sugar + ¾ tsp cinnamon; sprinkle after egg wash.
Pro Tips (insider results)
- Thick yogurt = chewy bagels. If using non-Greek yogurt, strain over a coffee filter.
- Don’t skip egg wash. It’s the secret to that shiny, bakery look and crisp seed adhesion.
- Measure by weight when you can. Flour compaction swings texture more than anything.
- Steam burst hack: For chewier crust, place a metal pan in the oven during preheat; pour in ½ cup hot water when bagels go in and close the door quickly.
- Toast to finish. Even fresh, a quick toast brings back exterior snap.
Variations (mapped to your interests)
- Cloud Bagels (extra-fluffy): Beat 1 egg white to soft peaks; fold into the dough and reduce yogurt to ¾ cup. Shape gently and bake as written for a lighter, “cloudier” crumb.
- Bagel Greek Yogurt Recipe (classic everything): Plain Greek yogurt + heavy everything seasoning; add a pinch of garlic powder to the dough for deli flavor.
- Things To Make With Vanilla Greek Yogurt: Use vanilla yogurt; add ½ tsp cinnamon and 1 tsp honey to dough; top with cinnamon-sugar.
- Bagel Recipe With Greek Yogurt (high-protein): Stir in 1 Tbsp whey powder and use 2% or nonfat yogurt.
- Natural High Protein Snacks: Make mini bagels; slice and fill with turkey + arugula or cottage cheese for protein-packed sliders.
- Healthy Weight “Loose” Foods (lightened breakfast): Use nonfat yogurt, make minis, and top with sesame + seeds; serve open-faced with tomato and cucumber.
How to Serve
- Savory: Smear with whipped cream cheese, avocado + everything seasoning, smoked salmon, or egg and greens.
- Sweet breakfast: Vanilla bagel with yogurt + berries or almond butter + banana.
- Snack sliders: Mini bagels with turkey and mustard or hummus + cucumber.
- Pizza bagels: Halve, sauce, cheese, broil 2–3 minutes.
Make-Ahead, Storage & Freezing
- Room temp: Airtight up to 2 days.
- Fridge: 4 days—toast to refresh.
- Freeze: Slice; wrap individually; freeze up to 3 months. Toast straight from frozen.
- Dough hold: Wrap shaped rings and chill up to 24 hours; bake from cold +1–2 minutes.
FAQs
Do I need yeast or boiling?
No. The leavened flour + Greek yogurt replace yeast and water. No boil required.
Why are my bagels pale?
Oven may be cool or egg wash was too thin. Bake to a deep golden and brush evenly.
Can I make them gluten-free?
Use GF all-purpose + 2¼ tsp baking powder + ½ tsp salt. Dough will be softer; chill 10 minutes before shaping and bake to the same temp.
My dough is sticky—help!
Dust hands and surface with flour and knead 30 sec more. Avoid adding too much flour or the crumb gets tight.
Simple Nutrition (estimate, per bagel—6 bagels, nonfat yogurt, no toppings)
Calories: 165 | Protein: 9 g | Carbs: 31 g | Fat: 1.5 g | Fiber: 1 g | Sodium: 290 mg (varies with flour/toppings)
Greek Yogurt Bagels (2-Ingredient)
Ingredients
Equipment
Method
- Heat oven to 400°F (204°C). Line a baking sheet with parchment and lightly mist with oil.
- Mix self-rising flour (or AP + leavening) in a bowl. Fold in yogurt until a soft dough forms.
- Knead 30–45 seconds just until smooth. Divide into 6 pieces; roll each into a rope and form a ring.
- Brush with egg wash and add desired toppings.
- Bake 18–22 minutes until deep golden and 200–205°F internal temperature.
- Cool 10 minutes on the sheet, then slice and serve.
Nutrition
Notes
DF: Brush with oat milk; use thick dairy-free yogurt.
Cloud Bagels: Fold in a softly beaten egg white; reduce yogurt to 3/4 cup.
Vanilla Bagels: Use vanilla yogurt + 1/2 tsp cinnamon + 1 tsp honey; top with cinnamon-sugar.
Equipment: Kitchen scale, parchment, baking sheet.
Air Fryer: 320°F (160°C) for 10–12 minutes; flip at 7 minutes if browning unevenly.
Toaster Oven: 375°F (190°C) for 16–20 minutes.
Mini Bagels: Make 10–12 minis; bake 12–15 minutes.