Greek Yogurt Bagels

So, Greek Yogurt Bagels in my kitchen

The first time I made these, I was halfway through a cup of coffee, my cat was judging me from the counter, and I realized I was out of yeast. Cue the Greek Yogurt Bagels. Honestly, I thought it was a fad until I bit into a warm one with butter melting in every little nook. Now I keep a tub of yogurt in the fridge just for this. It is the kind of bake that forgives a heavy hand with flour, cheers you on when you forget to set a timer, and somehow still tastes like a Sunday morning. Also, I once borrowed a measuring cup form my neighbor and never gave it back. Sorry, Jen.

Why you might love this like I do

I make this when I want bagels without the whole project. No boiling, no long proof. My family goes wild for the everything seed sprinkle, and I sneak a cinnamon sugar one for myself because I am a total softie for sweet. If the dough feels sticky, I used to panic, but actually, I find it works better if I keep my hands lightly floured and just breathe. If you have five minutes and a bowl, you are basically there. And yes, I have burned a batch by trying to multitask laundry; do not recommend.

What you will need in the bowl

• 1 and 1/2 cups self rising flour, about 190 g
• 1 cup thick Greek yogurt, 240 g, plain and full fat for best texture
• 1 teaspoon fine sea salt if your self rising flour is light on salt
• 1 large egg beaten with a splash of water for a shiny top, optional
• Toppings: everything seasoning, sesame, poppy, cinnamon sugar, or a handful of grated cheddar

Substitutions I actually use:

• No self rising flour? Use 1 and 1/2 cups all purpose flour plus 2 teaspoons baking powder and a pinch of salt.
• Whole wheat: swap up to half the flour for whole wheat, then add 1 tablespoon extra yogurt if it feels dry.
• Gluten free: a good 1 to 1 baking blend works. I like mixing in a tablespoon of cornstarch for tenderness.
• Yogurt: full fat is best, but 2 percent works. Strained regular yogurt can do in a pinch. My grandmother always insisted on Fage, but honestly any version works fine.
• No egg wash? Brush with milk or even a spoon of yogurt thinned with water.

If you want a refresher on measuring flour without packing it, this guide is gold: how to measure flour.

How I actually make them, step by step

1. Heat the oven to 400 F. Line a baking sheet with parchment paper. If you forget the parchment, lightly oil the tray. It is fine.
2. In a mixing bowl, stir the flour and salt with a fork. Add the yogurt and mix until a shaggy dough forms. Switch to your hands and gently bring it together. It will look a bit messy at first, do not worry if it looks weird here, it always does.
3. Turn the dough onto a lightly floured surface and knead 8 to 10 gentle turns. We are not trying to build big structure, just a smooth ball.
4. Let it rest 5 to 10 minutes while you set up toppings. This is where I usually sneak a taste of the yogurt because I am nosy like that.
5. Divide into 4 equal pieces, about 120 g each if you are weighing. Roll each into a rope about 8 inches long, then pinch the ends together to make a ring. Seal well so they do not open in the oven.
6. Place on the lined sheet. Brush with egg wash if using, then sprinkle on your toppings with the confidence of a person who has their life together.
7. Bake 18 to 22 minutes until golden. I like to rotate the pan once for even color. If you want extra browning, broil for 30 seconds at the end, watching closely.
8. Cool 10 minutes. The texture sets as they rest, which is hard to wait for, but worth it.

On second thought, if your yogurt is very tangy or very thick, add a teaspoon or two of water to the dough to keep it tender. Or not. You will know.

Notes from all my trial and error

• Sticky dough usually means your yogurt is extra thick. I add a dusting of flour on the counter and keep going.
• Dry cracks mean the opposite. I dip my fingers in water and smooth the dough surface before baking.
• Salt matters. A tiny extra pinch made these go from good to craveable for me.
• If you overbake, the crust goes from crisp to hard. I pull them when they are just golden, its better that way.

Variations I have tried

• Everything seasoning: classic, lovable. If you want to make your own, this is handy: homemade everything mix.
• Cinnamon sugar: brush with a little milk, sprinkle heavily, bake. I add a tiny bit of vanilla sugar to the dough for aroma.
• Cheddar jalapeno: a small handful of cheese kneaded in, thin jalapeno slices on top. Very good with scrambled eggs.
• Garlic herb: minced garlic, parsley, and a touch of olive oil on top. Your kitchen will smell proper cozy.
• Blueberry swirl: looked cute, leaked juice, and got patchy. Tasted fine but the texture went odd. I would skip it or just serve blueberries on the side.

Gear I grab, plus workarounds

• Mixing bowl and a fork. If you have a sturdy wooden spoon, even better.
• Kitchen scale. I call it essential, but if you do not have one, measure with cups and do not sweat it.
• Baking sheet and parchment. No parchment? A silicone mat or lightly oiled tray works.
• Bench scraper. Or a butter knife, which is what I used for months.

Quick side note that does not fit anywhere else: I keep my parchment in the oven drawer and forget it is there about once a week. If you are like me, this refresher helps: parchment vs wax paper.

How to store without losing the magic

Cool completely, then keep in an airtight bag at room temp for 1 day. Toast to refresh. For longer, slice and freeze up to 2 months; toast straight form frozen. Though honestly, in my house it never lasts more than a day.

How we love to serve them

• Warm with salted butter and a drizzle of honey. Simple and perfect.
• Classic schmear with cream cheese and chives. Add smoked salmon and capers if you are feeling fancy.
• Breakfast sandwich: soft scrambled egg, sharp cheddar, hot sauce. We do this on Saturdays, big mugs of tea alongside.
• Snack plate for kids: mini bagels with peanut butter and banana coins.

Pro tips I learned the hard way

• I once tried rushing the bake at a higher temp and regretted it because the outside browned before the inside set. Stick to 400 F.
• I used to overwork the dough. It got tough. Gentle hands, short knead, happier bagels.
• Forgot the egg wash and tried to sprinkle seeds anyway. Half fell off. Brush something wet on top first.
• If your yogurt is very wet, strain it 10 minutes in a sieve. Otherwise you will chase sticky dough around the counter forever.

Questions I get all the time

Can I use regular yogurt instead of Greek? You can, but strain it for 10 to 15 minutes so it is thick. Otherwise the dough is soupy and fussy.

Do I have to boil them? Nope. That is the joy of Greek Yogurt Bagels. If you want a touch more chew, a quick 10 second dip in very hot water with a pinch of baking soda works, but it is optional and a bit fiddly.

Can I make them in an air fryer? Yes. 350 F for about 10 to 12 minutes, check early. They brown fast. Line the basket so they do not stick.

Mine came out dense, what happened? Usually too much flour or over kneading. Next time, fluff your flour, scoop and level, and stop kneading earlier.

Are they gluten free friendly? With a good 1 to 1 blend, yes. Texture is a touch different but still tasty.

Can I double the recipe? Absolutely. I do it often. Use two trays or bake in batches, rotating halfway.

Which yogurt brand do you like? I tend to think full fat Greek yogurt makes the best crumb. Fage, Chobani, store brand, whatever you have. Thick is key.

How do I stop toppings from falling off? Egg wash or milk helps, then press the seeds lightly so they stick. Some still wander off, no biggie.

Do they taste better the next day? I think the flavor deepens a little, but the crust softens. Toasting brings it right back.

Why are mine pale? Add the egg wash, bake on the upper rack, or give a brief broil at the end. Watch close.

Can I make minis? Yes, divide into 8 pieces and bake 12 to 15 minutes. Great for party snacks.

And if you are curious about yogurt styles, this deep dive is neat for nerdy reading: Serious Eats on Greek yogurt. Totally optional reading, obviously.

Quick recipe card for printing vibes

Mix 1 and 1/2 cups self rising flour with 1 cup Greek yogurt and a pinch of salt. Knead lightly, rest 10 minutes. Shape 4 rings, brush, top, bake at 400 F for 18 to 22 minutes until golden. Cool, slice, toast, grin.