Greek Yogurt Bagels

The texture of Greek yogurt bagels is what truly sets them apart from traditional ones. They’re wonderfully soft on the inside with just the right amount of chewiness, but they still have that satisfying bagel crust on the outside. The yogurt adds a subtle richness, creating a bagel that feels lighter but still hearty enough to hold up to your favorite toppings. It’s like the best of both worlds—crispy on the outside and pillowy on the inside.

The beauty of making Greek yogurt bagels at home is that the process feels surprisingly simple. With just a few basic ingredients, you can whip up a batch that’s far more flavorful and satisfying than anything you’d find at the store. The dough comes together quickly, and the yogurt helps it stay moist without being overly sticky, which makes shaping the bagels an easy task. When they’re boiling in the pot before baking, you’ll notice how they puff up, becoming slightly glossy. It’s a small, magical moment that always makes me excited for the finished product.

One of the best parts is that these bagels hold onto whatever flavors you choose to add—whether it’s a sprinkle of sesame seeds, a dash of garlic, or a drizzle of honey for a sweet twist. You can even play around with toppings depending on your mood. The versatility of these bagels means they can be part of a savory breakfast or a sweet treat, making them a great addition to any meal. When you take that first bite, you’ll be hooked. Trust me.

Key Ingredients for Greek Yogurt Bagels

– **All-purpose flour**: The foundation of your bagel dough. All-purpose flour provides the structure and texture needed to create that chewy yet soft inside. It absorbs the moisture from the yogurt and water, binding everything together.

– **Salt**: Salt isn’t just for seasoning—it helps balance the flavors in your bagels and enhances the richness from the yogurt. It also controls the fermentation of the dough, ensuring it doesn’t rise too quickly.

– **Sugar**: A small amount of sugar is added to feed the yeast and help activate it, ensuring your dough rises properly. It also contributes a subtle sweetness to the bagels, creating a nice contrast to any savory toppings.

– **Baking powder**: This gives the bagels a little extra lift. While yeast provides the primary leavening, the baking powder helps with a light, airy texture, giving the bagels that perfect rise in the oven.

– **Active dry yeast**: Yeast is the key to making bagels rise and gives them that soft, airy texture inside. It ferments the dough, causing it to puff up before baking.

– **Warm water**: Warm water is used to activate the yeast and dissolve the sugar, which gives the yeast the energy it needs to rise. Too hot, though, and you’ll kill the yeast—aim for a cozy, warm bath that’s just right.

– **Greek yogurt**: This ingredient is the star of the show! It adds moisture, richness, and a subtle tang to the bagels, all while keeping them tender without being too heavy. It’s the secret to that pillowy interior.

– **Olive oil**: A splash of olive oil adds a touch of richness and helps keep the dough soft. It also contributes to the lovely golden color of the bagels once they’re baked.

– **Egg, beaten**: The egg is used for brushing the bagels before baking, giving them a shiny, golden-brown crust. It also adds richness and a slight tenderness to the dough itself.

– **Sesame seeds (optional)**: For a bit of crunch and flavor, sesame seeds make the perfect topping. They add texture and a nutty flavor, taking your bagels from simple to extra special.

Each of these ingredients brings something unique to the table, working together to create the ultimate homemade bagel experience!

How to Make Greek Yogurt Bagels

Serving Suggestions for Greek Yogurt Bagels

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How to Store Greek Yogurt Bagels

To keep your Greek yogurt bagels fresh and delicious, the best approach is to store them in an airtight container or resealable plastic bag. If you’re planning to enjoy them within a couple of days, simply place the bagels on the counter at room temperature. They’ll stay soft and chewy, just as if they were freshly baked, for up to 2 days. Make sure the container is sealed tightly to prevent them from drying out.

If you have extra bagels or want to keep them around a bit longer, freezing is your best bet. Wrap each bagel individually in plastic wrap, then place them in a freezer-safe bag. This way, you can pull out just one or two whenever the craving strikes, without losing any flavor or texture. When you’re ready to enjoy one, let it thaw at room temperature or pop it in the toaster for that freshly baked feel.

And here’s a fun trick—if you’re a fan of warm bagels every morning, you can slice them before freezing. That way, you can toast a perfect half without having to worry about thawing the entire thing. It makes breakfast even more effortless, and who doesn’t love a quick and easy start to the day with a bagel that tastes like it just came out of the oven?

Conclusion

And there you have it—your very own Greek yogurt bagels, ready to impress! From the soft, pillowy interior to the perfectly golden crust, making these bagels at home is truly a rewarding experience. The best part? You get to enjoy them fresh, hot out of the oven, with whatever delicious toppings suit your mood. Whether it’s a savory spread, a sweet drizzle of honey, or a simple smear of cream cheese, these bagels are your canvas.

So, grab those ingredients and get baking! I promise, once you make these, you’ll be hooked. They’re just the kind of comfort food that’s perfect for any occasion—whether it’s a quiet morning at home or a special weekend brunch with friends.

I’d love to hear how it goes for you. If you have any questions, comments, or just want to share how your bagels turned out, don’t hesitate to reach out. Happy baking, and enjoy every bite of those delicious homemade bagels!

Print Recipe

Greek Yogurt Bagels

Author: Emily Roberts Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 1 hr Total Time 1 hr 35 mins

Calories: 220

Description

Soft, warm bagels with a luscious, creamy Greek yogurt twist. The perfect balance of tangy and slightly sweet, they’re golden on the outside with a tender, airy crumb inside. A deliciously unique take on a breakfast favorite you won’t want to miss!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1 teaspoon active dry yeast

• ³⁄₄ cup warm water

• ¹⁄₂ cup Greek yogurt

• 1 tablespoon olive oil

• 1 egg, beaten

• Sesame seeds (optional)

Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1 teaspoon of active dry yeast.
2. Stir the dry ingredients together using a wooden spoon or whisk until they are evenly distributed.
3. Pour 3/4 cup of warm water into the mixture. Ensure that the water is warm to the touch but not too hot, as it could kill the yeast.
4. Add 1/2 cup of Greek yogurt to the bowl.
5. Drizzle in 1 tablespoon of olive oil.
6. Stir the mixture gently until the dough starts to come together.
7. Once the dough begins to form, use your hands to knead the mixture inside the bowl.
8. Transfer the dough to a clean, lightly floured surface.
9. Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic.
10. Shape the dough into a ball and place it back into the mixing bowl.
11. Cover the bowl with a damp kitchen towel or plastic wrap.
12. Let the dough rest in a warm spot for 30 to 45 minutes, allowing it to rise and double in size.
13. Once the dough has risen, punch it down gently to release any air bubbles.
14. Turn the dough onto a lightly floured surface and divide it into 6 equal portions.
15. Roll each portion into a ball and then create a hole in the center of each ball using your thumb.
16. Stretch the dough with your fingers to form a bagel shape.
17. Preheat your oven to 375°F (190°C).
18. Bring a large pot of water to a boil on the stove.
19. Once the water is boiling, carefully drop the bagels into the water, a few at a time.
20. Boil the bagels for about 1 to 2 minutes per side, ensuring they float and puff up.
21. Using a slotted spoon, remove the bagels from the water and place them on a baking sheet lined with parchment paper.
22. Brush the tops of the bagels with a beaten egg for a golden, shiny finish.
23. If desired, sprinkle sesame seeds over the tops of the bagels for added texture and flavor.
24. Place the bagels in the preheated oven and bake for 20 to 25 minutes, or until they turn golden brown.
25. Remove the bagels from the oven and let them cool on a wire rack before serving.

Note

• Make sure the water is warm, not hot, to activate the yeast without killing it.
• For fluffier bagels, use full-fat Greek yogurt to add richness and moisture.
• Kneading the dough properly is key to achieving a smooth, elastic texture.
• Boiling the bagels before baking helps create that classic chewy bagel crust.
• If you don’t have sesame seeds, try poppy seeds or everything bagel seasoning for variety.

Keywords: Greek yogurt bagel recipe, homemade Greek yogurt bagels, healthy Greek yogurt bagels, easy Greek yogurt bagels, Greek yogurt bagels without yeast