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Quick Greek Yogurt Bagels
Daniel Hayes

Quick Greek Yogurt Bagels

Soft, chewy, and high-protein bagels made with just 2 main ingredients. No yeast, no boiling, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bagels
Course: Bread, Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Self-rising flour (plus extra for dusting)
  • 1 cup Non-fat Greek yogurt (thick, strained style)
  • 1 Egg (whisked, for egg wash)
  • 1 tbsp Everything Bagel seasoning or Sesame seeds (optional)
  • 1/2 tsp Kosher salt

Equipment

  • Baking Sheet Large enough for 4 bagels
  • Parchment Paper Prevents sticking
  • Mixing Bowl Medium size

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the self-rising flour, salt, and Greek yogurt. Stir until a thick dough forms.
  3. Turn the dough onto a floured surface. Knead lightly for 1-2 minutes until smooth. Divide into 4 equal balls.
  4. Roll each ball into a long rope and join the ends to form a circle, or poke a hole in the center of the ball and stretch it out.
  5. Brush the tops with the whisked egg and sprinkle with your choice of seasonings.
  6. Bake for 20-22 minutes until golden brown. Let cool for 10 minutes before slicing.

Notes

If the dough is too sticky, add another tablespoon of flour. For a shiny finish, don't skip the egg wash!