Everything Bagel Yogurt Bagels (Print View)

Soft, chewy yogurt bagels with savory everything seasoning—ideal for quick homemade breakfasts or snacks.

# Components:

→ Dough

01 - 1 cup self-rising flour
02 - 1 cup plain Greek yogurt (full-fat or low-fat)

→ Topping

03 - 1 large egg (for egg wash)
04 - 2 tablespoons everything bagel seasoning

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix self-rising flour and Greek yogurt with a spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth and elastic; avoid overworking.
04 - Divide dough into 4 equal portions. Roll each into a 7 to 8-inch rope and form into a bagel by pinching ends together.
05 - Place shaped bagels on prepared baking sheet, evenly spaced.
06 - Beat egg in a small bowl and brush tops of bagels with egg wash.
07 - Generously sprinkle everything bagel seasoning over the egg-washed bagels.
08 - Bake for 22 to 25 minutes until golden brown and fully cooked.
09 - Transfer bagels to a wire rack and let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • They come together in 35 minutes flat, no yeast or overnight proofing needed.
  • The texture is genuinely chewy and satisfying, not dense or cake-like the way some shortcuts turn out.
  • Everything bagel seasoning does the heavy lifting, so you barely need toppings to make them taste restaurant-quality.
02 -
  • Don't skip the gentle kneading step—I once thought I could skip it, and the bagels fell flat and dense, but proper kneading for those few minutes makes all the difference in texture.
  • If your Greek yogurt is too cold straight from the fridge, let it sit out for a few minutes before mixing, as it combines more smoothly with the flour and creates a better dough.
03 -
  • If you don't have self-rising flour, mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt—it works just as well and lets you customize the salt level if you're sensitive to sodium.
  • Brush the egg wash only on the tops and sides, not the bottom, so the bagels develop a slight crust without sticking to the parchment paper.
Return