Greek Yogurt Bagels Everything

My kitchen smelled like a New York bagel shop the afternoon I first tried making bagels with Greek yogurt, except I was in my tiny apartment with no boiling water in sight. A friend had texted me a photo of these pillowy, golden bagels and casually mentioned they took fifteen minutes of actual work, and I thought she was pranking me. Turns out, Greek yogurt does something almost magical to dough, turning it into something you can shape without feeling like you need a culinary degree. That first batch came out of the oven crackling and beautiful, and I remember standing there in disbelief that something so good required so little fuss.

I made a batch on a rainy Sunday when my roommate was sick, and something about handing her a warm bagel with cream cheese while it was still steaming felt like the smallest act of care that somehow meant the most. She devoured two before even asking what I'd done differently, and when I explained the whole Greek yogurt situation, she made me promise to teach her. The next weekend we made them together, and she spent the entire time amazed that bagels could be this approachable, this quick, and this good.

Ingredients

• Plain Greek yogurt: This is the secret weapon that replaces the need for water and boiling. Nonfat works beautifully, but full-fat yogurt creates an even richer crumb that feels almost indulgent.
• Self-rising flour: Having the leavening built in means no yeast to proof or fuss with, which is why this recipe actually works as a weeknight breakfast solution.
• Fine sea salt: A small amount ties everything together and prevents the bagels from tasting flat or one-dimensional.
• Egg wash: Just one egg with a splash of water creates that glossy, bakery-style finish that makes people think you spent all morning on these.
• Everything bagel seasoning blend: This is where personality lives. The combination of sesame, poppy seeds, dried onion, garlic, and salt is basically the whole flavor story on top.

Instructions

Set your stage:

Preheat your oven to 375°F and line a baking sheet with parchment paper. Having everything ready means you can move through the dough stage without any pauses or second-guessing.

Bring the dough together:

Combine Greek yogurt, self-rising flour, and salt in a bowl, mixing with a spatula until you see a shaggy, rough dough forming. It happens faster than you'd expect, usually after just thirty seconds of stirring.

Knead gently:

Turn the dough onto a lightly floured surface and knead for a minute or two until it feels smooth and only slightly tacky. The dough shouldn't stick to your hands, but it also shouldn't feel dry or stiff.

Divide and shape:

Tear or cut the dough into four equal pieces, then roll each one into a seven-inch rope. Pinch the ends together firmly to seal and form that classic bagel ring shape.

Arrange on the baking sheet:

Space the bagels a few inches apart so they have room to puff up and brown evenly without touching.

Brush with egg wash:

Whisk together one egg and one tablespoon of water, then brush each bagel generously with the mixture. This step is what gives them that professional shine.

Season generously:

Sprinkle everything bagel seasoning over the top of each bagel right after the egg wash, while it's still slightly wet so the seasoning adheres.

Bake until golden:

Bake for twenty-two to twenty-five minutes, watching for them to turn a deep golden brown on top and feel firm when you tap them. You'll know they're done when they sound slightly hollow.

Cool before serving:

Let them rest on the baking sheet for a few minutes so they set, then transfer to a plate or cooling rack.

Save

There was a moment during a chaotic Monday morning when I grabbed one of these bagels straight from the freezer (yes, they freeze beautifully), warmed it in the toaster, and topped it with a smear of cream cheese and smoked salmon. I took one bite standing at the sink before work, and suddenly I didn't feel quite so rushed or overwhelmed. It's funny how the right breakfast can shift your entire mood.

Making Self-Rising Flour from Scratch

If you don't have self-rising flour on hand, it's genuinely worth five minutes to make your own. Combine one cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt, then whisk everything together until the baking powder is evenly distributed. This homemade version works identically to the store-bought kind and often gives you more control over the quality of your flour.

Storage and Reheating

Fresh bagels are best eaten the same day, but they'll keep in an airtight container for up to two days without losing too much of their texture. To reheat, slice them and pop them in the toaster for a minute or two, which restores the crispy outside and warm, soft inside.

Flavor Variations and Serving Ideas

While everything seasoning is the perfect topping, you can absolutely get creative depending on your mood or what you have in the pantry. Try sesame seeds alone for something more subtle, or switch to za'atar for a Mediterranean twist. These bagels are wonderful plain with just cream cheese, but they also shine as breakfast sandwiches with a fried egg and a slice of cheese, or topped with smoked salmon and dill.

• For a dairy-free version, swap the Greek yogurt for a high-protein plant-based yogurt and ensure your self-rising flour or the components you use are certified dairy-free.
• If you prefer less salt, you can reduce the everything seasoning or use it more sparingly, since it's quite flavorful.
• These bagels freeze beautifully for up to three months, so making a double batch on Sunday means you have grab-and-go breakfasts all week.

Save

These bagels have become my answer to the question of what to make when I want something homemade that doesn't require planning or patience. There's real joy in pulling something warm and beautiful out of your own oven, especially when it takes less time than waiting in a bagel shop line.

Recipe FAQ

→ Can I use full-fat or nonfat Greek yogurt?

Both full-fat and nonfat Greek yogurt work well, affecting richness and texture slightly but maintaining softness.

→ What can I use instead of self-rising flour?

Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt as a substitute.

→ How do I store the bagels for best freshness?

Store them in an airtight container for up to 2 days and briefly reheat in a toaster or oven to refresh texture.

→ Is it possible to make these bagels dairy-free?

Yes, use a plant-based yogurt and ensure your self-rising flour does not contain dairy ingredients.

→ What toppings complement these bagels?

Classic cream cheese, smoked salmon, or a breakfast sandwich filling are excellent pairings for these savory bagels.