Greek Yogurt Bagels Everything (Print View)

Soft bagels made with Greek yogurt and topped with flavorful everything seasoning for a simple, tasty treat.

# Components:

→ Dough

01 - 1 cup plain Greek yogurt, nonfat or full fat
02 - 1 cup self-rising flour
03 - 1/2 teaspoon fine sea salt

→ Egg Wash

04 - 1 large egg
05 - 1 tablespoon water

→ Topping

06 - 2 tablespoons everything bagel seasoning blend

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine Greek yogurt, self-rising flour, and salt. Mix with a spatula until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead gently for 1-2 minutes until smooth and slightly tacky but not sticky.
04 - Divide dough into 4 equal pieces. Roll each piece into a 7-inch rope, then pinch ends together to form a bagel shape.
05 - Place bagels on the prepared baking sheet, spacing them apart.
06 - In a small bowl, whisk together egg and water. Brush each bagel with the egg wash mixture.
07 - Sprinkle everything bagel seasoning generously over each bagel.
08 - Bake for 22-25 minutes, or until golden brown and cooked through.
09 - Allow bagels to cool slightly before serving.

# Expert Advice:

01 -
  • These bagels come together in under forty minutes total, which means weekend breakfast doesn't have to be stressful.
  • The Greek yogurt makes the crumb tender and a little tangy, so they taste homemade in a way store-bought bagels just can't match.
  • Everything seasoning transforms a simple dough into something that tastes restaurant-quality without any tricky techniques.
02 -
  • Don't over-knead the dough or it becomes tough. These bagels are tender by nature, and they only need about sixty to ninety seconds of gentle handling before the gluten develops enough.
  • If your self-rising flour is old or you're unsure about its freshness, make your own by combining all-purpose flour with baking powder and salt. A failed batch taught me this the hard way.
03 -
  • The thickness of your egg wash matters more than you'd think—if it's too thin, the bagels won't get that beautiful shine, but if it's too thick, you'll end up with clumpy seasoning.
  • Don't skip the resting time after shaping. Even five minutes on the baking sheet allows the dough to relax, which makes for a chewier, more satisfying crumb.
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