Easy Yogurt Bagels The Simple Way

Oh, my goodness, where do I even begin with these yogurt bagels? They’re not just bagels; they’re little pillows of soft, slightly tangy perfection that have completely changed my breakfast game. I remember the first time I stumbled upon a recipe for yogurt bagels. I was skeptical, honestly. Bagels, to me, were always this yeasty, chewy, slightly involved process. But the idea of using yogurt to make them lighter and, dare I say, a bit healthier intrigued me. Let me tell you, it was a revelation! These are the kind of bagels that disappear faster than you can say “cream cheese.” They’re so wonderfully tender, with just the right amount of chew, and that subtle tang from the yogurt is just *chef’s kiss*. If you’ve ever found traditional bagels a bit too dense or heavy, or if you’re just looking for a new favorite way to enjoy this classic, you absolutely have to try these. They’re even better than the ones I used to grab from that little bakery downtown, and that’s saying a lot!

What is a yogurt bagel?

So, what exactly makes a yogurt bagel a yogurt bagel? It’s pretty simple, really! Think of it as a regular bagel’s cozier, more approachable cousin. Instead of relying solely on water or milk, we’re adding yogurt to the dough. This isn’t some fancy, complicated ingredient; plain yogurt is all you need. It works its magic by tenderizing the dough, giving it a softer crumb, and adding a delightful, subtle tang that balances out the richness. It’s essentially a bagel made with a little extra love and a key ingredient that brings a whole new level of deliciousness and a wonderfully tender texture. It’s not a doughnut, it’s not a cake, it’s a wonderfully satisfying bagel with a unique character all its own. It’s a beautiful marriage of classic bagel-making and a little culinary creativity.

How do I make Yogurt Bagels?

Quick Overview

The process is wonderfully simple and rewarding. We’ll mix a few pantry staples to create a soft, pliable dough enriched with yogurt, let it rest briefly, shape it into beautiful bagels, give them a quick boil (the secret to that classic bagel texture!), and then bake them until they’re golden and perfect. It’s a straightforward method that yields incredibly delicious results, making these yogurt bagels a staple in my kitchen for quick breakfasts and satisfying snacks. You’ll be amazed at how easily you can achieve bakery-quality bagels right at home.

Ingredients

For the Main Batter:
You’ll need about 3 cups of all-purpose flour, plus more for dusting. I always sift mine to get the lightest dough. Make sure it’s all-purpose; bread flour can work but might make them a bit chewier than I like for this recipe. Then, we have our star ingredient: 1 cup of plain yogurt. Full-fat Greek yogurt is my absolute favorite here; it adds incredible richness and helps make the bagels so tender. If you don’t have Greek, regular plain yogurt will also work beautifully, you might just need to strain out a little extra liquid if it seems too thin. A teaspoon of salt is crucial for flavor, don’t skip it! And for a little lift, we’ll use 2 teaspoons of active dry yeast. Make sure your yeast is fresh; I always check the expiration date and give it a little sniff to be sure. A tablespoon of granulated sugar helps activate the yeast and gives the bagels a subtle sweetness.

For the Boiling Water:
This is super simple: just a large pot of water, about 8-10 cups, and a tablespoon of honey or sugar. The honey adds a lovely subtle sweetness and helps with browning during the boil. Some people add baking soda here, but I find the honey gives it a better flavor and color.

For the Glaze (Optional but Recommended!):
This is where you can really have fun! A simple egg wash (one egg beaten with a tablespoon of water) will give you a beautiful, shiny finish. Or, for a touch of sweetness, you can whisk together 1/2 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until you reach your desired consistency. You can also just brush them with melted butter after they come out of the oven for a simpler, richer flavor. For my family’s favorite, I like to whisk together a little maple syrup with some melted butter – it’s divine!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to a nice 400°F (200°C). While that’s heating up, grab a couple of baking sheets and line them with parchment paper. This is a lifesaver for cleanup, trust me! If you don’t have parchment paper, a good greasing with butter or oil will do. You want your baking sheets ready to go so we can pop those bagels in as soon as they’re shaped.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your sifted flour, salt, sugar, and the active dry yeast. Make sure everything is well combined. I like to give it a good whisk with a fork to aerate the flour a bit. This helps ensure the yeast is distributed evenly, which is key for a good rise. You’re just looking for a nice, even blend here.

Step 3: Mix Wet Ingredients

In a separate, smaller bowl or a measuring cup, combine your plain yogurt. If you’re using regular yogurt and it’s a bit thin, you can warm it slightly (just a touch!) to help activate the yeast. I usually just use room temperature yogurt, and it works perfectly. I find that full-fat Greek yogurt is the best for that tender crumb.

Step 4: Combine

Now, pour the yogurt mixture into the dry ingredients. Start mixing with a wooden spoon or a spatula until a shaggy dough begins to form. Once it starts coming together, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes. You’re looking for a smooth, elastic dough that springs back when you gently poke it. If it’s too sticky, add a tiny bit more flour, but don’t overdo it – we want these to be tender, not tough! I usually do this by hand; it’s a bit of a workout but so satisfying.

Step 5: Prepare Filling

While the dough is resting, you can prepare any fillings or toppings you might want. For simple bagels, this isn’t really a separate step, but if you’re thinking of adding things like cinnamon sugar or even some poppy seeds to the dough itself, now’s the time to have them ready. For my favorite cinnamon-sugar swirl yogurt bagels, I’ll mix together about 2 tablespoons of cinnamon with 1/4 cup of sugar. I’ll set this aside to sprinkle on later.

Step 6: Layer & Swirl

Divide your dough into equal portions – I usually get 8-10 bagels from this recipe. Roll each portion into a ball, then gently press your thumb through the center to create the bagel hole. You can make it as large or as small as you like. If you want to make cinnamon-sugar swirl bagels, flatten each ball of dough into a disc, sprinkle generously with the cinnamon-sugar mixture, then carefully fold it in half and roll it up into a log before shaping it into a bagel. This creates those beautiful swirls! For plain bagels, just shape them as is. Place your shaped bagels onto the prepared baking sheets.

Step 7: Bake

Bring a large pot of water to a rolling boil and add the tablespoon of honey or sugar. Carefully add your bagels to the boiling water, a few at a time, making sure not to overcrowd the pot. Let them boil for about 30-60 seconds per side. They’ll puff up slightly. This boiling step is crucial for that chewy crust and fluffy interior. Using a slotted spoon, remove the boiled bagels and place them back onto the parchment-lined baking sheets. Now, pop them into your preheated oven and bake for 20-25 minutes, or until they are a beautiful golden brown. The exact time can vary depending on your oven, so keep an eye on them. They should sound slightly hollow when tapped.

Step 8: Cool & Glaze

Once they’re out of the oven, let the bagels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is the perfect time to apply your glaze! If you’re using an egg wash, brush it on immediately after they come out of the oven for a super shiny finish. If you’re going for a powdered sugar glaze, let the bagels cool for a bit so the glaze doesn’t melt off. My absolute favorite is brushing them with melted butter right when they come out of the oven for that extra richness, followed by a sprinkle of flaky sea salt.

Step 9: Slice & Serve

Once they’ve cooled to your liking – I usually can’t wait and have one warm! – slice them in half horizontally with a serrated knife. Spread with your favorite cream cheese, butter, jam, or whatever your heart desires. They’re best enjoyed fresh, but don’t worry if you have leftovers; they store beautifully.

What to Serve It With

These yogurt bagels are so versatile, they fit into pretty much any mealtime. For breakfast, they’re an absolute dream. A smear of creamy butter or your favorite cream cheese is classic, but I also love them toasted with a fried egg and a slice of avocado. They’re fantastic dipped into my morning coffee – don’t judge! For a more relaxed brunch spread, I’ll often make a batch alongside some fresh fruit salad, maybe some smoked salmon and capers, or a quick scramble. They really elevate the whole meal. As a dessert, this might sound unusual, but hear me out! A warm bagel with a drizzle of honey and a sprinkle of toasted nuts is surprisingly decadent. Or try it with a dollop of ricotta and some berries. For those cozy, lazy afternoons when you just need a little pick-me-up, a simple toasted bagel with a bit of jam is pure comfort. My kids also love these as mini pizza bagels! Just split them, add a little marinara sauce, cheese, and your favorite toppings, then pop them under the broiler for a few minutes. They’re a huge hit and so much healthier than the store-bought versions.

Top Tips for Perfecting Your Yogurt Bagels

Over the years, I’ve learned a few tricks that make these yogurt bagels absolutely irresistible. First, when it comes to the yogurt, don’t be afraid to use full-fat Greek yogurt. It really makes a difference in the tenderness and richness of the dough. If your yogurt is super watery, strain it a bit through a fine-mesh sieve lined with cheesecloth for about 30 minutes. This ensures you have the perfect yogurt-to-flour ratio. When mixing the dough, resist the urge to add too much extra flour. It might feel a bit sticky at first, but keep kneading, and it will come together. Over-flouring is the quickest way to a tough bagel, and we definitely don’t want that! For the swirl, especially if you’re making cinnamon-sugar ones, don’t pack the filling in too tightly. You want it to melt and create those beautiful pockets of flavor. When you’re boiling the bagels, make sure the water is at a rolling boil, and don’t overcrowd the pot. Boiling them in batches ensures they cook evenly and don’t stick together. For ingredient swaps, I’ve experimented with different flours, and while all-purpose is my go-to, a mix with a little whole wheat can add a nice nutty flavor, just be prepared for a slightly denser texture. I’ve even tried using dairy-free yogurt in a pinch, and it worked well, though the texture was slightly different. For baking, if you find your bagels are browning too quickly on top, you can always loosely tent them with foil. And remember, ovens vary, so keep an eye on them during the last few minutes of baking to ensure they’re perfectly golden. A little flaky sea salt sprinkled on top after brushing with butter is pure magic; it balances the sweetness and adds a wonderful savory crunch.

Storing and Reheating Tips

These yogurt bagels are best enjoyed fresh, but they do store quite well! If you have any leftovers that won’t be eaten within a day, I highly recommend storing them at room temperature in an airtight container or a zip-top bag for up to two days. They’ll lose a little of their crispness but will still be wonderfully soft. For longer storage, pop them into the refrigerator. They can last for about 4-5 days in the fridge, though they can dry out a bit. I usually wrap them individually in plastic wrap or place them in a freezer bag. If you plan on freezing them, which is a fantastic idea for having these on hand anytime, wrap each bagel tightly in plastic wrap, then place them inside a freezer-safe bag or container. They’ll keep beautifully in the freezer for up to 2-3 months. When you’re ready to enjoy a frozen bagel, just let it thaw at room temperature for an hour or two, or pop it in the toaster or a warm oven for a few minutes. Reheating is super simple: toast them in a toaster, toaster oven, or even a regular oven until warmed through and slightly crisped. If you glazed them with something like a powdered sugar glaze, it’s often best to add that *after* reheating, or very gently, as it can melt. For those buttery, fresh-from-the-oven vibes, a quick warm-up in a low oven (around 300°F or 150°C) for about 5-7 minutes works wonders.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite yogurt bagels! I truly hope you give these a try. They’re more than just a recipe to me; they represent those perfect lazy mornings, quick weekday breakfasts, and even fun little baking projects with my family. The combination of that tender crumb, subtle tang from the yogurt, and the satisfying chew is just unbeatable. They’re a testament to how simple ingredients can create something truly spectacular. If you love these, you might also enjoy my recipe for easy no-knead bread, which is another one of my go-to recipes for when I want something homemade without a lot of fuss. I can’t wait to hear how your yogurt bagels turn out! Please leave a comment below to share your experience, any fun variations you tried, or just to say hello. Happy baking!

Greek Yogurt Bagels (4 Ingredients)

Homemade Greek yogurt bagels that are high in protein with an incredible texture that you will fall in love with, all in only 4 ingredients.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 cup all purpose flour (or Gluten Free flour)
• 2 tsp baking powder
• 0.75 tsp salt
• 1 cup 0% Fage Greek yogurt
• 1 egg (beaten)
• Everything Bagel Seasoning

Instructions

 

Preparation Steps

• Preheat your oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk your flour, baking powder and salt. Add in the Greek yogurt and mix. It will look like crumbles but continue using your hands to combine and form a dough ball. LIGHTLY sprinkle a clean surface and knead your dough about 15 turns. It should be tacky but not sticky.
• Divide the dough ball into 4 equal parts and then roll each ball out on a clean surface (no flour needed further) to form a rope about 3/4 inch thick. Join the ends together to form your bagel and repeat with the rest of the balls. Keep in mind, the center space should not be too wide.
• Next brush each bagel with the egg wash and sprinkle with the everything bagel seasoning. Bake for 25 minutes remove and let them cool for 15 minutes prior to slicing.

Notes

Another great recipe! Super easy and quick to make. I doubled the recipe and they have turned out perfectly. Thank you!