Can I make Greek Yogurt Bagels without self-rising flour?

Yes, Greek Yogurt Bagels can be made easily without self-rising flour. You can use all-purpose flour combined with baking powder and salt to achieve the same rise and texture. This makes the recipe flexible and accessible, even if you don’t have specialty flour on hand.

Do Greek Yogurt Bagels taste like regular bagels?

Greek Yogurt Bagels have a very similar chewy texture and satisfying bite to traditional bagels, especially when toasted. While they don’t require boiling or yeast, the flavor is mild and classic, making them ideal for both sweet and savory toppings.

How do I store Greek Yogurt Bagels?

Greek Yogurt Bagels can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. For longer storage, slice them and freeze. They can be toasted straight from the freezer without thawing.

Greek Yogurt Bagels (Easy, High-Protein, No Yeast)

Description

Greek Yogurt Bagels are easy, high-protein, no-yeast bagels made with simple ingredients. They bake up soft and chewy inside with a lightly crisp exterior, perfect for breakfast, sandwiches, or meal prep.

Ingredients

Scale

1 cup (240 g) plain Greek yogurt: provides moisture, protein, and structure
1 1/2 cups (190 g) all-purpose flour: forms the base and classic bagel texture
2 teaspoons baking powder: helps the bagels rise without yeast
1/2 teaspoon salt: enhances overall flavor
1 large egg (for egg wash): gives a golden, glossy finish
2 tablespoons everything bagel seasoning or sesame seeds: adds flavor and texture

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix the all-purpose flour, baking powder, and salt until well combined.
Add the Greek yogurt and stir until a shaggy dough forms. If sticky, sprinkle in a small amount of extra flour.
Transfer the dough to a lightly floured surface and knead gently for 1–2 minutes until smooth.
Divide the dough into 4 equal portions. Roll each portion into a rope and connect the ends to form a bagel shape.
Place the shaped bagels onto the prepared baking sheet.
Brush the tops with beaten egg and sprinkle with everything bagel seasoning or sesame seeds.
Bake for 20–25 minutes, or until the Greek Yogurt Bagels are golden brown and firm to the touch.
Remove from the oven and allow to cool slightly before slicing or toasting.

Notes

Use thick Greek yogurt for best results; strain if watery.
Do not overbake, as Greek Yogurt Bagels can dry out.
Slice before freezing for easy toasting straight from the freezer.
Bagels taste best when lightly toasted.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 180
Sugar: 3 g
Sodium: 320 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 11 g
Cholesterol: 55 mg