These soft, chewy, protein-packed Greek Yogurt Bagels are incredibly easy to make. No yeast, no boiling—just six simple ingredients and about 10–15 minutes of prep. Each bagel delivers around 12 grams of protein and works beautifully for sandwiches, toasted with cream cheese, or enjoyed plain.
Over the years we’ve made Easy Cinnamon Raisin Bagels, and many readers asked for a plain version. This Greek yogurt bagel recipe is the answer: quick, reliable, and family-friendly.
With just pantry staples and under 20 minutes to shape your bagels and get them into the oven, these are perfect for busy mornings or for batch-making and freezing.
Why we love these Greek yogurt bagels
- Easy to prepare: Mix the dry ingredients, add Greek yogurt, form the dough, shape the bagels and bake. Kids can help with shaping and topping.
- Simple ingredients: You likely have everything on hand—flour, Greek yogurt, baking powder, a bit of sugar, salt, and an egg.
- Freezer friendly: Make a batch and freeze extras. Properly wrapped, they keep up to three months.
- Kid-approved: These are mild, soft and generally popular with picky eaters.
- Versatile: Try different toppings or mix-ins: everything bagel seasoning, poppy or sesame seeds, shredded cheese, or fresh herbs.
Ingredient notes
See the recipe card below for exact measurements.
- Greek yogurt: Use Greek yogurt—regular yogurt will give different results. Full-fat or low-fat Greek yogurt gives the best texture and flavor.
- Sugar: Sugar is optional. It adds a subtle layer of flavor but can be omitted.
- Gluten-free option: Substitute a 1:1 all-purpose gluten-free flour if needed.
Recipe variations
Experiment with seasonings and toppings. Add garlic or onion powder, chopped fresh herbs, or shredded cheese into the dough. Brush with melted butter and herbs after baking for extra flavor. You can also top them with everything bagel seasoning, sesame or poppy seeds, or flaky sea salt.
How to make this recipe
Step 1: Preheat the oven to 375°F (190°C). In a large bowl whisk together the dry ingredients: flour, baking powder, sugar (if using) and salt.
Step 2: Add the Greek yogurt and mix until a shaggy dough forms.
Step 3: Use a spoon or your hands to bring the dough together. It may be crumbly—if it’s too sticky, add a bit more flour; if too dry, add a teaspoon of water or a small spoonful of yogurt.
Step 4: Form the dough into a ball on a lightly floured surface and knead 10–15 times until smooth.
Step 5: Divide into six equal pieces. Roll each piece into a rope about 1 inch wide, form into a circle and pinch the ends together firmly. Alternatively, form balls and poke a hole through the center, then twirl to enlarge the hole.
Step 6: Arrange the bagels on a parchment-lined baking sheet.
Step 7: Whisk the egg and brush an even layer of egg wash over each bagel, reaching the center hole. Sprinkle on desired toppings.
Step 8: Bake for about 19–23 minutes until lightly golden. Avoid overbaking to keep the interior tender. Serve warm or allow to cool before slicing.
Recipe tips
- Use full-fat or low-fat Greek yogurt. Fat-free can work, but full-fat or low-fat yields better flavor and texture.
- Make sure your baking powder is fresh. Old baking powder can reduce rise and affect texture.
Storage
Store bagels wrapped at room temperature for 1–2 days or in an airtight container in the refrigerator for 4–5 days. To freeze, cool completely, wrap each bagel individually, place in a freezer-safe bag or container, and freeze up to three months. Reheat from frozen in a toaster or oven.
Common questions
No, boiling is not required for this quick variation. Boiling can give a more traditional chewy crust, but this recipe produces tender, flavorful bagels without that step.
Recipes to serve with these bagels
Breakfast
Sweet Potato Breakfast Hash
Salads
Strawberry Poppy Seed Pecan Chicken Salad
Breakfast
Spinach Egg Muffins
Salads
Avocado Egg Salad
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Greek Yogurt Protein Bagels
Ingredients
- 2 c all-purpose flour
- 1 ¾ c Greek yogurt (full-fat or low-fat recommended)
- 4 tsp baking powder
- 1 ½ tsp sugar (optional)
- ¾ tsp sea salt
- 1 egg (for egg wash)
- Optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, flaky sea salt
Instructions
- Preheat oven to 375°F (190°C).
- Combine flour, baking powder, sugar (if using), and sea salt in a large bowl; whisk to mix.
- Add Greek yogurt and mix until a crumbly dough forms. Bring the dough together into a ball on a lightly floured surface. If it seems dry, add 1 teaspoon of water or a small extra spoonful of yogurt.
- Knead about 10–15 times, then divide into six even pieces.
- Roll each piece into a rope about 1 inch wide, form a circle and pinch the ends together, or form a ball and poke a hole through the center and widen it. Place on a parchment-lined baking sheet.
- Whisk the egg for the egg wash and brush it over each bagel, including the center. Add toppings as desired.
- Bake 19–23 minutes, until lightly golden. Avoid overbaking to keep the interior tender. Cool slightly before serving or enjoy warm.
Notes
Storage: Wrap bagels and store at room temperature 1–2 days, in the refrigerator 4–5 days, or freeze up to 3 months.
Yogurt: Full-fat or low-fat Greek yogurt gives the best texture. Fat-free will work but may be drier.
Baking powder: Use fresh baking powder for proper rise.
Don’t overbake: Remove when the crust is light golden to avoid a dry interior. The bagels will continue to firm as they cool.
Hole size: The bagels will expand in the oven, so make the center hole a bit larger than you think you’ll need.
Nutrition
Nutrition information is an approximation.