Greek Yogurt Bagels
The first batch I rolled out was so sticky I was sure I’d misread the yogurt amount. I hadn’t. This dough starts out tacky and only turns smooth once you knead it on a floured counter for a few minutes, so keep the extra flour close and don’t panic. There’s no yeast and no proofing, which means the oven can heat while you mix.
My shaping is honestly kind of messy. I roll each piece into a rope, loop it around, pinch the ends, and some come out lopsided. They still bake up golden with a soft, slightly tangy crumb. I swap the two sheets halfway through because my oven runs hot at the back. We eat them split and toasted with cream cheese and sliced tomato.
These Greek yogurt bagels turn a weekend breakfast into a one-hour project, start to finish. You get 12 per batch. Each one gets a thick coat of everything bagel seasoning, and the leftovers keep 2 days in an airtight container at room temperature or up to 3 months frozen.
Ingredients
Equipment
Method
- Heat the oven to 375°F with racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment paper.
- Put the 3 3/4 cups flour, the Greek yogurt, the salt and the baking powder in a large mixing bowl. Stir with a wooden spoon until no dry flour remains, then press it together with your hands into a shaggy, sticky ball.3 3/4 cups all-purpose flour, 3 cups plain Greek yogurt, 1 tsp fine salt, 2 tbsp baking powder
- Dust the counter with about half of the 1/4 cup dusting flour and turn the dough out onto it. Knead for 3 to 4 minutes, working in the flour on the counter, until the dough is smooth and only slightly tacky. Keep the rest of the dusting flour for shaping.1/4 cup all-purpose flour
- Roll the dough into a thick log about 16 inches long and cut it in half with a bench scraper or sharp knife. Cut each half into 6 equal pieces, for 12 pieces of about 102.5 g each; a kitchen scale keeps them even.
- Flour your hands and the counter with the remaining dusting flour. Roll each piece into a rope about 8 inches long, wrap it into a ring, overlap the ends by about 1 inch and pinch them firmly together. Set 6 bagels on each prepared baking sheet, about 2 inches apart. Skip any rising time and go straight to the next step.
- Beat the egg in a small bowl with a fork. Brush it over the top and sides of each bagel with a pastry brush, then sprinkle each one with about 1 tsp everything bagel seasoning, pressing lightly so it sticks.1 large egg, 1/4 cup everything bagel seasoning
- Bake both sheets at the same time for 20 to 25 minutes, until deep golden brown. Halfway through, swap the sheets between the racks and turn them front to back so the bagels brown evenly.
- Transfer the bagels to a wire cooling rack and let them rest for 10 minutes before slicing and serving. Store cooled leftovers in an airtight container.
Nutrition
Notes
No everything bagel seasoning? Mix 2 tsp each of white sesame seeds, black sesame seeds, poppy seeds, dried minced onion, dried minced garlic and flaky salt in the small bowl to get 1/4 cup, and sprinkle it on in step 6. For a few plain bagels, brush them with egg only and use 1 tsp less seasoning for each one you leave bare.
You might also like our Low Histamine Protein Bagels.
the dough was a sticky mess at first like you said, i kept working in flour off the counter and after about 4 min it came together. got 12 even ones using my scale
really good for no yeast. mine were still kinda pale at 20 min so i left them the full 25 and swapped the pans halfway. might add a pinch more salt to the dough next time
used whole milk greek yogurt and made the seasoning mix from the notes since i was out. toasted one with cream cheese this morning, soft inside with a chewy edge