Greek Yogurt Bagels — Soft, Chewy & Protein-Packed Breakfast (No Yeast!)

Hi friends! I’m Helen Whitaker — welcome back to Cookliva. If your mornings are anything like mine, they’re filled with school lunches to pack, backpacks to check, and lunches to remember (my husband still forgets his every single time). But sometimes, the most ordinary mornings are made extraordinary with something warm and homemade — like these Greek yogurt bagels.

I first stumbled on the idea of Greek yogurt bagels when I was sipping coffee and scrolling through recipes during my quiet Monday morning break. I’d been craving bagels — the real chewy, breakfast-sandwich kind — but let’s be honest: who has time to proof and boil dough before breakfast? Not this mama. That’s when I found a recipe that changed everything — a high-protein bagel made with Greek yogurt, no yeast, no boiling, and ready in under an hour.

Why You’ll Love These Bagels

• Protein-Forward Start: Greek yogurt boosts protein so these bagels help keep you full until lunch — no mid-morning snack panic.
• Yeast-Free & Easy: No yeast, no long rises, and no intimidating steps. This dough comes together quickly, even on a hectic morning.
• Totally Customizable: Everything seasoning, cinnamon sugar, or savory herbs — you can tailor them to your family’s tastes.
• Kid-Approved: My kiddos can’t get enough. Fresh from the oven with butter? It disappears faster than I can slice it!

The Origin of This Recipe

While traditional bagels can be a labor of love — mixing, proofing, boiling, and then baking — this twist uses Greek yogurt and baking powder instead of yeast, making it approachable for everyday home bakers. This style of bagel has gone viral online as a way to enjoy that satisfying bagel texture with fewer steps and more protein.

Ingredients

Here’s what you’ll need to make 4 soft-chewy Greek yogurt bagels:

• 1 cup all-purpose flour (or whole wheat flour if you prefer)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup thick Greek yogurt (full-fat or 2% works best)
• 1 large egg (for egg wash)
• Optional toppings: Everything bagel seasoning, sesame seeds, garlic flakes, dried herbs, or cinnamon sugar

this recipe

Tip: Greek yogurt is strained yogurt, thicker than regular yogurt and rich in protein and moisture — that’s what gives these bagels their tender crumb.

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the yogurt: Stir in the Greek yogurt until a shaggy dough forms. Then, use your hands to knead the dough lightly — it should come together but still feel slightly sticky.

1. Shape the bagels: Divide the dough into 4 equal pieces. Roll each piece into a ball, then press a hole through the center with your finger and gently widen it to form a bagel shape.
2. Egg wash & toppings: Whisk the egg and brush over each bagel. Sprinkle on your favorite toppings — everything seasoning if you’re going classic.
3. Bake: Bake for 22–25 minutes or until the bagels are golden on top.
4. Cool & enjoy: Let them cool a bit before slicing so they hold together when you add spreads or fillings.

Tips & Flavor Variations

1. Adjust the flour: If your dough feels too sticky after mixing, sprinkle in a tablespoon of extra flour at a time. Too dry? Add a teaspoon of yogurt.
2. Try whole wheat: For more fiber and a nuttier flavor, swap half the all-purpose flour for whole wheat. You might need a splash more yogurt.
3. Sweet variation: Sprinkle on cinnamon sugar instead of savory toppings — perfect with almond butter or jam.
4. Savory herbs: Mix dried oregano or rosemary into the dough for a Mediterranean twist.
5. Toast for lunch: These bagels are fantastic toasted and topped with scrambled eggs, avocado, or smoked salmon.

Common Myths & Mistakes

Myth 1: You have to boil bagels before baking them.

Traditional bagel recipes indeed call for boiling — it gives a shiny crust and chewy interior. But these bagels skip that step entirely. The yogurt-based dough provides moisture that creates a tender crumb and golden exterior without the extra work. Thinking you need boiling will only add unnecessary steps for a recipe designed to be quick and approachable.

Myth 2: Only super-skilled bakers can make bagels at home.

A lot of people assume bagels are too advanced for the home cook. The truth is, the intimidating steps (yeast, proofing, boiling) are optional for this style of bagel. Using baking powder as the leavening agent means the dough doesn’t need hours to rise — all you need is basic mixing and shaping.

Myth 3: Bagels can’t be healthy or high in protein.

Many store-bought bagels are heavy on carbs and low on protein. Greek yogurt bagels break that pattern by adding real dairy protein into the dough itself. While they still contain carbs from flour, the extra protein helps balance your breakfast and keep you full longer.

FAQ – Frequently Asked Questions

Can I make these bagels gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum so the dough holds together well. You may need to adjust the yogurt slightly — gluten-free flours often absorb more liquid.

Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is too thin and will make the dough too wet and sticky. If it’s all you have, strain it in a cheesecloth for a few hours to remove excess whey.

How should I store leftover bagels?
Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to a week or freeze for up to 2 months. Thaw and toast before serving for best texture.

Can I double the recipe?
Absolutely! Just double the ingredients and shape more bagels — they’re great to make ahead for breakfasts throughout the week.

What can I serve with these bagels?
Try cream cheese, avocado, scrambled eggs, smoked salmon, or turkey slices. Adding protein and veggies turns this into a balanced meal.

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