If you’ve ever dreamed of biting into a warm, fluffy bagel with just the right amount of chewiness and a subtle tang, this Greek Yogurt Bagels Recipe is going to be your new best friend in the kitchen. Combining simple pantry staples with the creamy richness of Greek yogurt, these bagels come together quickly without sacrificing any of the classic bagel charm. Whether you’re a seasoned baker or just someone craving a fresh homemade treat, this recipe is a joyous way to bring New York-style vibes right to your countertop in under an hour.
Ingredients You’ll Need
These ingredients may be simple and straightforward, but each one plays a crucial role in creating the perfect texture, flavor, and appearance of your homemade bagels. From the all-purpose flour that provides structure to the Greek yogurt that adds moisture and tang, every element counts.
- 2 cups all-purpose flour: The backbone of the dough, giving it the structure and chewiness bagels are famous for.
- 1 teaspoon salt: Enhances flavor and balances the sweetness and tang.
- 1 tablespoon sugar: Feeds the yeast and adds a slight sweetness for browning.
- 1 teaspoon baking powder: Helps give a slight lift and lightness to the bagels.
- 1 teaspoon active dry yeast: The magic ingredient responsible for the dough’s rise and that signature airy chew.
- 3/4 cup warm water: Activates the yeast without overheating it, creating the perfect fermentation environment.
- 1/2 cup Greek yogurt: Adds moisture, tang, and tenderizes the dough for a soft crumb inside.
- 1 tablespoon olive oil: Brings richness and helps keep the dough smooth and pliable.
- 1 egg, beaten: Used as an egg wash for a shiny, golden crust.
- Sesame seeds (optional): For a lovely nutty crunch and classic finishing touch.
How to Make Greek Yogurt Bagels Recipe
Step 1: Mix the Dry Ingredients
Start by combining your flour, salt, sugar, baking powder, and yeast in a large bowl. It’s important to give these a good mix with a wooden spoon or whisk so that everything is well incorporated. This foundation supports the flavor and rise of the bagels.
Step 2: Add Wet Ingredients
Pour in the warm water, making sure it’s comfortably warm—not hot—so that your yeast stays happy. Next, add the Greek yogurt and olive oil. These add moisture and richness to your dough. Gentle stirring helps bring everything together into a soft mixture.
Step 3: Knead the Dough
Once the dough starts coming together, use your hands to knead it until it becomes smooth and elastic. This is the moment your dough transforms and develops the gluten that gives bagels their characteristic chewy bite. Transfer it to a floured surface and knead for about 5 to 7 minutes.
Step 4: Let the Dough Rise
Form the dough into a ball and place it back in your bowl. Cover it with a damp towel or plastic wrap and set it somewhere warm for 30 to 45 minutes. As the yeast works its magic, your dough will double in size and become extra fluffy and airy.
Step 5: Shape the Bagels
After the rise, gently punch down the dough to release trapped air, then divide it into six equal portions. Roll each into a ball, then create a hole in the center with your thumb. Stretch the hole to roughly the size you want your bagels to be so you get that classic ring shape.
Step 6: Boil the Bagels
Preheat your oven to 375°F (190°C). Meanwhile, bring a large pot of water to a boil. Boiling for 1 to 2 minutes on each side cooks the bagels lightly and creates their signature chewy crust before baking.
Step 7: Bake to Golden Perfection
Remove the boiled bagels with a slotted spoon and arrange them on a parchment-lined baking sheet. Brush the tops with your beaten egg for that irresistible golden shine. Sprinkle sesame seeds if you like. Bake for 20 to 25 minutes until your bagels are beautifully browned and smell heavenly.
How to Serve Greek Yogurt Bagels Recipe
Garnishes
Freshly baked bagels are practically begging for toppings. A smear of cream cheese, a few slices of ripe avocado, or even a drizzle of honey can elevate these bagels to breakfast bliss. For savory options, smoked salmon and fresh dill meld perfectly with the tangy dough.
Side Dishes
Pair your bagels with crisp, fresh salads or a bowl of warm soup for a lunch or light dinner that feels special. A side of scrambled eggs or a medley of roasted vegetables also complements the richness of the bagels beautifully.
Creative Ways to Present
Try slicing your bagels open and turning them into sandwiches with hearty fillings like turkey, tomato, and greens, or whipped ricotta with fresh berries for a sweet twist. You can even pop a bagel under the grill with melted cheese for a toasty, comforting snack.
Make Ahead and Storage
Storing Leftovers
To keep your bagels fresh, store them wrapped tightly in plastic or in an airtight container at room temperature for up to two days. Avoid refrigeration as it can dry them out quickly.
Freezing
If you want to enjoy your Greek Yogurt Bagels Recipe later, freeze fully cooled bagels in a freezer bag with the air pressed out. They can last for up to three months this way and still taste freshly baked when reheated.
Reheating
When ready to eat, thaw frozen bagels at room temperature, then toast or warm in the oven at 350°F (175°C) for about 5 minutes to regain that fresh-out-of-the-oven texture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While regular yogurt can be used in a pinch, Greek yogurt’s thicker texture and higher protein content give bagels a richer flavor and chewy crumb that are hard to beat.
Do I have to boil the bagels before baking?
Boiling is a traditional step that sets the crust and chewy texture of bagels. Skipping this step will result in a more bread-like and less authentic bagel.
Can I make this recipe gluten-free?
This particular recipe relies on all-purpose flour for its structure, but experimenting with gluten-free flour blends might work—just be prepared for different textures.
How long do homemade bagels stay fresh?
When properly stored, homemade bagels are best enjoyed within two days for optimum softness and flavor.
What toppings work best with Greek Yogurt Bagels?
Classic toppings like sesame seeds, poppy seeds, or everything bagel seasoning work beautifully, but feel free to get creative with your favorites.
Final Thoughts
I hope this Greek Yogurt Bagels Recipe inspires you to roll up your sleeves and discover just how rewarding making your own bagels can be. With humble ingredients and a straightforward process, you’ll soon have homemade bagels that taste like they came from a cozy bakery around the corner. Give it a try, and watch your mornings become a little brighter and a lot more delicious.
Print
Greek Yogurt Bagels Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 1h 15m
- Yield: 6 bagels
- Category: Baking
- Method: Baking
- Cuisine: Greek
Description
These Greek Yogurt Bagels are a delightful homemade treat combining the tanginess of Greek yogurt with the classic chewiness of traditional bagels. Easy to prepare with simple pantry ingredients, they offer a soft interior with a slightly crisp, golden crust and an optional sprinkle of sesame seeds for extra flavor and texture. Perfect for breakfast or snacks, these bagels bring a fresh twist to a beloved favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
Wet Ingredients
- 3/4 cup warm water
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Toppings (Optional)
- Sesame seeds
Instructions
- Combine dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of baking powder, and 1 teaspoon of active dry yeast.
- Mix dry ingredients: Stir the dry ingredients together using a wooden spoon or whisk until they are evenly distributed.
- Add warm water: Pour 3/4 cup of warm water into the mixture, ensuring it is warm but not too hot to avoid killing the yeast.
- Add Greek yogurt: Add 1/2 cup of Greek yogurt to the bowl.
- Add olive oil: Drizzle in 1 tablespoon of olive oil to the mixture.
- Form dough: Stir the mixture gently until the dough starts to come together.
- Knead in bowl: Once the dough begins to form, use your hands to knead the mixture inside the bowl.
- Transfer dough: Move the dough onto a clean, lightly floured surface.
- Knead dough: Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic.
- Shape dough ball: Shape the dough into a ball and place it back into the mixing bowl.
- Cover and rest: Cover the bowl with a damp kitchen towel or plastic wrap.
- Let rise: Let the dough rest in a warm spot for 30 to 45 minutes, allowing it to rise and double in size.
- Deflate dough: Once risen, punch the dough down gently to release any air bubbles.
- Divide dough: Turn the dough onto a lightly floured surface and divide it into 6 equal portions.
- Shape bagels: Roll each portion into a ball and create a hole in the center with your thumb, then stretch dough with your fingers to form a bagel shape.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Boil water: Bring a large pot of water to a boil on the stove.
- Boil bagels: Carefully drop the bagels into the boiling water, a few at a time, boiling for 1 to 2 minutes per side until they float and puff up.
- Drain bagels: Using a slotted spoon, remove bagels and place them on a baking sheet lined with parchment paper.
- Egg wash: Brush the tops of the bagels with the beaten egg for a golden, shiny finish.
- Add toppings: Sprinkle sesame seeds over the tops if desired.
- Bake bagels: Bake in preheated oven for 20 to 25 minutes or until golden brown.
- Cool: Remove from oven and let bagels cool on a wire rack before serving.
Notes
- Make sure the water added is warm, not hot, to prevent killing the yeast.
- Kneading the dough well ensures a smooth, elastic texture for better bagels.
- Boiling the bagels before baking gives them their characteristic chewy crust.
- Using Greek yogurt adds moisture and a slight tang to the dough, enhancing flavor.
- Egg wash gives the bagels a glossy, golden finish, but can be omitted for a vegan option.
- Sesame seeds can be substituted with poppy seeds or left off entirely based on preference.
