These soft, chewy and protein-packed Greek Yogurt Bagels are incredibly easy to make. No yeast, just six ingredients, and about 10–15 minutes of prep. No boiling required. Each bagel contains roughly 12 grams of protein and they’re perfect for sandwiches, slathered in cream cheese, or served warm from the oven.
We’ve made our cinnamon raisin variation for years and many readers asked for a plain version. This simple Greek yogurt bagel recipe delivers a tender, slightly chewy bagel with minimal effort—great for busy mornings and weekend baking alike.
With common pantry ingredients and under 20 minutes before they go into the oven, these bagels are a great go-to. They freeze well, travel well, and make a terrific base for savory or sweet toppings.
Why we love these Greek yogurt bagels
- So easy to make: Mix, form, and bake—kids can help with shaping.
- Simple ingredients: Pantry staples are all you need.
- Freezer friendly: Make a batch and freeze extras for up to 3 months.
- Kid approved: The whole family will enjoy them.
- Versatile: Top with everything seasoning, seeds, herbs, or use for sandwiches.
Ingredient notes
See the recipe card below for exact measurements.
- Plain Greek yogurt: Use Greek yogurt specifically — regular yogurt won’t give the same texture. Full-fat or low-fat Greek yogurt works best for flavor and texture.
- Sugar: Optional. A small amount adds depth but can be omitted.
- Gluten-free option: A 1:1 all-purpose gluten-free flour can be substituted if needed.
Recipe variations
Customize the dough or toppings: stir in garlic powder, onion powder, or fresh herbs. Top with shredded cheese before baking, or brush with melted butter and herbs after baking for extra flavor.
How to make this recipe
Step 1: Whisk together the dry ingredients in a large bowl: flour, baking powder, sugar (if using) and sea salt.
Step 2: Add the Greek yogurt to the dry mix and stir until a dough begins to form.
Step 3: Combine until the dough comes together. It may be crumbly; use your hands if helpful.
Step 4: If too sticky, add a touch more flour. If too dry, add a teaspoon of water or a small spoonful of yogurt. Form the dough into a ball and knead 10–15 times on a lightly floured surface.
Step 5: Divide the dough into six equal pieces. Roll each into a rope about 1 inch across, shape into a ring and pinch the ends together. Alternatively, form a ball, poke a hole, and twirl to enlarge it.
Step 6: Place shaped bagels on a parchment-lined baking sheet.
Step 7: Whisk the egg and brush a generous layer of egg wash over each bagel, including the center. Sprinkle on any desired toppings.
Step 8: Bake until lightly golden, about 19–23 minutes. Avoid overbaking to keep the interior tender. Serve warm or cooled.
Recipe tips
- Yogurt choice: Full-fat or low-fat Greek yogurt yields better flavor and texture than fat-free.
- Fresh baking powder: Make sure your baking powder is fresh — it’s essential for rise and texture.
Storage
Store wrapped at room temperature for 1–2 days, or in an airtight container in the fridge for 4–5 days. To freeze, cool completely, wrap individually, and place in a freezer-safe bag or container for up to 3 months. Reheat from frozen in a toaster oven or oven until warmed through.
Common questions
No. Boiling is not required for this quick variation. Boiling can be used if you prefer a more traditional bagel crust and chew, but these bake up delicious and have a pleasant texture without boiling.
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 preferred)
- 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, flakey sea salt
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together flour, baking powder, sugar (if using) and sea salt.
- Add the Greek yogurt and mix until the dough begins to come together. It may be crumbly—if so, gather into a ball on a lightly floured surface. If too dry, add a teaspoon of water or a small spoonful of yogurt.
- Knead the dough 10–15 times, then divide into six even pieces.
- Roll each piece into a rope about 1 inch wide, form into a ring and pinch the ends to seal. Place on a parchment-lined baking sheet.
- Whisk the egg and brush it generously over each bagel, including the center. Add toppings if desired.
- Bake 19–23 minutes until light golden. Do not overbake—remove when lightly golden for the best texture. Serve warm or cooled.
Notes
Storage: Wrap bagels and keep 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 better flavor and texture than fat-free varieties.
Baking powder: Ensure it’s fresh so the bagels rise properly.
Don’t overbake: Remove when lightly golden to avoid dry, overly chewy bagels.
Hole size: The hole will expand while baking—make it slightly larger when shaping.
Nutrition
Nutrition information is approximate.