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Greek Yogurt Bagels - Easy, Protein-Packed, and Perfect for Busy Mornings

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients
  

  • 1 ¾ cups self-rising flour (plus extra for dusting)
  • 1 cup plain Greek yogurt (thick, 2% or whole milk preferred)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water (to loosen the egg wash)
  • ½ teaspoon kosher salt (optional, for seasoning the dough)
  • Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, flaky salt, or cinnamon sugar
  • Nonstick spray or parchment for the baking sheet

Instructions
 

  • Prep your oven: Heat to 375°F (190°C). Line a baking sheet with parchment and lightly spray it.
  • Mix the dough: In a bowl, combine self-rising flour and salt. Add the Greek yogurt and use a fork to mix until shaggy. Switch to your hands and gently bring it together.
  • Knead lightly: Turn the dough onto a floured surface. Knead 8–10 times—just until smooth. Do not overwork or the bagels can turn tough.
  • Divide and shape: Cut into 4 equal pieces. Roll each into a log about 7–8 inches long. Connect the ends to form a ring and pinch to seal. Alternatively, roll into a ball and poke a hole in the center, stretching gently.
  • Egg wash and toppings: Whisk the egg with water. Brush over each bagel. Sprinkle generously with your chosen toppings.
  • Bake: Place on the prepared sheet and bake for 20–24 minutes, until set and lightly golden. For a deeper color, broil for 1–2 minutes at the end—watch closely.
  • Cool briefly: Let the bagels rest for 10 minutes before slicing. This helps the interior set and makes cleaner cuts.