Soft Greek Yogurt Bagels

My kitchen fills with that heavenly smell when I take these golden rounds out of the oven. I didn't believe the TikTok hype that you could make real bagels with just six things. But after trying many times, I've nailed these protein-packed bagels that I can't stop eating for breakfast. They won't beat your beloved New York shop bagels, but they're a tasty, healthy option you can whip up quickly.

I shared these with the moms in my workout group, and now we all eat them after exercising. Even my picky daughter, who usually turns her nose up at 'healthy' versions of things, keeps asking me to make them for her school lunch.

Key Ingredients

• Non-fat Greek Yogurt: This gives you protein and the right texture. Don't try using full-fat here
• All-purpose Flour: This makes them chewy like real bagels. Have some extra for when you knead
• Baking Powder: Make sure it's new so your bagels rise properly
• Egg Wash: This is what makes them look golden and beautiful
• Everything Bagel Seasoning: Gives them that authentic bagel taste
• Sea Salt: Pulls all the flavors together nicely

Making Your Bagels

Mix Your Dough:

Heat your oven to 400°F - the right temperature helps them rise. Combine flour, baking powder, and salt in a big bowl. Dump in the Greek yogurt and mix with your hands. Keep working it until it forms a dough. If it's too sticky, add flour one tablespoon at a time.

Form Your Bagels:

Put the dough on a floured counter. Gently knead until it's smooth, about 2-3 minutes. Cut it into 4 equal pieces. Roll each piece into a snake shape. Join the ends to make circles. Put them on a baking sheet lined with parchment.

Add The Final Touches:

Brush beaten egg on each bagel. Don't skip this part - it's what makes that classic crust. Sprinkle lots of everything seasoning on top. Press gently so the toppings stick.

Bake Them Up:

Bake for 18-22 minutes until they're golden brown. Check that the bottoms are slightly brown too. Let them cool about 10 minutes. Slice and toast before eating.

Keeping Them Fresh

You can store these bagels different ways depending on when you'll eat them. For the best taste, keep them in a sealed container on your counter for up to two days. If you need them to last longer, put them in the fridge for 4-5 days. My favorite trick is freezing them for meal prep - they stay good for up to two months. I always slice them before freezing so I can pop them right in the toaster when I want one. No matter how you store them, always toast them before eating to get that warm, fresh-baked feel back.

Great Combos

Turn these protein bagels into a full meal with the right toppings. My family loves them with soft cream cheese, thin cucumber slices and a bit of black pepper in the morning. When I need a filling breakfast that keeps hunger away till lunch, I add scrambled eggs and melted cheese. For something fancy, I mash up some avocado with a little everything seasoning for a trendy combo that looks good in photos too. On busy days, I spread some hummus and add roasted veggies for a quick, healthy lunch.

Try These Versions

What's great about these bagels is how many ways you can change them up. Here are some tasty options I've tried and loved in my kitchen: Cinnamon Raisin, Sesame, Jalapeno Cheddar, Garlic Herb, and Blueberry bagels.

Final Thoughts

What makes these bagels so great is how easy they are to make and change up. Don't worry about trying different toppings and fillings - some of my best versions came from just playing around in the kitchen. And remember, even if your first batch looks a bit funny, they'll still taste amazing. Have fun baking, and please show me your bagel creations - I always love seeing how everyone puts their own spin on this!

Common Questions About This Recipe

→ What makes Greek yogurt a good addition?

It adds a protein boost and keeps the dough soft without using yeast or waiting for it to rise.

→ Can I try flavored yogurt for these?

Go for plain, unsweetened Greek yogurt to make sure you get the right texture and flavor.

→ How should I store leftover bagels?

Pop them in the fridge for up to 5 days or freeze for 2 months. Toast them before eating!

→ What if my dough feels too wet and sticky?

Sprinkle in a bit of extra flour as you mix—just don’t overdo it or the bagels will end up dense.

→ Can I leave off the egg wash step?

Yes, but the egg wash helps toppings stick better and gives them that lovely golden finish.