These easy Greek yoghurt bagels are one of my favourite simple-from-scratch staples. They’re soft on the inside, golden on the outside, and packed with protein thanks to the yoghurt, with no yeast, no rising time, and no boiling step like traditional bagels.
They come together in one bowl with basic pantry ingredients, making them perfect for busy weeks when you still want something homemade. We use them for breakfast sandwiches, toasted with butter, or topped with avo and eggs. They’re freezer-friendly, kid-friendly and a great alternative to store-bought bagels full of additives!
Easy Greek Yoghurt Bagels
4
servings15
minutes35
minutesSoft, chewy, high-protein bagels made with just Greek yoghurt and pantry staples meaning no yeast, no boiling, no fuss. Perfect for busy mornings, lunchboxes, or a quick gut-friendly snack.
Ingredients
3/4 cup greek yoghurt
1 cup plain flour
1 tsp baking powder
pinch of salt
1 egg, beaten
Directions
- Preheat oven to 190°C and line a baking tray with baking paper.
- In a bowl, mix Greek yoghurt, flour, salt, and baking powder until a dough forms, then tip it onto a lightly floured bench and knead 8-10 times until smooth. Roll into a ball and let the dough rest for 10 minutes to make it easier to handle.
- Lightly flour your bench and divide the dough into 4 equal pieces. Roll each piece into a long rope/strip (about 6-7 inches), then bring the ends together and pinch to seal to form a bagel shape.
- Place bagels on the tray and brush with beaten egg. Add toppings if desired (sesame seeds, everything seasoning, cheese, etc.).
- Bake for 30–35 minutes, or until puffed, golden, and cooked through.
- Allow to cool before slicing or storing.
Notes
- Storage
Store in an airtight container for 2 days, or slice and freeze for up to 2-3 months.
Nutritional Panel
Per bagel – Approximate
Nutrient Amount (approx)
Energy 180kcal
Protein 9g
Carbohydrates 22g
Fat 5g
Saturated Fat 2g
Fibre 1g
Sugar 2g
Sodium 150mg
Notes: Values vary depending on the actual ingredients used.
