Greek Yogurt Bagels

Ingredients

• About 360 g (1½ cups)plain Greek yoghurt
• About 180 g (1½ cups)self-raising flour, plus extra for dusting if needed
• 15–30 ml (1–2 tablespoons)honey or sugar, optional
• 1 largeegg
• To tastesesame seeds
• To tastepoppy seeds, optional
• To tasteeverything seasoning
• To tastecoarse salt
• To tastecinnamon sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F) and line a baking sheet with baking parchment.

2. 2

   Mix the dough

   Stir the Greek yoghurt and honey together in a large bowl. Add the self-raising flour gradually, mixing until a shaggy dough forms; it should be a little sticky but still possible to shape.

3. 3

   Knead gently

   Turn the dough onto a floured surface and knead gently for 1–2 minutes, until smooth. If it is too sticky, work in an extra tablespoon of flour at a time.

4. 4

   Shape the bagels

   Divide the dough into 6 equal pieces and roll each into a ball. Push your thumb through the centre of each ball, then gently stretch the dough into a ring.

5. 5

   Brush with egg

   Arrange the bagels on the prepared baking sheet. Beat the egg and lightly brush it over the tops to help the toppings stick and give the bagels a golden finish.

6. 6

   Add the toppings

   Sprinkle the bagels generously with your chosen toppings.

7. 7

   Bake and cool

   Bake for 20–25 minutes, until golden and firm. Transfer to a rack and leave to cool for 10 minutes.

8. 8

   Serve warm

   Slice and enjoy warm with cream cheese, jam, or olive oil and herb-packed tzatziki.

What are Greek yoghurt bagels?

Bagels are ring-shaped bread rolls associated with Jewish baking traditions in Central and Eastern Europe, and they became a familiar staple in the United States. This quick American-style version skips the usual boiling step and uses Greek yoghurt with self-raising flour for a simpler dough.

The yoghurt brings moisture and a mild tang, while the flour gives the dough its structure and lift. A selection of toppings lets you take the same batch in either a savoury or sweet direction.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 8g protein, 30g carbs, 3g fat.

The flour provides most of the carbohydrates, while the Greek yoghurt and egg contribute protein; the yoghurt and egg also supply some of the fat. For a more balanced plate, serve a bagel with fresh vegetables or salad alongside your chosen topping.

Choosing the ingredients

Yoghurt: Full-fat Greek yoghurt gives the dough a richer taste, as suggested in the recipe. Thick yoghurt helps make a dough that is sticky but still shapeable.

Flour: Self-raising flour provides the rise, so use it rather than plain flour. Keep a little extra to hand for dusting and for adjusting a very sticky dough.

Sweetener: Honey or sugar is optional and adds a touch of sweetness. The method mixes in honey; if using sugar instead, stir it into the yoghurt in the same way.

Getting the dough right

Mix gradually: Add the flour a little at a time and stop when the dough comes together in a rough mass. The exact feel can vary, so avoid adding extra flour unless the dough is genuinely difficult to handle.

Knead lightly: A brief 1–2 minutes is enough to bring the dough together smoothly. Too much kneading can make shaping less easy, so handle it gently.

Shaping even rings

Equal pieces: Divide the dough into 6 similar portions so the bagels bake at about the same rate. Roll each into a ball before making the hole.

Open centres: Push your thumb through the middle and stretch the ring gently. Keep the hole open, as the dough may puff while baking.

Toppings and finish

Egg wash: A light coating helps the toppings adhere and encourages a golden surface. Brush the tops rather than soaking them.

Choose a direction: Sesame seeds, poppy seeds, everything seasoning and coarse salt suit savoury bagels; cinnamon sugar makes a sweet option. You can vary the toppings across the batch.

How to tell they are done

Colour: Look for a golden top after 20–25 minutes in the 200°C (400°F) oven. The recipe also describes the finished bagels as firm.

Cooling: Leave them on a rack for 10 minutes before slicing. This gives the freshly baked dough a little time to settle while keeping the bagels warm to serve.

What to serve with them

For breakfast or a snack, serve the bagels warm with cream cheese or jam. For a savoury plate, try the suggested olive oil and herb-packed tzatziki.

If you are serving the bagels as part of a meal, pair them with fresh vegetables or a salad for a contrasting, crisp side.

Recipe notes & tips

• Measure the flour and yoghurt before mixing so the dough comes together without interruption.
• Dust the work surface lightly to make the dough easier to handle.
• Add extra flour a tablespoon at a time if the dough is too sticky to shape.
• Keep the bagel holes generous so they remain visible after baking.
• Use different toppings on individual bagels to make a mixed batch.
• Let the bagels cool on a rack for 10 minutes before slicing.

Variations

• Sesame finish: Sprinkle sesame seeds over the egg-washed bagels before baking.
• Poppy seed tops: Add poppy seeds for a different savoury crunch.
• Everything seasoning: Use everything seasoning for a more savoury, seasoned topping.
• Sweet version: Finish the tops with cinnamon sugar instead of savoury toppings.
• Honey dough: Mix honey into the yoghurt for a gently sweet note.

Common mistakes to avoid

• Adding flour too quickly: Mix it in gradually so you can judge when the dough is shaggy and moldable.
• Over-flouring the dough: Add extra flour only a tablespoon at a time if the dough is too sticky.
• Kneading too hard: Knead gently for just 1–2 minutes, until the dough is smooth.
• Closing the holes: Stretch the centres gently and leave them open before baking.
• Skipping the egg wash: Brush the tops lightly so the chosen toppings can adhere.
• Slicing straight from the oven: Cool the bagels on a rack for 10 minutes first.

How to store

Keep cooled bagels in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in a warm oven or toast sliced bagels before serving.

Frequently asked questions