The Perfect Greek Yogurt Bagels

Maybe making homemade bagels hasn’t been on the radar, but they are surprisingly simple to whip up at home! This Greek Yogurt Bagels recipe delivers tender insides paired with a perfectly chewy outside. 

These delicious, homemade bagels toast beautifully and pair well with cream cheese or any favorite toppings. I’ve also included how to make a gluten-free variation that turns out just as delicious as the regular version.

Ingredient Notes And Substitutions

This simple recipe requires just a few pantry and refrigerator staples: 

• Flour: I use all-purpose or whole wheat flour for the best texture and chew. You can substitute a 1:1 gluten-free flour blend for gluten-free bagels. See the recipe card for my gluten-free flour recommendations.
• Baking powder: This helps the dough rise and creates a soft interior.
• Flax meal: Also known as ground flaxseed. It adds a subtle nutty flavor and helps bind the dough.
• Fine salt: You’ll need ½ tsp salt. Using fine salt ensures even distribution in the dough.
• Plain full-fat Greek yogurt: I recommend Siggi’s plain 4% yogurt for the best texture. Fage Total (5% or 2%) is another great option with a similar consistency. Siggi’s 0% skyr works in a pinch, but full-fat gives the best chew.
• Egg white: Used for brushing on top to help the bagel toppings or seasonings stick. Substitute with water or milk for an egg-free option.
• Optional toppings: Everything Bagel Seasoning, poppyseeds, dried garlic, onion flakes, Parmesan or Asiago cheese, or sesame seeds all work great.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Greek Yogurt Bagels

1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, flax meal, and salt until everything is evenly combined.
2. Add in the wet ingredients: Add the Greek yogurt (or skyr) and water to the bowl. The mixture will look dry and crumbly at first.
3. Knead the dough: With lightly floured hands and a floured surface, knead the dough until all of the flour is incorporated (about 15-20 turns). The dough should feel slightly tacky but not sticky. If it sticks to your hands, sprinkle a little more flour and knead again. 
4. Roll the dough into ropes: Shape the bagel dough into 8 equal-sized balls. Roll each ball into a rope about 6 inches long and ¾-inch thick. Connect the ends and pinch them together to form a bagel shape. I like to use wet fingers to help seal the ends together and smooth any rough edges. 
5. Top the bagels: Place the bagels on a prepared baking sheet lined with parchment paper. Beat an egg white in a small bowl, then brush the tops and add your desired topping — like sesame seeds or Everything Bagel seasoning.
6. Bake the bagels: Bake for 18-20 minutes on the top rack, until the bagels are lightly golden brown on tops and bottoms. Remove the pan from the oven and let the bagels cool on the pan for 20 minutes before slicing or toasting.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How To Store

Stored in an airtight container after cooling, these bagels will stay fresh at room temperature for up to 4 days.

For longer storage, place the fully cooled bagels on a baking sheet and freeze them until solid. Then transfer the bagels to a freezer-safe bag and store them in the freezer for up to 3 months. 

To reheat, simply thaw the frozen bagels at room temperature for about an hour before heating in a toaster.

How To Serve

One of my favorite things about making homemade bagels is that I can customize each batch with different flavors at once. 

To top the bagels before baking, I brush the shaped dough with egg white, milk, or water, then sprinkle on my favorite bagel topping. 

Some of my go-to toppings are:

• Everything Bagel Seasoning (I like this everything bagel seasoning)
• Poppyseeds
• Sesame seeds
• Sea salt
• Parmesan or Asiago cheese
• Dried garlic
• Onion flakes

Also try:

• Simple breakfast sandwich: Top with avocado, bacon, tomato, and a fried egg. Personally, my favorite egg-free combo is peanut butter, jam and a homemade turkey sausage patty. It sounds a little weird but it’s the perfect combo of sweet and savory and it packs a protein punch.
• Sweeter option: Top with cream cheese, fresh berries, and a drizzle of honey.
• Savory option: Top with cream cheese, smoked salmon, and quick pickled red onions.

More Baked Recipes To Try

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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