These Greek Yogurt Bagels Are So Easy, You’ll Make Them Every Morning

Greek yogurt bagels are a game-changer for anyone who loves a good, chewy bagel but doesn’t want to spend hours proofing dough or boiling rings in water. No yeast, no boiling, no stress—just two core ingredients and about 40 minutes from start to toast. These bagels are fluffy on the inside, slightly crisp on the outside, and pack a serious protein punch thanks to the Greek yogurt. FYI, they’re total lifesavers on rushed mornings and even better when slathered with cream cheese and a sprinkle of everything seasoning.​

Ever wondered how something so simple could taste so satisfying? It’s the magic of Greek yogurt. It acts as both a binder and a leavening agent, giving these bagels their signature texture without any fancy techniques. Plus, they’re naturally high in protein and lower in carbs than their traditional counterparts—making them a go-to for anyone watching their macros. I’ve tested a bunch of variations, and honestly, this version is the only one I keep coming back to. It’s like cheat day met meal prep and they had a delicious baby.​

Why These Bagels Are So Damn Good

Let’s be real: most “healthy” recipes are either bland, mushy, or require ingredients you’ve never heard of. But these Greek yogurt bagels? They’re the rare exception that actually delivers on flavor, texture, and ease. They’re not just convenient—they legitimately taste amazing fresh out of the oven, with that golden-brown crust and a satisfying chew that holds up to toasting.

The Secret’s in the Simplicity

The beauty of this recipe is how few ingredients you actually need. At its core, it’s just Greek yogurt and self-rising flour—that’s it. You’re not dealing with yeast activation, long rise times, or special equipment. The baking powder in the self-rising flour gives the bagels lift, while the yogurt provides moisture and structure. It’s the kind of recipe that makes you feel like a kitchen genius, even if you’re pulling it together before your first coffee.

If you don’t have self-rising flour, no problem—just mix 1 cup of all-purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt. Boom. DIY self-rising flour. It’s one of those little kitchen hacks that feels like you’re hacking the system.​

Protein-Packed and Actually Filling

A lot of low-effort recipes leave you hungry 20 minutes later. Not these. Thanks to the Greek yogurt, each bagel delivers about 11 grams of protein, keeping you full and satisfied. At only 171 calories per bagel, they’re a solid pick for anyone balancing taste and nutrition. IMO, they’re perfect for breakfast, a post-workout snack, or even a light lunch with a smear of avocado and a fried egg on top.​

And because they’re baked, not boiled, they skip the dense, doughy texture of traditional bagels. These are lighter, airier, but still substantial enough to feel like a real treat. Think of them as the chill cousin of the classic bagel—same vibe, fewer demands.

How to Make Them (Step by Step)

Making these bagels is almost insultingly easy. You’ll need about 15 minutes of prep, 25 minutes of baking, and zero patience. Grab a bowl, your two main ingredients, and let’s get rolling—literally.

Mix the Dough

Start by combining 1 cup of Greek yogurt and 1 cup of self-rising flour in a bowl. You can use a spoon at first, but once it starts coming together, switch to your hands. Knead it just until the dough is smooth and no longer sticky—about 20 turns should do it. If it feels too wet, add a tablespoon of flour. If it’s dry, a tiny splash of yogurt. The goal is a soft, tacky ball that doesn’t stick to your fingers when you pull away.​

Shape the Bagels

Divide the dough into four equal pieces. Roll each into a rope about 6–8 inches long, then bring the ends together to form a circle. Pinch the seam tightly so it doesn’t come apart in the oven. You can also make a ball, press your thumb through the center, and stretch it gently into a ring. Either way works—just don’t skip the pinch.

​

Add the Finish (Optional but Tasty)

For a shiny, golden top, brush the bagels with a beaten egg—that’s your egg wash. Then sprinkle on your favorite toppings: everything seasoning, sesame seeds, poppy seeds, or a mix of all three. If you’re dairy-free or egg-free, skip the wash and use a light water or oil brush instead. The toppings will still stick, just with a matte finish.

​

Bake and Cool

Preheat your oven to 375°F and line a baking sheet with parchment paper. Bake the bagels for 25 minutes, or until golden brown and puffed. Let them cool for at least 15 minutes—this is critical. Cutting into them too soon can make them gummy. Trust me, I’ve made that mistake. Let them rest, then slice and enjoy.

​

Customizing Your Bagels

Once you’ve got the base recipe down, the fun begins. These bagels are a blank canvas, and you can tweak them to match your mood, diet, or pantry stash.

Flour Options

• Self-rising flour is the easiest route.
• All-purpose flour + baking powder + salt works just as well.
• Gluten-free flour can be swapped in, but it may need a touch of extra liquid or a longer bake time. Bob’s Red Mill 1:1 blend works great.​

Dairy-Free? No Problem

Swap the Greek yogurt for a thick, plant-based version like Kite Hill or blend in silken tofu. Both give a similar texture and protein boost without the dairy. Just make sure it’s thick—watery yogurt will make the dough too sticky.​

Flavor Boosters

Want to kick it up a notch? Add any of these to the dough:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon everything seasoning
• A handful of shredded cheese (cheddar, parmesan, or asiago)

These turn your basic bagel into a savory masterpiece perfect for lunch or snacks.

Storing and Reheating

These bagels keep well, which makes them ideal for batch prep. Let them cool completely, then store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, slice them in half and freeze in a zip-top bag—good for up to 3 months.

When you’re ready to eat, toast them straight from frozen. A toaster oven, air fryer, or regular oven works great. They’ll crisp up beautifully and taste nearly as good as fresh. Just don’t microwave them unless you’re into the “steamed dough ball” look.​

Final Thoughts

Greek yogurt bagels are the kind of recipe that makes you wonder why you ever struggled with traditional methods. They’re fast, forgiving, and freakishly delicious for how simple they are. Whether you’re a busy parent, a meal-prep pro, or just someone who loves a good bagel without the hassle, this is the one you’ll come back to.

So next time you’re staring into the fridge at 7 a.m., wondering what to eat, skip the scramble and try these. Warm, protein-rich, and ready in under an hour—they’re not just good for a “healthy” recipe. They’re good, period.