Fluffy & Healthy Greek Yogurt Bagels (No Yeast, No Boiling!)

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These Fluffy & Healthy Greek Yogurt Bagels are a game changer for anyone craving the chew and satisfaction of traditional bagels—but without the hours of rising, boiling, or refined ingredients. Made with just a handful of wholesome ingredients, these protein-packed bagels come together in under 30 minutes and bake up golden, soft inside, and perfectly chewy on the outside.

Whether you’re meal prepping for the week or looking for a healthy carb fix, these bagels are the high-protein, no-fuss breakfast staple you didn’t know you needed.

Why You’ll Love These Greek Yogurt Bagels

If you’ve ever tried a no-yeast dough, you’ll be amazed by how light and airy this version turns out. Thanks to the magical combo of Greek yogurt and self-rising flour, these bagels are:

  • Fluffy inside, golden outside

  • Protein-packed (10–12g per bagel!)

  • No yeast, no boiling, no waiting

  • Customizable with your favorite toppings

  • Meal-prep and freezer-friendly

They’re everything you want in a bagel—without the heaviness or fuss.

Ingredient Overview: What You’ll Need

Self-Rising Flour

  • The base of the dough.

  • Contains baking powder and salt, which gives the bagels lift without yeast.

  • You can make your own:

    • 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

Greek Yogurt (Plain, 2% or Full-Fat)

  • Binds the dough and keeps it moist.

  • Adds tangy flavor and lots of protein.

  • Avoid non-fat yogurt if possible—it makes the dough too dry and crumbly.

Egg (Optional, for Egg Wash)

  • Creates that beautiful golden crust.

  • You can skip or brush with milk for a vegan version.

Toppings (Optional but fun!)

  • Everything bagel seasoning

  • Sesame seeds

  • Poppy seeds

  • Shredded cheese

  • Cinnamon-sugar for a sweet version

Step-by-Step Instructions

Step 1: Preheat Oven

  • Preheat your oven to 375°F (190°C).

  • Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Dough

In a medium bowl, combine:

  • 1 cup self-rising flour

  • 1 cup plain Greek yogurt

Use a fork or spatula to mix until crumbly, then knead with clean hands until a soft dough forms. If it’s sticky, add 1–2 extra tablespoons of flour.

You can also use a stand mixer with a dough hook.

Step 3: Shape the Bagels

  • Lightly flour a clean surface.

  • Divide dough into 4 equal parts.

  • Roll each piece into a 6-inch rope, then connect ends to form a bagel shape.

  • Place on the prepared baking sheet.

Step 4: Egg Wash & Toppings

  • Whisk 1 egg and brush over the top of each bagel for shine.

  • Sprinkle with your desired toppings.

Step 5: Bake

  • Bake for 22–25 minutes, or until puffed and golden.

  • For a darker crust, broil for 1–2 minutes at the end—watch closely to avoid burning.

Tips, Variations & Substitutions

Tips for Fluffy Success:

  • Don’t overmix: Knead just until the dough comes together.

  • Use full-fat Greek yogurt for best texture.

  • Add flour slowly if dough feels too wet—it varies by yogurt brand.

Flavor Variations:

  • Cinnamon Raisin: Add ½ tsp cinnamon + 2 tbsp raisins to dough, brush with egg, and sprinkle cinnamon-sugar on top.

  • Cheddar Jalapeño: Mix shredded cheese and diced jalapeño into dough before baking.

  • Garlic Herb: Add ½ tsp garlic powder and Italian herbs to the dough.

Substitutions:

  • Dairy-Free: Use a thick dairy-free Greek-style yogurt.

  • Gluten-Free: Use a 1:1 gluten-free flour blend + 1½ tsp baking powder + ¼ tsp salt.

  • Vegan: Skip egg wash or use plant milk for brushing.

Serving Ideas & Occasions

How to Serve:

  • Toasted with cream cheese or butter

  • Sandwich-style: Fill with eggs, turkey, avocado, or smoked salmon

  • Sweet style: Top with almond butter, banana slices, and honey

  • Mini pizza bagels: Top with marinara and cheese, then broil

When to Serve:

  • Quick weekday breakfasts

  • Brunch spreads

  • Meal prep (freeze and toast as needed)

  • Healthy snacks or sandwiches on the go

Nutritional & Health Notes

These bagels are:

  • High in protein: From Greek yogurt

  • Lower in carbs: Compared to traditional bagels

  • Free of refined oils and preservatives

  • Customizable to fit your diet

Approximate nutrition per bagel (without toppings):

  • Calories: 150–180

  • Protein: 10–12g

  • Carbs: 20–25g

  • Fat: 2–3g

Great for balanced energy without the crash of refined carbs.

FAQ: Fluffy & Healthy Greek Yogurt Bagels

1. Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is thicker and works best. If using regular yogurt, strain it through a cheesecloth or use less to start, as the dough may be too wet.

2. Can I freeze these bagels?

Yes! Let them cool completely, then wrap tightly and freeze for up to 3 months. Toast from frozen or thaw overnight.

3. Do these taste like regular bagels?

They’re slightly tangier and fluffier, but satisfy that same chewy craving—especially when toasted.

4. How long do they stay fresh?

Store in an airtight container at room temp for 2 days, or in the fridge up to 5 days. Toast before serving for best texture.

5. What if my dough is sticky?

Add extra flour 1 tablespoon at a time. Some yogurt brands are wetter than others.

6. Can I make them smaller?

Yes! Divide the dough into 6 mini bagels and reduce the bake time to 15–18 minutes.

7. Are these good for meal prep?

Absolutely. Make a batch on Sunday and enjoy bagels all week. They reheat beautifully in the toaster or toaster oven.

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