Fluffy & Healthy Greek Yogurt Bagels – No Yeast, No Boiling, All Flavor

These fluffy and healthy Greek yogurt bagels are a game-changer for anyone who loves bagels but wants a lighter, quicker option without sacrificing texture or taste. Made with just a handful of wholesome ingredients, including protein-rich Greek yogurt and self-rising flour, these no-yeast bagels come together in under 30 minutes — no boiling, no waiting for dough to rise.

They’re soft on the inside, lightly crisp on the outside, and endlessly customizable with toppings like sesame seeds, everything seasoning, or cinnamon sugar. Perfect for a nutritious breakfast, satisfying snack, or sandwich base, these bagels deliver on taste and texture without the extra time or guilt.

Ingredients Overview

These bagels use a simplified dough and can be adjusted to suit different dietary needs.

Self-Rising Flour

This flour contains baking powder and salt, allowing the bagels to rise without yeast.

• DIY Version: If you don’t have self-rising flour, mix:

  • 1 cup all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp salt

Greek Yogurt

Adds moisture, protein, and a slight tang that mimics traditional bagel flavor.

• Use plain, unsweetened, full-fat or 2% Greek yogurt.

• Make sure it’s thick — avoid regular yogurt, which may make the dough too wet.

Egg (for Egg Wash)

Brushed on top before baking for a golden finish and to help toppings stick.

• Can be skipped for a vegan version or brushed with plant-based milk or oil instead.

Toppings (Optional)

Customize with:

• Everything bagel seasoning

• Sesame or poppy seeds

• Sea salt flakes

• Cinnamon sugar (for sweet bagels)

Step-by-Step Instructions

1. Make the Dough

In a large bowl, combine:

• 1 cup self-rising flour

• 1 cup plain Greek yogurt

Mix with a spoon until crumbly, then knead with clean hands for 1–2 minutes until a soft, tacky dough forms.

If sticky: Add 1 tbsp flour at a time until manageable. Don’t overwork the dough.

2. Shape the Bagels

Divide the dough into 4 equal pieces.

Roll each piece into a rope (about 6–8 inches long), then pinch the ends together to form a bagel shape.

Place on a parchment-lined baking sheet.

3. Add Toppings

In a small bowl, whisk:

• 1 egg (or 2 tbsp milk for egg-free)

Brush each bagel lightly with the egg wash. Sprinkle with desired toppings.

4. Bake

Preheat oven to 375°F (190°C).

Bake bagels for 20–25 minutes, or until puffed and golden brown. For a more golden crust, broil the tops for the last 1–2 minutes (watch closely).

Cool on a wire rack for 10 minutes before slicing.

Tips, Variations & Substitutions

• Make It Sweet: Add 1 tsp cinnamon and 1 tbsp honey or maple syrup to the dough for cinnamon raisin-style bagels.

• Gluten-Free Option: Use a gluten-free 1:1 flour blend with baking powder and salt added.

• Vegan Version: Use non-dairy Greek-style yogurt and skip the egg wash.

• Mini Bagels: Divide dough into 6–8 pieces for smaller bagels — reduce baking time to 15–18 minutes.

Texture Tip: For a chewier bagel, chill the shaped dough for 10 minutes before baking.

Serving Ideas & Occasions

These Greek yogurt bagels are incredibly versatile and work for any time of day:

• Breakfast: Toasted with cream cheese, nut butter, or jam

• Lunch: Use as sandwich bread with turkey, cheese, and veggies

• Snack: Pair with hummus, avocado, or egg salad

• Sweet Treat: Top with almond butter and sliced banana

Perfect for:

• Meal prep

• Kids’ lunches

• Brunch spreads

• High-protein snacks

Nutritional & Health Notes

Greek yogurt adds a boost of protein and gut-friendly probiotics, while skipping yeast and oil keeps these bagels light and clean.

Per bagel (approximate):

• Calories: 150–180

• Protein: 10–12g

• Carbs: 22–25g

• Fat: 2–4g

• Fiber: 1–2g

For lower carbs, use almond flour or low-carb baking mixes.

These bagels are:

• High in protein

• Low in fat

• Easy to digest

• Naturally vegetarian

• Customizable to gluten-free and dairy-free diets

FAQs

Q1: Can I freeze Greek yogurt bagels?
Yes! Cool completely, wrap tightly, and freeze for up to 2 months. Toast straight from frozen or thaw overnight.

Q2: Why is my dough too sticky?
Greek yogurt brands vary in thickness. Add more flour 1 tbsp at a time if the dough is too wet to handle.

Q3: Can I use regular yogurt instead of Greek?
It’s not recommended. Regular yogurt has more moisture and will make the dough too soft.

Q4: How do I get a crustier finish?
Bake a few extra minutes or broil for 1–2 minutes. Use an egg wash for golden color and shine.

Q5: Do these taste like traditional bagels?
They’re softer and lighter, more like a mix between a bagel and a biscuit — but still flavorful and satisfying.

Q6: How long do they last?
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Toast to refresh.

Q7: Can I double the recipe?
Absolutely. Double or triple the quantities and bake in batches. Freeze extras for grab-and-go mornings.

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