Greek Yogurt Bagels Everything (Printable)

Soft, chewy bagels made with Greek yogurt and topped with savory everything seasoning.

# What You'll Need:

→ Dough

01 - 1 cup plain Greek yogurt (nonfat or full fat)
02 - 1 cup self-rising flour
03 - 1/2 teaspoon fine sea salt

→ Egg Wash

04 - 1 large egg
05 - 1 tablespoon water

→ Topping

06 - 2 tablespoons everything bagel seasoning blend

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, and salt. Mix with a spatula until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead gently for 1-2 minutes until smooth and slightly tacky but not sticky.
04 - Divide dough into 4 equal pieces. Roll each piece into a 7-inch rope, then pinch ends together to form a bagel shape.
05 - Place bagels on the prepared baking sheet, spacing them apart.
06 - In a small bowl, whisk together egg and water. Brush each bagel generously with the egg wash mixture.
07 - Sprinkle everything bagel seasoning generously over each bagel.
08 - Bake for 22-25 minutes, or until golden brown and cooked through.
09 - Allow bagels to cool slightly before serving.

# Expert Advice:

01 -
  • Quick and easy with only 40 minutes from start to finish
  • Just two main ingredients for the dough—Greek yogurt and self-rising flour
  • No boiling or complicated bagel-making techniques required
  • High in protein thanks to the Greek yogurt
  • Customizable with your favorite toppings and seasonings
  • Perfect for meal prep and freezer-friendly
02 -
  • Use thick, high-protein Greek yogurt for the best texture—avoid watery varieties
  • Don't over-knead the dough; 1–2 minutes is sufficient to bring it together
  • Make the bagel holes slightly larger than you think—they shrink during baking
  • Brush the egg wash generously for the best color and to help toppings stick
  • Let bagels cool for at least 10 minutes before slicing to prevent squishing
  • These bagels freeze beautifully—wrap individually and freeze for up to 3 months
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