Greek yogurt's live cultures create gluten networks without kneading—that's why these bagels stay chewy for 3 days.
Greek Yoghurt Bagels
Indulge in the delightful simplicity of Greek Yoghurt Bagels! These bagels are a breeze to whip up, using just creamy Greek yogurt and flour for a light, airy texture. Perfect for breakfast or a snack, they’re a deliciously satisfying treat you won’t want to miss!
Prep
15
min
Cook
20
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(1)
- 470g self raising flour (3.76 cup)
🧂Spices & Seasonings(2)
- Pinch of salt
- Everything but the bagel seasoning (optional)optional
📦Other(1)
- 470g Greek yoghurt (16.6 oz)
👨🍳 Instructions
- 1
Mix Greek yoghurt, self raising flour, salt, and egg until combined.
- 2
Shape the dough into bagels, apply egg wash, and add toppings before baking.
💡 Pro Tips
- ✓Use Greek yogurt at room temperature and knead the dough for exactly 3-4 minutes to develop gluten structure without overworking, as the acidity in yogurt can weaken gluten bonds if mixed too long.technique3-4 minutes
- ✓Maintain a 1:1 ratio by weight of Greek yogurt to self-raising flour (typically 200g each) because this creates the optimal protein-to-starch balance for structure without density.ingredient1:1 ratio by weight
- ✓Bake at 375°F (190°C) for 22-25 minutes because this temperature allows the proteins in yogurt to set gradually while creating a golden crust through Maillard reactions.timing375°F, 22-25 minutes
- ✓Apply egg wash with a 2:1 ratio of beaten egg to milk, brushing only the tops to prevent the bagels from sticking to the baking surface while ensuring even browning.technique2:1 egg to milk ratio
- ✓Let shaped bagels rest for 10 minutes before egg washing because this allows the dough to relax and prevents the wash from being absorbed too quickly, ensuring better color development.timing10 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
6
people
Level
beginner
Share this recipe
Greek yogurt's live cultures create gluten networks without kneading—that's why these bagels stay chewy for 3 days.
Greek Yoghurt Bagels
Indulge in the delightful simplicity of Greek Yoghurt Bagels! These bagels are a breeze to whip up, using just creamy Greek yogurt and flour for a light, airy texture. Perfect for breakfast or a snack, they’re a deliciously satisfying treat you won’t want to miss!
📝 Ingredients
Serves 6🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(1)
- 470g self raising flour (3.76 cup)
🧂Spices & Seasonings(2)
- Pinch of salt
- Everything but the bagel seasoning (optional)optional
📦Other(1)
- 470g Greek yoghurt (16.6 oz)
👨🍳 Instructions
- 1
Mix Greek yoghurt, self raising flour, salt, and egg until combined.
- 2
Shape the dough into bagels, apply egg wash, and add toppings before baking.
💡 Pro Tips
- ✓Use Greek yogurt at room temperature and knead the dough for exactly 3-4 minutes to develop gluten structure without overworking, as the acidity in yogurt can weaken gluten bonds if mixed too long.technique3-4 minutes
- ✓Maintain a 1:1 ratio by weight of Greek yogurt to self-raising flour (typically 200g each) because this creates the optimal protein-to-starch balance for structure without density.ingredient1:1 ratio by weight
- ✓Bake at 375°F (190°C) for 22-25 minutes because this temperature allows the proteins in yogurt to set gradually while creating a golden crust through Maillard reactions.timing375°F, 22-25 minutes
- ✓Apply egg wash with a 2:1 ratio of beaten egg to milk, brushing only the tops to prevent the bagels from sticking to the baking surface while ensuring even browning.technique2:1 egg to milk ratio
- ✓Let shaped bagels rest for 10 minutes before egg washing because this allows the dough to relax and prevents the wash from being absorbed too quickly, ensuring better color development.timing10 minutes