Greek Yogurt Bagels
Our Greek Yogurt Bagel recipe is a healthy alternative to traditional bagels. These homemade bagels are made with einkorn flour and greek yogurt, providing an easy bagel recipe while providing some extra grams of protein from the yogurt.
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These bagels are a healthier option in comparison to a regular bagel for a few reasons. You'll often find preservatives and basic all-purpose flour in your store-bought bagels.
These high protein bagels are simply made with einkorn flour, greek yogurt, and are more than capable of satisfying your bagel craving! Plus, the plain greek yogurt provides not only a different texture, slightly tangy flavor, but gives you some additional protein, too.
The best part about having bagels at the ready is how convenient they are of a breakfast option. You can make a whole batch of these and simply throw it in the toaster oven when you're ready for a wholesome breakfast.
Enjoy these bagels in any of your favorite ways, toasted with some butter, cream cheese, or used in a delicious breakfast sandwich.
Customize your Greek Yogurt Bagels any way you want. We love to use everything bagel seasoning but you can use poppy seeds, sesame seeds, or even keep it plain.
Why You'll Love this Recipe:
Quick and easy: No yeast or rising time, ready in under 30 minutes.
Wholesome ingredients: Made with protein-rich Greek yogurt and nutrient-dense einkorn flour.
Soft and flavorful: Tender on the inside with a golden, chewy crust.
Customizable: Top with any seasoning blend or leave plain for sweet or savory spreads.
Perfect anytime: Great for breakfast sandwiches, snacks, or meal prep.
Ingredients to Make Greek Yogurt Bagels:
- einkorn flour. A nutritious ancient grain flour with a light, nutty flavor. It absorbs moisture differently than regular flour, so stick to the exact measurements.
- baking powder. Helps the bagels rise and become fluffy, make sure it's fresh for the best results.
- salt. Enhances the flavor and balances the tanginess of the yogurt.
- greek yogurt. Use thick, full-fat Greek yogurt for a soft and moist dough. Avoid regular yogurt as it's too thin.
- egg. Brushed on top to create a shiny, golden finish and help the seasoning stick.
- everything bagel seasoning. Adds crunch, salt, and bold flavor, use store-bought or homemade.
How to Make Greek Yogurt Bagels:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the einkorn flour, baking powder, and salt.
- Add the Greek yogurt and stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead a few times until smooth.
- Divide the dough into 4 equal portions and roll each into a rope about 6-7 inches long.
- Shape each rope into a bagel shape and place on the prepared baking sheet.
- Brush the tops with the beaten egg wash, then sprinkle evenly with everything bagel seasoning.
- Bake for 22-25 minutes, or until golden brown. Let cool slightly before serving.
Recipe Notes & Tips:
- Handle gently: Einkorn flour has delicate gluten, so knead lightly to keep the texture soft and tender.
- Check dough texture: If the dough is too sticky, dust lightly with more einkorn flour until it's just workable.
- Shape evenly: Roll the dough into even ropes for consistent baking and uniform bagel size.
- Use thick yogurt: Full-fat Greek yogurt gives the best structure, thin yogurt can make the dough too wet.
- Golden finish: Brush with beaten egg before baking to achieve a shiny crust and help the seasoning stick.
- Watch bake time: Remove when lightly golden, over baking can make them dry.
- Air fryer option: Cook at 330°F for 10-12 minutes for a quick alternative.
Serving Suggestions:
How to Store:
Room temperature: Keep bagels in an airtight container for up to 3 days. Reheat in the toaster or oven to refresh the texture.
Refrigerate: Store in a sealed container for up to 5 days. Warm before serving for the best flavor and softness.
Freeze: Let bagels cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or toast directly from frozen.
FAQs:
Yes, you can substitute with all-purpose flour, but the texture will be slightly different. Start with 1 ¼ cups and add more only if the dough feels sticky.
Yes. Prepare the dough, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before shaping and baking.
It's best to use full-fat yogurt for moisture and structure. Nonfat versions can make the dough dry and crumbly.
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Greek Yogurt Bagels
Ingredients
- 1 ½ cups einkorn flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup greek yogurt
- 1 egg, beaten
- 3 tablespoons everything bagel seasoning
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the einkorn flour, baking powder, and salt.
- Add the Greek yogurt and stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead a few times until smooth.
- Divide the dough into 4 equal portions and roll each into a rope about 6-7 inches long.
- Shape each rope into a bagel shape and place on the prepared baking sheet.
- Brush the tops with the beaten egg wash, then sprinkle evenly with everything bagel seasoning.
- Bake for 22-25 minutes, or until golden brown. Let cool slightly before serving.
Nutrition
Notes
- Handle gently: Einkorn flour has delicate gluten, so knead lightly to keep the texture soft and tender.
- Check dough texture: If the dough is too sticky, dust lightly with more einkorn flour until it's just workable.
- Shape evenly: Roll the dough into even ropes for consistent baking and uniform bagel size.
- Use thick yogurt: Full-fat Greek yogurt gives the best structure, thin yogurt can make the dough too wet.
- Golden finish: Brush with beaten egg before baking to achieve a shiny crust and help the seasoning stick.
- Watch bake time: Remove when lightly golden, over baking can make them dry.
- Air fryer option: Cook at 330°F for 10-12 minutes for a quick alternative.
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