Greek Yogurt Bagels
These Greek Yogurt Bagels are an easy, high-protein alternative to traditional bagels, made with nourishing einkorn flour and thick Greek yogurt for a soft, chewy texture.
Ingredients
- 1 ½ cups einkorn flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup greek yogurt
- 1 egg, beaten
- 2 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.
Video
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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