Description
Learn how to make delicious 2-ingredient Greek yogurt bagels that are easy to whip up and perfect for a quick breakfast or snack. These bagels are soft, chewy, and customizable with various toppings.
Ingredients
Units
Scale
For the bagels –
- 300g (2 cups) self-raising flour (or use plain flour and add 2 teaspoons of baking powder)
- 280g (1 cup + 2 tablespoons) thick Greek yogurt (I use Fage)
- 1 teaspoon salt
Topping ideas –
- Everything bagel seasoning
- Za’atar
- Dukkah (try my easy dukkah recipe)
- Sesame seeds
- Poppy seeds
- Grated cheddar and pickled jalapeños
- Flaky sea salt
- Cinnamon and sugar
Instructions
- Make the bagel dough. Start by heating your oven to 400F/200C fan and line an oven tray with baking paper. Add the self-raising flour, Greek yogurt, and salt to a large bowl. Mix until it resembles crumbly breadcrumbs, then knead the dough until it comes together. Shape into bagels.
- Shape the bagels. Divide the dough into 4 pieces, form each into a bagel shape, and place on a baking tray.
- Boil the bagels. Optionally, boil the bagels briefly for a chewier crust.
- Top the bagels. Add toppings of your choice or brush with egg wash.
- Bake the bagels. Bake at 400F for 20-25 minutes until golden brown.
Notes
- HOW TO MAKE JALAPENO CHEDDAR BAGELS: Add chopped pickled jalapeños and grated cheddar into the dough, then top each bagel with more cheddar and jalapeño slices!
- STORAGE: Bagels keep for 3 days in an airtight container at room temperature or freeze sliced bagels in zip-lock bags.
- INGREDIENT NOTES: Use thick Greek yogurt or sour cream for best results. Plain yogurt can be used if drained.
Nutrition
- Serving Size: 1 bagel
- Calories: 320
- Sugar: 2.4g
- Sodium: 608.1mg
- Fat: 2.1g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 58.7g
- Fiber: 2.3g
- Protein: 14.9g
- Cholesterol: 3.5mg
