Cozy Fluffy Greek Yogurt Bagels are soft, pillowy, and just a little tangy thanks to the Greek yogurt. These bagels have a wonderful chewy texture on the inside with a light crust on the outside, making them a perfect breakfast treat or snack any time of day. The yogurt keeps them moist and tender, which is different from your usual dense bagels.
I love making these bagels because they’re surprisingly simple and quick to whip up, and I don’t have to wait around for yeast to do its magic for hours. I always add a sprinkle of sesame seeds or everything bagel seasoning on top before baking to give them an extra punch of flavor. They make my mornings feel special without a lot of fuss.
My favorite way to enjoy these bagels is toasted with a pat of butter or cream cheese, maybe with some fresh fruit on the side. They’re also fantastic sliced and piled high with your favorite sandwich fixes. Whenever I bring these to brunch with friends, everyone always asks for the recipe because they’re just that good and fluffy!
Key Ingredients & Substitutions
Greek Yogurt: This is the star ingredient here. It gives the bagels their soft, tender crumb and slight tang. I prefer full-fat yogurt for richness, but 2% works well too. For a dairy-free option, try using a thick plant-based yogurt.
Flour: Using a mix of all-purpose and self-rising flour helps these bagels rise nicely without yeast. If you don’t have self-rising flour, just add 1 ½ tsp baking powder and ½ tsp salt to your all-purpose flour.
Baking Powder: Optional but helps give your bagels a bigger puff and lighter texture. If you skip it, the bagels will still be delicious but slightly denser.
Everything Bagel Seasoning: I love the crunch and flavor this adds! If you don’t have it, you can easily mix sesame seeds, dried onion, garlic flakes, poppy seeds, and salt as a substitute.
How Do You Shape Soft Bagels Without Them Losing Their Hole?
Shaping is key to getting that classic bagel look with a hole in the middle that stays put during baking.
- Roll the dough into tight balls first to create a smooth surface.
- Use your finger to poke a hole in the middle and gently stretch it to about 2-3 inches wide so it won’t close while baking.
- Try not to handle the dough too much after shaping as it can tighten up and shrink the hole.
- Keep the dough on a lined baking sheet to help them keep their shape.
- Brushing with egg white before topping helps the seasoning stick and encourages a glossy finish.
Equipment You’ll Need
- Mixing bowl – big enough for combining yogurt and flour comfortably without making a mess.
- Baking sheet – for baking the bagels evenly; I line it with parchment paper for easy cleanup.
- Parchment paper – prevents sticking and helps bagels keep their shape during baking.
- Measuring cups and spoons – to get your flour, yogurt, and seasoning amounts just right.
- Pastry brush – perfect for brushing egg white on the bagels so seasoning sticks and they get a nice shine.
- Wire cooling rack – lets the bagels cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix in finely chopped fresh herbs like rosemary or thyme into the dough for a fragrant, savory twist.
- Swap the everything bagel seasoning for cinnamon sugar before baking for a sweet breakfast bagel option.
- Add shredded cheese such as cheddar or parmesan on top before baking for a gooey, cheesy crust.
- Fold in chopped olives or sun-dried tomatoes for a Mediterranean-style bagel with a burst of flavor.
Cozy Fluffy Greek Yogurt Bagels
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups (about 360g) plain Greek yogurt (full-fat or 2%)
- 1 ½ cups (about 210g) all-purpose flour, plus extra for dusting
- 1 ½ to 2 cups (about 210-280g) self-rising flour
- 1 tsp baking powder (optional, for extra rise)
- 1 tsp salt
- 1 large egg white (for egg wash)
- Everything bagel seasoning or a mix of sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and coarse salt
Optional Filling:
- Cream cheese or any soft cheese for spreading
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and shape the bagels, plus 25-30 minutes baking time. Cooling before slicing adds another 10 minutes, so plan for about 45-50 minutes total from start to finish. No yeast or rising time needed — quick and easy!
Step-by-Step Instructions:
1. Preparing the Dough:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, mix Greek yogurt, all-purpose flour, baking powder (if using), and salt until a sticky dough forms. Slowly add self-rising flour bit by bit, kneading gently each time, until the dough feels soft but not too sticky.
2. Shaping the Bagels:
Lightly flour your work surface. Turn the dough out and knead gently 5-7 times until smooth. Divide it into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch to about 2–3 inches in diameter to form classic bagel shapes. Place them on the lined baking sheet.
3. Topping and Baking:
Brush each bagel with the egg white to help the seasoning stick and give them a shiny golden finish once baked. Sprinkle everything bagel seasoning or your favorite toppings evenly on top. Bake for 25-30 minutes until they turn golden brown and cooked through. Remove from oven and cool on a wire rack before slicing.
4. Serving:
Slice your bagels horizontally and spread with cream cheese or any preferred spread. Enjoy your cozy, fluffy Greek yogurt bagels fresh for breakfast or as a delightful snack!
Can I Use Non-Dairy Yogurt for These Bagels?
Yes, you can substitute with a thick, plain plant-based yogurt like coconut or almond. Just make sure it’s not too watery to keep the dough’s texture similar.
How Should I Store Leftover Bagels?
Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and toast or warm when ready to eat.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, shape the bagels, and refrigerate them covered overnight. Bring to room temperature before baking for best results.
What If I Don’t Have Self-Rising Flour?
No problem! Substitute by mixing 1 ½ tsp baking powder and ½ tsp salt into 2 cups of all-purpose flour to mimic self-rising flour.
