Greek Yogurt Bagel Recipe with Just 4 Ingredients

Greek yogurt bagel recipe enthusiasts, this one’s for you! These 4-ingredient wonders prove that homemade bagels don’t need to be complicated or time-consuming. I’ve been making these protein-packed beauties for years, and they never fail to impress.

There’s something magical about the smell of fresh bagels baking in your own kitchen. I discovered this greek yogurt bagel recipe during a particularly busy week when I was craving something homemade but didn’t have hours to spend on traditional bagel-making. The first time I pulled these golden, perfectly chewy bagels from the oven, I knew I’d found something special—much like the first time I made our High Protein Bagel Recipe.

What makes these bagels so incredible is their simplicity. No yeast, no rising time, no boiling water—just mix, knead, shape, and bake. The Greek yogurt creates the most wonderful texture while adding protein and tang. My family requests these every weekend now, and I love how they come together in just 35 minutes from start to finish. Ready to try it?

Why You’ll Love This Greek Yogurt Bagel Recipe

This recipe has become my go-to for busy mornings and lazy weekends alike. Born from my need for quick, satisfying bread that didn’t require planning ahead, these bagels deliver all the comfort of bakery-fresh bagels with ingredients you probably already have.

• Super simple with just 4 basic ingredients – no specialty items or trips to multiple stores
• Ready in 35 minutes total – perfect for weekend breakfast or when unexpected guests arrive
• Packed with protein – Greek yogurt gives each bagel about 8 grams of protein
• No yeast or rising time needed – baking powder does all the work for you
• Customizable with your favorite toppings – everything seasoning, sesame seeds, or plain
• Freezer-friendly – make a double batch and freeze for busy mornings

Ingredient Note List

All-Purpose Flour: The foundation of these bagels, providing structure and that classic chewy texture we all love in a good bagel.

Greek Yogurt (0% Fat): This is the star ingredient that creates moisture, tanginess, and protein while eliminating the need for yeast or long rising times.

Baking Powder: Acts as the leavening agent that gives these bagels their lift and fluffy interior without any waiting time.

Salt: Enhances all the flavors and balances the slight tang from the Greek yogurt perfectly.

Egg: Used for the wash that creates that gorgeous golden-brown, shiny top that makes these bagels look bakery-professional.

Everything Bagel Seasoning: My favorite topping that adds crunch, flavor, and that classic bagel shop appeal—similar to what we use on our Mini Pizza Bagels for bold, savory bites.

How to Cook Greek Yogurt Bagels

Step 1. I always start by preheating my oven to 400°F and lining a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.

Step 2. In a large mixing bowl, I whisk together the flour, baking powder, and salt until well combined, making sure there are no lumps.

Step 3. Here’s where the magic happens: add the Greek yogurt and mix with your hands until a shaggy dough forms—it’ll feel sticky at first, but that’s normal.

Step 4. I’ve found that adding flour gradually works best, so sprinkle in about 1 tablespoon at a time until the dough becomes manageable but still slightly tacky.

Step 5. Transfer the dough to a floured surface and knead for 2-3 minutes until smooth—I like to flour my hands to prevent sticking.

Step 6. Divide the dough into 4 equal portions and roll each into a rope about 6 inches long, then pinch the ends together to form classic bagel shapes.

Step 7. Place the shaped bagels on your prepared baking sheet, brush the tops with whisked egg, and sprinkle generously with everything bagel seasoning.

Step 8. Bake for 18-22 minutes until they’re golden brown and sound hollow when tapped—this is my favorite test for doneness.

Step 9. Let them cool for about 10 minutes before slicing, then toast lightly for the perfect crispy exterior and soft interior.

How to Store & Reheat

I usually store any leftover bagels in an airtight container or zip-top bag at room temperature, where they’ll stay fresh for up to 3 days. For longer storage, I recommend wrapping each bagel individually in plastic wrap and placing them in the refrigerator for up to 5 days.

If you want to freeze them, I’ve found that slicing them first makes reheating much easier later. Wrap each half in aluminum foil or place them in a freezer bag, and they’ll keep beautifully for up to 2 months—great for pairing with a quick spread or even as a base for our Bagel Dip Recipe.

What to Serve with Greek Yogurt Bagels

Cream Cheese and Everything Seasoning: The classic combination that never fails—spread generous cream cheese and add extra everything seasoning for the ultimate bagel experience.

Smoked Salmon and Capers: Transform these into an elegant brunch dish with thin slices of smoked salmon, capers, and fresh dill for a restaurant-quality meal at home.

Avocado and Sea Salt: My go-to healthy option that provides creamy texture and healthy fats while keeping things simple and nutritious. Try it on our Vegan Lox Bagels for a plant-based spin.

Peanut Butter and Banana: Perfect for kids or anyone with a sweet tooth—the protein from both the bagel and peanut butter makes this incredibly satisfying. For a fun twist, serve with Mini Bagels for smaller hands.ing.

Scrambled Eggs and Cheese: Turn these into a hearty breakfast sandwich with fluffy scrambled eggs and your favorite cheese, or try it open-faced like on our Hero Bagel.

Honey and Ricotta: For a lighter sweet option, I love spreading ricotta cheese and drizzling with honey, similar to the flavor profile of our Strawberry Bagels.

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