Greek Yogurt Bagels Ready in 35 Minutes (No Boiling!)

I’m absolutely thrilled to share these Greek Yogurt Bagels with you today! These golden, chewy bagels have become a weekend tradition in my kitchen – and the best part? They’re ready in just 35 minutes with no boiling required!

Food memories are powerful, aren’t they? Growing up, bagels were always a special treat from the local bakery. That dense chew, the crispy exterior – pure comfort in circular form! But let’s be honest, traditional bagels can be intimidating to make at home. All that boiling, overnight proofing, special ingredients… it’s enough to make anyone reach for the store-bought version instead.

That’s where these Greek yogurt bagels come in! I discovered this simplified method during a snowy weekend when my bagel craving hit hard, but the thought of bundling up to head to the bakery wasn’t appealing. Using Greek yogurt as the secret ingredient creates that authentic bagel texture without all the fuss. The first time I pulled these from the oven, their golden tops glistening with everything bagel seasoning, I knew I’d found something special to share with you. The aroma filling my kitchen took me right back to those childhood bakery visits, but with the added joy of having made them myself!

Let’s get baking, shall we?

Why You’ll Love These Greek Yogurt Bagels

When I first started making these bagels, I couldn’t believe how simple they were compared to traditional recipes. They’ve become my go-to for weekend brunches or whenever I need a quick homemade bread option that feels special, much like our Quick Protein Bagels.

• Just 5 simple ingredients that you probably already have in your kitchen – no specialty flours or yeasts required!
• No boiling step needed, cutting the traditional bagel-making time in half while still delivering that authentic chewy texture.
• Ready in 35 minutes from start to finish, perfect for those morning bagel cravings that can’t wait.
• Customizable with your favorite toppings – everything bagel seasoning is my personal favorite, but my husband loves when I make them with cinnamon sugar, especially on our 3-Ingredient Cottage Cheese Bagels.
• Higher in protein than traditional bagels thanks to the Greek yogurt, making them more filling for breakfast or lunch.
• Freezer-friendly for quick weekday breakfasts – just slice before freezing for the easiest morning routine.

Ingredient Note List

All-purpose flour: I always use unbleached all-purpose flour for these bagels – it creates the perfect chewy texture while keeping the recipe accessible for everyday baking.

Greek yogurt: The star ingredient! I recommend using 0% fat Greek yogurt for its thick consistency and tangy flavor that mimics the traditional sourdough-like taste in classic bagels.

Baking powder: This magical ingredient helps our bagels rise without yeast, giving them lift and a wonderful texture – just make sure yours is fresh for the best results!

Salt: I use kosher salt in my bagel dough to enhance all the flavors without making them taste salty – it’s the little secret that brings everything together.

Egg: A whisked egg brushed on top creates that beautiful golden-brown shine that makes these bagels look like they came from a professional bakery.

Everything bagel seasoning: My absolute favorite topping that adds incredible flavor with every bite – that perfect mix of sesame, poppy, garlic, and salt reminds me of New York bagel shops!

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 any sticking and makes cleanup so much easier.

Step 2.

In my largest mixing bowl, I whisk together the flour, baking powder, and salt until well combined – I’ve found that taking this extra minute to properly mix the dry ingredients ensures the bagels rise evenly.

Step 3.

When I add the Greek yogurt to the dry mixture, I initially use a wooden spoon to combine everything, then switch to my hands when it gets too thick – the dough will seem too dry at first, but keep mixing!

Step 4.

My grandmother always said the secret to good bread is in the kneading, and she was right! I transfer the shaggy dough to a floured surface and knead for about 2-3 minutes until it becomes smooth and pliable.

Step 5.

I’ve learned that dividing the dough into equal portions before shaping helps create uniform bagels – I use a kitchen scale, but eyeballing works too if you’re feeling confident!

Step 6.

When shaping each bagel, I roll each piece into a rope about 8 inches long, then connect the ends by overlapping them slightly and pinching firmly – this prevents them from separating during baking.

Step 7.

For that professional bakery look, I brush each bagel generously with beaten egg – this creates that gorgeous golden shine that makes everyone think you spent hours making them!

Step 8.

I’ve found that baking these bagels for exactly 20 minutes in my oven creates the perfect balance between a golden exterior and a fully cooked interior – but you might need to adjust slightly depending on your oven.

Step 9.

The hardest part is waiting! I always let these bagels cool for at least 10 minutes before slicing – cutting too soon lets steam escape and can make them gummy inside.

How to Store & Reheat

In my kitchen, these Greek yogurt bagels stay fresh at room temperature in an airtight container for about 2 days. For longer storage, I transfer them to the refrigerator where they’ll keep nicely for up to 5 days – just make sure they’re completely cooled before storing to prevent condensation.

I’ve found that freezing these bagels works wonderfully for meal prep! I slice them first (this is key!), then place them in a freezer bag with parchment between layers to prevent sticking. They maintain their quality for up to 2 months this way, and I can grab just what I need.

What to Serve with Greek Yogurt Bagels

Whipped Cream Cheese: My family’s favorite classic topping! I like to soften cream cheese and whip it with a fork for an extra-spreadable texture that doesn’t tear the bagel.

Avocado & Everything Seasoning: For a more substantial breakfast, I mash ripe avocado with a squeeze of lemon juice and spread it thick on a toasted bagel, then add an extra sprinkle of everything seasoning.

Smoked Salmon & Capers: When I’m hosting brunch, this elegant topping combination always impresses – layer cream cheese, thin slices of smoked salmon, capers, and some fresh dill for a restaurant-worthy treat.

Greek Yogurt & Honey: Since we’re already using Greek yogurt in the bagels, I sometimes come full circle by topping them with a dollop of the same yogurt mixed with a drizzle of honey and fresh berries.

Egg & Cheese Sandwich: These bagels make the perfect base for a hearty breakfast sandwich – I toast them, then add a fried egg, slice of cheese, and sometimes a bit of spinach for a breakfast that keeps me full until lunch. For a fun twist, try it on our High-Protein Bagel Bites too!

Simple Butter & Jam: Sometimes the simplest toppings are the best – a smear of good salted butter and your favorite jam lets the bagel itself shine (my personal favorite is strawberry preserves!).

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