Best Greek Yogurt Bagels
Easy, high-protein 2-ingredient bagels with perfect chew and shiny crust — no yeast, no boiling required.
Ingredients
- Dough
- 1 cup 240 g thick Greek yogurt
- 1 cup + 2 tbsp 140 g self-rising flour*
- Topping
- 1 egg for wash
- Everything bagel seasoning sesame, etc.
Instructions
- Preheat 375 °F / 190 °C. Line sheet with parchment.
- Mix yogurt + flour → knead 2–3 min until smooth.
- Divide into 4 or 6 pieces → roll ropes → shape rings.
- Egg wash generously → heavy seasoning.
- Bake 23–26 min until deep golden. Optional broil 1–2 min for shine.
- Cool 15 min → slice & toast.
Notes
- Thick Greek yogurt only (Fage/Chobani)
- Egg wash = bakery shine
- Freeze baked bagels 3 months — toast from frozen
- GF version works perfectly
- Day-old → best breakfast sandwich ever when toasted