Greek Yogurt Bagels

These Greek Yogurt Bagels are a quick and easy homemade breakfast option. Made with simple ingredients, they’re soft, chewy, and perfect for spreading your favorite toppings.

Course Breakfast, Bread

Keyword Egg, Everything But The Bagel Seasoning, Greek Yogurt, Salt, All-Purpose Flour, Baking Powder

Cooking Method Oven

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 161kcal

Author Recipe Adapted From: SomethingNutritiousBlog.com

Equipment

Oven
Mixing Bowl
Baking Sheet
Parchment Paper

Ingredients

1 cup All-Purpose Flour Plus ¼ cup for extra kneading
1 cup Greek Yogurt Non-fat
2 teaspoon Baking Powder
¼ teaspoon Salt
1 Egg Whisked
Everything But The Bagel Seasoning

Instructions

Preheat the oven to 400 F.
In a bowl, combine the flour, salt and baking powder.
Add the Greek yogurt and start mixing together with hands. The dough may feel wet and sticky at first, but continue mixing with hands to form a smoother dough. Add extra flour by the tbsp as needed.
Transfer the dough to a floured surface and continue kneading for a couple of minutes. Add a little extra flour to hands if the dough is sticky.
Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
When serving, slice the bagel and toast for 2 minutes to crisp the inside.
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.

Nutrition