Description
These Perfect Greek Yogurt Bagels are a quick and easy homemade recipe that produces soft, fluffy, and slightly tangy bagels without the need for yeast. Made with simple ingredients including Greek yogurt, they are perfect for a healthy breakfast or snack. Topped with classic Everything Bagel Seasoning, these bagels are delicious fresh from the oven or toasted later.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 g) or gluten-free flour blend (296 g)
- 1 tablespoon + 1 teaspoon baking powder
- 2 tablespoons flax meal (ground flaxseed)
- ½ teaspoon fine salt
Wet Ingredients
- 1 cup full-fat plain thick yogurt (recommend Siggi’s 4% plain whole milk yogurt)
- 1 tablespoon + 2 teaspoons water
- 1 egg white, beaten (for brushing on top before baking)
Topping
- Everything Bagel Seasoning, poppyseeds, dried garlic, onion flakes, or sesame seeds
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and position the rack in the middle of the oven to ensure even baking.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, flax meal, and salt until well combined.
- Add Wet Ingredients: Add Greek yogurt and water to the dry mixture and stir. The dough will initially be dry and crumbly.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead by hand about 15-20 times until all flour is incorporated and the dough is slightly tacky but not sticky.
- Shape Bagels: Divide dough into 8 equal portions and roll each into a 6-inch long rope about ¾ inch thick. Form each rope into a circle, pinching wet fingers to seal the ends smoothly.
- Arrange on Sheet: Place the formed bagels onto the prepared baking sheet, leaving some space between them.
- Apply Topping: Brush the tops of each bagel with beaten egg white and sprinkle with your preferred topping such as Everything Bagel Seasoning.
- Bake: Bake in the oven for 18-20 minutes until the bagels turn lightly golden brown on top and bottom.
- Cool: Remove from oven and let the bagels cool on the baking sheet for 20 minutes before serving or toasting.
- Storage: Store fully cooled bagels in an airtight container at room temperature for up to 4 days, or freeze up to 3 months for longer storage.
Notes
- For best results, use full-fat thick Greek yogurt to achieve the right dough texture and flavor.
- You can swap all-purpose flour with a gluten-free blend to make gluten-free bagels.
- Be careful not to add too much flour during kneading; the dough should be tacky but not sticky.
- The egg white brush ensures a glossy finish and helps the toppings stick to the bagels.
- These bagels do not require boiling before baking, making them easier and quicker to prepare than traditional bagels.
- Store leftover bagels in an airtight container or freeze to maintain freshness.
