Greek Yogurt Everything Bagels

I discovered these bagels completely by accident one Tuesday morning when I was standing in my kitchen staring at a container of Greek yogurt that was about to expire. Instead of tossing it, I thought, what if I could turn it into something warm and chewy without spending an hour waiting for dough to rise? Twenty minutes later, I had golden bagels cooling on my counter, and my kitchen smelled like a New York deli had somehow relocated to my apartment.

My neighbor knocked on the door about halfway through baking, drawn by the smell wafting through the hallway vents. I split one of these bagels with her still warm from the oven, and she stood there in her work clothes just quietly eating it. No words needed, just the kind of satisfied silence that means you've nailed something.

Ingredients

• Greek yogurt: This is your secret weapon for bagels without the fuss—the protein keeps the dough tender and slightly tangy, and you can use whatever kind you have on hand, nonfat or full fat.
• Self-rising flour: Already loaded with baking powder and salt, this ingredient does the heavy lifting so you skip the kneading gymnastics; if you don't have it, you can mix it yourself with all-purpose flour, baking powder, and salt.
• Fine sea salt: A small amount here brightens the dough and balances the tanginess of the yogurt.
• Egg wash: One egg beaten with water creates that beautiful golden shine and helps the seasoning stick exactly where it belongs.
• Everything bagel seasoning: This is where personality happens—sesame seeds, poppy seeds, garlic, and onion all conspiring to make plain dough taste restaurant-quality.

Instructions

Heat your oven and prep:

Set the oven to 375°F and line a baking sheet with parchment paper. This little bit of organization makes the whole process feel less chaotic and prevents sticking later.

Combine the dough:

In a large bowl, mix Greek yogurt, self-rising flour, and salt together with a spatula until a shaggy dough forms. Don't overthink this part—it should look rough and slightly messy, which is exactly right.

Knead gently on the counter:

Turn the dough out onto a lightly floured surface and knead for just 1 to 2 minutes until it becomes smooth and slightly tacky. You're looking for dough that feels soft like your earlobe, not sticky like glue—this is the magic moment where it all comes together.

Shape into bagels:

Divide the dough into 4 equal pieces and roll each one into a 7-inch rope. Then pinch the ends together gently to form that classic bagel ring shape.

Brush with egg wash:

Whisk together the egg and water in a small bowl, then brush each bagel generously with the mixture. Watch how they glisten—that's the shine that will turn golden in the oven.

Season generously:

Sprinkle everything bagel seasoning on top of each bagel while the egg wash is still wet so it clings beautifully. Don't be shy here—this is your flavor moment.

Bake until golden:

Place in the preheated oven for 22 to 25 minutes until the tops are deep golden brown and they sound slightly hollow when tapped. You'll know they're done when your kitchen smells like you're standing in the best bagel shop in the city.

Cool briefly:

Let them rest on the baking sheet for a few minutes before serving so they firm up just enough to slice without falling apart.

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These bagels have become my Saturday morning ritual, the thing I make when I want to feel like I've accomplished something before 9 a.m. There's something about pulling warm, homemade bagels from your own oven that makes the whole day feel like it's off to exactly the right start.

Making Self-Rising Flour at Home

If you don't have self-rising flour in your pantry, don't let that stop you. Mix 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt in a small bowl, then use that mixture instead. It works just as well and means you're not buying specialty ingredients you might use once.

Storage and Reheating

These bagels are absolutely best enjoyed fresh and still warm, but real life happens and sometimes you need to make them ahead. Store them in an airtight container for up to 2 days, and when you're ready to eat them, pop them in a toaster or warm oven for a few minutes to restore that chewy texture. They won't taste exactly like the moment they came out of the oven, but they're still deeply satisfying.

Variations and Serving Ideas

Once you've made these once, you'll probably start thinking about all the ways to customize them. Swap out the everything seasoning for sesame seeds alone, or go savory with just garlic and black pepper. Toast them and pile on cream cheese and smoked salmon for a fancy breakfast, or keep it simple with butter and jam.

• Dairy-free bagels are possible using a plant-based yogurt and checking that your self-rising flour contains no dairy.
• You can also slice these bagels horizontally and toast them to make breakfast sandwiches that are sturdier than the boiled bagel version.
• Make a double batch and freeze extras in a freezer bag for up to a month, then thaw and toast when you need a quick homemade breakfast.

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These bagels remind me that the best breakfast doesn't require a bakery visit or hours of planning. Sometimes the magic happens in 40 minutes with Greek yogurt and the things you probably already have in your kitchen.

Recipe Questions & Answers

→ Can I substitute Greek yogurt with a dairy-free alternative?

Yes, using a plant-based yogurt works well, especially if paired with gluten-free self-rising flour to maintain texture.

→ How can I prepare self-rising flour at home?

Mix 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to create a substitute.

→ What is the purpose of the egg wash on these bagels?

The egg wash helps achieve a glossy, golden crust while allowing the seasoning to adhere better during baking.

→ Can I store these bagels after baking?

Yes, keep them in an airtight container for up to two days and reheat briefly in a toaster or oven for best texture.

→ What are some suggested toppings to serve with these bagels?

They pair nicely with cream cheese, smoked salmon, or can be made into satisfying breakfast sandwiches.