You know that moment when you discover something so simple yet so incredible that you can’t believe you’ve been living without it? That’s exactly how I felt the first time I made homemade bagels with greek yoghurt in my kitchen three years ago. I was scrambling for a quick breakfast solution – you know how it is with busy mornings and kids who suddenly decide they don’t want cereal – when my neighbor Sarah mentioned this amazing two ingredient bagels recipe she’d found online.

I’ll be honest, I was skeptical. How could homemade bagels with greek yoghurt possibly work with just flour and yogurt? But desperation makes you try things, and I’m so grateful it did! The first batch of homemade bagels with greek yoghurt that came out of my oven were golden, chewy, and absolutely delicious. My teenage daughter Emma, who’s usually glued to her phone during breakfast, actually looked up and said, “Mom, these are really good!” – which, coming from a teenager, is basically a five-star review.

What I love most about this healthy bagel recipe is how it fits perfectly into our hectic family life. Unlike traditional bagel recipes that require overnight rises and complicated techniques, these homemade bagels with greek yoghurt come together in under an hour. I remember that first successful batch – the kitchen smelled incredible, and I felt this surge of pride knowing I’d made something from scratch that my family genuinely enjoyed.

The beauty of this greek yogurt bagels recipe lies in its simplicity and versatility. Whether you’re dealing with picky eaters, trying to add more protein to your family’s diet, or just want fresh bagels without the bakery price tag, this easy homemade bagels method has become my go-to solution. Trust me, once you try this homemade bagels with greek yoghurt recipe, you’ll wonder why you ever bought store-bought bagels again.

INGREDIENTS FOR homemade bagels with greek yoghurt:

Raw Ingredients for Greek Yogurt Bagels on Marble

• 2 cups self-rising flour (plus extra for dusting)• 1 cup plain Greek yogurt (I prefer full-fat for the best texture)

That’s it! Can you believe something so simple creates such amazing homemade bagels with greek yoghurt? When I first saw this recipe, I thought there had to be a catch, but nope – these two ingredients are all you need.

Now, let me share some shopping wisdom I’ve gathered over the years of making homemade bagels with greek yoghurt. For the Greek yogurt, I always reach for the thick, full-fat variety. I’ve tried the low-fat versions, and while they work, the texture isn’t quite as rich and satisfying. My favorite brands are Fage or Chobani – they have that perfect consistency that makes the bagel dough with yogurt come together beautifully.

Here’s a homemade bagels with greek yoghurt trick I learned from trial and error: make sure your Greek yogurt is at room temperature before mixing. Cold yogurt straight from the fridge can make the dough a bit tougher to work with. I usually take mine out about 30 minutes before I plan to bake.

For the self-rising flour, don’t try to substitute regular all-purpose flour thinking you can add baking powder later. Trust me, I learned this lesson the hard way when my first attempt resulted in dense, hockey-puck-like disasters. The self-rising flour is crucial for getting that perfect chewy-yet-fluffy texture we’re after in homemade bagels with greek yoghurt.

If you’re like me and sometimes forget to stock self-rising flour, you can make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and 1 teaspoon salt. I keep both types in my pantry now because this recipe has become such a regular part of our breakfast rotation. Having these ingredients on hand simplifies the process of making delicious and satisfying homemade bagels with greek yoghurt.

One more storage tip for your homemade bagels with greek yoghurt ingredients: Greek yogurt lasts longer than you might think, so I often buy the larger containers. Any leftover yogurt works perfectly in smoothies or as a healthy snack for the kids. Self-rising flour should be stored in an airtight container to maintain its leavening power. This ensures your homemade bagels with greek yoghurt always turn out perfectly.

HOW TO MAKE homemade bagels with greek yoghurt – STEP-BY-STEP:

Hands Preparing Greek Yogurt Bagel Dough

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. I learned this prep step is crucial for homemade bagels with greek yoghurt success. Don’t skip the parchment paper – these bagels can stick without it, and nobody wants to scrape beautiful bagels off a pan! Ensure your oven is properly preheated to achieve the perfect rise and texture for your homemade bagels with greek yoghurt.

2. In a large mixing bowl, combine the Greek yogurt and self-rising flour. Start by adding about three-quarters of the flour to the yogurt, then gradually mix in the rest. This is where the magic happens with homemade bagels with greek yoghurt! At first, it might look like a shaggy mess, but don’t worry. I remember thinking I’d done something wrong the first time, but keep mixing. Using a large bowl provides ample space to properly combine the ingredients for your homemade bagels with greek yoghurt.

3. Mix until a shaggy dough forms. Use a wooden spoon or your hands – I prefer hands because you can feel when the dough comes together properly. The homemade bagels with greek yoghurt dough should be slightly sticky but manageable. If it’s too wet, add a little more flour, one tablespoon at a time. The right consistency is key to achieving the ideal texture for your homemade bagels with greek yoghurt.

4. Turn the dough onto a floured surface and knead gently for about 30 seconds. Don’t overwork it! I learned the hard way with homemade bagels with greek yoghurt that too much kneading makes them tough. Just bring the dough together until it’s smooth-ish. It doesn’t need to be perfect – rustic is beautiful here. Gentle kneading ensures your homemade bagels with greek yoghurt remain tender and chewy.

5. Divide the dough into 8 equal portions. I use a kitchen scale for this, but eyeballing works too. Roll each portion into a ball, then use your finger to poke a hole through the center. Gently stretch the hole to about 1.5 inches wide. In my kitchen, homemade bagels with greek yoghurt usually takes about 10 minutes for this shaping step. Consistent sizing helps ensure even baking for your homemade bagels with greek yoghurt.

6. Place the shaped bagels on your prepared baking sheet. Leave some space between them – they’ll puff up as they bake. This is when I like to brush them with a beaten egg for that gorgeous golden color, though it’s totally optional for basic homemade bagels with greek yoghurt. Adequate spacing allows your homemade bagels with greek yoghurt to rise and brown evenly.

7. Bake for 25-30 minutes until golden brown. Your homemade bagels with greek yoghurt should sound hollow when tapped on the bottom. The smell that fills your kitchen during these final minutes is absolutely heavenly – it’s like having a professional bakery right in your home. Proper baking time is crucial for achieving the perfect golden-brown color and chewy texture of your homemade bagels with greek yoghurt.

8. Cool on a wire rack for at least 10 minutes before slicing. I know it’s tempting to cut into them immediately (the smell is intoxicating!), but letting your homemade bagels with greek yoghurt cool ensures they don’t become gummy inside. Cooling allows the internal structure of your homemade bagels with greek yoghurt to set properly.

While the homemade bagels with greek yoghurt are baking, I usually prep toppings or clean up the minimal mess. One of my favorite things about this recipe is how few dishes it dirties – just one bowl and your hands! Sometimes I’ll use this time to make seasoning blends for later, since I’m already in a cooking mood. I’ve found that multitasking while the bagels bake makes the whole process even more efficient.

SERVING YOUR homemade bagels with greek yoghurt:

The kids love our homemade bagels with greek yoghurt when I serve them warm with cream cheese and a sprinkle of everything bagel seasoning. My youngest, Jake, insists on having his with peanut butter and sliced bananas – not traditional, but hey, it gets protein and fruit into him, so I’m calling it a win! Experimenting with different toppings is a fun way to customize your homemade bagels with greek yoghurt.

For weekend brunches, I love pairing homemade bagels with greek yoghurt with smoked salmon, cream cheese, capers, and thin slices of red onion. It’s fancy enough for guests but simple enough for a lazy Sunday morning. Speaking of guests, my friends always ask for this homemade bagels with greek yoghurt recipe when they visit – it’s become my signature breakfast item. These bagels are incredibly versatile and can be dressed up or down to suit any occasion.

This homemade bagels with greek yoghurt recipe is perfect for meal prep too. I often make a double batch on Sunday nights, slice them, and freeze half for busy weekday mornings. They toast beautifully straight from the freezer. If you have extra homemade bagels with greek yoghurt, try making bagel chips by slicing them thin and baking at 300°F until crispy – they’re amazing with hummus or soup. Making a large batch in advance saves time and ensures you always have a healthy breakfast option on hand.

During the holidays, I love making seasonal variations. Cinnamon raisin homemade bagels with greek yoghurt for Christmas morning, or adding dried cranberries and orange zest for Thanksgiving weekend. The basic recipe is so forgiving that you can really make it your own. Seasonal variations add a festive touch to your homemade bagels with greek yoghurt.

For savory options, I sometimes add minced garlic and herbs to the dough before shaping. These herb-infused homemade bagels with greek yoghurt pair wonderfully with hearty meals like smoked chuck roast for dinner – they soak up flavors beautifully. Savory additions make these bagels a versatile option for any meal.

One presentation tip I’ve discovered: if you’re serving these for a special occasion, brush the tops with melted butter right after they come out of the oven, then sprinkle with sea salt or your favorite seasoning blend. It makes the homemade bagels with greek yoghurt look professionally made and adds an extra layer of flavor that guests absolutely love. Presentation can elevate these simple bagels to a gourmet level.

homemade bagels with greek yoghurt FAQs

Q: Can I use regular yogurt instead of Greek yogurt for this recipe?A: I’ve tried this, and while it technically works, the results aren’t as good. Greek yogurt’s thick consistency is really what makes homemade bagels with greek yoghurt so perfectly chewy. Regular yogurt has too much water content, and your bagels might end up dense or gummy. Stick with Greek yogurt for the best results! The higher protein content in Greek yogurt also contributes to a more satisfying bagel.

Q: Why are my homemade bagels with greek yoghurt turning out tough?A: You know what I do when my homemade bagels with greek yoghurt turn out tough? I reflect on my kneading. Over-kneading is usually the culprit! These bagels need just enough mixing to bring the dough together – about 30 seconds of gentle kneading max. Also, make sure you’re not adding too much extra flour when shaping. Less is more when it comes to kneading this simple dough.

Q: Can I make the dough ahead of time?A: I wouldn’t recommend making the dough more than an hour ahead for homemade bagels with greek yoghurt. Unlike traditional yeast bagels, these rely on the chemical leavening in self-rising flour, which starts working as soon as it gets wet. For best results, mix and bake the same day. Freshly mixed dough ensures the best rise and texture for your bagels.

Q: My bagels are spreading out instead of staying round. What’s wrong?A: This used to happen to me all the time with homemade bagels with greek yoghurt! The dough might be too wet. Add flour gradually until you can shape them without them losing their form. Also, make sure your oven is fully preheated – bagels that spread usually haven’t started setting quickly enough in the heat. Achieving the right dough consistency is key to maintaining the bagel shape.

Q: Can I add mix-ins like seeds or dried fruit?A: Absolutely! I love experimenting with different additions to homemade bagels with greek yoghurt. Add up to 1/3 cup of seeds, dried fruit, or herbs during the mixing stage. Some family favorites include sesame seeds, poppy seeds, dried cranberries, or chopped fresh herbs like rosemary. Get creative and personalize your bagels with your favorite flavors and textures.

Q: How do I store leftover homemade bagels with greek yoghurt?A: Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. I slice mine before freezing so I can toast individual pieces straight from the freezer. They taste almost as good as fresh when toasted properly! Proper storage ensures your bagels remain fresh and delicious.

Q: Can I make these gluten-free?A: I’ve experimented with gluten-free flour blends for homemade bagels with greek yoghurt, and while the texture is different, it can work. Use a 1:1 gluten-free flour blend that contains xanthan gum, and you might need to add an extra 2-3 tablespoons of Greek yogurt to get the right consistency. Gluten-free bagels require a bit of tweaking, but they can be a delicious alternative.

My Final Thoughts on homemade bagels with greek yoghurt

Finished Greek Yogurt Bagels on a Kitchen Counter

This recipe has honestly transformed our weekend mornings and busy weekdays alike. There’s something so satisfying about pulling fresh, warm homemade bagels with greek yoghurt from your own oven, especially when you know exactly what went into them – no preservatives, no artificial ingredients, just simple, wholesome food. Knowing exactly what goes into your food is a wonderful benefit of homemade baking.

My homemade bagels with greek yoghurt Pro Tips:– Always use room temperature Greek yogurt – it mixes much easier and creates better texture- Don’t overkneading the dough – 30 seconds is truly enough for these simple bagels- Invest in parchment paper – it prevents sticking and makes cleanup a breeze- Double the batch – they freeze beautifully and having bagels ready to toast saves so much time

I’ve tried countless variations of homemade bagels with greek yoghurt over the years. The cinnamon raisin version is Emma’s absolute favorite, while my husband Tom goes crazy for the everything bagel seasoning version. My mother-in-law requests the plain ones whenever she visits because she says they remind her of the bagels from her childhood neighborhood bakery. For special occasions, I make chocolate chip ones that are honestly more like dessert than breakfast. The endless variations make this recipe a true crowd-pleaser.

What I love most about sharing this homemade bagels with greek yoghurt recipe is knowing that I’m passing along something that brings families together around the breakfast table. In our increasingly busy world, there’s something beautiful about slowing down enough to make something from scratch, even when that “from scratch” only takes an hour. The act of baking together can create lasting memories and strengthen family bonds.

According to King Arthur Baking’s comprehensive guide, traditional bagel-making is quite complex, but these homemade bagels with greek yoghurt prove that delicious doesn’t always have to be complicated. Plus, Greek yogurt adds significant protein, making these a more nutritious choice than many store-bought options. The ease and nutritional benefits make this recipe a winner.

I encourage you to make this homemade bagels with greek yoghurt recipe your own. Try different toppings, experiment with add-ins, or simply enjoy them plain with butter. The beauty of home cooking is that there’s no wrong way to do it, as long as your family enjoys the results. I hope this recipe brings as much joy to your kitchen as it has to mine, and I’d love to hear about your own homemade bagels with greek yoghurt adventures!

Homemade bagels with Greek Yoghurt

Print Recipe

Learn how to make amazing homemade bagels with three delicious variations: plain, everything, and cinnamon raisin! These bagels are chewy, flavorful, and perfect for breakfast or brunch.

Author: Kiera
Prep Time: 20 mins

Cook Time: 25 mins
Total Time: 1 hr 45 mins
Yield: 8 bagels 1x

Category: Breakfast
Method: Boiling, Baking
Cuisine: American

Ingredients

Scale

4 cups bread flour
1 tablespoon sugar
1 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water
Everything bagel seasoning, for topping

Cinnamon and Raisins, for cinnamon raisin bagels

Instructions

In a large bowl, combine bread flour, sugar, salt, and yeast.
Add warm water and mix until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch down dough and divide into 8 equal pieces. Shape each piece into a bagel.

Bring a large pot of water to a boil. Add 1 tablespoon of sugar to the water.
Drop bagels into boiling water, 2-3 at a time, and boil for 1 minute per side.
Remove bagels from water and place on a baking sheet lined with parchment paper.

If making everything bagels, sprinkle with everything bagel seasoning. If making cinnamon raisin bagels add cinnamon and raisins to the dough before the first rise.
Bake in a preheated oven at 425°F (220°C) for 20-25 minutes, or until golden brown.