Is there anything more delightful than a freshly baked bagel? That wonderfully chewy crust and soft, dense middle offer a texture that’s truly second to none. For a long time, we were convinced that making them at home was a complex affair, involving fussy yeast, long proving times, and a great deal of patience. But what if we told you that glorious, satisfying bagels could be yours in under an hour, using just a handful of simple ingredients? Let us introduce you to the transformative Greek Yogurt Bagels Recipe. This method is wonderfully straightforward and adds a fantastic **protein** boost, making it the ideal bake for a relaxed weekend **breakfast** or a quick mid-week treat. We’re excited to show you how a simple pot of **greek yogurt** can elevate your baking and help you create the most delicious homemade **bread** you’ve ever had.

Why You’ll Love This Recipe

• Wonderfully Chewy with a Rich Flavour: These bagels have that classic, satisfying chew that makes them so adored. The **greek yogurt** provides a subtle, lovely tang that enhances the overall flavour, creating an ideal base for any topping, sweet or savoury.
• Ready in Under 60 Minutes: Say goodbye to waiting for dough to rise. As this is a no-yeast **recipe**, you can go from mixing bowl to cooling rack in less than an hour. It’s the perfect answer for a spontaneous baking urge or a speedy yet impressive brunch.
• Packed Full of Protein: By using protein-rich **greek yogurt**, each bagel becomes a more substantial and nourishing choice. It’s a brilliant way to begin your day, helping you feel satisfied for longer without sacrificing flavour.
• Brilliantly Versatile: Whether you fancy a classic sesame seed, a savoury everything bagel, or a sweet cinnamon raisin version, this basic **recipe** is the perfect starting point. We have plenty of ideas to help you make them your own.

Ingredients

• 350g Plain Flour, plus extra for dusting
• 3 teaspoons Baking Powder
• 1 ½ teaspoons Caster Sugar
• 1 teaspoon Fine Sea Salt
• 350g Full-Fat Plain Greek Yoghurt (it must be thick!)
• 1 large Egg, beaten (for the egg wash)
• 2 tablespoons Sesame Seeds
• 2 tablespoons Poppy Seeds
• 1 tablespoon Flaky Sea Salt (for topping)
• Optional: 1 tablespoon dried minced garlic
• Optional: 1 tablespoon dried minced onion

A Closer Look at the Key Ingredients

The charm of this recipe is its simplicity, but the quality of the two main components is what truly makes it shine. Let’s explore why they are so important.

Plain Flour: We use standard plain flour here, which we combine with baking powder to act as our raising agent. This method gives us perfect control over the rise, helping to create the dense, chewy texture that is the hallmark of a fantastic bagel. You could substitute self-raising flour if you’re in a pinch, but you must omit the baking powder, and the final texture might be a little softer.

Full-Fat Greek Yoghurt: This is the absolute hero of our recipe and is not something to be substituted. It is essential to use a thick, full-fat Greek yoghurt. Its high protein and low water content result in a dough that is wonderfully firm, supple, and a joy to work with. If you use a low-fat or standard yoghurt, you’ll end up with a sticky, wet dough that is incredibly difficult to shape. The yoghurt’s natural acidity also reacts with the baking powder to give the **bread** its lift, while lending a beautiful, subtle tang to the finished **bagels**.

Instructions

1. Get Ready to Bake: First, let’s preheat the oven to 190°C (170°C Fan / Gas Mark 5). Line a large baking tray with a sheet of baking parchment. At the same time, bring a large, wide saucepan of water to a rolling boil on the hob.
2. Combine the Dry Ingredients: In a spacious mixing bowl, whisk together the plain flour, baking powder, caster sugar, and fine sea salt. Giving them a good mix ensures everything is distributed evenly, which is vital for a consistent texture.
3. Create the Dough: Spoon the Greek yoghurt into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix everything together until a rough, shaggy dough starts to come together. It will look a bit untidy at this point, but trust the process!
4. A Quick Knead: Tip the mixture onto a work surface lightly dusted with flour. Gently knead the dough for just 1-2 minutes, until it forms a smooth, cohesive ball. The dough should feel soft and slightly tacky but not unpleasantly sticky. It’s important not to over-knead it.
5. Shape Your Bagels: Divide the dough into 8 equal portions. Roll each portion into a neat, smooth ball. To get that iconic bagel shape, simply poke your thumb through the middle of the ball and gently stretch the hole with your fingers until it’s about 1-2 inches across. The hole will close up a bit as it cooks.
6. The Essential Boil: This is the secret to an authentic bagel crust! Carefully lower 2 or 3 bagels at a time into the boiling water. Let them boil for 30-60 seconds on each side. You’ll see them puff up slightly. Use a slotted spoon to lift them out, letting the excess water drain away, before placing them back on your prepared tray.
7. Add the Toppings: Brush the top and sides of each boiled bagel with the beaten egg. This egg wash is what will give them a gorgeous, glossy golden-brown colour. While the egg wash is still wet, generously sprinkle over your chosen toppings—sesame seeds, poppy seeds, flaky salt, or an “everything” mix.
8. Bake to Golden Perfection: Place the tray into your preheated oven and bake for 20-25 minutes. They’re ready when they are a deep golden brown and sound hollow when you tap their bases. Transfer them to a wire rack to cool down completely before you slice and serve them.

Tips and Variations for the Perfect Bagel

We’re passionate about helping you get this recipe just right every time. Here are a few of our favourite tips, along with some exciting variations for you to try once you’ve perfected the basic recipe.

• Cinnamon Raisin Bagels: When you’re mixing the dough (Step 3), simply add 1 ½ teaspoons of ground cinnamon and 80g of juicy raisins. These are absolutely heavenly when toasted and spread generously with butter or cream cheese. For an extra special treat, you could even add a delicious cream cheese element, much like in our Peach Crumb Cheesecake recipe.
• Cheese and Herb Bagels: Try kneading 75g of grated mature cheddar and 1 tablespoon of finely chopped fresh chives or rosemary into the dough at the end of Step 4. Sprinkle a little more cheese over the top before baking for a fantastically crisp and savoury crust.
• Don’t Forget the Boil: We know it might seem like an extra faff, but boiling the bagels is what gelatinises the starches on the surface, creating that signature shiny and chewy crust. A bagel that hasn’t been boiled is really just a roll with a hole in it!
• Embrace Kitchen Scales: When it comes to baking, accuracy really is your best friend. Using a kitchen scale to weigh your flour and yoghurt is the surefire way to achieve the perfect dough consistency every single time.

These bagels provide an incredible foundation for a delicious and hearty lunch. Just imagine one filled with crispy bacon and a sweet, sticky glaze, similar to the one we use in our famous Bacon Brown Sugar Chicken Tenders. The combination of salty, sweet, and chewy is truly out of this world. This is the ultimate **breakfast** or brunch dish that always impresses.

Frequently Asked Questions

So there we are – a wonderfully simple and quite revolutionary way to bring the joy of a proper, bakery-quality bagel right into your own kitchen. This Greek Yogurt Bagels Recipe is proof that you don’t need yeast or hours of waiting to create something utterly delicious. The fantastic combination of a chewy texture, a subtle tangy flavour, and a welcome hit of **protein** makes these a recipe we return to time and again. Now that you’ve mastered these, why not have a go at another simple yet impressive sweet treat like our Biscoff Truffles for your next baking adventure? We’d love to hear about your bagel-making success. Let us know in the comments what your favourite toppings are!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 350g Plain Flour, plus extra for dusting
• 3 teaspoons Baking Powder
• 1 ½ teaspoons Caster Sugar
• 1 teaspoon Fine Sea Salt
• 350g Full-Fat Plain Greek Yoghurt (it must be thick!)
• 1 large Egg, beaten (for the egg wash)
• 2 tablespoons Sesame Seeds
• 2 tablespoons Poppy Seeds
• 1 tablespoon Flaky Sea Salt (for topping)
• Optional: 1 tablespoon dried minced garlic
• Optional: 1 tablespoon dried minced onion

Instructions

1. Preheat your oven to 190°C (170°C Fan). Line a baking tray with parchment paper and bring a large pan of water to a boil.
2. In a large bowl, whisk together the plain flour, baking powder, caster sugar, and fine sea salt until well combined.
3. Add the Greek yoghurt and mix with a spatula until a shaggy, rough dough forms.
4. Turn the dough onto a lightly floured work surface. Knead gently for 1-2 minutes until it forms a smooth ball.
5. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke your thumb through the centre and gently stretch to create a bagel shape.
6. Carefully lower the bagels into the boiling water and cook for 30-60 seconds on each side. Remove with a slotted spoon and place them back on the prepared baking tray.
7. Brush the tops and sides of each bagel with the beaten egg, then sprinkle generously with your desired toppings.
8. Bake in the preheated oven for 20-25 minutes, or until deep golden brown. Allow to cool on a wire rack before slicing and serving.

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