Greek Yogurt Bagels Everything (Printable Version)

Soft, chewy bagels made with Greek yogurt and topped with flavorful everything seasoning.

# Ingredient List:

→ Dough

01 - 1 cup plain Greek yogurt, nonfat or full fat
02 - 1 cup self-rising flour
03 - 1/2 teaspoon fine sea salt

→ Egg Wash

04 - 1 large egg
05 - 1 tablespoon water

→ Topping

06 - 2 tablespoons everything bagel seasoning blend

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Greek yogurt, self-rising flour, and salt. Mix with a spatula until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead gently for 1 to 2 minutes until smooth and slightly tacky but not sticky.
04 - Divide dough into 4 equal pieces. Roll each piece into a 7-inch rope, then pinch ends together to form a bagel shape.
05 - Place bagels on prepared baking sheet, spacing them apart.
06 - In a small bowl, whisk together egg and water. Brush each bagel generously with the egg wash mixture.
07 - Sprinkle everything bagel seasoning generously over each bagel. Bake for 22 to 25 minutes until golden brown and cooked through.
08 - Allow bagels to cool slightly before serving.

# Expert Tips:

01 -
  • These bagels come together in under an hour with zero proofing drama or yeast waiting around.
  • Greek yogurt keeps them impossibly soft inside while that golden exterior delivers actual chew and substance.
  • The everything seasoning means you skip plain bagels entirely and land straight at savory delicious.
02 -
  • Self-rising flour is essential here—regular all-purpose flour won't give you the lift or crumb structure, so if you're substituting, mix your own as noted.
  • Don't skip the kneading step, even though it's brief; those 1 to 2 minutes develop the gluten enough to give your bagels actual chew instead of a crumbly interior.
03 -
  • If your everything bagel seasoning is sitting in your pantry and has lost its aroma, it's lost its punch—replace it or your bagels will taste flat instead of vibrant.
  • The dough should feel tacky but not sticky; if it's too wet, dust with a tiny bit more flour, but don't go overboard or your bagels become dense.
Go Back