No-Yeast Greek Yogurt Bagels
Delightful bagels made with Greek yogurt instead of yeast, combining crispy exteriors and chewy interiors for a perfect breakfast or snack.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 cup Greek yogurt (preferably plain, full-fat for creaminess)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey (optional)
- 1 tablespoon olive oil (for brushing)
Toppings
- to taste sesame seeds, poppy seeds, everything bagel seasoning, etc. Choose your favorite toppings.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well combined.
- Add Greek yogurt to the dry ingredients. If using honey, drizzle it in now. Use a fork to combine until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead gently for about 3-5 minutes until smooth, adding more flour if the dough is sticky.
- Divide the dough into 6-8 equal portions, roll each into a smooth ball, and poke a hole in the center, stretching it out gently to form a bagel shape.
- Place the bagels on a parchment-lined baking sheet. Brush with olive oil and sprinkle with toppings.
Baking
- Bake in the preheated oven for 20-25 minutes until golden brown and crispy on the outside.
- Let the bagels cool on a wire rack for a few minutes before enjoying warm.
Notes
Storage: Keep bagels in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a toaster or in an oven at 350°F (175°C) for about 10 minutes.