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Fluffy & Healthy Greek Yogurt Bagels Recipe
Ash Tyrrell

Fluffy & Healthy Greek Yogurt Bagels Recipe

The first time I made these Greek yogurt bagels, I honestly didn’t expect them to turn out so fluffy and satisfying. I love bagels, but traditional ones can feel heavy and loaded with carbs. When I tried this lighter version using Greek yogurt, I was surprised by how soft and delicious they were
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Total Time 52 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup low-fat plain Greek yogurt – This adds protein and moisture to the dough. Thick Greek yogurt works best because regular yogurt can make the dough too sticky.
  • 1 cup gluten-free baking flour – Provides the base structure of the bagels. A gluten-free blend works well but other flours like oat flour can also work.
  • 2 teaspoons baking powder – Helps the bagels rise and become fluffy without using yeast. Make sure it’s fresh for the best texture.
  • ¼ teaspoon sea salt – Enhances the flavor and balances the tanginess of the yogurt.
  • 1 egg white – Brushed on top before baking to give the bagels a golden crust.
  • Everything bagel seasoning – Optional topping that adds savory flavor and crunch.

Method
 

  1. Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This prevents sticking and ensures even baking. Preparing the baking tray first also saves time once the dough is ready.
  2. In a large mixing bowl, combine the gluten-free flour, baking powder, and salt. Stir them well so the baking powder distributes evenly throughout the flour. This step is important because it helps the bagels rise properly in the oven.
  3. Add the Greek yogurt to the bowl with the dry ingredients. Stir everything together until the mixture begins forming small crumbles. At this stage, it won’t look like smooth dough yet, but that’s completely normal.
  4. Lightly dust a clean surface with flour and transfer the crumbly mixture onto it. Knead the dough gently until it becomes slightly tacky but not sticky. Avoid over-kneading because that can make the bagels dense.
  5. Divide the dough into four equal portions and roll each piece into a ball. Roll each ball into a rope about 3–4 inches long, then connect the ends to create a bagel shape with a hole in the center.
  6. Whisk the egg white in a small bowl and brush it over the surface of each bagel. This helps the tops turn golden brown while baking. Sprinkle everything bagel seasoning or your preferred topping on top.
  7. Place the bagels on the prepared baking sheet and bake them for 25–28 minutes until lightly browned around the edges. Once baked, remove them from the oven and let them cool slightly before serving.

Notes

  • I always use thick Greek yogurt, because thinner yogurt makes the dough sticky and harder to shape.
  • When kneading the dough, I add just a light dusting of flour so it doesn’t stick to my hands.
  • I try not to overmix the dough since that can make the bagels dense instead of fluffy.
  • I like to toast the bagels slightly after baking; it makes the outside crisp while the inside stays soft.
  • Sometimes I sprinkle extra seasoning or sesame seeds on top for a bakery-style finish.