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Make amazing breakfast with this protein-loaded Greek yogurt bagel. No yeast needed and only basic items from your pantry. In about 35 minutes, you'll enjoy fresh, homemade bagels that taste better than bakery ones and pack a nutritional punch.
I stumbled on this gem during a blizzard when we couldn't drive to grab our usual bagels, and now it's our weekend must-have. My kids actually like these homemade ones better than the store versions, and they love getting their hands messy helping shape and add toppings to their own creations.
Ingredients
- All purpose flour: Gives these bagels their classic texture and structure, but feel free to swap in whole wheat flour for extra fiber and goodness
- Greek yogurt: Bumps up the protein count and creates that awesome chewy bite you want, so grab the thickest kind you can find
- Baking powder: Makes them puff up fast without waiting for yeast to work its magic
- Salt: Brings all the flavors together, so don't even think about leaving it out
- Egg: Brushed on top to give you that gorgeous golden finish
- Optional toppings: Let your imagination run wild, though everything bagel mix tops our family list
Step-by-Step Instructions
- Warm Up Your Oven:
- Get your oven going at 400°F (200°C) so it's nice and hot when you're ready. Cover your baking tray with parchment or a silicone mat to make sure your bagels don't stick. This little step saves so much hassle later.
- Combine Your Dry Stuff:
- Grab a big bowl and mix your flour, baking powder, and salt until they're all blended together. Want cinnamon bagels? Toss in 2 teaspoons of cinnamon now. Good mixing here means your bagels will rise evenly and taste great all the way through.
- Fold In Your Yogurt:
- Scoop your Greek yogurt into the dry mix bit by bit, starting with a spatula to get things going. It'll look lumpy at first. Once it's mostly mixed, dig in with your hands and knead until you've got a nice ball of dough. Your warm hands will help everything come together in about 2 minutes.
- Form Your Bagels:
- Sprinkle some flour on your counter to keep things from sticking. Cut your dough into 4 equal pieces, weighing them if you want them exactly the same size. Roll each chunk into a ball, flatten it a little, then make the hole. You can either poke your finger through the middle and widen it, or roll the dough into a 7-inch snake and join the ends, pressing them together firmly.
- Get Them Ready for Baking:
- Beat an egg in a small bowl until it's smooth. Use a brush to paint each bagel with a thin coat of egg wash all over. While it's still wet, shake on whatever toppings you like so they'll stick during baking.
- Bake Until Golden:
- Put your bagels on the prepared sheet with about 2 inches between them. Bake for 22-25 minutes until they're golden on top and feel firm when you touch them. For even color, turn the baking sheet around halfway through.
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Greek yogurt really works wonders in this recipe. I didn't believe it could create that classic bagel chewiness, but the protein in the yogurt builds incredible texture. My little girl now asks for these instead of pancakes on her birthday morning, which tells you just how good they are.
Storage Solutions
Keep your fresh bagels tasty by storing them right. They'll stay good in a sealed container at room temp for about 2 days. Want them to last longer? Stick them in the fridge for up to a week, but toast them before eating to bring back their texture. Planning ahead? Cool your bagels completely, then tuck them into a freezer bag for up to two months. Either let them thaw overnight in the fridge or toast them straight from frozen for the best taste.
Creative Flavor Variations
This simple recipe can go in so many directions. For a sweet treat, mix some cinnamon and a spoonful of honey into your dough, then sprinkle cinnamon sugar on top. If you prefer savory, fold in a quarter cup of shredded cheese with some fresh herbs like rosemary. Looking for a health boost? Add a couple tablespoons of flax or chia seeds to your dry ingredients. I love mixing in some roasted garlic and topping with asiago cheese before they go in the oven.
Perfect Pairings
These protein-rich bagels taste great with almost anything on top. For breakfast, slice and toast them, then spread with cream cheese, mashed avocado, or your favorite nut butter. Make a filling lunch by adding turkey, lettuce and tomato on an everything bagel. Having friends over? Serve them with some scrambled eggs and cut-up fruit. The whole wheat version tastes amazing with some smoked salmon, capers, and a thin layer of cream cheese for a fancy weekend breakfast.
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These bagels give you the best of both worlds - they're good for you and taste incredible no matter when you eat them!
Frequently Asked Questions
- → Can I use whole wheat flour instead of all-purpose flour?
You can swap in whole wheat flour at the same amounts. Your bagels will turn out a bit heartier with a nutty taste, but they'll still have that nice chew you want.
- → Why is my dough too sticky?
Sticky dough usually happens because Greek yogurt brands have different water content. Just mix in more flour, one spoon at a time, until you can work with the dough easily.
- → Can I make these bagels dairy-free?
Regular Greek yogurt gives these bagels their special texture and protein, but you can try thick plant-based Greek-style yogurt options. Just know your bagels might turn out a bit different.
- → What's the best way to store these bagels?
Keep them in a sealed container on your counter for 2 days, in your fridge for a week, or freeze them for up to 2 months. When you want one, pop it in the toaster or warm it in your oven.
- → How can I add more flavor to these bagels?
Besides sprinkling toppings on, you can mix flavors right into the dough. Add dry spices with your flour, or fold in things like cheese or chocolate chips after you've mixed the dough.
- → Do I need to boil these bagels before baking?
Nope! That's what makes these so much faster. The Greek yogurt helps create that chewy bagel texture without the boiling step, so you can enjoy them sooner.