There’s something absolutely magical about a homemade yogurt bagel—it’s the perfect marriage of tangy, creamy goodness and chewy, satisfying bread. These bagels have become a staple in my kitchen, and I’m thrilled to share this recipe with you!
The secret to the best yogurt bagels lies in using Greek yogurt, which adds moisture, tenderness, and a subtle tang that store-bought bagels simply can’t match. Unlike traditional bagels that require hours of proofing and boiling, this recipe streamlines the process while delivering restaurant-quality results. The yogurt acts as a natural leavening agent, creating a wonderfully light crumb structure that’s soft on the inside with just the right amount of chew.
What I absolutely love about this recipe is its versatility. You can shape these into classic bagel rings, or create mini bagels for the kids. Top them with everything seasoning, sesame seeds, or even cinnamon sugar for a sweeter variation. They’re equally delicious served fresh from the oven with a schmear of cream cheese and pickled red onions, or alongside a hearty chickpea salad for breakfast.
I’ve been making these for years, and they’ve become a beloved weekend tradition in our home. The dough comes together quickly, and you’ll have fresh, warm bagels ready to enjoy in under two hours. Once you master this basic recipe, you’ll find yourself making them constantly. Your family will wonder how you ever survived on grocery store bagels!
For more baking inspiration, check out these fantastic resources on Serious Eats and Bon Appétit for advanced bagel techniques. The New York Times Cooking section also has wonderful insights into traditional bagel making.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 cup plain Greek yogurt, room temperature
- 2 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons vegetable oil
- 1 large egg, for egg wash
- 2 tablespoons water
- Toppings: everything seasoning, sesame seeds, poppy seeds, or coarse salt as desired
Instructions
- In a large mixing bowl, combine the flour, sugar, instant yeast, salt, and baking soda. Whisk together until all dry ingredients are evenly distributed.
- In a separate small bowl, mix the Greek yogurt and vegetable oil together until well combined and smooth.
- Pour the yogurt mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding flour as needed if the dough is too sticky. The dough should be smooth, elastic, and slightly tacky but not wet.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel and let it rise for 30 minutes at room temperature.
- After the first rise, turn the dough out onto a floured surface and divide it into 8 equal pieces using a bench scraper or sharp knife.
- Working with one piece at a time, roll the dough into a ball by gently pulling the edges toward the center and rotating it on the work surface. This creates surface tension that will help the bagel hold its shape.
- Poke your thumb through the center of each dough ball to create a hole, then gently stretch the dough into a bagel ring about 3 inches in diameter. The hole should be about 1½ inches wide.
- Place the shaped bagels on a parchment paper-lined baking sheet, spacing them about 2 inches apart. Cover loosely with a kitchen towel and let them rest for 15 minutes.
- While the bagels rest, preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and water to create the egg wash.
- Gently brush each bagel with the egg wash, being careful not to deflate them. This creates that beautiful golden-brown exterior.
- Sprinkle your desired toppings onto each bagel while the egg wash is still wet, pressing gently so they adhere.
- Bake the bagels for 22-25 minutes, until they’re golden brown and the tops are slightly crispy. The bagels should sound hollow when tapped on the bottom.
- Remove the bagels from the oven and transfer them to a wire cooling rack. Let them cool for at least 10 minutes before slicing and serving.
- Once completely cooled, store the bagels in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw frozen bagels at room temperature for 2-3 hours before serving.
Pro Tips
- Greek yogurt is essential to this recipe—regular yogurt contains too much liquid and will result in a denser bagel. Make sure your yogurt is at room temperature for the best results, as cold yogurt can slow down the yeast activation.
- If you prefer a chewier bagel, you can skip the boiling step entirely with this yogurt-based recipe. The yogurt provides enough moisture to achieve that characteristic texture without traditional boiling.
- For a sweeter breakfast bagel, substitute 1 tablespoon of honey for the granulated sugar and add 1 teaspoon of vanilla extract to the yogurt mixture. Top with cinnamon sugar before baking.
- These bagels are perfect for making breakfast sandwiches! Split them horizontally, toast them lightly, and top with scrambled eggs, bacon, and cheese, or cream cheese and pickled red onions for a delightful brunch.
- You can prepare the dough the night before, shape it, and refrigerate the bagels overnight on a covered baking sheet. The next morning, remove them from the fridge 20 minutes before baking to allow them to come to room temperature.
- For mini bagels, divide the dough into 12 pieces instead of 8. Reduce the baking time to 18-20 minutes.
- If your bagels spread too much during baking, your dough may be too warm or you may have used too much yogurt. In future batches, ensure all ingredients are at room temperature and measure the yogurt precisely.
- Homemade bagels are best enjoyed within the first 24 hours of baking, while they’re still soft and fresh. After that, they can be toasted for the best texture.
- This recipe makes an excellent foundation for experimentation. Try adding 1 tablespoon of honey to the dough for a slightly sweeter bagel, or incorporate everything bagel seasoning directly into the dough for an integrated flavor.
- The egg wash can be replaced with a water wash if you prefer a less shiny finish or have egg allergies in your household. The texture will be the same, just with a more matte appearance.