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A greek yogurt bagel topped with sesame seeds.
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Greek Yogurt Bagels (4 Ingredient)

These Greek yogurt bagels are soft, chewy, and made with just 4 ingredients. This easy, no-yeast recipe is ready in about 30 minutes and is perfect for breakfast, lunch, or snacks.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Diet: High Protein, Vegetarian
Allergen: Dairy, Gluten
Servings: 4 servings
Calories: 162kcal
Author: Dannii Martin

Ingredients

  • 125 g of Plain flour (all-purpose)
  • 200 g of 0% Fat Free Greek yogurt
  • 2 teaspoon of Baking powder
  • 1 pinch of Sea salt
  • 1 Egg whisked
  • 3 teaspoon of Everything Seasoning
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Line a large baking tray with baking paper. Whisk 1 Egg.
  • In a large mixing bowl, add 125 g of Plain flour, 2 tsp of Baking powder, 1 pinch of Sea salt and 200 g of 0% Fat Free Greek yogurt.
  • Mix with a spatula at first, then use your hands to bring everything together.
  • Dust your work surface with flour and knead the ball of dough for a few minutes.
  • Cut the ball of dough into four equal parts.
  • Roll each piece into a ball. Push a hole through each ball and form into a bagel shape.
  • Brush the egg over each bagel and sprinkle over 3 tsp of Everything Seasoning.
  • Bake for 20 minutes.

Notes

  • Use thick Greek yogurt - A thick, full-bodied Greek yogurt produces the easiest dough to handle. Thin or runny yogurt may require additional flour.
  • Adjust the flour gradually. If the dough is too sticky, add extra flour one tablespoon at a time. Adding too much can make the finished bagels dry or dense.
  • Knead only until the dough is smooth and combined. Excessive kneading can make the bagels tough.
  • Make the centre hole larger than you think. The dough expands while baking, so create a reasonably wide hole. A very small hole may close completely in the oven. If it does close, then you can put a wooden spoon in it when it has come out of the oven and swirl it round a bit to expand the hole whilst the Greek yogurt bagel is still warm.
  • The Greek yogurt bagels may appear slightly doughy if sliced immediately. Letting them rest for at least 10 minutes helps the crumb set properly.
  • The bagels should be golden, firm and lightly browned underneath. If they still feel very soft after 20 minutes, bake them for another 2–5 minutes.

Nutrition

Serving: 1bagel | Calories: 162kcal | Carbohydrates: 27g | Protein: 10g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 234mg | Potassium: 324mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Calcium: 154mg | Iron: 2mg

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