Greek Yogurt Bagels
These Greek Yogurt Bagels are a quick and easy homemade breakfast option. Made with simple ingredients, they’re soft, chewy, and perfect for spreading your favorite toppings.
Ingredients
- 1 cup All-Purpose Flour Plus ¼ cup for extra kneading
- 1 cup Greek Yogurt Non-fat
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg Whisked
- Everything But The Bagel Seasoning
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Instructions
- Preheat the oven to 400 F.
- In a bowl, combine the flour, salt and baking powder.
- Add the Greek yogurt and start mixing together with hands. The dough may feel wet and sticky at first, but continue mixing with hands to form a smoother dough. Add extra flour by the tbsp as needed.
- Transfer the dough to a floured surface and continue kneading for a couple of minutes. Add a little extra flour to hands if the dough is sticky.
- Split the dough into 4 equal parts. Roll each one into a strand then pinch the ends together to form the bagel. Repeat with remaining dough.
- Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg and sprinkle with everything but the bagel seasoning.
- Bake for about 18-22 minutes, until the tops are brown. Let cool for 10 minutes before slicing.
- When serving, slice the bagel and toast for 2 minutes to crisp the inside.
- Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes.
Nutrition
Nutrition Facts
Greek Yogurt Bagels
Amount per Serving
Calories
161
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
43
mg
14
%
Sodium
392
mg
17
%
Potassium
120
mg
3
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
61
IU
1
%
Calcium
184
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Baking Powder, Egg, Everything But The Bagel Seasoning, Greek Yogurt, Salt