Description
Learn how to make delicious 2-ingredient Greek yogurt bagels without yeast. These easy homemade bagels are simple to whip up and can be customized with various toppings for a tasty breakfast or snack.
Ingredients
Units
Scale
For the bagels –
- 300g (2 cups) self-raising flour (or use plain flour and add 2 teaspoons of baking powder)
- 280g (1 cup + 2 tablespoons) thick Greek yogurt (I use Fage)
- 1 teaspoon salt
Topping ideas –
- Everything bagel seasoning
- Za’atar
- Dukkah (try my easy dukkah recipe)
- Sesame seeds
- Poppy seeds
- Grated cheddar and pickled jalapeños
- Flaky sea salt
- Cinnamon and sugar
Instructions
- Make the bagel dough. Start by heating your oven to 400F/200C fan and line an oven tray with baking paper. Add the self-raising flour, Greek yogurt, and salt to a large bowl. Mix until it resembles crumbly breadcrumbs, then knead the dough for about 30 seconds. Shape into 4 bagels.
- Boil the bagels. Boil the bagels in water for a minute on each side for a chewy crust.
- Top the bagels. Sprinkle toppings or brush with egg wash.
- Bake the bagels. Bake for 20-25 minutes until golden brown.
Notes
- HOW TO MAKE JALAPENO CHEDDAR BAGELS: Add chopped pickled jalapeños and grated cheddar into the dough, then top each bagel with more cheddar and jalapeño slices!
- STORAGE: Bagels will keep for 3 days in an airtight container or freeze them sliced in zip-lock bags.
- INGREDIENT NOTES: Use thick Greek yogurt or fat-free Greek yogurt for best results.
- SERVING SUGGESTIONS: Enjoy with cream cheese, avocado, eggs, or smoked salmon.
Nutrition
- Serving Size: 1 bagel
- Calories: 320
- Sugar: 2.4g
- Sodium: 608.1mg
- Fat: 2.1g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 58.7g
- Fiber: 2.3g
- Protein: 14.9g
- Cholesterol: 3.5mg
