Yogurt Bagel Recipe: A Simple and Delicious Homemade Treat

There’s something incredibly satisfying about baking your own bagels at home. The smell of freshly baked bread filling your kitchen, the chewy texture, and the joy of knowing you made it from scratch—it’s pure comfort. As someone who loves experimenting in the kitchen, I’ve tried countless bagel recipes, but this yogurt bagel recipe has become my absolute favorite. It’s simple, requires minimal ingredients, and delivers that classic bagel taste without the need for a long fermentation process.

What I love most about this recipe is how versatile it is. Whether you’re a seasoned baker or a beginner, these yogurt bagels are foolproof. They’re soft on the inside, slightly crispy on the outside, and perfect for topping with your favorite spreads or turning into a breakfast sandwich. Plus, using yogurt in the dough adds a subtle tanginess and keeps the bagels incredibly moist. Trust me, once you try these, you’ll never want to buy store-bought bagels again!

What You Need To Make This Recipe

Plain Yogurt: The star of this recipe, plain yogurt, adds moisture and a slight tang to the bagels. It also helps create a soft and chewy texture. Make sure to use unsweetened, unflavored yogurt for the best results. Greek yogurt works great too, as it’s thicker and adds extra richness to the dough.

All-Purpose Flour: This is the base of the bagel dough. All-purpose flour provides the right structure and chewiness that bagels are known for. If you want a slightly denser texture, you can substitute a portion of the flour with bread flour.

Baking Powder: Unlike traditional bagel recipes that require yeast and long proofing times, this recipe uses baking powder as the leavening agent. It helps the bagels rise and gives them a light, airy texture.

Salt: A pinch of salt enhances the flavor of the bagels and balances the tanginess of the yogurt. Don’t skip it—it makes all the difference!

Egg (optional): While not mandatory, brushing the bagels with a beaten egg before baking gives them a beautiful golden-brown crust. If you’re vegan or don’t have an egg on hand, you can use a milk or plant-based milk wash instead.

Toppings (optional): This is where you can get creative! Sesame seeds, poppy seeds, everything bagel seasoning, or even a sprinkle of coarse salt can take your bagels to the next level.

Ingredients List

1 ½ cups (360g) plain yogurt (unsweetened and unflavored)
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten (optional, for egg wash)
Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

How to Make Yogurt Bagels

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures your bagels won’t stick and makes cleanup a breeze.

Step 2: Mix the Dough

In a large mixing bowl, combine the plain yogurt, all-purpose flour, baking powder, and salt. Stir until the ingredients come together to form a shaggy dough. Then, use your hands to knead the dough gently for about 2-3 minutes until it’s smooth and no longer sticky.

Step 3: Shape the Bagels

Divide the dough into 4 equal portions. Roll each portion into a ball, then use your thumb to poke a hole in the center. Gently stretch the hole to form the classic bagel shape. Place the shaped bagels on the prepared baking sheet.

Step 4: Add Toppings (Optional)

If you’re using toppings, brush the tops of the bagels with the beaten egg (or a milk wash) and sprinkle your chosen seeds or seasoning generously over the top.

Step 5: Bake to Perfection

Bake the bagels in the preheated oven for 20-25 minutes, or until they’re golden brown on top. Let them cool slightly on a wire rack before slicing and serving.

Tips for Making This Recipe

Use Thick Yogurt: If your yogurt is too runny, the dough may become sticky. Opt for Greek yogurt or strain regular yogurt to thicken it.
Don’t Over-Knead: Knead the dough just until it comes together. Over-kneading can make the bagels tough.
Experiment with Toppings: Get creative with your toppings! Everything bagel seasoning, garlic powder, or even a sprinkle of cheese can add amazing flavor.
Store Properly: These bagels are best enjoyed fresh, but you can store them in an airtight container for up to 2 days or freeze them for longer storage.
Make Mini Bagels: For a fun twist, divide the dough into smaller portions to make mini bagels—perfect for snacks or parties!

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the bagels will be denser. For a lighter texture, try using half whole wheat and half all-purpose flour.

Can I make these bagels vegan?
Absolutely! Use a plant-based yogurt and skip the egg wash or replace it with a milk alternative like almond or oat milk.

Why are my bagels too dense?
This could happen if the dough is over-kneaded or if the yogurt used was too thin. Make sure to use thick yogurt and knead just until the dough comes together.

Can I add flavors to the dough?
Yes! You can mix in herbs, spices, or even dried fruits to the dough for a unique twist.

How do I reheat leftover bagels?
To reheat, simply toast them in a toaster or warm them in the oven at 350°F (175°C) for 5-10 minutes.

Enjoy your homemade yogurt bagels—they’re sure to become a staple in your kitchen!