Save The smell of everything bagel seasoning always pulls me back to Sunday mornings when my roommate would bring home a dozen fresh bagels from the city. We would sit at our tiny kitchen table, still in pajamas, splitting bagels and trading stories about our week. Those mornings felt like such a luxury then. Now I make these two ingredient yogurt bagels in my own kitchen, and they come together so quickly that I can have that Sunday morning feeling any day of the week.
I first tried making yogurt dough on a Tuesday evening when I was craving carbs but had zero energy for a proper baking project. The dough felt sticky and strange in my hands and I was convinced it would turn into a disaster. But when I pulled them from the oven, golden and smelling incredible, I couldn't believe I had actually made real bagels in under thirty minutes. My husband took one bite and asked when I was planning to make them again.
Ingredients
- Self rising flour: This flour already has the leavening built in, which is why the recipe works so quickly. If you only have all purpose flour, add one and a half teaspoons baking powder and one quarter teaspoon salt per cup.
- Greek yogurt: The protein and acidity in Greek yogurt mimics the gluten development you would get from yeast kneading. Full fat gives a richer texture but low fat works perfectly fine too.
- Egg wash: This creates that shiny, professional looking bagel exterior and helps the seasoning stick. For a vegan option, you can use plant milk instead.
- Everything bagel seasoning: The real star of the show. You can buy it pre mixed or make your own with equal parts poppy seeds, sesame seeds, dried garlic, dried onion, and coarse salt.
Instructions
- Get the oven ready:
- Preheat to 375F and line a baking sheet with parchment paper so nothing sticks.
- Mix the dough:
- Combine the flour and yogurt in a bowl, stirring until it forms a shaggy mass that looks like it will never come together.
- Knead briefly:
- Turn onto a floured surface and knead gently for just a few minutes until smooth. The dough will transform from sticky to elastic right before your eyes.
- Shape the bagels:
- Divide into four pieces, roll each into a rope, and form circles by pinching the ends together firmly.
- Add the topping:
- Brush with beaten egg and sprinkle generously with seasoning so it really covers the tops.
- Bake until golden:
- Bake for 22 to 25 minutes until they are browned and sound hollow when tapped.
Save Last month my sister called me in a panic because she needed to bring breakfast to her book club but had forgotten to pick something up. I talked her through this recipe over the phone, and she texted me an hour later saying everyone kept asking where she bought such perfect bagels. Now she makes them twice a week and says she feels like a kitchen magician every time.
Making Them Your Own
The beauty of this simple dough is that it takes to flavors so well. I have made cinnamon raisin versions by mixing in cinnamon and sugar, or savory versions with shredded cheese and herbs. One time I added garlic powder and dried herbs to the dough itself for an extra punch of flavor throughout.
Storage Solutions
These really are best eaten fresh from the oven when the exterior is still slightly crisp and the inside is warm and soft. That said, I have stashed leftovers in an airtight container and toasted them the next morning for a quick breakfast. They reheat beautifully in the toaster oven for just a few minutes.
Serving Ideas
A warm everything bagel with cream cheese is hard to beat, but these also work perfectly for breakfast sandwiches. I have served them with scrambled eggs and avocado, or used them as the base for a quick lunch with turkey and cheese. My daughter likes them plain, straight from the cooling rack.
- Try them with goat cheese and sliced radishes for an elegant appetizer
- Use them as buns for mini sliders or breakfast sandwiches
- Freeze extras after baking and reheat in a 350F oven for 10 minutes
Save There is something deeply satisfying about making bagels from scratch in less time than it takes to watch an episode of your favorite show. These have become my go to for unexpected guests, quiet weekend mornings, and those moments when only a warm, chewy bagel will do.
Recipe FAQs
- → How does Greek yogurt affect the dough texture?
Greek yogurt adds moisture and tenderness, resulting in a soft, chewy texture without the need for yeast.
- → Can I substitute self-rising flour?
Yes, use all-purpose flour with added baking powder and salt to mimic self-rising flour’s leavening action.
- → What is everything bagel seasoning made of?
It typically includes sesame seeds, poppy seeds, dried garlic, onion flakes, and salt, giving a savory, aromatic topping.
- → Is it necessary to use an egg wash?
Egg wash helps create a glossy, golden crust and helps the seasoning adhere better to the bagels.
- → How should leftovers be stored?
Store bagels in an airtight container for 1-2 days. Toast them before serving to refresh texture and flavor.
- → Is there a dairy-free version?
You can replace Greek yogurt with a plant-based alternative and ensure the flour contains no dairy ingredients.