Easy Everything Greek Yogurt Bagels
Someone told me about these little beauts awhile ago. I made them once about three years ago, but unfortunately moving three times plus a pandemic meant that the recipe disappeared. So these easy greek yogurt bagels fluttered to the back of my mind where they sat until my neighbor and I scheduled a coffee date.
Your dough should look like this once you have finished mixing. 
Cut your dough into six equal pieces and roll them into balls. 
Stick your floured finger through each ball and use your fingers to shape into an even ring.
I love living in our neighborhood because our neighbors are fantastic. Everyone on our street is amazing. Our neighbors across the street are especially amazing. Isaac and Candida are some of the kindest people I have ever met. Their children are so cute and full of giggles. Candida is constantly sending baked goods our way, which always makes us smile. The goodies are usually delivered by the cutest little boys who like to pick me dandelions/ other pretty weeds which I always stick behind my ear and wear in my hair for the rest of the day.
Once your bagels are shaped place them onto a parchment lined sheet pan. Spray the parchment with non-stick spray. 
Rest bagels for a half an hour under a kitchen towel. Once rested brush with an egg wash and sprinkle your bagel seasoning.
So Candida and I decided to have a coffee date in her backyard and chit chat about life. Immediately, I was flipping through my recipe mind palace (Sherlock reference anyone?), and this bagel idea popped up. After digging through countless recipe binders, I gave up on trying to find the original recipe and decided to wing it. Armed with a scrap paper and a sharpie, I got to work. Some trial and tribulation later, I landed on the perfect recipe and the perfect thing to bring to my coffee date.
Please note: These are not traditional bagels. They have no yeast, and they are not boiled in a lye/water mixture. These are just a fun thing that can be made using what you already have in your fridge and will hit the spot when you are craving some bread. They are not as chewy and they have a different crumb/texture. As stated above, these are not traditional bagels. Okay. Now back your regularly scheduled programing AKA the rest of the blog post. 🙂
Tips and tricks for Greek Yogurt Bagels:
Greek Yogurt: What is greek yogurt? What a great question! I’ll tell ya. So the greek yogurt-making process starts when bacterial cultures are added to milk (in the States it’s generally cow’s milk), then it is heated and allowed to ferment. After fermentation, it is cooled and then the whey is strained off. The whey is the liquid component that is left over when milk curdles. Greek yogurt is strained more than regular yogurt, and that is what gives it that nice thick consistency. It also has a higher protein content than regular yogurt. In this recipe you can NOT substitute regular yogurt for Greek yogurt. You need the thickness of the yogurt to help make your dough stable and thick.
If there is liquid on the top of your greek yogurt when you open the container don’t mix it in! Drain it out and then measure the yogurt.
Freezing and storing: I like to eat these babies right out of the oven. But if you need to store them, they will keep for about a day in an air-tight container. If you need to store them longer than that I would suggest freezing them. Wrap them individually in cling wrap twice and freeze. Greek yogurt bagels will freeze up to three months. When you want a bagel or want to make breakfast sandwiches, take out and let them come to room temp before cutting and toasting.
Easy Everything Greek Yogurt Bagels
Ingredients
Dough
- 1 1/2 Cups Greek Yogurt
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
Egg Wash
- 1 Egg
- 1 teaspoon Water
Everything bagel seasoning (optional)
- 1 Tablespoon Sesame Seeds
- 1 Tablespoon Dried Minced Garlic
- 1 Tablespoon Dried Onion Flakes
- 1 Tablespoon Sea Salt
- 2 teaspoons Black Sesame Seeds
- 2 teaspoons Poppy Seeds
Instructions
- Pre-heat oven to 350° F.
- Place parchment paper on the sheet pan and spray with non-stick spray.
- Sift the all-purpose flour into a medium sized bowl. Whisk in the baking powder and salt into your flour. Make a well in the center of your flour mixture.
- Measure out your greek yogurt- see notes. Add greek yogurt to the flour mixture and, using a wooden spoon or rubber spatula, stir to combine.
- Once most of the flour has been incorperated into your dough ball, switch to using your clean hands and start to knead your dough. Knead your dough on a lightly floured surface for about 45 seconds until dough is firm. If dough is still sticky, add more flour and knead to incorperate. Roll into a large ball.
- Using a knife or bench scrapper cut your dough into six even pieces and roll each individual piece into a ball. Using your pointer finger, dip your finger into some flour and poke a hole through the dough ball. Use both of your hands widen the hole. Do this with all six of your dough balls.
- Once you have done this to all of your dough balls, place them onto the prepared sheet pan. Place a kitchen towel over them and let them rest for a half and hour.
- Mix together the egg and the water to create your egg wash. Brush egg wash over the top of your bagels. If you want plain bagels, leave them like this. If you want everything bagels, sprinkle with everything bagel seasoning. See notes.
- Bake bagels at 350°F for 20 minutes. Rotate pan. Bake for another 20 minutes. Turn up the heat of your oven to 400°F and bake for an additional 5 to 10 mintutes until your bagels are golden brown.
Notes
