Can I use regular yogurt instead of Greek yogurt?

Not really — regular yogurt has far too much water and produces a sticky batter that won't hold a ring. If it's all you have, strain it through a cheesecloth or coffee filter in the fridge for several hours until it's thick and spoonable, which effectively turns it into Greek yogurt.

Do Greek yogurt bagels taste like real bagels?

They're close in shape and satisfying in their own right, but they're not identical. A traditional bagel is boiled before baking, which gelatinizes the crust and creates that distinctive chew. These are softer and denser, closer to a high protein bread roll. Very good, just a different thing.

How do I make self-rising flour?

Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder and 1 teaspoon of fine salt. Sift it or whisk thoroughly so the baking powder distributes evenly, since pockets of it will taste metallic in the finished bagel.

Why are my yogurt bagels gummy inside?

Under-baking, nearly always. These need a full 22 to 25 minutes and should be properly browned, not golden-ish. The other cause is too much yogurt relative to flour, which happens when the yogurt is thin — pour off any liquid before measuring.

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Greek yogurt bagels

By Ami · September 15, 2026 · ★★★★★ 4.7 from 226 reviews · Jump to Recipe · Print

Greek yogurt bagels are two ingredients, no yeast, no boiling pot and no rising time — just self-rising flour and thick Greek yogurt, shaped and baked. Thirty-five minutes from thinking about it to eating one, and 12g of protein each.

Greek yogurt bagels on a wire rack with golden brown tops and everything bagel seasoning, one split and spread with cream cheese, 12g protein high protein breakfast

No yeast, no boiling, no rise. Thirty-five minutes total.

Self-rising flour does all the work. It already contains baking powder and salt, so the leavening happens in the oven with no proofing at all. That's what makes a two-ingredient bagel possible.
12g of protein each, from the yogurt. A cup of thick Greek yogurt carries about 24g of protein into the dough, which is roughly double what a standard bakery bagel gives you.
You can make one batch in the time a yeast dough proofs. Genuinely a weekday recipe. Mix, shape, bake, eat — and they're best the day they're made anyway.

Here's what you'll need.

The yogurt has to be thick — Greek or skyr, full fat or 2%, strained and spoonable rather than pourable. Thin yogurt makes a sticky dough that won't hold a ring. If you don't have self-rising flour, whisk 2 cups all-purpose with 1 tablespoon baking powder and 1 teaspoon salt. The egg wash is what gives you colour and what glues the seasoning on.

Overhead flat-lay of ingredients for greek yogurt bagels in small white bowls — self-rising flour, thick Greek yogurt, an egg for washing, everything bagel seasoning and flaky salt

Here's how it all comes together.

Step 1 — Combine flour and yogurt

Put the self-rising flour and Greek yogurt in a bowl and stir with a fork until it forms shaggy clumps. It'll look far too dry at first and then suddenly come together, so resist adding water.

Close-up process photo of self-rising flour and thick Greek yogurt being stirred into shaggy dough with a fork in a bowl

Step 2 — Knead briefly

Turn it onto a floured counter and knead 8 to 10 times, just until smooth. This is a baking-powder dough, so unlike bread you want minimal kneading — overworking it makes the bagels tough.

Close-up process photo of soft bagel dough being kneaded briefly on a floured wooden counter, cream linen

Step 3 — Divide into four

Cut the dough into four equal pieces and roll each into a rope about eight inches long. Equal weights matter more than they seem, since uneven bagels bake at different rates.

Close-up process photo of bagel dough divided into four equal pieces and rolled into ropes on a floured surface

Step 4 — Form the rings

Join each rope end to end and pinch the seam firmly, then roll the join against the counter to seal it. A weak seam is the only thing that makes these come apart in the oven.

Close-up process photo of a dough rope being joined into a bagel ring with the seam pinched and sealed

Step 5 — Egg wash and season

Brush each bagel all over with beaten egg, then press the tops into everything bagel seasoning. The wash does double duty — it browns the crust and holds the seeds in place.

Close-up process photo of raw bagel rings being brushed with egg wash and sprinkled with everything bagel seasoning

Step 6 — Bake until deeply golden

Bake at 375°F for 22 to 25 minutes until well browned. Pale bagels taste raw and doughy inside, so push them further than looks right, then cool at least 10 minutes before slicing.

Close-up process photo of baked greek yogurt bagels cooling on a wire rack with deeply golden tops and seeds

Things I learned while testing this recipe.

Use thick yogurt, and don't drain-substitute. Regular or thin yogurt gives you a batter, not a dough. If yours has liquid on top, pour it off before measuring.
Knead only eight to ten times. This is the opposite of bread instincts. Baking powder doughs go tough with gluten development, so stop as soon as it's smooth.
Seal the seam properly. Pinch it hard, then roll the join under your palm. An unsealed bagel opens into a ribbon as it bakes.
Bake them darker than feels right. 22 minutes minimum, and go to 25 if they're still pale. Under-baked yogurt bagels are gummy in the middle.

Freeze them, and know what they are.

They're best on day one. No yeast means no long shelf life. By day two they're noticeably denser, so freeze what you won't eat immediately.
Slice before freezing. Cut them in half, freeze on a tray, then bag. They toast straight from frozen, which is how I eat most of them.
They're a bagel-shaped high protein bread, honestly. Chewier and denser than a boiled New York bagel, because nothing was boiled. Excellent on their own terms; just not identical.

Here's what I'd serve with this.

Cream cheese and smoked salmon, the traditional route.
Scrambled eggs and hot sauce for a high protein breakfast sandwich.
Cottage cheese egg bites alongside for a protein-heavy brunch.
High protein breakfast burritos if you're prepping a week of breakfasts.
High protein overnight oats for the mornings you'd rather not bake.

Just in case you have leftovers.

Storing: keep them in a paper bag at room temperature for up to 2 days, not a plastic one — plastic traps moisture and softens the crust. For anything longer, slice and freeze them.

Reheating: toast halves straight from frozen, which takes about 3 minutes and is genuinely as good as fresh. A whole bagel refreshed at 350°F for 5 minutes also works well.

More high protein recipes...

High protein breakfast burritos — 32g protein, freezer friendly

Cottage cheese egg bites — 24g protein in 35 minutes

Cottage cheese protein pancakes — fluffy with 28g protein

Greek yogurt banana bread — moist, high protein, no oil

Greek yogurt bagels

★★★★★ 4.7 from 226 reviews — two-ingredient Greek yogurt bagels with no yeast, no boiling and no rising. 35 minutes and 12g protein each.

Prep 12 min · Cook 25 min · Total 37 min · Serves 4 · Category: High Protein · Cuisine: American

Ingredients

2 cups self-rising flour, plus more for dusting
1 cup thick Greek yogurt (full fat or 2%)
1 large egg, beaten, for washing
2 tbsp everything bagel seasoning
flaky salt, to finish

Instructions

Mix. Stir the self-rising flour and Greek yogurt with a fork until shaggy clumps form. Don't add water.
Knead. Turn onto a floured counter and knead 8-10 times, just until smooth.
Divide. Cut into 4 equal pieces and roll each into an 8-inch rope.
Shape. Join the ends into a ring, pinch the seam firmly and roll the join to seal.
Wash. Brush all over with beaten egg and press the tops into everything bagel seasoning.
Bake. Bake at 375°F for 22-25 minutes until deeply golden. Cool 10 minutes before slicing.

Notes: Yogurt must be thick and spoonable — thin yogurt gives a batter. No self-rising flour? Whisk 2 cups all-purpose with 1 tbsp baking powder and 1 tsp salt. Knead only 8-10 times; overworking makes them tough. Seal the seam well or they open in the oven. Bake darker than looks right to avoid a gummy centre. Best day one; slice and freeze the rest.

Nutrition (per serving, estimated): 280 calories · 12g protein · 48g carbs · 3g fat · 2g fiber

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FAQ

Can I use regular yogurt instead of Greek yogurt?: Not really — regular yogurt has far too much water and produces a sticky batter that won't hold a ring. If it's all you have, strain it through a cheesecloth or coffee filter in the fridge for several hours until it's thick and spoonable, which effectively turns it into Greek yogurt.
Do Greek yogurt bagels taste like real bagels?: They're close in shape and satisfying in their own right, but they're not identical. A traditional bagel is boiled before baking, which gelatinizes the crust and creates that distinctive chew. These are softer and denser, closer to a high protein bread roll. Very good, just a different thing.
How do I make self-rising flour?: Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder and 1 teaspoon of fine salt. Sift it or whisk thoroughly so the baking powder distributes evenly, since pockets of it will taste metallic in the finished bagel.
Why are my yogurt bagels gummy inside?: Under-baking, nearly always. These need a full 22 to 25 minutes and should be properly browned, not golden-ish. The other cause is too much yogurt relative to flour, which happens when the yogurt is thin — pour off any liquid before measuring.