yogurt bagel recipe
The Best yogurt bagel recipe
Plus, this recipe is just the kind of thing that feels special for an occasion but doesn’t require a lot of fuss. Whether it’s a weekend brunch, a school night when you’re craving something different, or just a lazy morning where you want something warm and comforting, these yogurt bagels hit the spot. And the best part? They’re packed with probiotics from the yogurt, fiber from the whole wheat flour, and healthy fats that keep you full without making you sluggish. It’s like getting a little boost of nutrition that doesn’t taste like a diet. My kids swear by them, and I’ll admit, I’ve been eating them almost daily just because they’re so damn good. It’s one of those recipes that feels like a treat but is actually good for you—no brainer.
Yogurt Bagel Recipe
A delicious twist on classic bagels, infused with creamy yogurt and topped with savory or sweet toppings. Perfect for breakfast or brunch!
🥘Ingredients
- 3 ¼ cups bread flour (or all-purpose flour)
- 1 ½ tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 2 tbsp granulated sugar
- 1 large egg
- 1 tbsp olive oil
- 1 cup plain Greek yogurt (unsweetened)
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- 1 tbsp chopped walnuts or sesame seeds (optional)
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👨🍳Directions
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1
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk together flour and salt. Add the yeast mixture, egg, olive oil, and mix until a shaggy dough forms. -
3
Knead the dough on a lightly floured surface for about 5 minutes, or use a stand mixer with a dough hook for 8-10 minutes until smooth and elastic. -
4
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. -
5
Preheat oven to 425°F (220°C). Shape dough into bagel shapes on a lightly floured surface. Place in a bagel pan or on a baking sheet. -
6
Let the bagels rise for another 30 minutes to 1 hour until puffy. -
7
Preheat oven to 425°F (220°C) again. Bake bagels for 15-20 minutes, or until golden brown. -
8
While bagels are baking, mix yogurt, honey, vanilla, and cinnamon in a small bowl. Stir in nuts or seeds if using. -
9
Once bagels are out of the oven, immediately spread the yogurt mixture evenly over each bagel. -
10
Add your choice of toppings while the yogurt is still wet. Return bagels to the oven for 2-3 minutes to set the yogurt slightly.
🔧Equipment
- Mixing bowl
- Stand or kitchen mixer with dough hook attachment
- Oven
- Bagel pan or baking sheet
- Clean kitchen towel or bagel press (optional)
📊Nutrition Facts (per serving)
📝Notes
- For a gluten-free option, use gluten-free bread flour blend and ensure all other ingredients are certified gluten-free.
- You can make this recipe ahead of time and store bagels in an airtight container. Reheat in the oven for 5-10 minutes before serving.
- Adjust sweetness or spice levels to your taste preference.
- For extra flavor, add a sprinkle of smoked paprika or a dash of cayenne while spreading the yogurt.
Watch Video Of How Yogurt Bagel Recipe Works
❓ Frequently Asked Questions About Yogurt Bagel
How long does it take to make the yogurt bagel dough from start to start?
The yogurt bagel dough typically takes around 1 hour to prepare (including mixing, resting, and shaping), plus an additional 1–2 hours for baking. If you’re using a stand mixer, the active kneading time is usually 5–7 minutes, but the full process (including fermentation) can extend to 2–3 hours depending on your desired texture and flavor.
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What type of yogurt should I use in the yogurt bagel recipe?
For the best results, use plain, unsweetened Greek yogurt (full-fat or 2% works well). It adds moisture, tanginess, and structure to the dough. Regular yogurt can work too, but Greek yogurt holds its shape better during baking. Avoid flavored yogurts (like vanilla or honey) as they can alter the flavor and texture significantly.
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Can I make yogurt bagels without a stand mixer?
Absolutely! You can knead the dough by hand, but expect slightly longer active mixing time—about 10–12 minutes for a smooth, elastic dough. If the dough feels sticky, add 1–2 tablespoons of flour at a time while kneading. The fermentation process will still work the same way, though the texture might be slightly denser.
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How do I store leftover yogurt bagels?
Store leftover bagels in an airtight container at room temperature for 1–2 days. For longer storage, freeze them: place them in a single layer on a baking sheet first, then transfer to a bag or container once frozen. Reheat in a toaster or oven (350°F/175°C for 5–10 minutes) to restore crispiness.
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Why did my yogurt bagels turn out dense or gummy instead of light and airy?
Several factors can cause this:
1. Overmixing – Knead just until the dough is smooth (no longer), or knead by hand for a softer texture.
2. Not enough yeast – Ensure you’re using the correct amount (e.g., 1 packet of active dry yeast per 4 cups flour).
3. Underproofing – Let the dough rise for 1–2 hours at room temperature (or longer in cooler climates).
4. Too much liquid – Check your measurements; yogurt is liquid, so adjust flour slightly if the dough feels too wet.
5. Baking too quickly – Preheat the oven fully and use a bagel pan (or line a baking sheet with parchment) for even baking.
