Greek Yogurt Bagels Seasoned

I discovered these bagels on a lazy Sunday morning when I realized I had Greek yogurt about to expire and absolutely no desire to drive to the bagel shop. What started as a desperate kitchen experiment turned into something I now make almost weekly—these pillowy, chewy bagels come together in under an hour with ingredients most people already have on hand. The everything seasoning transforms them from simple to genuinely crave-worthy, and honestly, they taste better than anything I could buy.

My neighbor smelled them baking one morning and showed up at my door with that hopeful expression people get when they catch something wonderful in the oven. I handed her one still warm from the pan, and watching her face light up when she bit into it reminded me why homemade food matters—it's not just about taste, it's about that moment when someone realizes you made something delicious just in your regular kitchen.

Ingredients

• Plain Greek yogurt (1 cup): This is the secret—it adds moisture and tanginess while creating that tender crumb structure you'd normally need yeast and hours to achieve.
• Self-rising flour (1 cup): The baking powder already built in means no extra rising time, and the salt in the mix is factored into the recipe, so don't skip checking your flour's ingredient list.
• Fine sea salt (1/2 teaspoon): Balances the yogurt's tang and brings out the savory depth—regular table salt works but feels a bit harsh in comparison.
• Large egg (1) and water (1 tablespoon): Mixed together, this egg wash gives bagels that gorgeous golden-brown shine and helps the seasoning stick.
• Everything bagel seasoning blend (2 tablespoons): This is where personality happens—the combination of sesame seeds, poppy seeds, dried garlic, and onion transforms simple dough into something memorable.

Instructions

Heat your oven and prep:

Get your oven to 375°F and line a baking sheet with parchment paper so your bagels won't stick and you won't spend time scraping later.

Mix the dough together:

In a bowl, combine your Greek yogurt, self-rising flour, and salt with a spatula—you're looking for a shaggy, slightly lumpy texture that's nothing like traditional bread dough. This isn't the time to over-mix; a few loose bits are actually your friend here.

Knead gently:

Turn the dough onto a lightly floured surface and knead just 1–2 minutes until it smooths out and loses that rough texture. The dough should feel slightly tacky when you touch it, but not so sticky you can't handle it.

Shape your bagels:

Divide the dough into 4 equal pieces and roll each one into a rope about 7 inches long, then bring the ends together and pinch firmly to seal. You're creating that classic bagel hole, and pinching matters because loose ends will open up in the oven.

Space and wash:

Place each bagel on your baking sheet with room between them, then brush the egg wash across the tops and sides so they brown evenly. Don't skip this step—the egg wash is what makes them look bakery-quality.

Season generously:

Sprinkle the everything seasoning on top of each bagel while the egg wash is still wet so it adheres properly. Go a little heavier than you think—the seasoning is what makes these special.

Bake until golden:

Bake for 22–25 minutes until the tops are golden brown and the bagels feel firm when you tap them. If they're still pale after 20 minutes, give them a few extra minutes—every oven runs differently.

Cool slightly before eating:

Let them rest for just a few minutes so the structure sets, but eat them while they're still warm because that's when the magic happens.

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There's something almost magical about pulling bagels from your own oven that taste like they came from a real bakery. My kids now ask for these instead of store-bought, which is the highest compliment a home baker can receive.

The Greek Yogurt Secret

The reason Greek yogurt works so beautifully in bagels is that it's already thick and tangy, providing both moisture and flavor without any kneading or rising time. When combined with self-rising flour, the yogurt creates steam in the oven that helps the bagels puff up and develop that signature chewy texture. This is genuinely one of those cooking tricks that feels like you're breaking the rules in the best way possible.

Flavor Combinations That Work

While everything seasoning is wonderful as-is, I've experimented with other topping combinations depending on what I'm craving. Sesame seeds and a pinch of sea salt give you elegance, everything seasoning mixed with dried dill brings brightness, and for something unexpected, try a drizzle of honey mixed with the egg wash before sprinkling on the seasoning. The dough itself is neutral enough that it plays well with almost any topping you're inspired to try.

Storage and Reheating

These bagels are absolutely best the day you make them, but they'll keep in an airtight container for up to 2 days if you need them to. To revive them, a brief spin in the toaster brings back that crispy exterior and soft interior, or wrap one loosely in foil and warm it in a 300°F oven for about 5 minutes. The beauty of homemade bagels is that even day-old ones taste infinitely better than most store-bought options.

• Slice them before storing if you know you'll want them toasted later—they're easier to reheat that way.
• Freeze bagels in a freezer bag for up to a month and toast them straight from frozen when you need a quick breakfast.
• Pair them with whatever your heart desires—cream cheese, smoked salmon, avocado, scrambled eggs—they're that good on their own.

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Once you make these, you'll understand why bagels have been a breakfast staple for generations—they're forgiving, delicious, and honestly kind of fun to shape. Make them once, and I guarantee they'll become part of your regular rotation.

Recipe Help & FAQs

→ What flour works best for this dough?

Self-rising flour provides the perfect balance of leavening and structure, but you can mix all-purpose flour with baking powder and salt as a substitute.

→ Can I use plant-based yogurt instead of Greek yogurt?

Yes, a plant-based yogurt will work, especially for dairy-free variations, but ensure the consistency is thick to achieve a proper dough texture.

→ How do I get the bagels golden and shiny?

Brushing the shaped dough with an egg wash before baking contributes to a glossy, golden crust.

→ What is everything seasoning made of?

Everything seasoning typically includes sesame seeds, poppy seeds, garlic, onion flakes, and salt, providing a savory, crunchy topping.

→ How should leftovers be stored?

Store bagels in an airtight container for up to 2 days, and reheat briefly in a toaster or oven to retain freshness.

→ Can I freeze these bagels?

Yes, freezing after they cool helps preserve them for longer; thaw and reheat to enjoy.