Everything Bagel Yogurt Bagels (Printable)

Soft, chewy bagels made with Greek yogurt and everything seasoning, perfect for breakfast or snack.

# What You Need:

→ Dough

01 - 1 cup self-rising flour (130 g)
02 - 1 cup plain Greek yogurt (230 g), full-fat or low-fat

→ Topping

03 - 1 large egg (for egg wash)
04 - 2 tablespoons everything bagel seasoning

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix self-rising flour and Greek yogurt until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently 2–3 minutes until smooth and elastic without overworking.
04 - Divide dough into 4 equal pieces. Roll each piece into a 7–8 inch rope and pinch ends together to form bagels.
05 - Place formed bagels on the prepared baking sheet.
06 - Beat the egg in a small bowl and brush each bagel’s surface generously with egg wash.
07 - Sprinkle everything bagel seasoning evenly over each bagel.
08 - Bake for 22–25 minutes until golden brown and cooked through.
09 - Transfer bagels to a wire rack and let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • No waiting around—these bagels go from mixing bowl to breakfast table in under 40 minutes, no yeast drama required.
  • The everything bagel seasoning does all the flavor work, so you get that addictive savory crunch with virtually zero effort.
  • Greek yogurt makes them impossibly soft and chewy inside while staying sturdy enough to slice and top without falling apart.
02 -
  • Don't skip the egg wash—it's the difference between matte and shiny bagels, and honestly, we eat with our eyes first.
  • If your dough feels too wet or sticky, you can add a tiny bit more flour, but resist the urge to knead it into submission or they'll become chewy in the wrong way.
03 -
  • If you can't find everything bagel seasoning where you are, you can make your own by combining sesame seeds, poppy seeds, dried garlic, dried onion, and a pinch of fleur de sel—it won't be identical, but it's honestly pretty close.
  • Using full-fat Greek yogurt makes a noticeably softer bagel than low-fat, and the difference is worth seeking out if you can.
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