Soft Homemade Bagels With Yogurt

Name: Soft Homemade Bagels With Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 1 cup Greek yogurt; 1 1/2 cups self-rising flour; 1 egg (for egg wash); Toppings of your choice (e.g., sesame seeds, poppy seeds, garlic powder)

Highlighted under: Creative Baking Recipes

I absolutely love making soft homemade bagels with yogurt! These bagels are incredibly easy to whip up, thanks to the simple recipe that combines Greek yogurt with self-rising flour. The dough comes together quickly and requires minimal effort, making it perfect for a busy morning. I've found that the yogurt adds a delightful tanginess, while also keeping the bagels wonderfully soft and fluffy. Once you try these, you’ll never want store-bought bagels again!

Created by

Florence Keaton

Last updated on 2026-02-15T00:57:35.904Z

When I first decided to try making bagels at home, I was surprised at how simple it could be. With just two main ingredients—yogurt and self-rising flour—I was able to create delicious bagels that my family devoured for breakfast. The key is to knead the dough just enough so that it forms a nice consistency without being overworked. I found that a little patience during the prep time pays off marvelously.

One of the best parts of this recipe is the flexibility it offers. You can choose to top your bagels with sesame seeds, poppy seeds, or even everything seasoning. I personally love a sprinkle of salt and garlic powder which complements the texture beautifully. Additionally, using yogurt gives the bagels a unique taste that sets them apart from traditional recipes.

Why You'll Love This Recipe
Easy and quick to make with just two main ingredients
Soft and fluffy texture that melts in your mouth
Perfect for breakfast or as a snack anytime

The Role of Yogurt in Bagel Perfection

Using Greek yogurt in your bagel dough not only simplifies the ingredient list but also contributes to a tender crumb. The acidity of yogurt reacts with the baking soda theoretically present in self-rising flour, giving the bagels a slight rise and enhancing the overall flavor. This interaction is crucial, as it counteracts the density typical in traditional bagels, resulting in a lighter, fluffier texture that you’ll notice in each bite.

Additionally, yogurt introduces valuable moisture to the dough. Unlike water, which can lead to tough gluten development, the fat in yogurt helps keep the bagels soft. This is particularly beneficial when reheating leftover bagels, as they maintain their deliciously chewy texture rather than becoming dry.

Mastering the Boiling Process

Boiling bagels is a classic technique that contributes to their unique texture. When you submerge the bagels in boiling water, it sets the crust, preventing them from expanding too much while baking. This creates that characteristic dense yet chewy outer layer. Make sure to boil them for at least 1 minute on each side; if they need additional firmness, you can increase the boil time by another 30 seconds.

Keep the water at a rolling boil throughout the process. Adding a tablespoon of honey or malt syrup to the water can enhance the flavor and color of the bagels. If you notice that the bagels start sinking instead of floating, it may be an indication that your dough is too wet; in that case, adjust with a bit more flour next time.

Customizing Your Toppings

The versatility of your bagel toppings is an excellent way to personalize this recipe. While sesame and poppy seeds are traditional choices, you might consider experimenting with everything bagel seasoning, freshly minced herbs, or even a sprinkle of cheese for a savory twist. For a sweet version, cinnamon sugar or even a drizzle of honey right after baking could elevate your morning meal.

To ensure that toppings adhere well, applying the egg wash evenly is critical. After boiling, brush the bagels generously, making sure to cover the entire surface. This will not only help toppings stick but also give your bagels that golden crust when baked. If you’re looking to keep things simple, a sprinkle of coarse sea salt provides a beautiful contrast to the soft bagel interior.

Ingredients

Here’s what you’ll need to get started:

Ingredients for Bagels

1 cup Greek yogurt
1 1/2 cups self-rising flour
1 egg (for egg wash)
Toppings of your choice (e.g., sesame seeds, poppy seeds, garlic powder)

Instructions

Follow these simple steps to make your homemade bagels:

Prepare the Dough

In a large bowl, combine the Greek yogurt and self-rising flour. Mix until a dough forms, then knead the dough for about 5 minutes on a floured surface until smooth.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each piece into a rope shape and connect the two ends to form a bagel. Make sure the ends are sealed well.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water for about 1 minute on each side. Remove and let them drain.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper, brush the tops with beaten egg, and sprinkle with your chosen toppings. Bake for 20 minutes or until golden brown.

Let the bagels cool for a few minutes before enjoying!

Pro Tips

For a richer flavor, consider adding spices or herbs to the dough or experimenting with different toppings.

Storage and Reheating Options

These homemade bagels can be stored at room temperature for up to 2 days, but if you want to keep them fresh longer, consider freezing them. Allow the bagels to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. This way, they can last for up to 3 months. When you’re ready to enjoy them, simply remove a bagel from the freezer and let it thaw at room temperature or pop it in the toaster for a crisp finish.

When reheating, if you find that the bagels feel hard after freezing, a quick method is to sprinkle a few drops of water on them and microwave for about 15-20 seconds. This will help rejuvenate the moisture and soften them without resulting in a chewy texture. Just be careful not to overheat, as this can lead to a rubbery outcome.

Dietary Modifications

If you're looking to make a gluten-free version of these bagels, consider using a gluten-free all-purpose flour blend. Make sure it includes a binding agent, like xanthan gum, to give the bagels structure. The texture may differ slightly, but you can still achieve a delightful result with yogurt included for moisture.

For dairy-free options, you can substitute Greek yogurt with a plant-based alternative, such as coconut yogurt or almond yogurt. Just ensure it is thick enough to mimic the consistency of Greek yogurt, as this will aid in achieving the right dough texture. You may find that a bit of added flour or cornstarch is necessary to maintain the dough’s integrity.

Scaling the Recipe

This bagel recipe is easily scalable if you're looking to make more or fewer than 8 bagels. If you decide to double the batch, just ensure that you have a sufficiently large mixing bowl and workspace, as well as enough boiling water for the additional bagels. You can follow the same boiling and baking times, as the size remains consistent.

For a smaller batch, feel free to halve the ingredients. However, since homemade bagels are best served fresh, I recommend making an even number, ideally 4 or 8, as they are perfect for toasting the next morning. This way, you'll always have some on hand for impromptu breakfasts or snacks.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt gives a thicker consistency which helps the bagels hold their shape better.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days or freeze for up to a month.

→ Can I make bagel sandwiches with these?

Absolutely! Once cooled, slice them open and fill them with your favorite bagel toppings and spreads.

→ What if I don’t have self-rising flour?

You can make your own by combining all-purpose flour with baking powder and salt.