30-Minute Greek Yogurt Everything Bagels

Jennifer Miller

These no-boil bagels use thick Greek yogurt and baking powder in place of a yeast dough, cutting the process down to about 30 minutes from start to finish. They bake up with a golden crust and a tender interior, then get finished with an everything-bagel seasoning blend. Great for breakfast, brunch, or quick sandwiches.

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Prep Time 10

Cook Time 20

Total Time 30

Course Bread

Cuisine American

Servings bagels

Calories 235 kcal

Equipment

Large mixing bowl
Whisk
Silicone spatula
Bench scraper or knife
Measuring cups and spoons
Baking sheet
Parchment paper
Pastry Brush
Small bowl (for egg wash)
Cooling rack

Ingredients

For the Pan:

1 teaspoon neutral oil (avocado, canola, or grapeseed) lightly oil the parchment for extra crisp bottoms

For the Dough:

1 ½ cups all-purpose flour spoon and level; for best texture, use an unbleached flour
2 teaspoons baking powder aluminum-free for cleaner flavor
½ teaspoon fine sea salt adjust to 3/4 teaspoon if you prefer a saltier bagel
1 cup thick Greek yogurt whole-milk (5%) preferred; drain watery yogurt 10 minutes if needed

For Finish and topping:

1 teaspoon honey optional; whisk into egg wash for gentle sweetness and shine
1 large egg for egg wash; substitute 2 tablespoons milk for egg-free
1 teaspoon water to loosen the egg wash
2 tablespoons everything bagel seasoning Trader Joe’s or homemade; see tips for variations

Instructions

Heat the Oven and Prep the Pan: Set a rack in the center and preheat to 400°F (204°C). Line a baking sheet with parchment and lightly brush with 1 teaspoon neutral oil for crisper bottoms.
Combine Dry Ingredients: In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly mixed and airy. You should see an even, pale color with no streaks.
Add the Yogurt: Add 1 cup thick Greek yogurt. Use a silicone spatula to fold until a shaggy dough forms. Sensory cue: it should be tacky but not wet. If sticky, sprinkle 1 to 2 teaspoons additional flour over the dough surface and fold just until it releases from the bowl.
Knead Briefly: Turn the dough onto a lightly floured surface. Knead with the heels of your hands for about 60 seconds until the surface looks smooth and the dough feels springy. Avoid over-kneading to keep the crumb tender.
Divide and Shape: Pat into a rectangle and divide into 4 equal pieces (about 3 1/2 to 4 ounces each). For classic rings, roll each piece into an 8-inch rope, then wrap and pinch the ends firmly to seal. Alternatively, poke a hole in the center and gently stretch to a 2-inch opening; the hole should look a bit wide, as it will shrink in the oven.
Make the Egg Wash: In a small bowl, whisk 1 large egg with 1 teaspoon water and 1 teaspoon honey (optional) until smooth and glossy. Brush each bagel generously; this creates sheen and helps seasoning adhere.
Season: Sprinkle 2 tablespoons everything bagel seasoning evenly over the tops. Press lightly so the seeds stick. Transfer the shaped bagels to the prepared baking sheet, spacing them apart.
Bake: Bake at 400°F (204°C) for 18 to 22 minutes, rotating the pan after 12 minutes, until the bagels are deeply golden and fragrant. Sensory cue: the tops should be glossy and the bottoms lightly crisp. Optional: for extra color, broil for 45 to 60 seconds—watch closely.
Cool Briefly and Serve: Transfer to a cooling rack for 5 minutes to set the crumb. Slice and enjoy warm, or let cool completely for cleaner slices.
Air Fryer Option: Cook shaped, egg-washed, and seasoned bagels at 320°F (160°C) for 12 to 14 minutes until golden, turning once if your basket browns unevenly.

Notes

Jen’s Tips:

Self-Rising Shortcut: Use 1 1/2 cups self-rising flour and omit the baking powder and salt.
Yogurt Matters: Thick, full-fat Greek yogurt yields the best chew. If your yogurt is runny, drain it through a fine sieve or paper towel for 10 minutes.
Gluten-Free: Substitute a cup-for-cup gluten-free flour blend with xanthan gum. Add 1 teaspoon psyllium husk for improved elasticity if you have it.
Egg-Free Wash: Brush with milk or cream for color, or 1 tablespoon aquafaba for sheen.
Flavor Twists: Try sesame-only, poppy, garlic–parm (add 2 tablespoons finely grated Parmesan after egg wash), or cinnamon-sugar (skip everything seasoning; dust with 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon after baking).
Make-Ahead: Shape, cover, and refrigerate up to 12 hours. Bake straight from the fridge; add 2 minutes to the bake time.

Serving Suggestions:

Slice and slather with whipped scallion cream cheese; add smoked salmon, paper-thin red onion, capers, and lemon for a classic board.
Build a breakfast sandwich with soft-scrambled eggs, sharp cheddar, and a swipe of Dijon.
Visual Cues: A deep golden crust with a glossy sheen, seeds well-adhered, and a tender, slightly chewy crumb.

Culinary Context:

Bagels trace their roots to Ashkenazi Jewish baking and became iconic in New York. Traditional bagels are yeasted, boiled, then baked. This streamlined, no-boil method trades long fermentation for convenience, using Greek yogurt to deliver moisture and tenderness while still capturing that satisfying bagel bite.

Optional Advanced Instructions:

Freeze: Cool completely, slice, and freeze up to 2 months. Toast from frozen or reheat at 350°F (177°C) for 8 to 10 minutes.
Parallel Prep: While the oven heats, mix the dough and line your pan to keep the total time near 30 minutes.

Timing:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Course:

Breakfast

Origin:

American Jewish (New York influence) with a modern, home-cook twist

Nutrition

Calories: 235kcalCarbohydrates: 40gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 879mgPotassium: 139mgFiber: 1gSugar: 3gVitamin A: 70IUVitamin C: 0.01mgCalcium: 217mgIron: 3mg

Keyword bagel recipe, everything bagel, Greek yogurt bagels, quick bagels

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