Greek Yogurt Honey Bagels

Name: Greek Yogurt Honey Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups Greek yogurt; 2 cups self-rising flour; 1/4 cup honey; 1 egg (for egg wash); Sesame seeds or poppy seeds (optional)

Highlighted under: Easy Meals

I recently discovered how easy and satisfying it is to make my own bagels at home using Greek yogurt and honey. The creaminess of the yogurt enriches the dough, while honey adds a touch of sweetness that elevates these bagels to new heights. I love how the process is straightforward and requires minimal ingredients, allowing me to whip up a fresh batch in no time. Whether enjoyed plain or topped with my favorite spreads, these bagels have become a staple in my breakfast routine.

Created by

Rosalie Mitchell

Last updated on 2026-02-16T04:01:35.345Z

As I experimented with recipes, I was amazed at how easily these bagels came together with just three simple ingredients. The combination of Greek yogurt, self-rising flour, and honey creates a delightful dough that’s easy to shape. I added a little extra honey on top before baking for an even sweeter finish. The result? Bagels that are soft, yet chewy, and perfect for toasting!

One of my best tips is to ensure your dough isn’t too sticky when shaping. If it is, a light dusting of flour helps maintain the right texture. I also enjoy adding a sprinkle of sesame seeds for added flavor and crunch. These bagels are not just for breakfast; they’re versatile enough to be savored at any time of day!

Why You'll Love These Bagels:
Soft and chewy texture that's irresistible
Subtle sweetness from honey that enhances flavor
Easy and quick to make, perfect for busy mornings

Crafting Perfect Bagels

When crafting these Greek Yogurt Honey Bagels, the key lies in the balance of the dough. The ratio of Greek yogurt to self-rising flour is crucial; too much yogurt can lead to a sticky mess, while too little can result in dry bagels. Aim for a workable dough that holds together but isn’t overly sticky. If you find the dough too wet, gradually add small amounts of flour until you reach the desired consistency.

Shaping the bagels is as important as the dough preparation. After dividing the dough into eight portions, rolling each chunk gently into a ball is essential for achieving a smooth surface. When you poke a hole in the center, make sure it's big enough to prevent it from closing during baking. I often practice the 'stretch and poke' method, where I gently push my thumb through and then stretch the dough outward to create the classic bagel shape.

Baking to Perfection

For uniform baking, it's important to preheat your oven properly to 375°F before placing the bagels inside. A fully preheated oven helps achieve that golden brown crust we all love—watch for the edges to start turning a deep golden color. If you’re a fan of extra crunch, consider placing a pan of hot water at the bottom of the oven to create steam, which can enhance the bagel's texture.

The egg wash adds not only a glossy finish but also enhances the adherence of any toppings, like sesame or poppy seeds. Make sure to brush it on evenly; a light hand is key—too much can weigh down the toppings, while too little might leave patches without seeds. I usually do a double-check before baking to ensure every bagel is uniformly coated.

Ingredients

Ingredients:

For the Bagels

2 cups Greek yogurt
2 cups self-rising flour
1/4 cup honey
1 egg (for egg wash)
Sesame seeds or poppy seeds (optional)

Mix and match toppings to create your favorite flavor combinations!

Instructions

Instructions:

Prepare the Dough

In a large bowl, mix together the Greek yogurt and self-rising flour until a dough forms. Add honey and mix well.

Shape the Bagels

Divide the dough into 8 equal portions and roll each portion into a ball. Poke a hole in the center and shape it into a bagel. Place on a baking sheet lined with parchment paper.

Egg Wash and Bake

Beat the egg in a small bowl and brush it over the bagels. Sprinkle with sesame seeds or poppy seeds, if desired. Bake in a preheated oven at 375°F for 20 minutes or until golden brown.

Let them cool slightly before enjoying!

Pro Tips

For the best results, make sure to use thick Greek yogurt. You can also experiment by adding herbs or spices to the dough for different flavors.

Storage and Freshness

Once baked, these bagels can be enjoyed fresh or stored for later. For maximum freshness, allow them to cool completely before wrapping them in plastic wrap or storing them in an airtight container. They’ll stay fresh for about 2-3 days at room temperature. To keep them longer, consider freezing individual bagels in a zip-top bag; they can be frozen for up to 3 months.

Reheating is simple; to maintain that oven-fresh taste, pop them directly in a preheated oven at 350°F for about 10 minutes. Alternatively, you can slice them and toast them in a toaster for an additional crunch. This method revives their charming texture, making them perfectly delightful for breakfast or a quick snack.

Variations and Additions

Feel free to experiment with the flavors in these bagels! Adding a teaspoon of cinnamon or vanilla extract can introduce a delightful twist. For a savory option, consider mixing in herbs like dried dill or rosemary, which pair excellently with the slight sweetness of honey. You can also fold in finely chopped vegetables like sun-dried tomatoes or olives for a Mediterranean flair.

If you prefer whole grains, feel free to substitute half of the self-rising flour with whole wheat flour. This will alter the texture slightly, adding a bit more nuttiness and fiber. Just be mindful to adjust the yogurt quantity accordingly to maintain the dough's integrity. This flexibility allows you to customize these bagels based on your dietary preferences without compromising on flavor or texture.

Questions About Recipes

→ Can I use regular yogurt instead of Greek yogurt?

It’s best to stick with Greek yogurt for the right consistency, but you can use regular yogurt if you strain it to remove some liquid.

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

You can make your own by combining all-purpose flour with baking powder and salt. Use 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.

→ How should I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage!

→ Can I add toppings to the dough?

Absolutely! Feel free to mix in herbs, cheese, or spices to create your own unique flavor profile.