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Unlike true bagels (that need poaching in water) these come together quick & still seem pretty close to the real thing! Bonus: the Greek yogurt adds protein helping making you feel fuller longer & giving you all the great dairy nutrients!

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 8 bagels


  • 2 cups self-rising flour
  • 2 cups Greek Yogurt - the thicker the better
  • 1 Large Egg
  • pinch of salt
  • 1 tsp water
  • toppings (optional) - poppy seeds, everything bagel mix, cheese


  1. Preheat over to 375 degrees. Put parchment paper on your baking pan & lightly spray with oil.

  2. In a large bowl with a sturdy spoon or spatula, stir together the self-rising flour & yogurt until it sticks together.

  3. Turn dough onto a lightly floured surface & knead together for approximately 5 minutes - adding more flour if it's too sticky.

  4. Divide the dough into 8 small balls and then use your thumb to poke a hole in the center stretching the ball into a bagel shape. Do for the remaining dough balls flouring your hands if necessary. Place bagels on parchment papered pan.

  5. Whisk egg, salt & water in a small bowl. Brush egg wash over bagels (and add any toppings if desired).

  6. Bake 20-22 minutes. Halfway through turn the baking sheet around to allow for even heating.

  7. Take out of the oven. Turn oven up to 450 degrees. Return bagels to oven for 3-4 minutes while the tops brown.

  8. Enjoy with cream cheese (from Prairie Farms & our cows of course!)

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