Everything Bagel Yogurt Soft (Printable)

Yeast-free soft bagels with Greek yogurt and savory everything seasoning for a quick treat.

# What You'll Need:

→ Dough

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

→ Topping

03 - 1 large egg, beaten
04 - 2 tablespoons everything bagel seasoning

# How to make it:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine self-rising flour and Greek yogurt. Stir with a spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead gently for 2 to 3 minutes until smooth and elastic, avoiding overworking.
04 - Divide dough into four equal portions. Roll each into a rope approximately 7 to 8 inches long, then form each rope into a ring by pinching the ends together.
05 - Place shaped bagels on the prepared baking sheet.
06 - Brush the tops of each bagel evenly with the beaten egg.
07 - Sprinkle everything bagel seasoning generously over each egg-washed bagel.
08 - Bake in the preheated oven for 22 to 25 minutes, until golden brown and fully cooked.
09 - Remove bagels from oven and let cool on a wire rack for 5 minutes before serving.

# Recipe Expert Tips:

01 -
  • They're ready from kitchen to table in about half an hour, which feels like actual magic when you're hungry.
  • The everything bagel seasoning does all the flavor work, so you can top them however you want without extra effort.
  • Greek yogurt makes them soft and chewy without any weird texture, and honestly, they taste better homemade than most store-bought versions.
02 -
  • Do not overwork the dough—I learned this the hard way when I kneaded mine like I was making bread, and the bagels turned out tough and dense instead of chewy.
  • The egg wash is not optional if you want them to look professionally made and have the seasoning actually stick around.
  • If your bagels spread out flat instead of staying puffy, your oven might be too hot or the dough was overworked—next time, chill the shaped dough for 10 minutes before baking.
03 -
  • If you want extra crispy edges, brush the bagels with a little melted butter right after they come out of the oven.
  • Keep your hands lightly floured when shaping to prevent sticking, but don't over-flour or you'll throw off the dough ratio and end up with dry bagels.
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