5 Ingredient Greek Yogurt BAGELS

5 Ingredient Greek Yogurt BAGELS

I have to start off this post by saying that these bagels were not my idea (as you probably already realize) and I cannot take credit for them. I saw them originally in, I think, a Tasty video last year, and then again last week on Pinterest in a SkinnyTaste recipe. So even though I am not entirely sure who came up with this remarkable recipe, I followed the one written by SkinnyTaste and will, therefore, give my credit to them.

Anyways…I decided to make these bagels this past Monday morning at 8:30 am for two reasons. The first: I didn’t have my early morning student teaching because the Delaware public schools were closed for Veterans Day. So instead of sleeping in, naturally, I woke up at 8 looking for something to occupy my time before class at 11:15. My second reason was that I have been in such a baking mood lately (perfect for the holiday season coming up, am I right??). No matter how many treats currently fill my apartment, I still am not satisfied and want to bake more. That, combined with Monday morning blues and my plethora of non-fat Greek yogurt, led me to these bagels.

I love a good bagel as much as the next person. I’m actually pretty particular about the bagels I eat because I’m from New Jersey and am used to some pretty amazing bagels (no, bagels are not just round thick bread). I’ve never gotten my bagels at the grocery store, or even worse…pre-packaged; my bagels have always come from a local bagel shop, sometimes warm, always freshly baked. I am absolutely a bagel snob and will not apologize for it. However, despite my intense love for bagels, they are crazy high in calories and in carbs. Even though I do not necessarily keep track of either one of those things, I know that a bagel is not one of the most nutritious foods and that it’s not something that I personally want to be eating every day.

When I saw this recipe again recently, I was so surprised about how simple the ingredient list is and that these really are a more nutritious alternative to a traditional bagels. So on Monday morning at 8:30 am I decided to give them a go.

I can honestly say that these bagels were a success. Of course I will still be eating and enjoying my New Jersey bagels every now and then, but these were a really wonderful alternative! I made two plain and topped two with Trader Joe’s renowned Everything But The Bagel Seasoning. Their consistency really is not like that of a bagel, but it’s still something warm and comforting, and has the potential to be apart of some really bangin’ toast combos or breakfast sandwiches.

So far I’ve had one of the plain bagels with almond butter and jelly, and one of the everything bagels with an over medium egg, spinach, tomato, and mozzerella, and they were both so delicious. Seriously, if you are looking for an alternative to bagels or just something different to add to your array of breakfast options, this recipe is for you! I hope you enjoy making these as much as I did. Please tag me on Instagram @Livinwith_laura if you decide to try them out and let me know what you think! :)

Pictured above: my breakfast sandwich- over medium egg, spinach, tomato, & mozzarella, sandwiched between a homemade everything bagel

Pictured above: my breakfast sandwich- over medium egg, spinach, tomato, & mozzarella, sandwiched between a homemade everything bagel


(Slightly adapted from the SkinnyTaste recipe)


  • 1 cup all purpose flour, whole wheat flour, or gluten-free 1:1 flour (I used whole wheat in the pictures above)

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt (I honestly just threw in a few shakes)

  • 1 cup non-fat Greek yogurt (NOT regular yogurt, must be Greek)

  • 1 egg white, beaten

  • Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, cinnamon, etc. (These are totally customizable)


  1. Preheat oven to 375 F and prepare a non-stick baking sheet.

  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork until well combined, it will look like small crumbles.

  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky.

  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.

  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool 10-15 minutes before cutting.

***ALSO, next time I make these I think I’m going to make either more dough to make them larger or just make less bagels with this amount of dough. The bagels were definitely smaller than an average bagel and did not spread as much as I expected them to.

Pumpkin/Oat/Chocolate Chip Breakfast Cookies - Vegan, Gluten Free, Allergy Friendly

Pumpkin/Oat/Chocolate Chip Breakfast Cookies - Vegan, Gluten Free, Allergy Friendly

Study Abroad Reflection: London

Study Abroad Reflection: London