Oven Baked Yogurt Bagels

Name: Oven Baked Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 bagels
Ingredients: 1 cup plain yogurt; 1.5 cups all-purpose flour, plus more for dusting; 1 teaspoon baking powder; 1/2 teaspoon salt; Optional: toppings like sesame seeds, everything bagel seasoning, or cheese

Highlighted under: Busy Cooking

When I first tackled making bagels at home, I was amazed at how simple and satisfying it could be. These Oven Baked Yogurt Bagels have become a go-to in my kitchen, transforming a basic mix of yogurt and flour into chewy, delightful treats. With minimal ingredients and time involved, I often whip them up for breakfast or brunch. The lightness of the yogurt gives the bagels a unique texture that you won't find in store-bought varieties, and I promise they'll disappear quickly from the table.

Created by

Flora Kensington

Last updated on 2026-03-05T06:13:53.841Z

Trying my hand at these bagels was a delightful surprise; I had read about yogurt-based doughs but never experienced their magic firsthand. The process is incredibly forgiving, allowing me to experiment with flavors by adding herbs or spices. The first time I made them, I couldn’t believe how they puffed up in the oven, forming a beautiful golden crust that had me eager to dive in.

I learned that the key to great bagels is the right amount of moisture in the dough. Yogurt adds that perfect touch, resulting in a soft interior and crispy exterior. Since then, I've added various toppings like seeds and cheese, making them irresistibly customizable. Trust me, once you try these, you won’t want to buy bagels ever again!

Why You Will Love These Bagels

Simple and quick to make with just two main ingredients
Versatile; customize with your favorite toppings or herbs
Soft and chewy texture that's unlike any store-bought bagel

Understanding the Ingredients

The main ingredients in these bagels are plain yogurt and all-purpose flour. Using yogurt not only adds moisture but also introduces a slight tanginess that contrasts beautifully with the dough's chewiness. The acidity in yogurt activates the baking powder, contributing to the bagels' airy texture. If you're looking to experiment, you can substitute Greek yogurt for a thicker consistency or even plant-based yogurts for a dairy-free option, though the texture may vary slightly.

All-purpose flour is key for structure, but if you want a nuttier flavor, consider using whole wheat flour or a blend of both. Remember that whole wheat may absorb more moisture, so adjust the yogurt accordingly. Keep in mind that the consistency of the dough can greatly influence the final product; a too-sticky dough may lead to misshapen bagels, while a dry dough could result in tough bagels.

Shaping Techniques

Shaping the bagels into the classic ring form is essential for both aesthetics and even baking. After dividing the dough, I find it helpful to roll each portion into a smooth ball first before forming the rope. This ensures that each bagel has an even texture. Pinching the ends together is crucial; make sure they are sealed well to prevent them from coming apart during baking.

To perfect the bagel shape, aim for a consistent size across all pieces, as this ensures they bake evenly. The ropes should be about 10-12 inches long. If the dough resists stretching, let it rest for a few minutes before continuing. This allows the gluten to relax, making it easier to shape without tearing.

Baking for Optimal Texture

Baking these bagels at 375°F (190°C) is ideal for achieving that golden-brown exterior while maintaining a soft and chewy inside. If you're looking for an even crisper crust, consider increasing the temperature to 400°F (204°C) for the last few minutes of baking, but monitor closely to avoid burning. You'll know they're done when they're golden and sound hollow when tapped on the bottom.

Cooling the bagels on a wire rack after baking is important as it prevents them from becoming soggy on the underside. I recommend waiting at least 10 minutes before slicing, allowing the steam to escape and firming up the texture. For serving, consider pairing them with cream cheese, avocado, or even smoked salmon to elevate your bagel experience.

Ingredients

Gather these simple ingredients to get started:

Ingredients

1 cup plain yogurt
1.5 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon salt
Optional: toppings like sesame seeds, everything bagel seasoning, or cheese

Instructions

Follow these steps to craft your delicious bagels:

Mix the Dough

In a bowl, combine the yogurt, flour, baking powder, and salt. Mix until a dough forms. If it feels too sticky, gradually add more flour.

Shape the Bagels

Turn the dough onto a floured surface. Divide it into 4 equal portions. Roll each piece into a rope and pinch the ends together to form a bagel shape.

Prepare for Baking

Place the shaped bagels on a parchment-lined baking sheet. Optionally, sprinkle your desired toppings on top.

Bake

Preheat your oven to 375°F (190°C) and bake the bagels for 20 minutes or until golden brown.

Enjoy your freshly baked bagels warm!

Pro Tips

For an extra boost of flavor, try incorporating spices like garlic powder or onion powder into the dough. Additionally, using Greek yogurt will give a denser texture if you prefer that style.

Storage Tips

These bagels are best enjoyed fresh out of the oven, but if you have leftovers, allow them to cool completely and store them in an airtight container at room temperature for up to two days. For longer storage, freeze the bagels individually wrapped in plastic wrap and placed in a freezer bag. When ready to eat, simply thaw at room temperature or pop them in a toaster for a quick reheat.

If you decide to freeze them, slicing the bagels before freezing can make them easier to toast later. Just be sure to use a serrated knife to ensure clean cuts without squishing the bagel. A quick toast will help to revive their texture and flavor, making them almost as good as fresh!

Making Bagels Ahead of Time

For a hassle-free breakfast or brunch, prepare the dough in advance and shape the bagels, halting just before baking. Cover them tightly with plastic wrap and refrigerate for up to 12 hours. This resting period allows the flavors to develop and makes baking in the morning a breeze—just pop them in the preheated oven directly from the fridge.

If you're anticipating a busy morning, consider making a double batch and freezing some for later. You can easily bake extra bagels and keep them ready for quick breakfasts throughout the week. Just remember to give them a few minutes more time in the oven if baking straight from frozen to ensure they're warmed through.

Customizing Your Bagels

Feel free to get creative with toppings for your bagels! Before baking, brush the tops with an egg wash (a beaten egg mixed with a little water) for a shiny finish, and then sprinkle on sesame seeds, poppy seeds, or herbs. You can also fold in ingredients like cheese or sun-dried tomatoes into the dough for delicious flavor enhancements.

If you're not keen on toppings, consider adding spices like garlic powder or onion powder to the dough itself for an internal flavor burst. Additionally, these bagels can be enjoyed sweet—try adding a dash of cinnamon or a bit of honey in the dough and topping with a cinnamon-sugar mixture for a delightful twist.

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

→ What type of yogurt is best for this recipe?

Plain Greek yogurt works best due to its thick texture and tangy flavor.

→ How can I store leftover bagels?

Store them in an airtight container at room temperature for up to two days, or freeze them for longer storage.

→ Can I use whole wheat flour instead?

Absolutely! Whole wheat flour will give the bagels a nuttier flavor and a denser texture.