This post may contain affiliate links, which means I receive a commission if you choose to purchase through links I provide (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
This post is sponsored by fa*gE; however, all thoughts and opinions are my own.
I’ll admit: I was skeptical that a make-at-home bagel with Greek yogurt as the main ingredient would be edible AND that I would be able to bake them on my own.
So I was SHOCKED when they were actually delicious. And easy! And the recipe only calls for 6 ingredients and no special equipment. #winning!
Even my 6-year-old daughter said ‘these are the best everything bagels I’ve ever had! you made these?!’
Like I mentioned earlier, the main ingredient in these bagels is fa*gE Total 0% Plain Greek yogurt, which means they have a ton more protein than the average bagel – an easy way to sneak it in if you have a picky child.
fa*gE Total 0% Plain Greek yogurt has no added sugar, is made with milk from non-GMO fed cows, and packs 18 grams of protein in one 6oz cup.
The original Skinnytaste Bagel recipe can be found here – along with variations to make them gluten-free or dairy-free.
I followed the original Skinnytaste bagel recipe to a T and shared it below!
2 teaspoons baking powder (if it’s expired it won’t rise)
3/4 teaspoon table salt
1 egg white, beaten (for the bagel ‘wash’ to get the seasoning to stick)
Everything Bagel Seasoning – or you could totally improvise this and use poppy seeds, sesame seeds, onion flakes, etc.
Baking Instructions
Preheat oven to 375F. Line a baking sheet with parchment paper – spray it with oil so the bagels don’t stick.
Combine the flour, baking powder and salt in a medium bowl and whisk well. Add the yogurt and mix with a fork – it will look like small crumbles at first, NOT like a ball of dough.
Lightly dust flour on your work surface and knead the dough until it’s tacky but not sticky. Honestly, I think mine was a little too sticky but the bagels turned out awesome so don’t let that deter you.
Divide the dough into 4 equal balls. Roll each ball into 3/4-inch thick ‘ropes’ and form bagels – see pic below.
Use a silicone brush to wet the bagel with the egg white wash and press the bagel into a plate of the bagel seasoning. I did both sides of the bagels AND the sides because you can never have too much Everything bagel seasoning.
Bake on the top rack of the oven for 25 minutes – I checked on mine several times starting at 20 minutes but 25 minutes was spot on. Let them cool before you cut them.
If you aren’t a bagel lover, here are 5 delish savory Greek yogurt recipes and a family-friendly salmon Greek yogurt recipe. I’ve also used fa*gE Total 5% Plain Greek yogurt to make an insanely delicious Green Goddess Dressing recipe.
If you like this recipe, pin it!
See More Food + Easy Recipes:
Valentine’s Day Brunch Board
Christmas Morning Brunch Board
Try This After School Snack Tray Hack
Party Pancakes: An Easy Sheet Pan Pancake Recipe
The Easiest Viral Healthy ‘Sour Patch Kids Grapes’ Recipe
Bee’s Knees co*cktail Recipe
My Friend’s Friend’s Grandma’s Chili Recipe for Crock Pot
Easy Red, White and Blue Dessert
The Easiest Recipe for Cold Brew Coffee
Easy 5 Minute No-Bake Recipe for Breakfast Cookies
Easy No Bake Dessert: Baby Ruth® Caramel Bars
Easy 4th of July Patriotic Snack Board
Vitamins + Supplements I Love for the Whole Family
The standard combination of toppings on an everything bagel is as follows: sesame seeds, poppy seeds, dried onion, garlic, and salt. Some may add in black sesame and cracked pepper, too. The result is a supremely flavorful bite, a complex nutty flavor, and an exquisite extra crunch (and usually a ton of crumbs.)
Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.
Opinions on what make for an “ideal” bagel vary of course, but to my mind the best ones have a plump, rounded exterior and a fine crumb structure, with a balanced chewy-yet-tender texture.
When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy. It can easily take 10 minutes of mixing and kneading before the right texture and gluten strength is achieved. This is what the inside of a well-made bagel should look like.
Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.
A mix of black sesame seeds and white sesame seeds makes this seasoning blend visually striking, but if you can't find both, just one will work here too. Poppy seeds – For crunch! Dried minced garlic and onion – They add lots of garlicky, oniony flavor.
Place the bagels on a baking sheet lined with parchment paper and brush the tops with egg wash, adding some Everything Bagel Seasoning on top.Bake to perfection.Bake for about 15-18 minutes and enjoy!
David Gussin of Queens says he invented the "everything" bagel sometime around 1980, when, in a stroke of inspiration, he married poppy seeds with sesame seeds, salt, onion and more. The longtime New Yorker remembers gliding into the Howard Beach bakery on hockey skates for his first day of work.
The fresh brightness of the crunchy scallions inside slightly tangy cream cheese pairs perfectly with the well-balanced salt, texture, and savory taste of a traditional everything bagel.
Everything Bagel is the perfect topping for green salads, coleslaws, potato salads and more. Everything just tastes better with an extra shake of flavor!
When using it on store-bought bagels, first brush the top of the bagel with a very thin layer of water, then sprinkle with everything bagel spice. The water is essential for the spice mix to stick to the bagels.
New York bagels get boiled prior to baking, defining their special texture in a solution of water and barley malt. A long boil and thicker crust inhibit rising, resulting in a dense interior while a short boil yields a crusty yet chewy bagel bite.
A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
