Can I make these bagels without yeast?

Absolutely, and that's the best part! This recipe uses baking powder for lift instead of yeast, so there's no proofing time. You mix the Greek yogurt and flour dough, shape your rings, and bake. They're ready in 34 minutes from start to finish, making them a perfect quick breakfast.

Can I use regular yogurt instead of Greek yogurt?

Yes, but you must thicken it first. Regular yogurt has more water, which makes the dough too sticky. Strain 1 ¼ cups of plain yogurt through a cheesecloth for 10-15 minutes to remove excess whey. You should end up with about 1 cup of thickened yogurt to use in the recipe.

How do I store apple cinnamon yogurt bagels?

Let them cool completely first. Store them in an airtight container or bag at room temperature for 2-3 days . For longer freshness, wrap each bagel tightly in plastic wrap and refrigerate for up to 5 days . Reheat in a 350°F (175°C) oven for 5 minutes to restore the soft interior and crisp edge.

Can I freeze these bagels?

Yes, they freeze beautifully for up to 3 months . Let the baked bagels cool fully, then wrap each one individually in plastic wrap. Place all wrapped bagels in a freezer-safe bag, squeeze out the air, and seal. Thaw overnight in the fridge and reheat in the oven.

Apple Cinnamon Yogurt Bagels: Easy 34-Minute Recipe

Name: Apple Cinnamon Yogurt Bagels
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Cuisine: American
Ingredients: 1 ½ cups (188g) all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; 2 tablespoons brown sugar; 1 cup (240g) full-fat Greek yogurt; 1 medium apple, finely diced or grated (about 1 cup); 2 tablespoons melted butter (or vegan butter), for brushing; 1 tablespoon granulated sugar mixed with a pinch of cinnamon, for topping

Description

These Apple Cinnamon Yogurt Bagels are soft, quick, and need no yeast or boiling. They combine warm cinnamon and tender apple bits with a foolproof Greek yogurt dough for fluffy, homemade results in just 34 minutes.

Ingredients

Scale

1 ½ cups (188g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

2 tablespoons brown sugar

1 cup (240g) full-fat Greek yogurt

1 medium apple, finely diced or grated (about 1 cup)

2 tablespoons melted butter (or vegan butter), for brushing

1 tablespoon granulated sugar mixed with a pinch of cinnamon, for topping

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar until combined.

3. Add the Greek yogurt and diced/grated apple to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.

4. Gently press and fold the dough with your hands just until it comes together into a cohesive ball. If overly sticky, add a sprinkle more flour (up to 2 tbsp).

5. Turn the dough out onto a lightly floured surface. Divide into 4 equal pieces and roll each into a smooth ball.

6. Press your floured thumb through the center of each ball. Gently rotate and stretch the hole to about 1.5 inches wide.

7. Place shaped bagels on the prepared baking sheet. Brush tops generously with melted butter and sprinkle with the cinnamon-sugar mix.

8. Bake for 18-22 minutes, or until the tops are golden brown and the bottoms are lightly crisp.

9. Let cool on the baking sheet for 5 minutes before serving.

Notes

The dough should feel like soft play-dough and may stick slightly to your fingers. That’s perfect, over-mixing makes tough bagels.

Use a firm, sweet apple like Honeycrisp or Gala. Grating it blends seamlessly into the dough.

For best texture, use full-fat Greek yogurt. Low-fat works, but full-fat yields a richer result.

Store cooled bagels in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

Prep Time: 12
Cook Time: 22
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 289 kcal
Sugar: 16 g
Sodium: 412 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 18 mg