13 Heavenly Fluffy Greek Yogurt Bagels for Cloud-Like Breakfast Bliss

There’s something comforting about a breakfast that feels like a warm hug. You want bagels that are soft, pillowy, and easy enough for a weekday morning. These Fluffy Greek Yogurt Bagels deliver that cloud-like texture without long rises or complicated steps.

You’ll find 13 different takes on the Greek yogurt bagel here. Each recipe uses Greek yogurt as the base for soft, tender crumbs. I include classic plain bagels, sweet and savory variations, and options for whole-grain and gluten-free bakers.

Flip through to pick the one that matches your morning mood. You’ll get clear ingredient lists, step-by-step instructions, serving ideas, and storage tips. These recipes are designed for home bakers who want fast, reliable results and big flavor.

1. Classic Fluffy Greek Yogurt Bagel

These are the baseline you’ll reach for every morning. The classic version highlights tangy Greek yogurt and a chewy, soft crumb. The crust has a gentle sheen and a light golden color.

It’s simple, slightly tangy, and pairs perfectly with cream cheese. Home bakers who want fast results will love how reliably these bagels bake up. You’ll smell warm yogurt and toasted bread as they finish.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• 1 tbsp olive oil
• Sesame seeds or everything seasoning for topping (optional)
• Flour for dusting (about 2 tbsp)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. In a bowl, whisk 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Add 1 cup Greek yogurt and 1 tbsp olive oil. Stir until a shaggy dough forms.
4. Turn dough onto a floured surface. Knead 6–8 times until smooth. Add up to 2 tbsp more flour if sticky.
5. Divide dough into 6 equal pieces. Roll each into a rope about 8 inches long. Form rings and press ends to seal.
6. Place on prepared sheet. Beat 1 large egg with 1 tbsp water, brush tops, and sprinkle seeds if using.
7. Bake 15–18 minutes until golden and slightly firm. Tops should sound hollow when tapped.
8. Cool on a rack 15 minutes before slicing. Check doneness by seeing a light golden edge and a springy interior.

How to Serve It

Serve warm with a thick layer of cream cheese. Garnish with fresh chives or smoked salmon for a fancier plate. Pair with coffee or tea. Store cooled bagels in an airtight bag for 2 days, or freeze for up to 3 months. Thaw and warm at 350°F for 5–7 minutes. For make-ahead, shape rings and freeze on a tray before baking.

2. Everything-Seasoned Fluffy Greek Yogurt Bagels

Crunchy, savory, and loaded with seeds, these bagels bring bold texture to the soft Greek yogurt base. The seasoning mix gives a toasty, garlicky bite with every chew.

They’re great for sandwiches or a hearty breakfast. You’ll love the contrast between the soft interior and the crisp topping. Expect a nutty aroma as they bake.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tsp dried minced garlic
• 1 tsp dried minced onion

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Mix 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Add 1 cup Greek yogurt and 1 tbsp olive oil, stir until combined.
4. Knead on floured surface for 6–8 turns until smooth. Add flour if sticky.
5. Divide into 6 pieces. Shape into rings and place on the sheet.
6. Beat 1 large egg with 1 tbsp water. Brush tops, then press everything-seasoning mix on top.
7. Bake 15–18 minutes until edges are golden brown and seeds are toasted.
8. Let cool 10–15 minutes. Slice and confirm interior is soft and not doughy.

How to Serve It

Split and toast lightly before spreading cream cheese or hummus. Garnish with extra seeds and fresh dill for bagels with smoked salmon. Keep in an airtight container for 2 days or freeze. To reheat, slice and toast or warm in a low oven. These bagels pair well with savory egg sandwiches.

3. Cinnamon Raisin Fluffy Greek Yogurt Bagels

Sweet, spiced, and slightly chewy, these bagels blend cinnamon and tender raisins into the yogurt dough. The tang from the yogurt balances the sweetness.

They make a comforting breakfast or brunch treat. You’ll notice a warm cinnamon aroma as they bake. Fans of sweet breakfast breads will love this.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 cup plain Greek yogurt (room temperature)
• 1/2 cup raisins (plump, room temperature)
• 1 tbsp unsalted butter (melted)
• 1 large egg (room temperature, for egg wash)
• 1 tbsp milk
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk 2 cups flour, 1½ tsp baking powder, 1 tsp salt, 2 tbsp brown sugar, and 1 tsp cinnamon.
3. Stir in 1 cup Greek yogurt, 1 tbsp melted butter, and 1 tbsp vanilla until dough forms.
4. Fold in 1/2 cup raisins evenly.
5. On a floured surface, knead gently 6 times. Divide into 6 pieces and shape rings.
6. Whisk 1 large egg with 1 tbsp milk, brush tops.
7. Bake 15–18 minutes until golden and fragrant. Raisins should be plump and edges set.
8. Cool 10 minutes before slicing. Check center for doneness; it should spring back.

How to Serve It

Serve with softened butter, honey, or mascarpone. Top with a dusting of cinnamon if desired. Store in airtight container for 2 days or freeze for longer. Reheat in oven wrapped in foil. These bagels are perfect for fall mornings or brunch with spiced coffee.

4. Cheddar & Chive Fluffy Greek Yogurt Bagels

Savory and cheesy, these bagels fold sharp cheddar and bright chives into the yogurt dough. They offer a savory bite with moist crumbs.

They’re ideal for breakfast sandwiches or alongside soup. You’ll smell melted cheese and fresh herbs while they bake. Cheese lovers will keep coming back for these.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 3/4 cup sharp cheddar, shredded
• 2 tbsp fresh chives, finely chopped
• 1 tbsp unsalted butter (room temperature, cubed)
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• Extra cheddar for topping (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Mix in 1 cup Greek yogurt and 1 tbsp butter until combined.
4. Fold in 3/4 cup shredded cheddar and 2 tbsp chopped chives evenly.
5. Knead gently 6–8 times, divide into 6 pieces, and shape into rings.
6. Whisk 1 large egg with 1 tbsp water, brush tops, and sprinkle extra cheddar if desired.
7. Bake 16–19 minutes until golden and cheese has melted and browned lightly.
8. Cool 10 minutes before serving. Ensure centers spring back to confirm doneness.

How to Serve It

Split and fill with fried eggs and arugula for a savory sandwich. Add a smear of mustard or herbed cream cheese. Store airtight for 2 days, or freeze. Reheat in a toaster oven to refresh the crust. Great paired with tomato soup for lunch.

5. Blueberry-Lemon Fluffy Greek Yogurt Bagels

Bright, fruity, and slightly tangy, these bagels pair juicy blueberries with lemon zest. The Greek yogurt base keeps them tender and moist.

They work beautifully for a sweet brunch or tea service. You’ll get a citrusy fragrance and tender berry pockets in each bite. Fruit fans will adore the fresh pop.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 3/4 cup fresh blueberries (tossed lightly in 1 tbsp flour)
• 1 tbsp lemon zest (from 1 lemon)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp milk

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Mix 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 2 tbsp sugar.
3. Stir in 1 cup Greek yogurt, 1 tbsp olive oil, and 1 tbsp lemon juice until a dough forms.
4. Gently fold in 3/4 cup blueberries and 1 tbsp lemon zest.
5. Knead very gently 6 times to avoid crushing berries. Shape into 6 rings.
6. Brush with beaten 1 large egg mixed with 1 tbsp milk.
7. Bake 15–18 minutes until lightly golden and berries are cooked through.
8. Cool 15 minutes before slicing. Check centers are set and springy.

How to Serve It

Spread with lemon cream cheese or mascarpone. Top with extra lemon zest and a few fresh blueberries. Store in airtight container for 1–2 days or freeze. Thaw and warm briefly. These bagels shine in spring and summer brunches with herbal tea.

6. Sesame Honey Fluffy Greek Yogurt Bagels

Sweet honey and toasty sesame seeds make these bagels golden and aromatic. The honey adds a gentle sweetness that pairs with the tangy yogurt.

They’re great for breakfast or snack time. You’ll get a shiny crust and a soft, tender interior. People who like a hint of sweetness will love them.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp honey (plus 1 tbsp for glaze)
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• 2 tbsp sesame seeds
• 2 tbsp warm water (for honey glaze)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk 2 cups flour, 1½ tsp baking powder, and 1 tsp salt.
3. Stir in 1 cup Greek yogurt, 2 tbsp honey, and 1 tbsp olive oil until dough forms.
4. Knead about 6–8 times. Divide into 6 pieces and shape rings.
5. Beat 1 large egg with 1 tbsp water. Brush tops and sprinkle sesame seeds.
6. Bake 15–18 minutes until golden.
7. Warm 1 tbsp honey with 2 tbsp warm water; brush onto hot bagels after baking for shine.
8. Cool 10 minutes before eating. Ensure centers spring back.

How to Serve It

Serve with ricotta and honey or plain butter. Pair with tea or a latte. Store airtight for 2 days or freeze. Brush warmed bagels with extra honey before serving. These work well at brunch or as a sweet addition to picnic baskets.

7. Spinach & Feta Fluffy Greek Yogurt Bagels (Savory Herb Bagels)

Bright green spinach and salty feta make a savory, Mediterranean-inspired bagel. The yogurt keeps the crumb moist while the feta melts in pockets.

They’re excellent for lunch or savory breakfasts. Expect a fresh herb aroma and tender, slightly crumbly texture. Mediterranean flavor lovers will love this savory twist.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 3/4 cup cooked spinach, well-drained and chopped
• 1/2 cup feta, crumbled
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• Flour for dusting (about 1 tbsp)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Combine 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Mix in 1 cup Greek yogurt and 1 tbsp olive oil until a dough forms.
4. Fold in 3/4 cup chopped spinach, 1/2 cup feta, and 2 tbsp dill.
5. Knead gently 6 times to distribute fillings. Shape into 6 rings.
6. Brush with beaten 1 large egg. Bake 16–20 minutes until golden and feta is slightly browned.
7. Cool 10 minutes and confirm centers spring back.
8. If dough is sticky, dust with a little extra flour before shaping.

How to Serve It

Serve with tzatziki or olive tapenade. Add sliced cucumber and tomato for a Mediterranean sandwich. Store in airtight container for 2 days or freeze. Reheat briefly in oven to refresh the crust. Great for savory brunch menus.

8. Chocolate Chip Fluffy Greek Yogurt Bagels

Sweet, soft, and studded with chocolate, these bagels are dessert-like breakfast treats. The Greek yogurt keeps them tender while chips melt into pockets.

They’re perfect for kids or anyone with a sweet tooth. Expect warm chocolate aroma and a pillowy crumb. Pair with milk or coffee for a decadent start.

Ingredients

• 2 cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 3/4 cup semi-sweet chocolate chips
• 1 tbsp vanilla extract
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp milk

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Mix 2 cups flour, 1½ tsp baking powder, 1 tsp salt, and 2 tbsp sugar.
3. Stir in 1 cup Greek yogurt, 1 tbsp olive oil, and 1 tbsp vanilla until dough forms.
4. Fold in 3/4 cup chocolate chips evenly.
5. Knead gently 6 times and shape into 6 rings.
6. Brush with beaten 1 large egg mixed with 1 tbsp milk.
7. Bake 15–18 minutes until golden and chips are slightly melted.
8. Cool 10 minutes before serving to let chips set. Ensure centers are set by a light spring.

How to Serve It

Serve with mascarpone, Nutella, or plain butter. Pair with cold milk or espresso. Store in airtight container for 2 days or freeze. Warm briefly before serving. These bagels are fun for weekend breakfasts or birthday brunches.

9. Whole Wheat Fluffy Greek Yogurt Bagels

Nutty, wholesome, and lightly dense, whole wheat bagels use part whole wheat flour for added flavor. The Greek yogurt keeps them soft despite the whole-grain flour.

They’re great for health-conscious mornings. Expect a hearty aroma and a slightly nutty crumb. You’ll like how filling yet tender they are.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp honey
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• Flour for dusting (about 1 tbsp)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Whisk 1 cup all-purpose and 1 cup whole wheat pastry flour, 1½ tsp baking powder, and 1 tsp salt.
3. Add 1 cup Greek yogurt, 1 tbsp honey, and 1 tbsp olive oil. Mix into a dough.
4. Knead about 8 times. If dough is too dense, add 1–2 tbsp water.
5. Divide into 6 pieces and shape into rings.
6. Brush with beaten 1 large egg mixed with 1 tbsp water.
7. Bake 16–20 minutes until golden and slightly firm to the touch.
8. Cool 15 minutes before slicing. Whole wheat interior should be springy.

How to Serve It

Top with avocado, smoked salmon, or nut butter. Toast slightly to highlight nuttiness. Store airtight for 2 days or freeze. Reheat to crisp the crust. These bagels are great year-round and hearty for camping breakfasts.

10. Honey Oat Fluffy Greek Yogurt Bagels

Warm oat flavor and honey sweetness create a comforting morning bagel. Rolled oats on top add texture and a homey look.

They’re filling and perfect with nut butter. You’ll get a subtle oat aroma and a soft crumb. Fans of hearty breakfasts will enjoy these.

Ingredients

• 1½ cups all-purpose flour
• 1/2 cup rolled oats (plus 2 tbsp for topping)
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp honey
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• Optional: 1/2 tsp cinnamon

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Pulse 1/2 cup rolled oats in a blender for a coarse oat flour, then mix with 1½ cups all-purpose flour, 1½ tsp baking powder, and 1 tsp salt.
3. Stir in 1 cup Greek yogurt, 2 tbsp honey, and 1 tbsp olive oil until a dough forms.
4. Knead lightly 6–8 times. Divide into 6 pieces and shape rings.
5. Brush with beaten 1 large egg with 1 tbsp water. Sprinkle 2 tbsp rolled oats on top.
6. Bake 16–18 minutes until golden and oats are toasted.
7. Cool 10 minutes before slicing. Confirm centers spring back.

How to Serve It

Spread with almond butter and sliced banana. Pair with yogurt parfait or tea. Store airtight for 2 days or freeze. Toast lightly to refresh the crust. These bagels fit cozy breakfasts and lunchboxes.

11. Sweet Potato Fluffy Greek Yogurt Bagels

Mashed sweet potato adds moisture, color, and a subtle sweetness. Greek yogurt keeps the crumb tender and pillowy.

They’re hearty and slightly sweet, good for autumn breakfasts. You’ll notice a soft, orange crumb and a warm aroma. Fans of seasonal flavors will love these.

Ingredients

• 1¾ cups all-purpose flour
• 1/4 cup mashed cooked sweet potato (cooled)
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp brown sugar
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 tsp cinnamon (optional)
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Combine 1¾ cups flour, 1½ tsp baking powder, 1 tsp salt, and 2 tbsp brown sugar.
3. Mix in 1 cup Greek yogurt, 1 tbsp olive oil, and 1/4 cup mashed sweet potato until a sticky dough forms.
4. Add 1–2 tbsp extra flour if dough is too sticky. Knead gently 6 times.
5. Divide into 6 pieces and shape into rings.
6. Brush with beaten 1 large egg diluted with 1 tbsp water.
7. Bake 16–18 minutes until golden and slightly firm.
8. Cool 10 minutes before slicing. Make sure centers spring back.

How to Serve It

Top with whipped feta and honey, or cinnamon butter. Pair with spiced coffee. Store airtight for 2 days or freeze. These are perfect for fall brunch menus and pair well with roasted vegetables.

12. Mini Fluffy Greek Yogurt Bagels (Breakfast Sliders)

Small, sandwich-ready, and fun to eat, these mini bagels use the same yogurt method but yield bite-sized results. They bake quickly and are great for parties.

They’re perfect for finger-food breakfasts or brunch spreads. Expect a soft, tender bite with crisp edges. Kids and party hosts will love them.

Ingredients

• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• 1 tbsp everything seasoning (optional)
• Flour for dusting (about 1 tbsp)

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
2. Mix 1¾ cups flour, 1½ tsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Stir in 1 cup Greek yogurt and 1 tbsp olive oil until dough forms.
4. Knead 6–8 times. Divide into 12 small pieces (about 1.5 oz each).
5. Shape into small rings and place on sheets.
6. Brush with beaten 1 large egg mixed with 1 tbsp water. Sprinkle seasoning if using.
7. Bake 10–12 minutes until golden and firm to touch.
8. Cool 10 minutes. Ensure centers spring back and are not doughy.

How to Serve It

Split and top with smoked salmon, cucumber, and dill, or mini burger fillings. Store in airtight container for 2 days or freeze. Reheat in oven before serving. These are ideal for brunch parties and grab-and-go breakfasts.

13. Gluten-Free Fluffy Greek Yogurt Bagels

These gluten-free bagels use a reliable gluten-free flour blend and Greek yogurt to keep a soft texture. Xanthan gum helps hold structure.

They’re for readers who avoid gluten but still crave soft, pillowy bagels. Expect a tender, slightly different crumb but satisfying chew. You’ll notice a mild, wheaty aroma.

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
• 1½ tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 1 cup plain Greek yogurt (room temperature)
• 1 tbsp olive oil
• 1 large egg (room temperature, for egg wash)
• 1 tbsp water
• 1 tsp xanthan gum (only if your blend lacks it)
• 1 tbsp psyllium husk powder (for extra structure, optional)
• Flour for dusting (gluten-free, about 1 tbsp)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Combine 2 cups GF flour, 1½ tsp baking powder, 1 tsp salt, and 2 tbsp sugar.
3. Stir in 1 cup Greek yogurt and 1 tbsp olive oil until dough forms.
4. If using psyllium husk, add it now and let dough rest 5 minutes to hydrate.
5. Knead gently on a dusted surface and divide into 6 pieces. Shape into rings.
6. Brush with beaten 1 large egg mixed with 1 tbsp water.
7. Bake 16–20 minutes until golden and set. Gluten-free dough may brown quicker; check for springy center.
8. Cool 15 minutes before slicing. Test doneness by pressing lightly; it should spring back.

How to Serve It

Top with dairy-free or regular cream cheese and tomato. Store in airtight bag for 1–2 days or freeze. Reheat in oven to restore texture. If crumb seems gummy, bake a few extra minutes next time or reduce moisture slightly.

Warm mornings are better with soft bagels at the center of the table. These 13 takes on Fluffy Greek Yogurt Bagels give you everything from classic plain to sweet, savory, seasonal, and gluten-free versions. You’ve got quick weekday options and special recipes for brunch or guests.

Pin your favorites, give a few a try this week, and share the ones that steal your heart. Which flavor are you baking first? Tag a friend or family member who’d love to join your bagel morning.