14 Irresistible Greek Yogurt Bagels Recipes You Need to Try Today

You love a chewy bagel, but you also want something lighter, faster, and a little tangy. These Greek yogurt bagels give you that satisfyingly dense bite with fewer ingredients and less fuss. Whether you're craving a savory breakfast, a sweet snack, or a decked-out sandwich, these recipes make homemade bagels doable on a weekday morning.

This list gives 14 different takes on Greek yogurt bagels, from classic plain rounds to blueberry-studded breakfast treats and savory, herb-packed versions. You’ll find step-by-step instructions, exact measurements, and simple tips so your bagels come out with a golden crust and tender center every time. Pin the ones you love and try one this week—you’ll notice how Greek yogurt adds tang, moisture, and extra protein to each bite.

1. Classic Greek Yogurt Bagels

A true everyday winner, this Classic Greek Yogurt Bagel is simple and reliable. It has a slightly tangy crumb and a chewy, golden crust. The texture is denser than a yeast bagel, with a tender, moist interior thanks to Greek yogurt. This is perfect for breakfast sandwiches or toasted with cream cheese. If you like a straightforward, comforting bagel, you’ll love this one.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 cup plain Greek yogurt, full-fat or 2%
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp olive oil (for greasing)
• Sesame or poppy seeds for topping (optional)
• Flour for dusting work surface

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Lightly oil the parchment.
2. In a large bowl, whisk 2 cups flour, 1 tbsp baking powder, 1 tsp salt, and 1 tbsp sugar.
3. Add 1 cup Greek yogurt. Stir with a spatula until a shaggy dough forms.
4. Turn dough onto a floured surface. Knead 6–8 times until smooth. Add up to 2 tbsp flour if sticky.
5. Divide dough into 4 equal pieces. Roll each into a ball. Poke a hole through the center with your finger, then stretch to form a 2–3 inch ring.
6. Place bagels on prepared sheet. Beat 1 large egg with 1 tbsp water and brush tops. Sprinkle seeds if using.
7. Bake 15–18 minutes, until tops are deep golden and edges sound hollow when tapped. Insert a toothpick; it should come out dry in the center.
8. Cool on a rack 10–15 minutes before slicing. Let rest to finish setting.

How to Serve It

Serve warm, split and toasted with a thick smear of cream cheese. Add smoked salmon, capers, and thinly sliced red onion for a classic treat. Store cooled bagels in an airtight container for 2 days or freeze for up to 1 month. Reheat at 350°F (175°C) for 8–10 minutes from frozen. These make a reliable base for both sweet and savory toppings.

2. Everything-Seasoning Greek Yogurt Bagels

These Everything-Seasoning Greek Yogurt Bagels are savory and crunchy on top. The everything blend adds toasted sesame, garlic, and onion notes. The interior stays tender and tangy from the yogurt. Great for sandwiches or just with butter. If you crave bold, salty flavors, this one checks the box.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 cup plain Greek yogurt
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 2 tbsp everything bagel seasoning, divided
• 1 tbsp olive oil (for greasing)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet with parchment and oil lightly.
2. Whisk flour, baking powder, salt, and sugar in a bowl.
3. Mix in Greek yogurt until a soft dough forms.
4. Turn dough onto a floured surface and knead 6–7 times.
5. Divide into 4 pieces. Shape rings and transfer to sheet.
6. Whisk egg and water. Brush bagels. Sprinkle 1–2 tbsp everything seasoning on top.
7. Bake 15–18 minutes, until edges brown and tops are crisp. Toothpick should come out clean.
8. Cool 10 minutes on a rack before slicing.

How to Serve It

Slice and fill with sliced turkey, avocado, and crisp lettuce. Brush leftover bagel halves with olive oil and broil briefly for extra crunch. Store in an airtight container for 2 days or freeze individual bagels. Toast from frozen for about 6–8 minutes.

3. Blueberry Greek Yogurt Bagels

This Blueberry Greek Yogurt Bagel is bright and slightly sweet. Juicy bursts of blueberry contrast the tangy yogurt dough. The crust caramelizes a touch where berries poke through. It’s perfect for brunch or a sweet snack. Fans of fruity breads will love the tender chew and fresh blueberry flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 cup plain Greek yogurt
• 3/4 cup fresh blueberries (or thawed frozen)
• 1 tbsp lemon zest (optional)
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp honey (optional, brush after baking)
• Extra flour for dusting

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Whisk flour, baking powder, salt, and sugar.
3. Gently fold Greek yogurt into dry ingredients until dough forms.
4. Fold in fresh blueberries and lemon zest carefully to avoid smashing.
5. Knead lightly on a floured surface, 4–5 turns. Divide into 4 pieces.
6. Shape into rings and place on sheet. Brush with beaten egg and water.
7. Bake 16–20 minutes, until golden and blueberry juices bubble lightly. Toothpick in center should be clean.
8. Brush warm bagels with 1 tbsp honey if you like glaze. Cool 10 minutes.

How to Serve It

Serve sliced with ricotta, honey, or softened butter. Pair with a citrusy tea or cold brew coffee. Store at room temperature for 1 day or refrigerate up to 3 days. Freeze cooled bagels up to 1 month and toast from frozen for 5–7 minutes.

4. Honey Oat Greek Yogurt Bagels

Sweet, nutty, and gently textured, the Honey Oat Greek Yogurt Bagel balances soft chew with oat crunch. Honey adds caramel notes while oats give a rustic look. This bagel fits cozy breakfasts and afternoon tea. If you enjoy slightly sweet bread with a chewy bite, this one becomes a favorite.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup rolled oats, plus extra for topping
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp brown sugar
• 1 cup plain Greek yogurt
• 2 tbsp honey, plus extra for glazing
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp unsalted butter, melted (optional brushing)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line sheet with parchment and sprinkle oats.
2. Combine flour, rolled oats, baking powder, salt, and brown sugar.
3. Stir in Greek yogurt and 2 tbsp honey until dough forms.
4. Knead briefly on a floured surface, 5–6 turns. Divide into 4 pieces.
5. Shape bagels and place on sheet. Brush with beaten egg and water.
6. Sprinkle oats on top. Bake 16–18 minutes, until golden brown and firm.
7. Brush warm bagels with melted butter and a light drizzle of honey.
8. Cool 10 minutes before serving.

How to Serve It

Serve with almond butter and sliced banana, or cream cheese and a drizzle of honey. Pair with herbal tea or latte. Store in a sealed container for 2 days, or freeze for up to 1 month. Lightly toast before serving to refresh oats.

5. Cheesy Herb Greek Yogurt Bagels

These Cheesy Herb Greek Yogurt Bagels are savory and aromatic. Melted cheddar and fresh herbs fold into the dough for pockets of flavor. The exterior crisps while the inside stays moist. Perfect for lunch sandwiches or alongside soup. If you love savory, cheesy bread, this is built for you.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tsp dried oregano
• 1 tbsp chopped fresh parsley
• 1 cup plain Greek yogurt
• 3/4 cup shredded sharp cheddar cheese
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp olive oil (for greasing)
• Extra flour for dusting

Instructions

1. Preheat oven to 425°F (220°C) and prepare a parchment-lined sheet.
2. Whisk together flour, baking powder, salt, and oregano.
3. Stir in Greek yogurt until a coarse dough forms.
4. Fold in cheddar and parsley evenly.
5. Lightly knead on a floured surface for 5–6 passes. Divide into 4 portions.
6. Shape into rings. Brush with egg wash (egg + water).
7. Bake 16–19 minutes, until cheese is golden and edges are firm. Toothpick should come out clean.
8. Cool 10 minutes; cheese will set during rest.

How to Serve It

Slice and add sliced roast beef, arugula, and horseradish mayo. Serve warm with tomato soup for dipping. Store in an airtight container for 2 days, then refresh in a 350°F oven for 8 minutes. You can make dough ahead and refrigerate for up to 24 hours.

6. Cinnamon Raisin Greek Yogurt Bagels

This Cinnamon Raisin Greek Yogurt Bagel is cozy and fragrant. Cinnamon ribbons and plump raisins give sweet heat with every bite. The yogurt keeps the crumb tender and soft. It's a breakfast favorite, especially with a smear of cinnamon butter. If you like warm, spiced flavors, this bagel feels like a hug.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 cup plain Greek yogurt
• 3/4 cup raisins, plumped if dry
• 1 tsp vanilla extract
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C) and line a sheet with parchment.
2. Mix flour, baking powder, salt, brown sugar, and cinnamon.
3. Stir in Greek yogurt and vanilla until dough forms.
4. Fold in raisins evenly throughout the dough.
5. Knead lightly on a floured surface, then divide into 4 pieces.
6. Shape, brush with egg wash, and place on the sheet.
7. Bake 16–18 minutes, until golden and set. Use a toothpick to check for doneness.
8. Cool 10 minutes before slicing.

How to Serve It

Spread with softened cream cheese or cinnamon butter. Pair with chai tea or hot coffee. Store in a sealed bag for 2 days or freeze for longer. Reheat in toaster oven to bring out cinnamon aroma.

7. Garlic Parmesan Greek Yogurt Bagels

Bold and savory, the Garlic Parmesan Greek Yogurt Bagel has nutty cheese and roasted garlic flavor. The crust crisps with cheese while the interior stays moist from yogurt. It's great for sandwiches or as a side with salad. If you love garlic bread flavors, you’ll enjoy this as a bagel twist.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1/2 tsp garlic powder
• 1 cup plain Greek yogurt
• 1/3 cup grated Parmesan cheese, plus extra for topping
• 1 tbsp chopped fresh parsley
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp olive oil (for greasing)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line a sheet with parchment.
2. Combine flour, baking powder, salt, and garlic powder.
3. Mix in Greek yogurt until a cohesive dough forms.
4. Fold in Parmesan and parsley.
5. Knead lightly and divide into 4 parts. Shape rings.
6. Brush with egg wash and sprinkle extra Parmesan on top.
7. Bake 16–19 minutes, until cheese browns and edges are firm. Toothpick should be clean.
8. Cool 10 minutes before serving.

How to Serve It

Split and top with fresh mozzarella, tomato, and basil for a Caprese-style sandwich. Serve beside a green salad or warm soup. Store sealed for 2 days or freeze; reheat in oven at 350°F for 8–10 minutes.

8. Chocolate Chip Greek Yogurt Bagels

Sweet and slightly indulgent, the Chocolate Chip Greek Yogurt Bagel satisfies dessert cravings. The chips melt slightly into the tangy dough for a rich bite. It’s perfect toasted with a smear of hazelnut spread. If you love bakery-style treats with a cookie-like sweetness, try this one.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp granulated sugar
• 1 cup plain Greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Prepare a parchment-lined sheet.
2. Mix flour, baking powder, salt, and sugar.
3. Stir in Greek yogurt and vanilla until dough forms.
4. Fold in chocolate chips evenly. Reserve a few for topping.
5. Knead briefly and divide into 4 pieces. Shape rings and place on sheet.
6. Brush with egg wash and sprinkle remaining chips on top.
7. Bake 15–18 minutes, until golden and set. Check center with a toothpick.
8. Cool 10 minutes; chocolate will firm slightly.

How to Serve It

Toast and spread with mascarpone or Nutella. Pair with milk or a mocha. Keep in a sealed container for 2 days, or freeze for longer storage. Warm for 6–8 minutes from frozen to revive chips.

9. Whole Wheat Greek Yogurt Bagels

Hearty and nutty, Whole Wheat Greek Yogurt Bagels have more texture and a deeper flavor. They use part whole wheat flour for wholesome chew without losing softness. The yogurt keeps them moist and tender. This is great for lunch sandwiches or a healthier breakfast option.

Ingredients

• 1 1/4 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tbsp brown sugar
• 1 cup plain Greek yogurt
• 1 tbsp olive oil (optional)
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra whole wheat flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Combine whole wheat flour, all-purpose flour, baking powder, salt, and brown sugar.
3. Add Greek yogurt and stir until dough forms. Mix in olive oil if using.
4. Knead on a floured surface for 6–8 turns. Divide into 4 pieces.
5. Shape into rings and place on the sheet. Brush with egg wash.
6. Bake 18–21 minutes, until tops are golden and bagels sound hollow.
7. Insert a toothpick into the center; it should be clean.
8. Cool 10–15 minutes before slicing.

How to Serve It

Top with avocado, tomato, and a sprinkle of salt for a wholesome sandwich. Pair with a green smoothie or strong coffee. Store in the fridge for 3 days or freeze portions. Toast to refresh the nuttiness.

10. Sun-Dried Tomato & Basil Greek Yogurt Bagels

Bright, savory, and herbaceous, the Sun-Dried Tomato & Basil Greek Yogurt Bagel tastes Mediterranean. Tangy tomatoes and fresh basil give a bold, sun-kissed flavor. The yogurt keeps the crumb soft. This bagel is excellent for a light lunch or picnic sandwich.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup plain Greek yogurt
• 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 2 tbsp chopped fresh basil
• 1/4 cup grated Parmesan (optional)
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• 1 tbsp olive oil (for greasing)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Mix flour, baking powder, and salt.
3. Stir in Greek yogurt until a dough forms.
4. Fold in sun-dried tomatoes, basil, and Parmesan.
5. Knead lightly and divide into 4 portions. Shape and place on sheet.
6. Brush with egg wash. Bake 16–19 minutes, until golden and aromatic.
7. Test doneness with a toothpick; it should be clean.
8. Cool 10 minutes before serving.

How to Serve It

Serve with fresh mozzarella, basil leaves, and balsamic glaze for a Caprese-style bite. Pair with iced tea or a crisp white wine. Store in a sealed bag for 2 days or freeze for later. Toast slightly before serving.

11. Maple Pecan Greek Yogurt Bagels

Sweet, toasty, and a little nutty, the Maple Pecan Greek Yogurt Bagel is a fall favorite. Crunchy pecans and warm maple notes contrast the tangy yogurt dough. It’s lovely for weekend brunches. If you like nut-forward pastries, this will satisfy that craving.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp brown sugar
• 1 cup plain Greek yogurt
• 1/2 cup chopped pecans, toasted
• 2 tbsp pure maple syrup, plus extra for glazing
• 1 tsp vanilla extract
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C) and toast pecans briefly if needed.
2. Combine flour, baking powder, salt, and brown sugar.
3. Stir in Greek yogurt, maple syrup, and vanilla until a dough forms.
4. Fold in toasted pecans evenly.
5. Knead lightly then divide into 4 portions. Shape rings.
6. Brush with egg wash and bake 16–18 minutes, until golden.
7. Drizzle warm bagels with extra maple syrup. Check doneness with a toothpick.
8. Cool 10 minutes before serving.

How to Serve It

Serve with whipped ricotta and a drizzle of maple syrup. Pair with a spiced latte or black tea. Keep in an airtight container for 2 days, or freeze for longer. Reheat slightly to refresh pecan crunch.

12. Jalapeño Cheddar Greek Yogurt Bagels

Spicy and cheesy, these Jalapeño Cheddar Greek Yogurt Bagels pack heat and comfort. Fresh jalapeños and sharp cheddar meld into every bite. The yogurt balances heat with tang. This bagel is great for a savory snack or a breakfast with a kick.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tsp sugar
• 1 cup plain Greek yogurt
• 1/2 cup shredded sharp cheddar
• 1/3 cup chopped fresh jalapeño (seeded for milder heat)
• 1 tbsp chopped chives (optional)
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Mix flour, baking powder, salt, and sugar.
3. Add Greek yogurt and stir until dough forms.
4. Fold in cheddar, jalapeños, and chives.
5. Knead a few turns and divide into 4 balls. Shape rings.
6. Brush with egg wash and bake 16–19 minutes, until golden and cheesy.
7. Test center with a toothpick; it should be clean.
8. Cool 10 minutes before serving to avoid very hot jalapeño pockets.

How to Serve It

Split and top with scrambled eggs and pepper jack for a spicy breakfast sandwich. Pair with fresh salsa or a cold beer. Store in a sealed bag for 2 days or freeze. Reheat in a hot pan or oven to revive the cheese.

13. Lemon Poppy Seed Greek Yogurt Bagels

Zesty and floral, the Lemon Poppy Seed Greek Yogurt Bagel wakes up your palate. Bright lemon zest and tiny poppy seeds add texture and fresh citrus notes. The yogurt keeps the crumb tender. It’s a lovely morning treat or afternoon pick-me-up for citrus lovers.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp granulated sugar
• 1 cup plain Greek yogurt
• 2 tbsp lemon zest (about 1 large lemon)
• 1 tbsp poppy seeds, plus extra for topping
• 1 tbsp lemon juice
• 1 large egg, room temperature (for egg wash)
• 1 tbsp water (for egg wash)
• Extra flour for handling

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet.
2. Combine flour, baking powder, salt, and sugar.
3. Stir in Greek yogurt, lemon zest, and lemon juice to form dough.
4. Fold in poppy seeds. Knead lightly and divide into 4 pieces.
5. Shape rings and brush with egg wash. Sprinkle extra poppy seeds on top.
6. Bake 15–18 minutes, until edges are golden and fragrant.
7. Check doneness with a toothpick; it should come out clean.
8. Cool 10 minutes before slicing.

How to Serve It

Spread with lemon cream cheese or ricotta sweetened with honey. Pair with Earl Grey or green tea. Store sealed for 2 days or freeze. Toast briefly to bring out lemon aroma.

14. Smoked Salmon & Dill Greek Yogurt Bagel (Bagel + Topping Combo)

This one pairs a plain Greek yogurt bagel with a tangy dill yogurt spread and silky smoked salmon. The bagel dough includes yogurt, keeping it tender and slightly tangy. The topping mix is creamy and herbal. It’s elegant for brunch and wonderful when entertaining.

Ingredients

Bagel dough:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup plain Greek yogurt
• 1 tbsp olive oil (optional)
• Extra flour for handling

Topping:

• 1/2 cup plain Greek yogurt
• 2 tbsp sour cream or mayonnaise
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice
• Salt and pepper to taste
• 4–6 oz smoked salmon slices
• 1/4 small red onion, thinly sliced
• 1 tbsp capers
• Lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. For dough, mix flour, baking powder, and salt.
3. Stir in Greek yogurt and olive oil until dough forms.
4. Knead lightly, divide into 4 pieces, and shape rings.
5. Bake bagels 15–18 minutes, until golden. Toothpick should be clean. Cool 10 minutes.
6. Meanwhile make the topping: stir Greek yogurt, sour cream, dill, lemon juice, salt, and pepper until smooth.
7. Split cooled bagels, spread the dill yogurt, top with smoked salmon, red onion, and capers.
8. Serve with lemon wedges.

How to Serve It

Arrange bagel halves on a platter for brunch. Garnish with extra dill and a sprinkle of black pepper. Keep topping chilled and assemble just before serving. Store leftover bagels in an airtight container 2 days, and topping in the fridge for 2–3 days.

You now have 14 different ways to bake, flavor, and enjoy Greek yogurt bagels. From sweet to savory, hearty to bright, there's a recipe here for nearly every mood and meal. Try one this week, save your favorites, and pin the post to your breakfast board so you can come back later.

Which flavor are you making first—sweet blueberry, garlicky parmesan, or a classic everything-seed bagel? Share a photo with friends or family and pass along the recipe you love.