Olive Oil Yogurt Bagels

Name: Olive Oil Yogurt Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup plain Greek yogurt; 2 tablespoons olive oil; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon honey (optional); Water for boiling; Toppings of your choice (e.g., sesame seeds, poppy seeds)

Highlighted under: Balanced Wellness Meals

I absolutely love making Olive Oil Yogurt Bagels because they are incredibly easy to whip up and always turn out so deliciously fluffy. The combination of yogurt and olive oil creates a unique texture that balances chewiness with a lightness that’s hard to resist. These bagels are perfect for breakfast or brunch and pair wonderfully with various toppings, from cream cheese to avocado. I often find myself reaching for them on lazy weekends, knowing they require minimal effort and yield delightful results every time.

Created by

Rebecca Mills

Last updated on 2026-03-05T08:13:53.757Z

When I first experimented with Olive Oil Yogurt Bagels, I was amazed by how simple yet satisfying they were. Using yogurt not only helps the dough rise but also adds a delightful tang that elevates the flavor. I remember the first batch coming out of the oven, golden and fragrant, and I was instantly hooked. They disappeared within minutes!

One tip I've learned is to let the bagels rest briefly after boiling them; this allows the crust to firm up before baking. The result is a crispy exterior while keeping the inside fluffy and light. Trust me, you won’t want to go back to store-bought bagels after trying these!

Why You'll Love This Recipe
Rich flavor from quality olive oil enhances each bite.
The yogurt adds a moist and tender crumb that’s irresistible.
Quick and easy—perfect for weekend brunch or quick breakfasts!

Understanding the Ingredients

The choice of flour is crucial in bagel making; all-purpose flour gives the right balance of protein that creates the chewy texture we love. If you prefer a more complex flavor, substitute a portion of all-purpose flour with whole wheat flour, which will lend a nuttier taste and slightly denser bagels. Experimenting with different flour types can yield exciting results, but keep in mind that higher protein options may require slightly more moisture.

Greek yogurt plays a significant role in the dough, contributing not just moisture but also a subtle tang that enhances overall flavor. It also helps achieve that desirable chewy texture. Opt for a full-fat version for the richest result, but low-fat Greek yogurt can work if you’re looking to cut calories. Avoid using non-fat yogurt, as it may lead to drier bagels without the needed fat content.

Perfecting Your Bagel Shape

When shaping your bagels, aim for a uniform thickness to ensure even baking. Poking a hole in the center should be done gently; too much pressure can cause them to deflate. A good tip is to first create a ball and then use your fingers to stretch and form a donut shape. The hole should be about 2 inches wide, as it will shrink during boiling and baking, so keep this in mind as you shape them.

If you’re concerned about maintaining the shape during boiling, try forming a thicker ring. Thicker bagels stand up better to the boiling process, and they usually yield a heartier texture. Also, remember that boiling in seasoned water, perhaps with a touch of honey or baking soda, can enhance the gloss and color of the bagels, giving them an enticing golden brown finish.

Serving and Storing Your Bagels

These bagels are best enjoyed fresh out of the oven, while the insides are still warm and fluffy. They can be served simple with butter or cream cheese, or topped with smoked salmon and capers for an elevated brunch experience. If you want to get adventurous, adding herbs or spices into the dough can create delightful flavor variations that pair excellently with your favorite spreads.

If you have leftovers, they can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze them by placing them in a resealable bag with as much air removed as possible. When ready to enjoy, simply toast them from frozen for a quick breakfast without sacrificing texture or flavor.

Ingredients

Gather these simple ingredients for your bagels:

Ingredients

2 cups all-purpose flour
1 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon honey (optional)
Water for boiling
Toppings of your choice (e.g., sesame seeds, poppy seeds)

With these ingredients ready, you are set to create delicious bagels!

Instructions

Follow these steps to make your Olive Oil Yogurt Bagels:

Prepare the Dough

In a large bowl, mix the flour, baking powder, and salt together. Add in the yogurt and olive oil, then stir until a dough forms. It should be slightly sticky but manageable.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5 minutes. The dough should be smooth and elastic.

Shape the Bagels

Divide the dough into eight equal pieces. Roll each piece into a ball and then poke a hole in the center to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Boil each bagel for about 1 minute on each side, then remove and place them on a baking sheet lined with parchment paper.

Add Toppings and Bake

Sprinkle your chosen toppings onto the bagels. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until they are golden brown.

Cool and Enjoy

Remove the bagels from the oven and let them cool slightly on a wire rack. Serve warm and enjoy!

That’s all there is to it! Enjoy your freshly baked Olive Oil Yogurt Bagels.

Pro Tips

For extra flavor, consider adding herbs or spices to the dough before shaping. They can provide a lovely aromatic edge that complements the olive oil beautifully.

Troubleshooting Common Issues

If your bagels turn out dense or too chewy, you may have over-kneaded the dough. Make sure to knead just until it becomes smooth and elastic; this usually takes about 5 minutes. On the other hand, if they’re too soft, consider reducing the moisture from the yogurt slightly. Adjusting the flour-to-yogurt ratio can achieve the ideal balance based on your specific ingredient brands.

Another common issue is bagels puffing up excessively during boiling. This can happen if they rise too long before boiling. Aim for a rise of about 20-30 minutes. If you find your bagels too airy, give them a shorter resting period, which will balance the texture while keeping them fluffy yet chewy.

Creative Variations

One way to mix things up is to incorporate different toppings or mix-ins into the dough. Try adding finely chopped herbs like dill or rosemary for a savory twist. For a sweet option, mix in chocolate chips or dried fruit before shaping your bagels. These variations not only enhance flavor but also provide a fun twist to standard bagels, making them uniquely yours.

You can also dabble with different toppings. Beyond sesame and poppy seeds, consider using everything bagel seasoning for a delicious flavor bomb. A sprinkle of coarse sea salt before baking can also elevate the flavor. The topping options are just as endless as your creativity, so feel free to experiment based on what you have on hand.

Questions About Recipes

→ Can I use a different type of yogurt?

Yes, any plain yogurt will work, but Greek yogurt adds a creamier texture.

→ What is the best way to store bagels?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.

→ Can I add toppings before boiling?

It's best to add toppings after boiling to ensure they stick properly during baking.

→ Can these bagels be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that works for baking.