Viral Greek Yogurt Bagels – 7 Flavors!

Scroll down to the bagel flavor you want to make for the easiest, most concise instructions. 

Plain bagel instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
3. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
4. Switching to a hand, knead together until smooth.
5. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
6. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
7. Place them on the lined baking sheet and brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be.
8. Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Everything Bagel instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
3. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
4. Switching to a hand, knead together until smooth.
5. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
6. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
7. Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. After applying the egg wash, evenly disperse about 1.5-2 Tbsp of Everything Bagel Seasoning over the bagels, to your preference.
8. Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Jalapeno Cheddar instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
3. Dice 1/2 small jalapeño. Mix the diced jalapeño along with 1/3 cup cheddar cheese into the flour mixture.
4. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
5. Switching to a hand, knead together until smooth.
6. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
7. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
8. If you want, you can add some more jalapeno pieces by sticking it into the sides of the shaped dough. I did this so there would be more jalapeno showing.
9. Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. Feel free to sprinkle with some onion flakes if desired.
10. Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Sesame Onion instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), salt (1/2 tsp), and onion powder (1 tsp).
3. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
4. Switching to a hand, knead together until smooth.
5. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
6. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
7. Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. Sprinkle with 1/4 tsp onion powder (or 1/2-1 tsp onion flakes) and 1-2 tsp sesame seeds according to preference.
8. Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Cinnamon Raisin instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), salt (1/2 tsp), ground cinnamon (1 1/2 tsp), and coconut sugar if using (1 Tbsp).
3. Stir in the raisins (1/4 cup, 45g)
4. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
5. Switching to a hand, knead together until smooth.
6. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
7. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. The raisins in the dough sometimes create air pockets when rolling it, so just be sure to pop the air pockets as you go. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
8. Place them on the lined baking sheet and brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be.
9. Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Poppy Seed instructions:

1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
2. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
3. Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
4. Switching to a hand, knead together until smooth.
5. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
6. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
7. Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. After applying the egg wash, evenly disperse about 2 tsp of poppy seeds over the bagels.
8. Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.

Blueberry instructions:

1. Put 1/3 cup of blueberries (preferably small ones) into a small saucepan over low-med heat. Heat and occasionally stir until the blueberries become soft and release their juices. Remove from heat and let them cool down completely.
2. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
3. In a mixing bowl, combine the flour (195g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
4. Add the yogurt (240g, 1 cup) and cooked blueberries and mix with a spatula until it’s a shaggy dough.
5. Switching to a hand, knead together until smooth. You can mash some of the blueberries if desired – this will release juice and add blue streaks to the bagels. Just be careful about the juice, keep a little bit of distance from the bowl haha!
6. Lightly flour a clean surface. Transfer the dough ball onto it and let it rest for 5-10 minutes.
7. Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion. 
8. Place them on the lined baking sheet and lightly brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be.
9. Bake the bagels for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.