Easy Greek Yogurt Bagels
These Greek yogurt bagels contain 13.3 grams of protein per bagel! This recipe combines sourdough starter with the convenience of instant yeast, allowing you to whip up a batch of protein-packed, chewy bagels in just 4 hours with minimal effort.
For those looking for an added benefit of sourdough digestibility, there is an optional overnight fermentation step in the refrigerator. The overnight fermentation improves the taste of the bagels and improves their digestibility.
The best Greek yogurt to use for bagels
The best flour for making Greek yogurt bagels
Use in making homemade bagels organic bread flour is a game changer. Bread flour is explicitly designed for yeast-risen baked goods. It has a higher gluten content than all-purpose flour. This increased gluten content is crucial for developing the best bagel texture.
The robust gluten network formed by bread flour ensures that the bagels retain their shape during cooking and baking, giving them a beautiful crust and a soft, chewy interior. In addition, choose organic Bread flour means choosing a product that is free of synthetic pesticides and additives, which can contribute to a cleaner and healthier bagel. All in all, organic bread flour is an essential ingredient for homemade bagels. Also handy to keep on hand for making sourdough pizza bases!
Greek Yogurt Bagels: Three ways to make this sourdough starter recipe
- Active, sparkling sourdough starter with peak: The first option is to make Greek yogurt bagels with an active, effervescent sourdough starter. This is the best option to make these bagels without packaged yeast. I do this all the time, and it works great; I double (sometimes triple if cold) the rising time on the recipe card when using only an active starter.
- To throw away sourdough from the refrigerator: The second option for making these bagels without packaged instant yeast is to use sourdough scraps from the refrigerator. You should start the dough the night before you plan to bake. So in step 4 on the recipe card below, leave the dough covered overnight for 8-12 hours, then continue with step 5 the next day. This should give the starter enough time to become active in the dough. This method is not always successful and depends on the individual starterhow long it has been in the refrigerator and how established it is. This method also tends to result in more sour flavors.
- Discard sourdough + instant yeast: This is the method by which the recipe was written. It is the easiest and the fastest. Adding instant yeast to sourdough starter gives you all the delicious flavors of classic sourdough, but with the reliable results of packaged yeast. You can still get the benefits of long fermentation by letting the formed bagels rise in the refrigerator overnight before cooking. (see next section for details on overnight proofing)
My best advice for getting the best results from this recipe is to use an active peak starter or a combination of throw-away starter and instant yeast.
Long-fermented sourdough yogurt bagels overnight
To ferment these bagels overnight, place them in the refrigerator after shaping. Once in the refrigerator, you can let them ferment for up to 72 hours. Then continue with the recipe as written.
How to Store Greek Yogurt Bagels
- Cooling: Allow your Greek yogurt bagels to cool completely on a rack before storing. This prevents condensation from forming, which can cause them to become soggy.
- Room temperature: Store bagels at room temperature in an airtight container or resealable plastic bag for up to 4 days.
- Freezing: To freeze bagels, wrap each bagel individually in parchment paper or aluminum foil. Then place them in a freezer-safe plastic bag or an airtight container. This prevents freezer burn and helps maintain its quality. You can freeze bagels for up to 3 months.
- Defrost: When you’re ready to eat them, you can thaw the bagels at room temperature, or, for a quicker option, toast them straight from the freezer. You can also defrost them in the microwave for a few seconds and then roast them to regain some of the crispy texture.
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Preparation:
20 minutes -
Cook:
30 minutes -
Total time:
50 minutes
- Read the recipe information about rising time before you start.
- In a large bowl, mix the starter, instant yeast, flour, salt, yogurt and water.
- Knead the ingredients together until a uniform but shaggy ball of dough forms.
- Cover the bowl with a plate or damp towel and let the dough rise 1 hour at a warm temperature.
- Stretch and fold the dough. wet your hands and stretch the dough out of the bowl and fold it into itself, doing this a few times until the dough becomes smoother and has more tension. Scoop down the sides of the dough with your hands to form a nice, smooth ball. Cover and let the dough rise for 30 minutes at a warm temperature.
- Then sprinkle some flour on the surface of your countertop. Remove the dough from the bowl and place it on the floured surface.
- Stretch the dough into a rectangle slightly larger than a sheet of paper. Be careful with the dough!! You don’t want to flatten it. Just pull the sides lightly until it is a rectangle about the size of a sheet of paper.
- Divide the dough into 10 equal pieces (each piece should weigh approximately 160 grams).
- Line a baking tray with baking paper and sprinkle the flour over the baking paper.
- Take a piece of dough and fold it inward, creating a small round ball of dough. Place the dough ball on the floured baking paper. Repeat this for the other pieces.
- Lightly dust the tops of the dough balls with flour. Cover the dough balls with a towel and let them rise about another 30 minutes until they swell a little.
- Flour your hands and take a ball of dough. Place it in your right hand. Use your thumb at the top of the dough ball and your middle finger at the bottom to punch a hole through the center of the dough ball. Insert your index and ring fingers through the hole in the dough to touch your thumb.
- Use your other hand to guide the donut-shaped dough through your right palm and fingers held in a circular shape. This is how you make a bagel shape.
- Place the formed bagels back on the floured baking paper. (sprinkle some more flour if necessary)
- Let the formed bagels rest for about 15 minutes until they are nicely puffed, but do not allow them to rise.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450°F.
- Gather your toppings and place them in small bowls for easy use.
- Bring a large pot of water to the boil. Add the baking soda and honey (or sugar).
- Using a slotted spoon, place each bagel in the boiling water for about a minute and flip for 30 seconds.
- Remove the bagel from the water and place it back on the baking paper.
- Brush the cooked bagels with egg white and sprinkle over the toppings.
- Repeat this for the remaining bagels. Once they are all topped, place the bagels in the oven.
- Bake for about 20 minutes* until golden brown. Turn the bagels for 10 minutes so they bake evenly.
- Remove and let cool for 30 minutes.
Comments
- Yogurt in this recipe should be strained and very thick. I like to strain my homemade yogurt, or use Siggi’s brand 0% Skyr. The yogurt you choose may change the nutritional facts slightly.
- To make fiber-rich bagels, you can replace up to 70 grams of flour with oat bran.
- I let my dough rise in my air fryer that is also a bread proofing machine set to 98° F. The times in this recipe are for those conditions. If you are not using a proofer and the conditions in your home are cooler, proofing may take longer.
- If you want to make this recipe without packaged yeast, you can! Double the rising time in the recipe directions and use a bubbly, peaking, active starter.
- Baking time may vary. I usually bake for a total of 35 minutes. You can check the bagels every 5 minutes to make sure they are not overcooked.
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