Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
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For
6
M
I
1
cup
Plain Greek Yogurt, full fat/whole milk
1
cup
Flour
2
tsp
Baking powder
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Per Serving
Calories
180kcal
Fat
7g
Carbs
25g
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Lydia H
9 days ago
Excellent recipe! I need to add a bit more flour in rolling out the bagels to ensure the right yogurt/flour ratio and we prefer just a touch more salt but overall, two thumbs up! Also used the base for an everything bagel as well!
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Lindsey Bonnice
7 days ago
Yes we have found that the flour varies a little because of the moisture in the yogurt. Glad you enjoyed them!
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S
Sarah
24 days ago
I used plain Greek yogurt and regular flour, but it was so so dry and wouldn’t form together. I ended up having to use extra Greek yogurt, but the dough was really sticky. I did more like flattened bagel “discs” and they taste good, but not sure where it went wrong with making the dough.
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Lindsey Bonnice
24 days ago
Every greek yogurt has a different consistency for sure so I would recommend just adding a little more flour if it's too sticky or a little more yogurt if it's too stiff.
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K
Kelsi M
2 months ago
I used regular plain yogurt - I had to add a lot of extra flour. Greek would work way better. I'd also add a little bit of sweetener - raw honey or sucanat or something, along with a little vanilla. Definitely a solid base recipe, we just like a little extra flavor.
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Lindsey Bonnice
2 months ago
It is supposed to be plain greek yogurt, I just changed the recipe, thanks for catching that! And of course you can always add and change things up, that's one of my favorite things about our recipes, you can adapt them to what you love you!
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
1
cup
Plain Greek Yogurt, full fat/whole milk
1
cup
Flour
2
tsp
Baking powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
180kcal
Fat
7g
Carbs
25g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Lydia H
9 days ago
Excellent recipe! I need to add a bit more flour in rolling out the bagels to ensure the right yogurt/flour ratio and we prefer just a touch more salt but overall, two thumbs up! Also used the base for an everything bagel as well!
Like
Reply
Cancel
Lindsey Bonnice
7 days ago
Yes we have found that the flour varies a little because of the moisture in the yogurt. Glad you enjoyed them!
Like
Reply
Cancel
S
Sarah
24 days ago
I used plain Greek yogurt and regular flour, but it was so so dry and wouldn’t form together. I ended up having to use extra Greek yogurt, but the dough was really sticky. I did more like flattened bagel “discs” and they taste good, but not sure where it went wrong with making the dough.
Like
Reply
Cancel
Lindsey Bonnice
24 days ago
Every greek yogurt has a different consistency for sure so I would recommend just adding a little more flour if it's too sticky or a little more yogurt if it's too stiff.
Like
Reply
Cancel
K
Kelsi M
2 months ago
I used regular plain yogurt - I had to add a lot of extra flour. Greek would work way better. I'd also add a little bit of sweetener - raw honey or sucanat or something, along with a little vanilla. Definitely a solid base recipe, we just like a little extra flavor.
Like
Reply
Cancel
Lindsey Bonnice
2 months ago
It is supposed to be plain greek yogurt, I just changed the recipe, thanks for catching that! And of course you can always add and change things up, that's one of my favorite things about our recipes, you can adapt them to what you love you!
Like
Reply
Cancel
