I’m back with another Greek yogurt bagel recipe (shocker), and this time with the cutest sesame bagel bites! They’re ready in under 30 minutes and are the perfect make-ahead breakfast or snack to have on hand for the week.
The dough is one of my favorites and made from Greek yogurt, all-purpose flour, baking powder and salt. The bagel bites are rolled in sesame seeds then baked until browned, and served with a 2-ingredient olive cream cheese.
This recipe truly doesn’t get simpler to make!
If you’re new to greek yogurt dough, it truly can do it all. From breadsticks, to pizza dough to bagels, this simple dough is one of my favorite easy recipes.
What You’ll Need For Sesame Greek Yogurt Bagel Bites
- All-purpose flour– I have not tested this recipe with any other flour
- 0% Greek yogurt– low fat or non-fat yogurt works best for this recipe. Full-fat yogurt will leave your with a sticky dough and will require more flour
- Baking powder
- Salt
- Sesame seeds, or try these with everything but the bagel seasoning
- Cream cheese
- Green olives
Feel free to swap your favorite dip with these bagels, you really can’t go wrong. They would be the best addition to a breakfast or brunch board with fresh veggies, dips and cheeses.
How To Make Greek Yogurt Bagels
- Start by combining the flour, baking powder, salt and yogurt in a bowl. Knead the dough with your hands to evenly incorporate the flour and yogurt.
- Once a dough starts to form, transfer it to a floured surface. Continue kneading the dough on a lightly floured surface for a couple of minutes. Sprinkle flour as needed if the dough becomes too sticky.
- Once the dough is smooth, pull apart about 1.5 tbsp of dough and roll into bites between your hands
- Press each bagel top into a small bowl with sesame seeds then line the bagels on a parchment lined sheet-pan
- Bake for about 15-18 minutes and serve with your homemade olive cream cheese
Tips And FAQ
Flour Substitution
I haven’t personally tested this recipe with any other flour, but have had readers tell me they had success with a 1:1 gluten-free flour blend. A gluten-free flour substitute like almond or oat won’t work well for this recipe
Non-fat vs full-fat yogurt
Non-fat or low-fat yogurt work best for this recipe. Full-fat yogurt will require a little more flour in the recipe
Kneading the dough
I also start mixing the dough with a small rubber spatula. Once a dough begins to form, I move on to knead with my hands. This is the best way to fully incorporate the flour and yogurt to form a dough that’s easy to work with
Storing and reheating
You can store the bagels in the fridge for 4-5 days, then toast them in the oven or air-fryer for a couple of minutes to crisp. The recipe can also be doubled and frozen for 2-3 months.
This recipe comes together so easily and has so many variations to it. It’s an easy meal prep for busy mornings, but can even be doubled and served at your next summer brunch.
I can’t wait for you guys to try it!
More greek yogurt dough recipes to try:
Jalapeno Cheddar Greek Yogurt Bagels
Greek Yogurt Pizza Dough
Small-batch Breadsticks with Greek Yogurt Dough
Sesame Bagel Bites with Olive Cream Cheese
Ingredients
- 1 cup all-purpose flour
- 1 cup low/non-fat Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups cream cheese
- 1/4 cup green olives, finely chopped
- 2 -3 tbsp sesame seeds, or substitute everything but the bagel seasoning
Directions
- Preheat the oven to 400 F
- In a bowl, combine the flour, salt and baking powder
- Add in the greek yogurt and start mixing with a rubber spatula. Once the dough starts to come together, use your hands to continue mixing. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough
- Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is too sticky
- Once the dough is formed, add a little flour to your hands and pull apart about 1.5 tbsp worth of dough. Roll it between your hands to form your bagel bites. Repeat with remaining dough and line them on a parchment lined sheet-pan- you should get about 10 bagel bites
- Dip the tops of the bagels into a small bowl with sesame seeds then add them back to the sheet-pan
- Bake for 15-18 minutes, until the tops are browned.
- While the bagels bake, prepare your olive cream cheese by combining the finely diced green olives with cream cheese in a small bowl
- Serve the bagels warm with the cream cheese or your favorite spread
- Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, bake or air-fry on 350 F for a couple of minutes to warm
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