4-Ingredient Greek Yogurt Bagels

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A simple, homemade swap to support gut health and cut back on processed foods.


One of the biggest shifts I’m making lately is cooking more at home. With ongoing gut issues, I’ve realized how important it is to control ingredients and avoid the long list of additives that sneak into even “healthy” store-bought options.


Bagels used to be something I’d grab pre-packaged — but most versions are loaded with preservatives and extra ingredients my stomach just doesn’t love. So I started making these simple Greek yogurt bagels at home, and they’ve become a staple.


They’re higher in protein, made with minimal ingredients, and so much easier to digest (for me, at least). Plus, they make my kitchen smell amazing — which is always a bonus.





Ingredients



  • 1 cup all-purpose flour (plus about ¼ cup extra for kneading)
  • 1 cup plain 0% Greek yogurt
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, whisked (for brushing)
  • Everything but the bagel seasoning (or your favorite topping)






Directions



  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Mix the dry ingredients. In a bowl, combine the flour, baking powder, and salt.
  3. Add the Greek yogurt. Mix with your hands until a dough forms. It may feel sticky at first — keep mixing. Add a little extra flour (1 tablespoon at a time) if needed.
  4. Knead the dough. Transfer to a floured surface and knead for a couple of minutes until smooth. If it sticks, lightly flour your hands.
  5. Shape the bagels. Divide the dough into 4 equal pieces. Roll each into a rope and pinch the ends together to form a bagel shape.
  6. Top them. Place on the baking sheet. Brush with whisked egg and sprinkle with seasoning.
  7. Bake for 18–22 minutes, until golden brown. Let cool for about 10 minutes before slicing.
  8. Optional but recommended: Slice and toast for 1–2 minutes for that perfect crisp inside.






Why I’m Choosing More Homemade Right Now



With PCOS and ongoing GI sensitivities, I’ve learned that less processed = happier gut (most of the time).


When I cook at home:


  • I know exactly what’s going into my food
  • I can avoid hidden gums, preservatives, and additives
  • I can prioritize protein and fiber
  • I feel more in control of how my body responds



This season of life is about simplifying — not restricting. Supporting my gut. Listening to my body. And choosing foods that nourish instead of inflame.


And honestly? There’s something grounding about making your own bread.


If you try these, let me know what toppings you use šŸ¤


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