Soft Multigrain Yogurt Bagels

Name: Soft Multigrain Yogurt Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups plain yogurt; 3 cups all-purpose flour; 1 cup whole wheat flour; 1/2 cup rolled oats; 1/4 cup honey; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 cup assorted seeds (like sesame, poppy, or flax)

Highlighted under: Simple Food

I love starting my day with a warm, fresh bagel, and these Soft Multigrain Yogurt Bagels have quickly become my go-to recipe. The yogurt not only adds a delightful tang but also keeps the bagels incredibly soft and chewy. I enjoy the blend of whole grains that gives them a hearty texture and a nutty flavor. You can customize them with your favorite seeds or toppings, making each batch a little different. They are surprisingly easy to make and perfect for breakfast or a snack any time of day!

Created by

Yasmin Thornton

Last updated on 2026-02-16T02:43:36.220Z

When I first tried making these Soft Multigrain Yogurt Bagels, I was surprised at how effortlessly they came together. Using yogurt in the dough not only simplifies the process by eliminating the need for yeast but also ensures a wonderfully tender texture. It was a light bulb moment for me!

Another tip I discovered is to boil the bagels briefly before baking, which contributes to that ideal chewy crust we all love. The combination of textures and flavors in these bagels has made them a favorite in our household, and I can't get enough of them!

Why You'll Love This Recipe

Nutty flavor from assorted grains adds depth to every bite
Simple preparation thanks to yogurt replacing traditional yeast methods
Customized toppings mean you can make each batch your own

Why Yogurt Makes a Difference

Using yogurt in these bagels is a game-changer. Not only does it provide a subtle tanginess, but the moisture content in yogurt contributes to the bagels' soft and chewy texture, setting them apart from more traditional recipes. The acidity from the yogurt also helps to activate the baking soda, ensuring the bagels rise nicely without the lengthy fermentation time associated with yeast. This means you can enjoy freshly baked bagels with minimal wait.

Yogurt's unique protein structure aids in creating a tender crumb, ensuring each bite remains pleasant and enjoyable. Additionally, if you opt for Greek yogurt, you’ll up the protein content even more, making these bagels a great choice for a fulfilling breakfast or snack. The protein also helps the bagels hold their shape during boiling, resulting in well-formed, perfectly chewy bagels.

Customizing Your Bagels

One of the best parts about these bagels is their versatility. Feel free to experiment with different seeds or add-ins. You can incorporate chopped nuts for an added crunch, or dried fruits like cranberries or blueberries for a hint of sweetness. If you're a fan of herbs, consider mixing in dried herbs like rosemary or thyme to enhance the flavor profile. Be cautious, though—if you add bulky ingredients, reduce the amount of flour slightly to maintain the right dough consistency.

Toppings can also be tailored to your preferences. After boiling, you might want to brush the tops of the bagels with a mixture of egg wash and water for a shiny finish before sprinkling on seeds. This not only adds to the aesthetic appeal but also boosts the flavor. Remember, the amount of seeds can be adjusted based on your taste; feel free to go heavy or light depending on how nutty you want each bite to be.

Storing and Reheating

To keep your bagels fresh after baking, allow them to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature for up to two days. If you want to keep them longer, freezing is a great option. Wrap each bagel individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months; just remember to label your bag with the date.

When it’s time to enjoy your bagels, you can reheat them straight from the freezer. A quick 10-15 minutes in a preheated oven at 375°F (190°C) will revive their softness while crisping the outer crust. Alternatively, you can toast them directly from the freezer for a couple of minutes on your toaster setting. This will enhance the flavor and ensure that they’re just as delightful as fresh-baked.

Ingredients

Gather these ingredients to make your Soft Multigrain Yogurt Bagels:

For the Bagels

2 cups plain yogurt
3 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup honey
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup assorted seeds (like sesame, poppy, or flax)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your bagels:

Prepare the Dough

In a large bowl, combine the yogurt, honey, salt, baking powder, and baking soda. Gradually add the all-purpose and whole wheat flours until a soft dough forms. Fold in the rolled oats and seeds.

Shape the Bagels

Turn the dough onto a lightly floured surface and knead gently for a few minutes. Divide the dough into eight equal pieces, then shape each piece into a ball. Use your finger to poke a hole in the center of each ball and stretch it to form a bagel shape.

Boil and Bake

Bring a large pot of water to a boil. Carefully drop the bagels in, a few at a time, and boil for about 1 minute on each side. Remove with a slotted spoon and place them on a lined baking sheet. Preheat the oven to 375°F (190°C). Sprinkle additional seeds on top if desired, then bake for 20 minutes or until golden brown.

Allow the bagels to cool slightly before serving. Enjoy them fresh or toasted!

Pro Tips

For extra flavor, try adding spices like garlic powder or onion flakes to the dough, or serve these bagels with cream cheese and fresh herbs.

Troubleshooting Your Dough

If your dough seems too sticky after mixing, it may need a little more flour, but be cautious not to add too much—this can lead to denser bagels. Alternatively, if it feels too dry, a splash of additional yogurt or a teaspoon of water can help to bring it to the right consistency. The ideal dough should be slightly tacky yet hold its shape well when kneaded and shaped.

Another common issue is the bagels not holding their shape during boiling. This can happen if the holes are too small when shaping. When you create the bagel shape, aim for a hole that's about an inch wide, as it will close up slightly during boiling. If you notice they’re collapsing, try shaping them more firmly and ensuring to poke the hole generously.

Scaling the Recipe

This recipe easily scales up or down. If you want to double the batch, simply multiply each ingredient by two, keeping in mind that you'll likely need to boil the bagels in batches, especially if your pot isn't large enough. When scaling down, ensuring accurate measurements becomes crucial; too much flour or too little yogurt could drastically affect the texture.

For those who might only want to bake a couple of bagels, you can easily halve the ingredients. However, baking a smaller batch means that the boiling time may change slightly. Keep an eye on them during boiling; they should float easily when done. A tip is to roll the remaining dough into small breadsticks for baking if you’re left with extra; they make a great snack too!

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will give a thicker consistency but might yield a denser bagel.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ What can I add to the bagels for different flavors?

You can mix in dried herbs, spices, or shredded cheese into the dough for various flavor profiles.

→ Can I make these bagels gluten-free?

You can try using a gluten-free flour blend, but the texture and results may vary.