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Baking recipe · from the recipe book

Greek Yogurt Garlic-Parsley Swirl Bagels

Tender-chewy, tangy yogurt bagels with a green ribbon of fresh parsley, garlic and basil rolled through, finished with a crisp Parmesan top.

Greek Yogurt Garlic-Parsley Swirl Bagels

Ingredients

  • 5¾ cups720 gAll-purpose flour
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfatat room temperature
  • 5 cups1,180 gWaterdivided: 180 g lukewarm for the dough, the rest for boiling
  • 1½ tsp6 gInstant yeast
  • 1½ tbsp30 gHoneydivided: 20 g for the dough, 10 g for the boil
  • 2¼ tsp14 gSalt
  • ⅔ cup chopped40 gFresh parsleyvery finely chopped
  • 7 cloves20 gGarlicgrated to a paste
  • 2 tbsp4 gDried basil
  • 1½ tbsp20 gOlive oildivided in half
  • ⅔ cup grated60 gGrated Parmesandivided in half
  • 1 large33 gEgg whitesbeaten with a fork

Steps

  1. Prepare first: chop the parsley very finely, grate the garlic to a paste, and divide the honey, olive oil and Parmesan as listed. Measure 180 g of the water lukewarm (about 95°F/35°C) for the dough; set the rest of the water aside for boiling.
  2. Make the herb filling: in a small bowl, stir together the parsley, garlic, dried basil, half of the olive oil and half of the Parmesan into a thick green paste. Set aside.
  3. In a large bowl, whisk the flour, instant yeast and salt.
  4. In another bowl, whisk the Greek yogurt with the measured lukewarm water and the dough portion of the honey, then pour it into the flour mixture and mix into a stiff, shaggy dough. Counting the water in the yogurt, this is about 58% hydration and 2% salt.
  5. Knead on an unfloured counter for 10 to 12 minutes, until smooth, firm and elastic.
  6. Rub a clean bowl with the remaining half of the olive oil, add the dough and turn to coat. Cover and let rise at about 75°F (24°C) for 1 hour, until puffy and about 1.5 times its size.
  7. Roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Spread the herb filling evenly over it, leaving a thin border.
  8. Cut the dough into 12 strips about 1.3 inches (3 cm) wide. Twist each strip into a rope, coil it into a ring with a 1.5-inch (4 cm) hole, and pinch the ends together firmly.
  9. Set the bagels on a parchment-lined sheet pan, cover tightly, and refrigerate overnight, 10 to 14 hours.
  10. The next day, let the bagels sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
  11. Bring the boiling portion of the water to a boil in a medium pot and stir in the boil portion of the honey.
  12. Boil the bagels two or three at a time for 40 seconds per side, lift them out with a slotted spoon, and return them to the parchment-lined pan.
  13. Brush the bagels with the egg white and sprinkle with the remaining half of the Parmesan.
  14. Bake for 20 to 24 minutes, until deep golden and the center reaches 190–200°F (88–93°C), since the yogurt enriches the dough.
  15. Cool the bagels on a rack for at least 20 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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