greek yogurt rosemary sea salt bagels

the perfect bagel sandwich bagel
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greek yogurt rosemary sea salt bagels

Next time you find yourself in Cleveland (never say never!), promise me you’ll go to Cleveland Bagel Co. and get an egg and cheese on a rosemary sea salt bagel. I had one earlier this year and it was a life-changing experience. (I appreciate the fact that they use American cheese, which is my bagel sandwich cheese of choice).

Until that visit, I’m sharing the next best thing: An easy, protein-packed version using my favorite Greek yogurt dough. Though the original dough recipe calls for just two ingredients (self-rising flour and yogurt), this version assumes you may not have self-rising flour on hand and lets you create your own with all-purpose flour, baking powder, and salt.

how to cook greek yogurt bagels

I prefer to air-fry these bagels, which gives them a crispy crust reminiscent of a classic boiled bagel. I’ve also included oven instructions in case you don’t have an air fryer.

Either way, be sure to let the cooked bagels cool for at least 15 minutes before slicing. This allows the insides to finish cooking and ensures you don’t slice into a doughy bagel.

can I make them gluten-free?

I get this question all the time, and the honest answer is I haven’t tried. I do think you’ll have more success with a 1:1 gluten-free flour blend (such as Bob’s Red Mill) than you will with almond flour. SkinnyTaste has some more details in her recipe.

serving greek yogurt bagels

Of course these are great with butter or cream cheese, but I really think you should go for the egg and cheese. My cottage cheese folded egg method is great for this!

see it in action…

greek yogurt rosemary sea salt bagels

makes 4 bagels
hands holding a rosemary sea salt greek yogurt bagel above a pink cooling rack


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain Greek yogurt (I use Fage 2%)
  • 2 tablespoons dried rosemary
  • big pinch flaky sea salt
  • 1 large egg


  • Whisk together the flour, baking powder, and salt in a large bowl. Add the yogurt and fold and press with a rubber spatula until a shaggy dough forms (it will look dry).
  • Transfer to a work surface and knead until smooth. (Dust with flour if it gets too sticky). Let rest while you prepare the topping.
  • Stir together the rosemary and sea salt in a shallow bowl wide enough to dip the bagels. Beat the egg in a small bowl.
  • Divide the dough into 4 pieces. Roll into 6 to 8-inch ropes and bring the ends together. Brush with egg wash and dip in the rosemary sea salt mixture.
  • Air fry at 325°F in a greased, preheated air fryer until golden brown, 18 to 20 minutes. OR bake in the upper third of 375°F oven on greased parchment paper for 25 to 30 minutes. (you can skip the parchment if using a nonstick sheet pan).
  • Let cool 15 minutes before slicing. (This prevents the insides from being too soft). Enjoy as-is or toast halves before spreading with cream cheese or butter, or making a ridiculously good egg sandwich.



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