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Yogurt Bagels with Spreads

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

The fun thing about these yogurt bagels with spreads is that you can make them anyway you want and they'll always come out delicious! These are a great breakfast item for an entire family or brunch for friends.

Yogurt Bagels with Spreads

For the bagels:
 1 cup flour (or mix of whole wheat and all purpose flour)
 1 cup non-fat Greek yogurt
 1 egg, beaten
 2 tsp baking powder
 ¾ tsp salt
 Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, garlic flakes, Korean salt
Sun-dried tomato spread:
 1 jar Colavita Sun-dried Tomatoes
 8 oz package of cream cheese (feel free to use low fat)
Pesto Spread:
 1 jar Colavita Pesto
 8 oz package of cream cheese
Artichoke Spread
 1 jar Colavita Country-Style Artichokes
 8 oz package of cream cheese

Preheat oven to 375°F.


Line a baking sheet with parchment paper and grease with olive oil.


Combine dry ingredients in a large mixing bowl and mix well.


Add yogurt and mix with a fork. The mixture will look crumbly.


Turn out onto a lightly floured surface and knead until tacky but not sticky.


Divide into 4 equal balls and roll each ball into a rope that is about ¾” thick.


Join the ends to form the bagel.


Place the bagels on the prepared baking sheet and brush with the beaten egg. Sprinkle with toppings.


Bake for 25 minutes on the top rack. Allow to cool for 10 minutes before cutting.


These bagels can be frozen after baking! Allow to thaw at room temperature overnight.


To make the spreads, combine 1 jar of either Colavita Pesto Sauce, Sun-dried Tomatoes, or Marinated Artichokes and 1 8oz package of cream cheese in a food processor or blender. Puree until smooth.


Spread on your morning bagel and go!


Store in an airtight container in the fridge for a week.

Nutrition Facts

Servings 4