An easy, savoury cheesy bagel made with a simple Greek yogurt dough - you'll love these Cheddar & Chive Greek Yogurt Mini Bagels! Packed with sharp cheddar cheese, fresh chives, and a hint of rosemary, these mini bagels are soft, slightly chewy, and full of flavour. They're perfect for breakfast, lunchboxes, or an after school snack!
Save this recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll receive new recipes and feeding tips from me each week!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you. I am only an affiliate to brands and products that I use myself and truly believe in and align with. You can read more here on my Disclosures, Disclaimer and Privacy Page.
I first made these for my daughter's second birthday for kids and adults to have as a snack. I wasn't sure what the kids would think about the rosemary or chives, but I always believe in offering a variety of foods and flavours. Well, these bagels were such a huge hit and even my own daughter, who can be hesitant at time with new foods, ate two!
Table of Contents
Why You'll Love These Cheddar & Chive Greek Yogurt Mini Bagels
- No yeast required: These mini bagels are made with a simple Greek yogurt dough, so there's no waiting for dough to rise.
- Packed with savoury flavour: Sharp cheddar cheese, fresh chives, garlic, and rosemary create a delicious savoury bagel that's packed with flavour!
- Perfect for breakfast, snacks, or lunchboxes: Enjoy them on their own, toasted with cream cheese, or packed into a lunchbox.
- Easy to make: With simple ingredients and minimal prep, these homemade bagels come together quickly.
- Great for meal prep: Make a batch ahead of time and enjoy them throughout the week or freeze extras for later.
Ingredients for Cheddar & Chive Greek Yogurt Mini Bagels
Here is what you'll need to make these bagels.
- All-purpose flour: Forms the base of the bagel dough and provides structure.
- Baking powder: Helps the bagels rise and become light and tender without the need for yeast.
- Salt: Just a little salt to help bring out the flavour of the bagels.
- Garlic powder: Adds a subtle savoury flavour that pairs perfectly with the cheddar and herbs.
- Plain Greek yogurt: The key ingredient in the dough! Greek yogurt adds moisture, protein and helps provide that classic bagel-like texture.
- Cheddar cheese: Sharp cheddar adds plenty of cheesy flavour and creates delicious golden pockets throughout the bagels.
- Chives: Fresh chives add a mild onion flavour that complements the cheddar beautifully.
- Rosemary: A small amount of fresh rosemary adds a subtle flavour boost to these bagels.
- Olive oil: For brushing on top to help give the bagels a golden brown finish.
See recipe card for quantities.
How To Make Cheddar & Chive Greek Yogurt Mini Bagels
Here is an overview of how to make these cheddar and chive bagels, or you can scroll down to the recipe card for full details.
Preheat the oven to 350 °F. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Finely chop the chives and mince the rosemary, if you haven't already.
Add the Greek yogurt, cheddar cheese, chives, and rosemary to the bowl.
Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead gently until the dough comes together and forms a ball.
Divide the dough into 8 equal pieces.
Roll each piece into a rope about 5-6 inches long. Bring the ends together and pinch to seal, forming a bagel shape.
Place the bagels on the prepared baking sheet. Brush the tops lightly with olive oil.
Bake at 350°F for 15 minutes. Remove from the oven and sprinkle the remaining cheddar cheese over the tops of the bagels and bake for an additional 5-10 minutes.
Hint: The consistency of Greek yogurt can vary between brands and measuring of flour can also vary slightly between people. If your dough feels too sticky to handle, add a little extra flour to your hands and work surface. If it feels dry and crumbly, add an extra spoonful of Greek yogurt. The dough should be soft and slightly tacky, but easy to shape into bagels.
Substitutions
- Cheddar cheese: Sharp cheddar provides the most flavour, but mild cheddar, old cheddar, white cheddar, or Asiago cheese also work well.
- Chives: If you don't have fresh chives, you can substitute 1 tablespoon dried chives or use finely chopped green onions.
- Rosemary: I was a little hesitant to use rosemary with my kids, but a small amount of fresh rosemary works really well in these bagels. I wouldn't actually recommend substituting dried rosemary, unless you crush it or finely chop it first, as dried rosemary can be a bit hard and pointy and can leave larger pieces in the finished bagels.
- Plain Greek yogurt: Full-fat or 2% plain Greek yogurt both work well. Avoid regular yogurt, as it contains too much moisture and will make the dough difficult to work with.
Variations
- Cheddar & Chive Bagels: Leave out the rosemary for a simpler cheddar and chive flavour.
- Everything Bagel Seasoning Mini Bagels: Sprinkle everything bagel seasoning over the bagels before baking for extra flavour.
- Cheddar & Green Onion Bagels: Replace the chives with finely chopped green onions.
- Cheddar & Parmesan Bagels: Replace ½ cup of the cheddar cheese with grated parmesan cheese for an extra savoury flavour.
- Cheddar & Garlic Bagels: Increase the garlic powder to ½ teaspoon for a more pronounced garlic flavour.
I also have a sweet version of this recipe made with vanilla Greek yogurt in these Easy Cinnamon Raisin Mini Bagels and I have a delicious Pizza Bagel Bites version that work great in lunchboxes!
Need more lunchbox ideas? Check out my post here on Cold School Lunch Ideas or this one on Easy Toddler Bento Box Lunch Ideas, both which are full of ideas and helpful visuals!
Equipment
No fancy equipment needed with these bagels - all you need is a mixing bowl, and a baking sheet!
Storage
Store leftover cheddar & chive Greek yogurt bagels in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a 350°F oven, air fryer, or toaster oven for a few minutes until warmed through and the cheese is melty. I don't recommend microwaving them as they get quite soft.
These mini bagels also freeze well. Allow them to cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Reheat directly from frozen or thaw first before warming.
Toddler Tip
These mini bagels are the perfect size for toddlers and young kids! Get creative with serving them - you can cut them in half and spread a little cream cheese on them, or serve them whole, along side fruit and a hardboiled egg. Because the green chives are visible in the bagels, they can help provide exposure to different vegetables and be a fun way for children to explore new flavours and ingredients.
What To Serve with Cheddar & Chive Greek Yogurt Mini Bagels
You can serve these a few different ways for your child! You can keep it simple and serve them whole, as-is, or here are a few other ways we love to serve them:
- Cut in half with a little cream cheese spread on top or avocado spread on top
- Alongside scrambled eggs or a hard boiled egg
- With some soup
- Paired with some fruit or cut-up vegetables
FAQ
I don't recommend it. Greek yogurt is much thicker than regular yogurt and helps create the right dough consistency. Using regular yogurt will make the dough much wetter and very sticky and more difficult to work with.
Yes! Let the bagels cool completely, then store them in a freezer-safe container or bag for up to 3 months. I like to toast them back up in an air-fryer, oven, or toaster oven.
Yes. The rosemary adds a subtle savoury flavour, but these bagels are still delicious with just the cheddar cheese and chives.
Recipe
Cheddar & Chive Greek Yogurt Mini Bagels
Ingredients
- 1¾ cup flour
- 2½ tsps baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup Greek yogurt plain
- 1¼ cup cheddar cheese split up, 1 cup in the dough, ¼ cup sprinkled on top
- ¼ cup chives fresh, finely chopped
- 1 teaspoon rosemary fresh, finely minced
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Finely chop the chives and mince the rosemary, if you haven't already.
- Add the Greek yogurt, 1 cup of the cheddar cheese (keep ¼ cup for sprinkling on top), chives, and rosemary to the bowl. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and add a little flour on your hands and knead gently until the dough comes together and forms a ball.
- Divide the dough into 8 equal pieces.
- Roll each piece into a rope about 5-6 inches long. Bring the ends together and pinch to seal, forming a bagel shape.
- Place the bagels on the prepared baking sheet. Brush the tops lightly with olive oil.
- Bake for 15 minutes. Remove from the oven and sprinkle the remaining cheddar cheese over the tops of the bagels.
- Return to the oven and bake for an additional 5-10 minutes, or until the bagels are lightly golden and the cheese is melted.
- Let cool for a few minutes before serving.
Notes
Nutrition
Save this recipe!
Enter your email and I'll send it straight to your inbox. Plus you'll receive new recipes and feeding tips from me each week!
Related
Looking for other recipes like this? Try these:
Leave a Reply