Olive bagels stuffed with cheese and pesto are the kind of snack that makes you wonder why you’ve been buying bagels from a shop all this time. They’re savory, chewy, and packed with briny olive flavor in every bite — with a hidden pocket of melty cheese and herby pesto running through the center. At just 180 calories and 9 grams of protein each, they hit that sweet spot between indulgent and sensible.
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The magic here is a simple two-ingredient dough — self-raising flour and Greek yogurt — that comes together in minutes without any yeast, proofing, or waiting around. Roll, stuff, shape, bake. Six golden, crusty bagels ready in under half an hour.
Why This Recipe Works
This recipe keeps things simple without cutting corners on taste. The Greek yogurt dough is soft, pliable, and forgiving — no kneading or resting like traditional bagel dough, but it still bakes up with a satisfying chew. Rolling the pesto and cheese inside means every slice reveals a savory swirl instead of just sitting on top. Kalamata and stuffed green olives together give you depth — the Kalamatas bring earthiness and the greens add a bright, briny punch. A brush of melted butter before baking gives the crust a golden sheen.
In short, minimal ingredients and a clever stuffing technique deliver bakery-quality bagels from your own oven.
What You’ll Need
200 grams self-raising flour (if using plain flour, add 1 tablespoon baking powder)
200 grams protein Greek yogurt
20 grams pesto (any variety works)
30 grams shredded cheese (a reduced-fat or lean variety keeps the macros friendly)
80 grams sliced olives (half black Kalamata, half Spanish stuffed green)
Italian herbs to taste
Salt to taste
Melted butter for brushing (optional)
Extra flour for dusting the work surface
Equipment: mixing bowl, baking sheet, parchment paper or silicone mat, pastry brush
Step-by-Step Instructions
Mix the dough. In a bowl, combine the self-raising flour, Greek yogurt, Italian herbs, sliced olives, and a pinch of salt. Stir until everything comes together into a shaggy dough. It will feel sticky at first — that’s normal. Don’t overwork it; just mix until no dry flour remains.
Divide into portions. Turn the dough out onto a lightly floured surface and divide into 6 equal sections.
Roll each piece. Take one section and roll it forward and backward in one direction to stretch it into an elongated oval. You want it long enough to fold into a log, but not so thin that it tears.
Add the filling. Spread a small amount of pesto across one side of the stretched dough, then scatter some shredded cheese over it. Go easy — overfilling makes the dough hard to seal and the filling leaks during baking.
Roll into a log. Fold the sides of the dough inward, then roll it forward into a tight log shape, keeping the pesto and cheese tucked inside. Pinch the seam gently to seal.
Shape the bagel. Bring the two ends of the log together and press to connect them, forming a ring. Stretch the middle opening wider than you think you need — the hole shrinks considerably as the dough puffs up in the oven.
Brush with butter. Place the shaped bagels on a lined baking sheet. If using, brush each one with a thin coat of melted butter for a golden, slightly crispy crust.
Bake. Cook in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 25 minutes, or until golden brown and hollow-sounding when tapped. Oven times vary, so check toward the end.
Cool and serve. Let the bagels rest for a few minutes before eating — the cheese inside will be molten straight from the oven. Serve warm or at room temperature.
Olive Cheese Pesto Bagels
Savory, chewy bagels stuffed with melty cheese, pesto, and briny olives
For the Dough
- 200 g self-raising flour
- 200 g Greek yogurt
- 80 g olives (Kalamata + green), sliced
- Italian herbs, to taste
- Salt, to taste
For the Filling
- 20 g pesto
- 30 g shredded cheese
For Finishing
- Melted butter, for brushing (optional)
- Extra flour, for dusting
Instructions
- Make the DoughIn a bowl, mix self-raising flour, Greek yogurt, olives, herbs, and salt until a soft dough forms.The dough will feel slightly sticky — that’s normal.
- DivideTurn onto a floured surface and divide into 6 equal portions.Use a scale for even-sized bagels.
- Shape the DoughRoll each portion into an elongated oval or log shape.Keep thickness even to avoid tearing.
- Add FillingSpread pesto lightly and sprinkle cheese over one side.Do not overfill or it will leak during baking.
- SealRoll into a tight log and pinch edges to seal the filling inside.Ensure seams are fully closed.
- Form BagelsJoin the ends to form a ring and stretch the center hole wide.The hole shrinks during baking, so make it larger than expected.
- BrushPlace on a lined baking tray and brush with melted butter if using.This gives a golden, glossy crust.
- BakeBake at 200°C (400°F) for about 25 minutes until golden brown.Check at 20 minutes to avoid overbaking.
- Cool & ServeLet cool slightly before serving as the filling will be very hot.Best enjoyed warm or lightly toasted.
Tips for the Best Results
- Do not overfill with pesto or cheese to prevent leaking.
- Keep dough slightly sticky for softer texture.
- Stretch bagel holes wider than needed before baking.
- Brush with butter for better color and crust.
- Check early to avoid drying out the bagels.
- Store in fridge up to 3 days or freeze for longer.
- Reheat in oven for best texture.
- Try different cheeses like feta or mozzarella.
How to Store
These bagels keep well in the refrigerator for up to 3 days stored in an airtight container or wrapped individually. They also freeze beautifully for longer storage — freeze in a single layer first, then transfer to a freezer bag for up to a month. To reheat, pop them in the oven at 180 degrees Celsius for 5 to 8 minutes or toast them lightly. The microwave works in a pinch but won’t restore the crispy exterior.
Health Benefits
High protein from Greek yogurt: The yogurt in the dough adds a meaningful protein boost, helping you stay full longer without relying on heavy fillings or spreads.
Healthy fats from olives: Olives are rich in monounsaturated fats and antioxidants, both of which support heart health and reduce inflammation.
Macro-friendly profile: At 180 calories, 9 grams of protein, 27 grams of carbs, and just 4 grams of fat per bagel, these fit comfortably into calorie-conscious eating without feeling like a compromise.
Calcium and probiotics: Greek yogurt contributes calcium for bone health and may retain some probiotic benefits depending on the brand and baking temperature.
Portion built in: Dividing the dough into six equal bagels gives you natural portion control with no guesswork.
Pitfalls to Watch Out For
Overfilling with pesto and cheese: Too much filling makes the dough impossible to seal and it oozes during baking. A thin smear of pesto and a light scatter of cheese is all you need.
Sticky dough panic: The dough will feel tacky at first. Resist dumping in extra flour — a little stickiness gives the bagels their soft, chewy texture. Dust your hands lightly instead.
Small bagel holes: The center hole closes up as the dough rises in the oven. Stretch it wider than looks right, or you’ll end up with bagel balls instead of rings.
Uneven portions: Eyeballing six pieces often leads to some being much larger. Use a kitchen scale for consistent results.
Skipping the butter brush: It’s optional but makes a noticeable difference. Without it, the crust looks pale and feels dry.
Overbaking: These go from golden to dry quickly. Start checking at 20 minutes and pull them when evenly browned.
Alternatives
Different olives: Use all Kalamata for a deeper, meatier flavor, or all green for a lighter, tangier bite. Sun-dried tomatoes also make a great swap or addition alongside the olives.
Cheese options: Feta crumbles, mozzarella, or goat cheese each bring a different character. Feta adds saltiness, mozzarella gives stretch, and goat cheese brings a creamy tang.
Pesto varieties: Sun-dried tomato pesto, basil walnut, or even a roasted red pepper spread work in place of traditional green pesto.
Gluten-free version: Use a gluten-free self-raising flour blend. The texture will be slightly denser, but the flavors stay the same.
Spice it up: Add a pinch of chili flakes or smoked paprika to the dough for a warm kick that complements the olives and pesto.
Serving ideas: Slice in half and fill with cream cheese, smoked salmon, or hummus and roasted vegetables for a complete meal.
FAQ
Can I Use Regular Plain Flour?
Yes — just add 1 tablespoon of baking powder to the flour before mixing. Self-raising flour simply has the leavening agent already included, so this substitution works perfectly.
Do These Taste Like Real Bagels?
They have a similar chew and shape, but the texture is lighter and softer than a traditional boiled-and-baked bagel. Think of them as a quicker, snackier cousin — still satisfying, just less dense.
Can I Make These Vegan?
Swap the Greek yogurt for a dairy-free coconut or soy yogurt, use vegan cheese, and replace the butter with olive oil. The dough behaves similarly with plant-based yogurt.
Why Are My Bagels Flat?
The dough may have been overworked, which can deflate the air pockets. Mix just until combined, and handle gently when shaping. Also check that your self-raising flour or baking powder hasn’t expired.
Can I Add Other Mix-Ins to the Dough?
Absolutely. Chopped sun-dried tomatoes, roasted garlic, caramelized onions, or fresh rosemary all work well folded into the base dough alongside or instead of the olives.
Are These Good Cold?
They’re tasty at room temperature and straight from the fridge. For the best experience, give them a quick warm-up in the oven or toaster to revive the crust and soften the cheese inside.
Jump to RecipeWrapping Up
Olive bagels stuffed with cheese and pesto are easy, macro-friendly, and endlessly snackable. A two-ingredient dough, a handful of bold mix-ins, and a quick bake deliver six golden rings with a savory surprise in every bite. Make a batch on the weekend and you’ll have grab-and-go snacks sorted for days. Keep the filling light, stretch that center hole wide, and don’t skip the butter brush — your oven does the rest.
