The Yoplait SKYR Bagels Disappeared. Here’s The Recipe
After the Yoplait SKYR x Artybaker pop-up saw hundreds of bagels go in no time, here’s how to make the bagels and SKYR schmear at home.
The Yoplait SKYR x Artybaker pop-up on Pearse Street did not exactly ease quietly into the morning.
People were there early. The breakfast pots were moving. The merch was getting picked up. And on the first day, around 300 bagels were gone within an hour, which is fairly serious behaviour before most people have even decided if their first coffee is working.
The appeal made sense once you saw it.
Artybaker created a bagel using Yoplait SKYR, folding it into the dough itself before whipping it through the cream cheese topping to create a rich, tangy SKYR schmear.
So yes, Yoplait SKYR was not just standing beside the bagel looking useful. It was in the dough, in the topping, and very much part of the reason people were showing up.
And if you missed it, or got one and immediately started wondering if you could recreate it at home, good news.
Here’s the recipe.
BAGEL RECIPE: Yoplait SKYR Bagels
Yield: 5–6 bagels
Ingredients
- 500g strong white flour
- 220ml water
- 100g Yoplait SKYR
- 9g salt
- 12g yeast
- 1 tbsp honey, for the dough
- Optional toppings of choice
Step One: Make The Dough
Combine the flour, water, Yoplait SKYR, salt, yeast and honey in a stand mixer.
Mix for 5 minutes on low speed, then 5 minutes on medium speed, until the dough is smooth and elastic.
Cover and leave to prove for 30 minutes.
This is the part where you do nothing and still get to say you are baking.
Step Two: Shape The Bagels
Divide the dough into 150g portions.
Fold each portion in on itself to form a short, thick log. This helps create surface tension, which sounds very technical but mostly means the bagel is less likely to lose the run of itself.
Roll each portion into a rope, roughly the width of two hands.
Wrap the rope around your hand, join the ends to form a ring, then gently roll the seam to seal and smooth it. Place the shaped bagels on a tray and leave them to prove for another 30 minutes.
Step Three: Boil The Bagels
Preheat the oven to 200°C. Bring a large pot of water to a boil and stir in a little honey. Boil the bagels for 30 seconds per side.
Remove them with a slotted spoon and place them back on the tray.
This is the part that makes bagels bagels. Slightly strange the first time you do it, but deeply satisfying once you accept that bread sometimes needs a quick swim.
Step Four: Bake
Add any toppings you fancy.
Bake the bagels at 200°C for 12 minutes, or until golden brown.
At this point, they should look like actual bagels, which is a very pleasing outcome for something that started as flour, water and mild confidence.
SCHMEAR RECIPE: Yoplait SKYR Cream Cheese Schmear
A light, tangy spread that keeps the richness of cream cheese while adding the thick, creamy freshness of Yoplait SKYR.
Ingredients
- 100g cream cheese, softened
- 100g Yoplait SKYR plain yoghurt
- Zest of 1 lemon
- 1–2 tsp lemon juice, optional
- Pinch of salt
- Fresh cracked black pepper, optional
Method
In a medium bowl, combine the softened cream cheese and Yoplait SKYR.
Whisk or stir until completely smooth and fluffy.
Fold in the lemon zest. Add lemon juice if you want a brighter citrus flavour.
Season with a small pinch of salt and fresh cracked black pepper, if using.Chill for 15–20 minutes before serving for the best texture.
Serving Ideas
Spread the SKYR schmear on fresh bagels or toast.
Use it as a dip for cucumbers, carrots or crackers. Spoon it onto smoked salmon sandwiches.
Add fresh herbs like dill or chives if you want a more savoury version. This recipe makes around 200g of schmear, which is enough to make you feel like the sort of person who casually has homemade spread in the fridge.
Why Yoplait SKYR Works Here
Yoplait SKYR is naturally high in protein, 0% fat, thick and creamy, and made using one ingredient: milk.
That is why it makes sense in this recipe. In the dough, it brings moisture and texture. In the schmear, it keeps things creamy while adding a bit of tang and freshness.
The whole point of the pop-up was to show that Yoplait SKYR can do more than sit in a pot waiting for granola to happen to it.
Here, it actually gets put to work.
The pop-up proved one thing fairly quickly: people will absolutely get out of bed early for the right bagel.
The good news is you do not need to be on Pearse Street to try the idea yourself. With Yoplait SKYR folded into the dough and whipped into the cream cheese topping, this recipe gives you the same kind of breakfast energy at home.
Make the dough. Boil the bagels. Whip the schmear.
Then act like this was always part of your weekday routine.
